Crispy Pork Tenderloin Sandwich
Experience the ultimate comfort food upgrade with this Crispy Pork Tenderloin Sandwich, a Midwest classic brought to life in your kitchen! This recipe features perfectly seasoned pork tenderloin, pounded thin and coated in a crunchy breadcrumb crust for an irresistible golden-brown finish. Each bite is a medley of textures—crispy coating, tender pork, and soft toasted buns. Topped with fresh lettuce, tangy pickles, and a creamy Dijon mayo sauce, this sandwich is a flavor-packed explosion. Quick to prepare in just 40 minutes, it’s the perfect choice for a satisfying dinner or a weekend indulgence. Pair it with your favorite side and savor this mouthwatering creation that’s sure to become a family favorite. Keywords: crispy pork tenderloin, pork sandwich recipe, Midwest classic, quick dinner idea, breadcrumb crust.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 tablespoon Kosher salt
- 1 teaspoon Black pepper
- 1.5 cups All-purpose flour
- 2 large Eggs
- 0.5 cup Buttermilk
- 2 cups Breadcrumbs
- 1 cup Vegetable oil
- 4 Burger buns
- 4 Lettuce leaves
- 8 (optional) Tomato slices
- 8 slices Pickles
- 0.25 cup Mayonnaise
- 2 tablespoons Dijon mustard
Instructions
Cut the pork tenderloin crosswise into 4 equal pieces. Place each piece between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until it's about 1/4-inch thick.
Season the pork pieces with the kosher salt and black pepper on both sides.
Set up a breading station with three shallow dishes. In the first dish, add the flour. In the second dish, whisk together the eggs and buttermilk. In the third dish, place the breadcrumbs.
Dredge each piece of pork in the flour, shaking off the excess. Dip it into the egg mixture, then coat it in the breadcrumbs, pressing down to adhere.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
Fry the breaded pork pieces in batches, 2-3 minutes per side until golden brown and cooked through. Transfer them to a paper towel-lined plate to drain.
Lightly toast the burger buns under a broiler or in a clean, dry skillet.
In a small bowl, mix together the mayonnaise and Dijon mustard.
Assemble the sandwiches by spreading the mayonnaise-mustard mixture on each bun. Place a lettuce leaf on the bottom halves, followed by the fried pork tenderloin, tomato slices if using, and pickles.
Top with the other half of the bun and serve immediately.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 34.5 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1869 mg | 81% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 9.4 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 160 mg | 12% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 981 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
