Gluten-Free Crispy Pork Tenderloin Sandwich
Sink your teeth into the ultimate Gluten-Free Crispy Pork Tenderloin Sandwich, a mouthwatering creation that perfectly balances indulgence and dietary needs. Featuring tender pork tenderloin, hand-pounded and seasoned to perfection, this sandwich boasts a golden, crunchy breading crafted from gluten-free breadcrumbs and paprika for a smoky twist. Layered atop toasted gluten-free buns, the juicy pork cutlets are complemented by crisp lettuce, fresh tomato slices, and a tangy spread of mayonnaise and Dijon mustard. Quick and versatile, this recipe is ready in just 40 minutes and will delight gluten-free eaters looking for a satisfying comfort food experience. Perfect for lunch, dinner, or any time you crave a hearty, flavorful sandwich!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 cup Gluten-free all-purpose flour
- 2 large Eggs
- 0.5 cup Buttermilk
- 1 cup Gluten-free breadcrumbs
- 1 teaspoon Paprika
- 1 cup Vegetable oil
- 4 Gluten-free sandwich buns
- 4 Lettuce leaves
- 1 large Tomato
- 0.5 cup Mayonnaise
- 2 tablespoons Dijon mustard
Instructions
Begin by trimming the pork tenderloin of any silver skin or excess fat. Cut into four equal pieces.
Between two sheets of plastic wrap, pound each piece to a 1/2-inch thickness using a meat mallet.
Season the pork pieces with salt, black pepper, and garlic powder on both sides.
Prepare the dredging stations: Place the gluten-free flour in one shallow dish, beat the eggs and mix with buttermilk in a second shallow dish, and combine gluten-free breadcrumbs and paprika in a third shallow dish.
Dredge each pork piece in the flour, shaking off excess. Dip into the egg mixture, allowing any excess to drip off, then coat with the breadcrumb mixture. Ensure an even coating and set aside on a plate.
Heat vegetable oil in a large skillet over medium-high heat until hot but not smoking.
Working in batches if necessary to avoid overcrowding the pan, fry the breaded pork pieces for about 4-5 minutes on each side, or until golden brown and cooked through.
Transfer the fried pork to a paper towel-lined plate to drain excess oil.
While the pork is resting, toast the gluten-free sandwich buns lightly on a separate pan or under a broiler.
Spread mayonnaise and Dijon mustard on the bottom halves of each bun.
Layer each bun with a crispy pork cutlet, a leaf of lettuce, and sliced tomato.
Top with the other half of the bun and serve immediately.
Nutrition Facts
Calories |
5672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.4 g | 457% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 137.0 g | ||
| Cholesterol | 812 mg | 270% | |
| Sodium | 9841 mg | 428% | |
| Total Carbohydrate | 472.4 g | 172% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 42.0 g | ||
| Protein | 165.7 g | 331% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 517 mg | 40% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3184 mg | 68% | |
*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.
