Low Sodium Crispy Pork Tenderloin Sandwich
Elevate your sandwich game with this Low Sodium Crispy Pork Tenderloin Sandwich—a healthier, flavor-packed twist on a classic favorite! Perfectly pounded pork tenderloin is seasoned, breaded in low sodium panko breadcrumbs, and air-fried or oven-baked to golden perfection for a deliciously crispy texture without the excess sodium or grease. Served on toasted whole wheat buns, this sandwich features creamy mashed avocado, fresh tomato slices, and crisp lettuce for a vibrant, wholesome bite. Quick to prepare and ideal for lunch or dinner, this recipe is a heart-conscious delight that doesn't compromise on crunch or flavor. Keywords: low sodium sandwich, crispy pork tenderloin, healthy sandwich recipe, air fryer pork sandwich, wholesome lunch ideas.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 cup Low sodium panko breadcrumbs
- 0.5 cup Flour
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 as needed Olive oil spray
- 4 Whole wheat sandwich buns
- 4 large Lettuce leaves
- 1 large Tomato
- 1 Avocado
- 1 tablespoon Lemon juice
Instructions
Start by pounding the pork tenderloin to about 1/4 inch thickness between two sheets of wax paper or plastic wrap. Cut into four equal pieces.
In a shallow bowl or plate, combine the flour, garlic powder, onion powder, pepper, and paprika.
In another shallow bowl, beat the eggs.
Place the low sodium panko breadcrumbs in a third shallow bowl.
Coat each piece of pork in the flour mixture, shaking off excess.
Dip the floured pork into the beaten eggs, ensuring it is fully coated.
Finally, dredge the pork in the panko breadcrumbs, pressing gently to adhere the breadcrumbs to the entirety of the pork slice.
Preheat an air fryer to 400°F (200°C) or preheat your oven to 425°F (220°C) if not using an air fryer.
Spray the pork pieces lightly with olive oil spray on both sides to ensure crispiness.
Arrange the pork pieces in the preheated air fryer or a baking tray lined with parchment paper if using an oven.
Cook for approximately 8-10 minutes on one side, then flip and cook for an additional 8-10 minutes, until golden brown and fully cooked through. Internal temperature should reach 145°F (63°C).
While the pork is cooking, slice the tomato and avocado. For the avocado, mash it lightly in a bowl with the lemon juice to prevent browning.
Toast the whole wheat sandwich buns either in the oven on low or directly on a skillet over medium heat.
Once the pork is cooked, assemble the sandwiches by spreading the mashed avocado on one side of the bun, placing a pork cutlet on top, adding lettuce, tomato slices, and topping it off with the remaining bun half.
Serve immediately and enjoy your low sodium crispy pork tenderloin sandwich!
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4386 mg | 191% | |
| Total Carbohydrate | 284.5 g | 103% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 37.4 g | ||
| Protein | 173.0 g | 346% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 371 mg | 29% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3982 mg | 85% | |
*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.
