Oven Fried Spicy Pork Tenderloin Sandwich
Get ready to elevate your sandwich game with this irresistible Oven-Fried Spicy Pork Tenderloin Sandwich! This recipe features tender slices of pork marinated in tangy buttermilk and hot sauce, coated in a perfectly seasoned flour and breadcrumb mixture, and oven-baked to crispy, golden perfection—no deep frying required. Each bite delivers a satisfying crunch, balanced with the zesty heat of paprika and cayenne pepper. Nestle the crispy pork on toasted hamburger buns, then top with creamy coleslaw and optional pickle slices for a delightfully tangy contrast. Perfect for a hearty lunch or casual dinner, this easy-to-make sandwich offers all the indulgence of a fried classic without the extra grease—ideal for those craving bold flavors with a lighter touch!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 cup Buttermilk
- 2 tbsp Hot sauce
- 1 cup All-purpose flour
- 1 cup Breadcrumbs
- 1 tsp Paprika
- 1 tsp Garlic powder
- 0.5 tsp Cayenne pepper
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 as needed Cooking spray
- 4 pieces Hamburger buns
- 1 cup Coleslaw (prepared)
- 4 slices Pickles (optional)
Instructions
Slice the pork tenderloin into 4 even pieces, then pound each piece to about 1/2-inch thickness using a meat mallet.
In a large bowl, combine the buttermilk and 1 tablespoon of the hot sauce. Add the pork slices and marinate in the refrigerator for at least 15 minutes (or up to 2 hours for more flavor).
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Spray the rack lightly with cooking spray to prevent sticking.
In a shallow dish, mix together the flour, breadcrumbs, paprika, garlic powder, cayenne pepper, salt, and black pepper.
Remove the pork from the buttermilk marinade, letting any excess drip off, and dredge each piece in the breadcrumb-flour mixture, pressing firmly to ensure even coating.
Place the coated pork pieces on the prepared wire rack. Lightly spray the tops with cooking spray to encourage browning.
Bake in the preheated oven for 20-25 minutes, flipping the pork halfway through, until golden brown and cooked through (internal temperature should reach 145°F).
Toast the hamburger buns lightly in the oven or on a skillet.
Assemble the sandwiches by placing a piece of crispy pork on the bottom bun. Top with a scoop of coleslaw, a drizzle of the remaining hot sauce (if desired), and pickle slices. Add the top bun and serve immediately.
Nutrition Facts
Calories |
2377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 8938 mg | 389% | |
| Total Carbohydrate | 285.8 g | 104% | |
| Dietary Fiber | 70.2 g | 251% | |
| Total Sugars | 48.4 g | ||
| Protein | 207.3 g | 415% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 592 mg | 46% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3209 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.
