Pork Tenderloin Sandwich

There are lots of variations of pork tenderloin sandwich throughout the United States but in this one, pork tenderloin is flattened, breaded, and fried until crispy and crunchy.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 877 Calories

Ingredients

• 1 teaspoon salt
• 1 large egg
• 1 (1 pound) pork tenderloin
• 4 tablespoons mayonnaise
• 4 leaves lettuce
• 1 cup panko bread crumbs
• 12 slices dill pickle
• 4 large soft rolls
• 0.5 teaspoon ground black pepper
• 0.5 cup all-purpose flour
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.5 cup buttermilk
• 0.5 cup olive oil

Recipe Instructions

Step 1

Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.

Step 2

Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.

Step 3

Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.

Step 4

Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.

Step 5

Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.