Fried Pork Tenderloin Sandwich
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
10 mins
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Resting Time
10 mins
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Servings
8
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Calories
325 kcal
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Course
Main Course
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Cuisine
American
Fried Pork Tenderloin Sandwich
Description
This Fried Pork Tenderloin Sandwich starts with pork tenderloin that is sliced and butterflied to create thin cutlets. These are then pounded to an even 1/2-inch thickness to ensure even cooking. The coating is made from a mixture of all-purpose flour, cornstarch, paprika, black pepper, salt, and dry mustard powder, which adds a balanced spice and texture. After dipping the pork in buttermilk to help the coating adhere, it rests before frying in canola oil until golden and crispy. The pork's tender texture contrasts nicely with the crunchy crust.
The sandwich is assembled on buns with classic toppings including fresh tomato slices, lettuce, and red onion, which contribute freshness and crunch. This combination makes a hearty, savory meal. The fried pork patty is the star, providing rich flavor and crispy texture.
According to the notes, the recipe can be adapted for air frying to reduce oil usage, though this method has not been tested here. The resting step before frying helps maintain the coating during cooking, improving texture. The calorie estimate is based on an 8-patty yield and excludes buns and toppings.
Ingredients
- 2-3 pounds pork tenderloin
Flour Coating
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 2 teaspoons salt (or less, to taste)
- 1/2 teaspoon mustard powder dry
Buttermilk Dip
- 1 cup buttermilk
For Frying
- 1/4 cup canola oil (or your favorite oil for frying)
To Make Sandwiches
- Buns
- tomato slices
- lettuce
- red onion
Instructions
Prepare the Pork
- Pork tenderloin usually comes in two pieces. Slice each piece of pork crosswise into 4 (or 5) chunks.2-3 pounds pork tenderloin
- Place each piece of pork flat on a cutting board. Start to slice each piece in half, but stop short of doing so, leaving the pork about an inch connected.
- Open each piece like a book, and use the flat side of a meat mallet to pound each piece of pork flat to about 1/2" thickness.
For the Flour Coating
- In a bowl, mix together the flour, cornstarch and spices. Mix well. 1 cup all-purpose flour, 1/4 cup cornstarch, 2 teaspoons paprika, 1 teaspoon black pepper, 2 teaspoons salt, 1/2 teaspoon dry mustard
- Pour 1 cup of buttermilk into another bowl. 1 cup buttermilk
- Take a piece of pork tenderloin and dunk it into the buttermilk. Then place the pork in the flour mixture and turn to coat.
- Place the pork on a plate to rest. The pork should rest for 10 minutes before frying. This helps the coating stay on the pork during cooking.
Fry the Pork
- Heat 1/4 cup oil over medium heat. When the oil is hot, place the breaded pork in the frying pan and allow it to cook for 3-4 minutes. 1/4 cup canola oil
- Turn the pork to cook on the other side and cook an additional 3-4 minutes or until the internal temperature of the pork reaches 145 degrees Fahrenheit. *The exact timing will depend on how thin you've pounded the pork.*
- Remove the pork to a wire rack with paper towels underneath to catch drips.
Make the Sandwiches
- Place a tomato, lettuce and onion on a burger bun. Add the pork tenderloin. Top with your favorite sandwich sauce. Finish off with the top bun.
Notes
- Rest the coated pork for 10 minutes before frying to help the coating stick during cooking.
- The recipe can be adapted for air frying to reduce oil, although this has not been tested by the author.
- Calorie counts are approximate and based on eight patties without bun or toppings; consult a nutritionist for precise values.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 32g | 64% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 95mg | 32% |
| Sodium | 688mg | 29% |
| Potassium | 626mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 296IU | 6% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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