Pork Tenderloin Sandwich
User Reviews
5
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Cook Time
30 mins
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Total Time
30 mins
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Servings
4 sandwiches
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Calories
1010 kcal
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Course
Main Course
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Cuisine
American
Pork Tenderloin Sandwich
Description
The Pork Tenderloin Sandwich recipe starts by trimming silverskin and fat from the pork tenderloin before cutting it into pieces and pounding them to an even 1/4-inch thickness. This ensures quick, even cooking and a tender texture. A crust is created by coating the pork in a mixture of pulverized white sandwich bread and saltine crackers seasoned with salt and pepper, along with flour and beaten eggs to adhere the coating.
The coated cutlets are fried in vegetable oil until golden and crisp on the outside while remaining juicy inside. Served on soft buns with shredded lettuce, tomato slices, and optional mayonnaise, these sandwiches provide a satisfying texture contrast between the tender pork and crunchy coating.
The recipe yields 4 sizeable sandwiches with large cutlets but can be portioned to serve more by slicing the pork thinner or cutting into smaller pieces. Leftover cutlets can be stored covered in the refrigerator for up to 4 days, allowing for easy meal prep or next-day sandwiches.
Removing the silverskin carefully with a pairing knife is recommended to improve tenderness. Freshly ground salt and pepper applied during breading enhance the seasoning. Using high-quality bread and crackers for the crumb mixture improves the coating texture and flavor.
Ingredients
- 1 pound pork tenderloin trimmed (see note 1)
- salt freshly ground
- black pepper freshly ground
- 3 lices white sandwich bread torn into quarters (see note 2, high-quality
- 16 saltine crackers or Club crackers
- 1/2 cup all-purpose flour
- 2 egg large
- 1/4 cup mayonnaise plus more for serving
- 1 cup vegetable oil
- 4 soft buns for serving
- lettuce shredded, for serving
- tomato cored and thinly sliced, for serving
Instructions
- Adjust oven rack to the middle position and preheat oven to 200 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on baking sheet.
- Cover a cutting board completely with a piece of plastic wrap. Cut pork into 4 pieces, aiming for them to be similar in weight if not shape (for example, cut tapered tail pieces slightly thicker than middle medallions).
- Arrange all four pieces in a single layer, cut side up, on the plastic wrap-covered cutting board. Cover with a second piece of plastic wrap. Pound pork to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season pork with salt and pepper.
- In a food processor, pulse bread and saltines until finely ground, about 12 pulses. Transfer to shallow dish and season with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper).
- In a second shallow dish, spread flour in second shallow dish and season with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper).
- In a third shallow dish, whisk eggs and mayonnaise together. Arrange the shallow dishes in this order: Flour, egg mixture, then crumbs.
- Working with 1 cutlet a time, dredge cutlets in flour, dip in egg mixture, then coat with crumbs, pressing gently to adhere. Return cutlets to cutting board or plate and let dry for 5 minutes.
- Heat 1/2 cup oil in 12-inch nonstick skillet over medium heat until shimmering. Working with 2 cutlets at a time, fry cutlets until deep golden brown and crisp, 2 to 3 minutes per side.
- Transfer fried cutlets to wire rack on prepared baking sheet and keep warm in oven. Discard oil, wipe out skillet, and repeat with remaining 1/2 cup oil and remaining 2 cutlets. Serve on buns with lettuce, tomato, and mayonnaise.
Notes
- Remove silverskin and excess fat from pork tenderloin with a pairing knife for best texture.
- This recipe yields 4 large sandwiches but can be portioned for more servings by adjusting cutlet size.
- Use a high-quality white sandwich bread and saltine crackers to create the bread crumb coating.
- Store leftover pork cutlets covered in the refrigerator for up to 4 days to maintain freshness.
- Season bread crumbs with salt and pepper for balanced flavor in the coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 1010 kcal
% Daily Value*
| Serving | 1 sandwich | |
| Calories | 1010kcal | 51% |
| Carbohydrates | 52g | 17% |
| Protein | 35g | 70% |
| Fat | 73g | 112% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 40g | 235% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 161mg | 54% |
| Sodium | 595mg | 25% |
| Potassium | 595mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 125mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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