Pork Tenderloin Sandwich
User Reviews
5
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Prep Time
20 mins
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Cook Time
16 mins
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Total Time
36 mins
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Servings
4
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Calories
1265 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Pork Tenderloin Sandwich
Description
The Pork Tenderloin Sandwich uses center-cut, boneless pork loin pieces pounded to about 1/4 inch thickness to create thin, tender cutlets. Each piece is seasoned and then coated in flour, dipped in beaten eggs, and finished with crushed oyster crackers that form a crunchy crust when fried in hot oil. The pork is fried until golden brown on each side, maintaining a juicy interior with a crisp exterior.
The sandwich is assembled with lightly toasted burger buns spread generously with mayonnaise. The fried pork cutlet sits on the bottom bun, topped with tangy pickle chips and optionally thin slices of red onion to add a fresh crunch and subtle sharpness. This combination balances rich fried pork with creamy and acidic toppings.
To prepare ahead, the fried cutlets can be stored in the refrigerator for up to two days and reheated in the oven to regain some crispness, or frozen before frying for up to three months. Although the recipe suggests pork tenderloin, the use of pork loin is a practical substitute due to availability and texture preference. The pound-thin cut ensures tenderness regardless of cut choice.
Ingredients
pork
- 4 pork loin pounded until 1/4” thin, center-cut, boneless, 6 ounce each
- 1 cup all-purpose flour
- 3 large egg well beaten
- 2 cups oyster crackers crushed
- salt to taste
- black pepper to taste
frying
- 3 cups cooking oil for frying
assembly
- 4 burger buns lightly toasted
- 1 cup mayonnaise
- ½ cup pickle chips
- ⅛ small red onion optional, thinly sliced
Instructions
pork
- Generously season the pounded pork tenderloin pieces with salt and pepper on both sides.
- Dredge each pork piece in flour and shake off any excess.
- Dip each flour covered pork into the beaten eggs, until fully covered, allowing any excess egg to drip off.
- Finish by dredging each piece into the crushed cracker crumbs until fully coated, shaking off any excess.
- Season each coated pork piece with salt and pepper. Set aside.
- Fill a large skillet with about 2 inches of oil (about 3 cups) and preheat oil to about 350˚F.
- Carefully place the breaded pork into the skillet. Fry cutlet on each side for 3 to 4 minutes, or until golden brown.
- Repeat frying remaining pork cutlets.
- Transfer to cooling rack and season cutlets with salt and pepper.
Assembly
- Spread a generous amount of mayo onto each top and bottom bun. Top the bottom halves of each bun with a pork cutlet and top with pickle chips and thinly sliced red onions, if using. Gently press the tops of each bun onto each sandwich and serve.
Notes
- Use either pork loin or tenderloin, pounding the meat thin ensures tenderness regardless of cut.
- Store fried cutlets in an airtight container with parchment layers for up to 2 days; reheat in a 375°F oven to crisp them back up.
- For freezing, coat and freeze uncooked cutlets on a tray before transferring to a freezer bag; fry from frozen adding 2-3 minutes per side.
- Oyster crackers provide a unique crispy coating; saltine crackers or panko breadcrumbs can be substituted if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1265 kcal
% Daily Value*
| Calories | 1265kcal | 63% |
| Carbohydrates | 64g | 21% |
| Protein | 52g | 104% |
| Fat | 88g | 135% |
| Saturated Fat | 35g | 175% |
| Cholesterol | 277mg | 92% |
| Sodium | 1092mg | 46% |
| Potassium | 838mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 272IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 129mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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