Tempura Fried Pork Tenderloin Sandwich
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
608 kcal
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Course
Main Course
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Cuisine
American
Tempura Fried Pork Tenderloin Sandwich
Description
The Tempura Fried Pork Tenderloin Sandwich is prepared using thin pork loin chops, pounded to less than ¼ inch thickness, seasoned lightly, and dipped into a specially prepared tempura batter. The batter blends all-purpose flour, cornstarch, baking powder, baking soda, ranch seasoning, beaten egg, and cold club soda, mixed to a smooth consistency and kept cold to ensure a crisp finish.
The pork is fried at 350°F for short intervals to attain a golden, crunchy crust while cooking the meat to a safe internal temperature of at least 140°F. After frying, the cutlets drain briefly on paper towels to remove excess oil before assembling the sandwich. The layering includes slices of fresh tomato and two pieces of the tempura pork on the sandwich bun.
Keeping the tempura batter cold is essential since warmer batter can lead to a dense and soggy coating. This sandwich offers texture contrast with the crispy exterior and tender pork inside, making it a distinctive take on fried pork sandwiches.
Ingredients
- 2 Pounds pork loin chops thin as possible, boneless
Tempura Batter
- 1.5 Cups all-purpose flour
- ½ Cup cornstarch
- 2 teaspoons baking powder
- 2 teaspoons salt
- ½ teaspoon baking soda
- 2 teaspoons ranch seasoning
- 2 Cups club soda Cold
- 1 egg Beaten
Instructions
- You want your pork cutlets as thin as possible. If they are over ¼ inch thick, place between 2 pieces of parchment paper and pound thin with a meat mallet.
- Lightly season the pork with salt and pepper, to taste.
Make the tempura batter
- Add the dry ingredients to a medium sized bowl and mix to combine.
- In a second bowl beat together the egg and cold club soda. Add the mixture to the bowl with the dry ingredients and mix to make a smooth batter.
- Dip the pork cutlets in the batter and fry in batches as described below.
Frying the tempura pork
- Heat oil to 350 degrees. Fry the tempura pork tenderloin cutlets for 90 seconds then flip and cook an additional 90 seconds. Cook in 30 second intervals as needed to reach desired color and an internal temp of at least 140 degrees.
- Move to a paper towel covered plate and allow to drain for 1-2 minutes.
Assemble the sandwich
- Place tomato on the lower bun and top with 2 pieces of tempura fried pork tenderloin. Top with shredded or chopped lettuce and drizzle with hot sauce as desired.
Notes
- Use chilled club soda to keep the tempura batter cold for a light, crisp coating.
- Thinly pound pork loin chops to no more than ¼ inch thickness for even frying and tenderness.
- Fry pork cutlets in hot oil at 350°F, cooking in short intervals and flipping, to achieve the desired color and an internal temperature of 140°F or higher.
- Drain fried pork cutlets briefly on paper towels to remove excess oil before assembling sandwiches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Calories | 608kcal | 30% |
| Carbohydrates | 53g | 18% |
| Protein | 55g | 110% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 193mg | 64% |
| Sodium | 1888mg | 79% |
| Potassium | 915mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 68IU | 1% |
| Calcium | 154mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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