How To Make Tenderloin Sandwiches?

How do you make homemade pork tenderloin?

  • Directions Cut pork tenderloin into 1/2 inch slices. Pound to about 1/4 inches. thickness. Should be about 12 slices. In a pie plate,or medium bowl,beat egg with 4 tsps. of water,salt,rosemary,and pepper. Place bread crumbs on wax paper. With tongs (or fingers,like me) dip meat into egg mixture to coat both sides,then dip in crumbs.

What is tenderloin sandwich made of?

A Pork Tenderloin sandwich is traditionally prepared from a thinly sliced piece of pork loin, hammered thin with a meat mallet. The meat is then dipped in flour, eggs and breadcrumbs or crushed saltine crackers before being deep fried in oil.

Where did the pork tenderloin sandwich come from?

Its origin story is more closely aligned with Indiana, where it was (purportedly) invented at Nick’s Kitchen in Huntington, Ind., at the turn of the 20th century. But when you say “tenderloin” in Iowa, everyone knows you’re not talking about filet mignon. Or beef at all.

What is the difference between a pork fritter and a pork tenderloin?

Even though most pork fritters are made from pork tenderloin, you can expect a much different texture. The extensive pounding process transforms a tenderloin into a fritter. This means that while relatively tender, fritters have a more stodgy, grainier feel as compared to a cut of pork tenderloin.

What is a Texas tenderloin?

Short description about Big T Texas Tenderloins (30/Case) Makes a great sandwich or as the main item on your plate. This versatile tenderloin can be used as a sandwich wrap, as a pizza crust, walking taco and even a salad bowl. It cooks quickly and is a fun food that will have your customers coming back for more.

Who invented the tenderloin sandwich?

The son of German immigrants, Nick Freienstein went from selling hamburgers from a cart to a 10′ x 10′ shack to, in 1908, opening Nick’s Kitchen in downtown Huntington and introducing the tenderloin sandwich.

Are tenderloins an Indiana thing?

The Best Spots For Satisfying Indiana’s Unhealthy Obsession: The Pork Tenderloin. The Hoosier pork tenderloin might as well be Indiana’s official state sandwich.

Is pork tenderloin the same as schnitzel?

This Wiener Schnitzel recipe is not authentic because it uses pork tenderloin instead of veal scallops. But this pork tenderloin schnitzel is made the same way and it really tastes almost the same as the original one. Fresh lemon is the essential finish to this hearty and savory main dish.

What is the state sandwich of Indiana?

Created in 1908 at Nick’s Kitchen in Huntington, Indiana, the breaded pork tenderloin sandwich is hard to find outside the region. Hoosiers are proud of their state sandwich and believe everyone traveling through owe it to themselves to try a good breaded Indiana tenderloin.

Is pork loin same as tenderloin?

The names may be almost the same, but pork loin and pork tenderloin are different cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat.

How do you tenderize pork tenderloin?

To tenderize pork before cooking it, try breaking up the tough muscle by hitting it with a meat mallet evenly across the surface of the meat. Then, if you want your pork to be extra tender, you can marinate it in a tenderizing marinade made with acids, like citrus juices, vinegar, or wine.

Why was my pork loin tough?

Why Is My Pork Loin Tough? Your pork tenderloin might be tough because it was cooked for too long. Despite your best efforts, you might accidentally overcook your pork tenderloin, but don’t let it go to waste.

What is the most tender cut of pork?

Loin: The area between the shoulder and back legs is the leanest, most tender part of the animal. Rib and loin chops are cut from this area, as are pork loin roasts and tenderloin roasts.

How do you cook a frozen breaded tenderloin in an air fryer?

Preheat the air fryer to 400°F (204°C). Spray the air fryer basket with nonstick cooking spray. Place the coated tenderloin into the basket in a single layer. Cook the tenderloin for 10 minutes, then take out, flip, and spray more cooking spray.

Pork Tenderloin Sandwich

Enjoy this mouth-watering Pork Tenderloin Sandwich made in the style of the Midwest! Sandwiches like this one are salty, crispy on the exterior and more juicy on the inside because they are breaded and fried in crushed oyster crackers. Sandwich excellence at its finest! When I was growing up in the Midwest, one of my favorite dishes to eat was a Pork Tenderloin Sandwich. This sandwich doesn’t seem to get as much attention as, say, deep dish pizza or Italian beef sandwiches, and I’m not sure why this is the case.

Instead of veal, it’s created using pork loin that’s been pounded thin and placed between two hamburger buns, similar to the wiener schnitzel.

Where Did the Pork Tenderloin Sandwich Originate?

A popular sandwich from the midwest, it is reported to have originated from an establishment named Nick’s Kitchen in Huntington, Indiana where the sandwich is still served today.

How to Make our Pork Tenderloin Sandwich Recipe

  1. Pinch the pork loin pieces together until they’re approximately 1/8 – 1/4 inch thick, then set them aside. After that, season both sides of each piece generously with salt and pepper
  2. And Afterwards, dredge each piece in flour and shake off any excess flour.
  1. Each piece of pork should be dipped into the beaten eggs and let to drip off any excess
  2. Finally, push each piece of pork into the crushed oyster crackers on both sides until fully coated, brushing off any stray bits as you go, and serve immediately.
  1. Wait until the oil is hot before allowing the coated pig pieces to set on a baking sheet fitted with a cooling rack. Preheat a big pan with about 2 inches of oil over medium heat on the stovetop until 350 degrees Fahrenheit. Fry two of the coated pieces in the hot oil for 3 to 4 minutes on each side or until each cutlet is golden brown. Once the oil is heated, gently slide the two coated pieces into the hot oil and fry for 3 to 4 minutes on each side or until each cutlet is golden brown. Transfer the cutlets to a baking sheet that has been lined with a cooling rack. Adding salt to the dish will make it taste better. Repeat the process with the remaining pork cutlets, then transfer to a cooling rack.

Assembly

  1. To make the buns, spread a good quantity of mayonnaise on the top and bottom of each one. Pork cutlets are placed on top of each bottom bun. Top each sandwich with pickles and chopped onion, if desired, then press the top buns over the tops of the sandwiches. Serve

Tools You Will Need

  • The following items are required: knife, cutting board, measuring cups (dry and liquid), meat mallet, mixing bowls (or shallow baking dishes), tongs, broad pan with high edges
  • Sheet pan
  • Cooling rack.

Using Pork Loin vs Pork Tenderloin

In spite of the fact that the recipe is for pork tenderloin sandwich, our recipe is for pork loin sandwich. Normally, these two cuts of beef are not interchangeable in recipes, but because we’re pressing the flesh out until it’s extremely thin (and tenderized), using either cut is perfectly acceptable here! In particular, we choose loin chops since they are available at the market in nice-sized, individually-cut, boneless loin chops, which makes things a little bit easier on the prep end of things.

Tenderloin, on the other hand, is quite acceptable if that is your preference.

Best Breading for Pork Tenderloin Sandwiches

Crushed oyster crackers are the greatest and most delicious breading choice for these sandwiches, and they are used in the majority of them. The flavor is incredible, and the crunch is out of this world! Alternatively, crushed saltine crackers may be used to get the same delightful results. If you are unable to get either of the cracker alternatives, you may use panko breadcrumbs, which will still be delicious but will have a different flavor and texture.

Make Ahead and Freezing Instructions

This sandwich’s breading is made entirely with crushed oyster crackers, which are both the best and most delectable choice. Everything about this dish is delicious, but especially the crunch. Saltine crackers crumbled into a fine powder can produce an equally delectable effect. You may use panko breadcrumbs if you are unable to locate any of the cracker alternatives. The flavor and texture will still be delicious, but the taste will be distinct.

Make Ahead

If you are unable to consume the fried cutlets immediately, you may store them in an airtight container between layers of parchment paper for up to 2 days. Preheat the oven to 375 degrees Fahrenheit for reheating.

Bake the cutlets for 10 minutes on a baking sheet that has been coated with cooking spray. Each cutlet should be flipped over and baked for an additional 5 to 7 minutes, or until the cutlets are cooked through and have regained some crispiness.

Freezing

If you want the greatest results, I recommend chilling them before frying them. As soon as the uncooked cutlets have been well coated, arrange them on a baking sheet lined with parchment paper, about 1/2 inch apart. Freeze the cutlets until they are completely frozen. Transfer them to a freezer bag with a tight-fitting lid and store in the freezer for up to 3 months. When you’re ready to use them, cook them as directed in the recipe, but for 2 to 3 minutes longer on each side than the recipe calls for.

More Sandwich Recipes You Will Love

  • Slow Cooker Pickled Pulled Pork Sandwiches
  • Carne Asada Torta
  • Baked Nashville Hot Honey Chicken Sandwiches
  • Copycat Popeyes Chicken Sandwich
  • Grilled Tri-Tip Sandwiches

Pork Tenderloin Sandwich

Enjoy this mouth-watering Pork Tenderloin Sandwich made in the style of the Midwest! Sandwiches like this one are salty, crispy on the exterior and more juicy on the inside because they are breaded and fried in crushed oyster crackers. Sandwich excellence at its finest!

pork

  • 2 cups crushed oyster crackers
  • Salt and pepper to taste
  • 4 (6-ounce each) center-cut boneless pork loins pounded to 1/4-inch thickness
  • 1 cup all-purpose flour
  • 3 big eggs, thoroughly beaten

frying

  • 4 burger buns that have been lightly toasted
  • 1 cup mayonnaise
  • 12 cup pickle chips
  • 1/8 tiny red onion that has been finely sliced (optional)

pork

  • Sprinkle salt and pepper generously on both sides of the pounded pork tenderloin slices before cooking. Sprinkle flour on each pork piece and brush off any excess
  • Set aside. In a shallow dish, dip each flour-coated pork chop into the beaten eggs until completely covered, allowing any excess egg to drop off
  • Complete the process by dredging each piece in the cracked cracker crumbs until well coated, brushing off any excess
  • Season the salt and pepper to taste on each coated pork piece. Remove from consideration
  • Fill a big pan with about 2 inches of oil (about 3 cups) and heat the oil to around 350 degrees Fahrenheit. Using tongs, carefully transfer the breaded pork to the skillet. Fry the cutlet for 3 to 4 minutes on each side, or until it is golden brown. Cook the remaining pork cutlets in the same manner. Place cutlets on a cooling rack and season with salt and pepper
  • Set aside.

Assembly

  • Distribute a liberal quantity of mayonnaise onto the top and bottom of each bun. Using the bottom half of each bun as a base, place a pork cutlet on top and garnish with pickle chips and thinly sliced red onions if desired. Gently place the tops of each bread onto the top of each sandwich before serving

Flattening the pork

Preheat the oven to 350°F. Wrap each piece of pork in plastic wrap or parchment paper and set aside. Pork loin should be pounded until it is about 1/4 inch thick, using a meat mallet for this.

Oyster Cracker Substitute

You may substitute crushed saltine crackers for the oyster crackers if you want. In a pinch, panko breadcrumbs can also be used.

Make Ahead and Freezing

Oyster crackers can be substituted with crushed saltine crackers if desired. In a pinch, panko breadcrumbs can be substituted for the traditional bread crumbs.

Using Pork Loin vs Pork Tenderloin

In spite of the fact that the recipe is for pork tenderloin sandwich, our recipe is for pork loin sandwich. Normally, these two cuts of beef are not interchangeable in recipes, but because we’re pressing the flesh out until it’s extremely thin (and tenderized), using either cut is perfectly acceptable here! In particular, we choose loin chops since they are available at the market in nice-sized, individually-cut, boneless loin chops, which makes things a little bit easier on the prep end of things.

Tenderloin, on the other hand, is quite acceptable if that is your preference.

Calories:1265kcal Carbohydrates:64g Protein:52g Fat:88g 35 g of saturated fat Cholesterol:277mg Sodium:1092mg Potassium:838mg Fiber:3g Sugar:5g Vitamin A: 272 International Units (IU).

Crispy Pork Tenderloin Sandwiches

Preparation/Total Time: 25 minutes

Makes

a total of 4 servings This breaded tenderloin brings back memories of a sandwich store in my hometown of Columbus, Ohio. Despite the fact that I’ve moved away, I’m pleased to report that my family can continue enjoy them as a result of this recipe. The writer, Erin Fitch, lives in Sherrills Ford in North Carolina. Recipe photo courtesy of Taste of Home for Crispy Pork Tenderloin Sandwiches

Ingredients

  • 1 big egg, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1/2 cup seasoned bread crumbs
  • 3 teaspoons panko bread crumbs
  • 1/2 pound pork tenderloin
  • 2 tablespoons canola oil
  • 4 hamburger buns or Kaiser rolls, split
  • 1/2 cup seasoned bread crumbs
  • 3 tablespoons panko bread crumbs The following are optional toppings: lettuce leaves, tomato slices, pickle slices, and mayonnaise

Directions

  1. 1 big egg, lightly beaten
  2. 2 tablespoons all-purpose flour
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon pepper
  5. 2 tablespoons butter
  6. 4 hamburger buns or Kaiser rolls that have been split
  7. 1/2 cup seasoned bread crumbs
  8. 3 tablespoons panko bread crumbs
  9. 1/2 pound pork tenderloin
  10. 2 teaspoons canola oil Lettuce leaves, tomato and pickle slices, and mayonnaise are all optional toppings.

By omitting the bread and instead putting the pork on grilled portobello mushrooms or eggplant slices, you can keep carbohydrates to roughly 10 grams per dish.

Nutrition Facts

1 sandwich has 289 calories, 11 grams of fat (2 grams of saturated fat), 43 milligrams of cholesterol, 506 milligrams of sodium, 29 grams of carbohydrates (1 gram of fiber), and 17 grams of protein.

Exchanges: 2 grains of rice, 2 ounces lean meat, 1 1/2 ounces fat

Traditional Indiana Breaded Tenderloin Sandwich

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Ingredients

The original recipe makes four servings. The ingredient list has been updated to match the number of servings stated.

Directions

  • Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it’s about 1/4 inch thick and 3 1/2 by 5 inches in size, then set it aside. Advertisement
  • In a shallow bowl, whisk together the eggs and milk until thoroughly combined, then whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are evenly distributed throughout the mixture. In a small dish, combine the bread crumbs and salt
  • Set aside. Each flattened cutlet should be dipped into the seasoned milk-egg mixture and then into the bread crumbs, covering the cutlets completely with the crumbs. Place the breaded cutlets on a piece of parchment or waxed paper and set them aside
  • Do not stack them. Heat the oil in a large pan over medium-high heat until it shimmers. Using a gentle downward motion, carefully lower the cutlets one at a time into the heated oil and fry until golden brown on both sides, approximately 8 minutes each cutlet. Drain the cutlets on a paper towel to remove excess liquid. Preheat the oven to broil and position the oven rack approximately 6 inches from the heat source. The Kaiser rolls should be spread open with the cut sides facing up and broil for about 1 minute, or until the rolls are toasted and hot. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side)
  • Top each cutlet with your choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired
  • Repeat with the remaining cuts of meat and vegetables.
See also:  Where To Buy Gyro Sandwiches?

Nutrition Facts

Per serving: 478 calories; 29.6 grams of protein; 55.8 grams of carbs; 14.7 grams of fat; 97.8 milligrams of cholesterol; 1446.4 milligrams of sodium Nutrition in its entirety

Classic Pork Tenderloin Sandwich

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Directions

  • Each pork chop should be butterflyed by cutting horizontally to the opposite side, but not through it. Open up the chops as much as you can. Cover each piece of pork with plastic wrap and pound until it is 6 to 8 inches wide, using the flat side of a meat mallet or the flat side of a small frying pan, one at a time. Lightly pound each chop with the tenderizing side of the meat mallet to ensure that it is as tender as possible. A big skillet should have at least 1 inch of oil in it. Advertisement Heat the oil to 375 degrees Fahrenheit while preparing the cracker crumbs, garlic powder, and black pepper in a shallow dish. In a second shallow dish, combine the flour and water. In a third shallow dish, combine the buttermilk and flour
  • One at a time, dip the pork into the flour and then into the buttermilk. Carefully place breaded tenderloins into heated oil one at a time, and fry for approximately two to three minutes, or until an instant-read thermometer inserted in the middle registers at least 145°F, flipping once, until crisp and golden brown. Place the fried pork tenderloins on a cooling rack and sprinkle with salt to keep them from sticking together. Put half of the hamburger buns on a plate and top with leaf lettuce, tomato slices, pickle slices, and/or mustard if preferred. Place the remaining tenderloins on the plate and repeat with the remaining tenderloins.

Oven Fried Pork Tenderloin Sandwiches

A fantastic-tasting pork tenderloin sandwich that is free of all the fat and mess associated with frying. A more nutritious version of that beloved Iowa comfort meal. Simply follow these simple pictorial instructions that show you every step along the way.

Introduction

AW Drive-up (not a drive-thru) restaurant in the early 1960s was where I first encountered the tenderloin sandwich. It was a memorable experience. This greasy deep-fried delicacy was enormous, crispy, and a delicious greasy deep-fried treat. Please keep in mind that you do not have to state “pork tenderloin,” but just “tenderloin” would suffice for those who are “in the know.” This is classic Iowa comfort food, however I’ll give a shout out to Indiana because they have a similar basic sandwich that people revere.

My ScoreThis is a perfect five-star rating.

After eating two sandwiches, the second of which was a “double,” my wife (who rarely never rates things) gave a solid five after she ate two sandwiches.

‍ The Recipe

Following the popularity of my oven-fried chicken dish, my wife came up with the idea for this adaptation. I had no idea she was a fan of Iowa comfort foods until today. This recipe combines my Crispy Oven Fried Chicken with my Iowa Breaded Pork Tenderloin Sandwich to create a delicious sandwich that is simple to prepare and can be scaled to your requirements. However, while the deep-fried version is much fatty, and thus contributes to the flavor, this version also has some of that flavor. Deep-frying, on the other hand, is a huge mess to produce at home.

What Meat for Pork Tenderloin Sandwiches?

You might assume it is pork tenderloin, but you would be mistaken most of the time. Almost usually, it is pork loin that is used (think boneless pork chop here). The majority of these dishes are created with pork loin that has been mechanically tenderized before cooking. Tenderized pork loin can be found at most grocery shops in Iowa (I’m looking at you, Hy-Vee) and some other states, and it’s perfect for this sandwich since it’s so tender. Many times, the breading is already done. However, I recommend using pork tenderloin instead, which is more “tender,” tastier, and my favourite meat for this recipe.

The photo was taken with permission from Fotolia. foxysgraphic – Fotolia is the owner of the copyright. The image has been edited in compliance with the licensing terms and conditions. It’s important to remember that a pork tenderloin is not the same as a pork loin.

The Spicing

The seasoning is a little underwhelming. Okay, it’s a little boring, but that’s the standard with them. Feel free to go crazy with the seasonings since this dish is up to the task.

♨️The End Point and Serving

Finally, there is the “done endpoint.” I’ve been known to be a little too connected to my thermometer at the hip. That is not the case here. Even if you brown the meat properly, it will be done before you know it. It retains its moisture in the breading, so everything is OK, but check for crispiness and color rather than temperature on this one. The sandwich is often served on a soft white bread bun with lettuce, tomato, onion, and pickle as the only toppings.

Pork Tenderloin Sandwich Recipes

The Iowa Breaded Pork Tenderloin Sandwich, Grilled Pork Tenderloin Sandwiches, and Easy Crock Pot Shredded Pork Tenderloin are all delicious options.

️Step-by-Step Photo Instructions

Ovens should be preheated to 350° convection or 375° conventional. Remove any visible fat and silverskin from a pork tenderloin before cooking. Tenderloin should be cut into four pieces that are nearly similar in weight. After that, “butterfly” the pieces together. This may be accomplished by cutting the fabric 34 of the way through and folding it back to twice the size. On the thinner end of the meat, which would be longer, make two slices one-third of the way through the flesh on opposing sides of the meat.

  1. Heat 4 tablespoons butter on a big baking sheet and place it in the oven for a few minutes to allow the butter to melt and become liquid.
  2. In the first, whisk together one egg and one-fourth cup milk.
  3. 12 cup flour, 12 cup Panko bread crumbs, one tablespoon seasoning salt, and one and a half teaspoons pepper are combined in the second pan.
  4. Shake well to get rid of any excess.
  5. Place on a baking sheet coated with melted butter.
  6. Preheat the oven to 200°F for 20 minutes.
  7. Serve when still heated.

Recipe

  • A delicious pork tenderloin sandwich that is made without the fat and mess of deep-frying. Simply follow these simple step-by-step visual directions to make a healthier version of this popular Iowa comfort food dish. To leave a rating, tap the button. Preparation time: 15 minutes Preparation time: 30 minutes Time allotted: 45 minutes Adjust the portions if necessary4 servings
  • 1pork tenderloin
  • 1egg
  • 14cupmilk
  • 4tablespoonbutter
  • 12cupAP flour
  • 12cupPanko bread crumbs
  • 1tablespoonseasoning salt (Lowery’s or similar)
  • 12teaspoonpepper
  • Oven should be preheated at 350 degrees convection or 375 degrees conventional
  • Remove any visible fat and silverskin from a pork tenderloin before cooking. Tenderloin should be cut into four pieces that are nearly similar in weight. After that, “butterfly” the pieces together. This may be accomplished by cutting the fabric 34 of the way through and folding it back to twice the size. Using the thinner end, which would be longer, make two incisions a third of the way through the flesh, on opposing sides of the meat. Afterwards, wrap the mixture in plastic wrap or place it in a zip-lock bag and pound it to about a 12 inch thickness, or thinner if you want
  • Placing 4 tablespoons butter on a big baking sheet and placing it in the oven for a few minutes will allow the butter to melt
  • Prepare two frying pans. In the first, whisk together one egg and one-fourth cup milk. Whip it up well. In a second pan, combine 12 cup flour, 12 cup panko bread crumbs, 1 tablespoon seasoning salt, and 12 teaspoon pepper
  • Set aside. Begin by smearing the egg wash on both sides of the meat. Shake well to get rid of any excess
  • Shake off any excess flour mixture after coating well. Place the cookies on a baking sheet with the melted butter and bake for 20 minutes. Bake for another 10 minutes, or until the top is golden brown.

See the photographs in the post for a step-by-step guide. Some recipes include the option to display the images here by clicking on a button above the instructions; however, the photos do not print with the recipe.

Pro Tips

  1. Reduce the thickness of the tenderloin to no more than 12 inches, although thinner is OK
  2. Tenderized pork loin can be used for this recipe. If you want to spice it up, add some spices to the mix. The coating will adhere much better to the meat if it is thoroughly dried before coating and if it is allowed to rest for a few minutes before to cooking. Additionally, when doing the flip, place a fork on the edge
  3. Leftovers should be refrigerated for 3-4 days or frozen for 3-4 months
  4. Otherwise, discard them.

To adjust the recipe size:

You can change the number of servings in this recipe card by clicking on the servings tab. This conducts the calculations for you in terms of the components. However, it does not make any changes to the content of the instructions. As a result, you’ll have to do it yourself. Calories: 634 kilocalories (32 percent ) |6 g of carbohydrates (2 percent ) |Protein content: 96 g (192 percent ) |Fat: 23 g | (35 percent ) |Saturated fat: 9g (45%)|Cholesterol: 330mg (110%)|Sodium: 449mg (19%)|Potassium: 1794mg (51 percent ) |Fiber:1 gram (4 percent ) |1 gram of sugar (1 percent ) |Vitamin A (as iodine): 220 IU (4 percent ) |Calcium: 51 milligrams (5 percent ) |Iron:4.8 milligrams (27 percent ) Unless otherwise noted, the serving size is my best guess of what a typical serving size is.

  1. This is home cooking, and there are a lot of factors to contend with.
  2. Ingredients such as salt, for example, will be tasted to get my estimate of the average to be used.
  3. American 101 Cooking for Two, LLC specializes on American cuisine.
  4. Please be aware that copying, pasting, or duplicating whole recipes to any social media platform, website, or electronic/printed medium is absolutely banned and constitutes a violation of our intellectual property rights.

Thank you for your cooperation. The original publication date was March 8, 2014. The site has been updated to provide more options, updated photographs, and a table of articles to make navigating easier.

Pork Tenderloin Sandwich

My pork tenderloin sandwich is soft and juicy, and it’s packed with flavor thanks to the addition of flavorful beer-braised onions and sour sauerkraut. This delectable dish, which is piled onto a crusty bun and topped with melted Swiss cheese, is a tiny taste of Eastern European comfort cuisine in a substantial sandwich!

Memories of Comfort in a Savory Sandwich

We frequently loved rustic meals cooked with braised cabbage or sauerkraut, which were served with some form of flavorful and saucy meat when I was growing up in an Eastern European home. A dinner like this is a typical example of “peasant food,” and it continues to be one of my favorite forms of food to this day, one that I still turn to when I want to enjoy a meal that pays homage to my European ancestry. Everything about dipping fresh bread into the flavorful remaining sauce from the meat, along with those tiny chunks of onion, was very amazing to us.

I still enjoy dipping my bread into a sauce like that to this day!

Sweet-and-sour beer-braised onions, as well as acidic sauerkraut with its crunchy bite, are the perfect accompaniments to roasted pork tenderloin, which is all peppery and crusty on the surface and soft and juicy on the inside.

How to Make a Pork Tenderloin Sandwich

Given that roasted pork tenderloin is such a naturally soft and juicy piece of meat, all it need is a generous sprinkling of pepper to give it a little “boost.” Cooking pork tenderloin with olive oil, salt and pepper, as well as a pinch of caraway seeds, a drizzle of mustard, and a sprinkling of dried herbs, will assist to create a delicious crust on the outside and a soft, juicy inside. Afterwards, I just roast the tenderloin in a high oven until golden brown before thinly slicing it to allow it to be easily piled with the other delectable components in a sandwich.

  1. I season my pork tenderloin before roasting it for around 40 to 45 minutes, or until the internal temperature reaches 155°. Meanwhile, I cook my sliced onions in a decent lager (one that I’d drink with the sandwich) until they’re sweet and caramelized, while the pork roasts. To create my sandwich, I thinly slice the pork tenderloin and arrange it on the bottom half of a crusty bun that has been prepared
  2. I then top it with a piece of Swiss cheese. I broil the sandwich for a few seconds, just until the cheese is melted, then pour over some of the braised onions and a sprinkle of cold sauerkraut, cover with the top half of my bread (smeared with additional mustard, of course! ), and serve it immediately.

Recipe

Submitted by Ingrid Beer Breaded pork tenderloin sandwich filled with beer-braised onions, tart sauerkraut, and Swiss cheese is a delicious lunch or dinner option for anybody! Category:Sandwich Eastern European cuisine is served. 4 sandwiches may be made with this recipe. Nutritional Information: Each sandwich has 685 calories. Time required for preparation: 15 minutes Preparation time: 50 minutes 1 hour and 5 minutes is the total time. Ingredients:

  • 112 teaspoon paprika
  • 12 teaspoon granulated onion and garlic
  • 112 teaspoon Italian seasoning (or dried herbs)
  • 14 teaspoon minced caraway seeds
  • Salt and black pepper to taste. 1-1/2-pound pork tenderloin (about 1 12 pounds total)
  • Avocado oil
  • 1 tablespoon spicy brown mustard (plus enough to put over the sandwiches)
  • And salt and pepper to taste. unsalted butter (three tablespoons)
  • 2 medium-sized onions, quartered and sliced 1 cup beer (I used Pilsner Urquell)
  • 1 cup water (I used filtered water). cut 4 rustic buns in half to serve as a starter
  • 1 cup sauerkraut
  • 1 cup mayonnaise
  • 4 slices Swiss cheese

Preparation:

  1. Preheat the oven to 425°F and arrange a wire rack over a baking sheet coated with aluminum foil. 12 teaspoons of salt, 12 teaspoons of black pepper, the granulated onion and garlic, the Italian seasoning, and the crushed caraway seeds are placed in a small ramekin
  2. Mix well. pause for a while as you prepare the dry rub components Place the pork tenderloin on a work surface (or into a big mixing bowl) and drizzle a teaspoon or two of oil over it
  3. Spread the spicy brown mustard all over it, and sprinkle the dry rub evenly over it, pressing it in
  4. Repeat with the remaining ingredients. Place the tenderloin on a wire rack and roast for 40-45 minutes, or until a digital thermometer inserted into the thickest portion of the meat reads 155° (the temperature will rise somewhat higher while the meat rests)
  5. While the tenderloin is roasting, melt the butter in a big, heavy-bottomed pan (I like to use my cast iron skillet for this) over high heat until melted. Add in the sliced onions along with a couple of generous pinches of salt and pepper, and cook, stirring regularly, for approximately 10-12 minutes, or until the onions are golden brown and caramelized. Once the beer is added, let it to rapidly bubble and boil for approximately 5 minutes, until the onions are glossy and have a jam-like consistency
  6. Then remove from the heat. Remove the onions from the pan and keep them warm
  7. As soon as the tenderloin has finished roasting, let it rest for 10 minutes before slicing thinly. Pour some mayonnaise and mustard on the bottom of each roll, then layer on some slices of pork tenderloin and top with a slice of Swiss cheese
  8. Set the sandwiches under the broiler for a couple of minutes until the Swiss cheese is melted. Add a couple of tablespoons of the beer-braised onions and about 14 cup of the sauerkraut on top, then spread some mayo and mustard over the top roll to cover everything and dig in
See also:  Where Are Reuben Sandwiches From?

TipsTidbits for my Pork Tenderloin Sandwich:

  • For those who are unable to locate ground caraway seeds, whole caraway seeds can be purchased (which is what I do) and ground yourself in a spice grinder or pestle and mortar (like I do). Alternatively, you may leave them out entirely if you wish
  • To determine the right temperature, use a digital thermometer as follows: It is advised that pork be cooked to an internal temperature ranging from 145° (for medium rare) to 160° (for well done) (for medium). I prefer to take my out of the oven when the temperature reaches 150-155° and let it rest for 10 minutes before slicing it up (the temp continues to go up slightly as the meat rests). I propose utilizing a digital thermometer for accuracy rather than relying simply on time to determine the temperature
  • To braise your onions, use a nice beer from the list below: A nice Czech Pilsner is one of my favorite beers, therefore I used a cup for my beer-braised onions. However, you are allowed to use whatever sort of beer you choose, as long as it is something you would drink with your sandwich. Remove the “sharpness” from your kraut by rinsing it: Because sauerkraut may be fairly strong and sour, you may like to give it a brief rinse under running water to reduce the harshness a little (pat dry with a paper towel) if this is your preference. Alternately, if you want to add some extra tang to your kraut, use it right out of the container.

Are you looking for more savory sandwiches? ThisBraised BBQ Short Rib Sandwich, thisBeer-Braised Beef Brisket, thisHawaiian BBQ Pulled Chicken Sandwich, and thisKorean BBQ Burger are all excellent options. Added by the author: This recipe was initially published in 2017, and it has been amended to include even more love. Following her graduation with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, California, Ingrid went on to get her Culinary Arts degree the following year.

She has had the pleasure and luxury of serving as Executive Chef for two drug misuse treatment centers in Malibu, California, as well as a personal chef for a number of private individuals. More information on Ingrid may be found here.

Reader Interactions

When my mother would periodically take my sister and me to a cafe for lunch, she would always order the dreaded pork tenderloin sandwich. Because this was in west-central Illinois, and I’ve read that the breaded pork tenderloin sandwich was either an Indiana or an Iowa specialty, I decided to try it. Sandwich made with breaded tenderloin Despite the fact that I’m not sure where Illinois fits into all of this, it appeared to me that all of the little cafes were serving some kind of a pork tenderloin sandwich.

I couldn’t eat the sandwiches since they were far too large for me as a 5-year-old, but mum would periodically give me a nibble of the appetizer portion, allowing me to relish the crunchy pleasure, if only for a moment.

Nabisco saltine crackers, neither bread crumbs or panko crumbs, were used in this recipe.

It’s a little bit like a dueling banjos competition to see who can prepare the finest breaded pork tenderloin sandwich.

Making the Sandwich

To be completely honest, I don’t recall ever making a breaded pork tenderloin sandwich before. Perhaps I have. All I have to rely on is a vague recall of the flavor from so many years before. Simple, no-frills pork tenderloin was pounded flat, floured, drenched in egg wash, then generously coated with saltine cracker crumbs before being deep-fried until golden brown, as I had done for dinner. There are a variety of pig cuts that may be used for these sandwich preparations. For starters, there is loin, which is similar to the boneless pork chops that you can buy at your local grocery store.

The other is the actual tenderloin or pork filet, which is a long, thin cut from the pig’s central spine area that is cooked in a pan until done.

How to Flatten the Pork Tenderloin

The tenderloin is a tiny cut of meat with a diameter of 3 to 3 1/2 inches. It is necessary to remove the silver skin if there is any, then cut the fish into fillets that are one inch across. The fillets are then butterflyed by cutting down the middle with a very sharp knife to around 3/4 to 1/2 inch of the opposite side, then laying them flat. Then, one at a time, wrap the butterflied pork in plastic wrap and pound it flat with a meat tenderizer mallet or a flat bottomed 8-inch skillet, as I did, to a thickness of 1/4′′ to 3/8′′.

  1. It took me between 8 and 12 blows to get them to the point where they seemed flat.
  2. You should end up with a pork patty that is 5′′ to 7′′ in diameter.
  3. Tenderloin in breadcrumbs When cooking them, use a heavy skillet, ideally one made of cast iron, to ensure that the heat is maintained.
  4. In fact, I had to turn off the gas at one point during the frying process because it had gotten too hot.
  5. Despite the fact that these tenderloins were smaller, I only cooked one at a time, which resulted in a very quick cooking time.

To bake the finished tenderloins and toasted buns together in the oven, use a sheet pan with a drying rack to set them in the oven. The best way to enjoy them is to serve them warm. Recipe for pan-fried pork tenderloin

How to eat a breaded tenderloin sandwich

Now it’s time to assemble this sandwich. Before I did anything else, I gently buttered the bread halves and roasted them in a cast iron pan until they were nicely browned. I placed them on a platter and placed them in the oven on low heat to keep them warm. In addition to lettuce, hamburger pickle slices, and a piece of red onion are common ingredients. A generous dollop of plain old yellow mustard is used as a finishing touch. Never, ever use ketchup in any situation! That would be completely incorrect.

If you want any more condiments with this, a tiny dollop of mayonnaise on the bread would be okay, but only if no one else could see it!

And Mary Jo said, “Where have you been hiding all my life?.

Sandwich made with pork tenderloin

  • 12oz. pork tenderloin, sliced into 4, 1″ fillets, then butterflied and pounded to 1/4″ to 3/8″ thickness
  • 4 bakery hamburger buns, insides lightly buttered and toasted on the stove top in a heavy skillet, kept warm in a low oven
  • 12oz. pork tenderloin, sliced into 4, 1″ fillets, then butterflied and pounded to 1/4″ to 3/8″ thickness
  • 2 eggs
  • 3 tablespoons whole milk
  • 1 sleeve of saltine crackers (about 40 crackers)
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • Vegetable oil, enough to fill a large skillet 1/2 inch deep, about 1 cup
  • Lettuce leaves, sliced red onion, hamburger pickle slices, yellow mustard
  • Lightly grease the buns and toast them in a large pan on the stovetop until golden brown, then set them to cool. Tenderize the pork by cutting it in half, butterflying it, and pounding it thin (1/4″ to 3/8″), then placing it on a platter. In a large shallow basin or pie plate, whisk together the eggs and milk until well combined. Put the saltines in a food processor and pulse until they are a coarse to medium chop, then add the onion powder, garlic powder, and salt and pulse for one or two more seconds to blend
  • Set aside. Put the saltines in a shallow dish or pie plate
  • Set aside. Place the flour in a shallow dish and make up a dredging line by placing the flour first, the eggs second, and the saltines last
  • Heat the vegetable oil to 350°-375°F, preferably in a cast iron pan or other heavy skillet, until it is shimmering. Prepare the pork fillets by coating them with flour, dipping them in the egg wash, letting the excess drip off, and then dipping them in the seasoned cracker crumbs and coating them thoroughly by slapping the crumbs on. Place the crumbs in the 350° oil for 1 1/2 to 2 minutes, or until they are browned. Use a spatula and fork to carefully transfer the chicken to the other side and sauté until browned, approximately 1 1/2 to 2 minutes. Remove from the oil and set on a cooling rack on a baking sheet lined with paper towels, then place in a heated oven to finish cooking
  • Continue to cook the remaining pork until done. Serve immediately on a hamburger bun topped with lettuce, pickles, onion, and mustard (a tomato slice is also a nice addition)
  • Or
  1. This recipe will also work with tenderized pork loin cutlets purchased from a grocery shop. Simply ensure that they are 1/4″ to 3/8″ thick and that any excess fat is removed from the margins. Canola oil or maize oil are the ideal oils to use while frying. The use of an instant-read thermometer or a laser type thermometer is recommended in order to ensure that the oil does not get too cold or too hot.

Calories:425kcal More pork tenderloin dishes to try: here are a couple more to try. Pork tenderloin steaks with a spicy salsa are a delicious and healthy meal. Pork tenderloin on the grill

Grilled Pork Tenderloin Sandwiches

Use the sharpener to sharpen your knife and attempt to slice the grilled tenderloin as thinly and evenly as possible before slicing it (think roast beef from the deli). It will make these open-faced pork sandwiches much simpler to consume, and there will be a noticeable difference in the texture.

Ingredients

a total of 4 servings Aioli with basil and chives1 anchovy fillet marinated in oil Kosher salt is a kind of salt that is kosher. 1 cup mayonnaise (optional) 3 teaspoons freshly squeezed lemon juice 2 garlic cloves, peeled and coarsely chopped 14 cup finely chopped basil, plus more for serving 2 tablespoons finely chopped chives, with a little extra for serving peppercorns that have been freshly ground Pork and Construction Fennel seeds (about 2 teaspoons) 1 teaspoon of red pepper flakes, finely chopped 2 teaspoons Diamond Crystal salt or 312 teaspoons Morton kosher salt, plus other ingredients 2 pork tenderloins (each weighing around 112 pounds) Vegetable oil is a type of oil that comes from plants (for grill) 1 ciabatta bread that has been split lengthwise 6 cups arugula leaves that are ripe and have soft stalks Lemon wedges, basil leaves, chives, and a pinch of salt and pepper (for serving) Equipment that is unique A spice mill or a mortar and pestle are both good options.

Preparation

a total of 4 portions One oil-packed anchovy fillet with basil and cilantro aioli KOSHER SALT is a kind of salt that has been certified by the Jewish community as being kosher. 1 cup mayonnaise (or similar) lemon juice (about 3 tablespoons) the finely shredded peel of two garlic cloves basil leaves (plus extra for serving) 14 cup chopped additional chives (for serving): 2 tablespoons chopped chives peppercorns that are freshly ground Assembling Pork with Other Ingredients Fennel seeds (about 2 teaspoons) 1 tablespoon red pepper flakes, crushed Diamond Crystal salt (about 312 teaspoons Morton kosher salt), plus other seasonings (about 112 pounds apiece) 2 pork tenderloins Oil derived from plants (for grill) 1-ciabatta bread that has been divided along the length of the loaf Arugula leaves that are ripe with sensitive stems (about 6 cups).

Lemon wedges, basil leaves, chives, and a pinch of salt & pepper (for serving) Equipment Designed for a Specific Job The use of a spice mill or mortar and pestle is highly recommended.

Step 2

Make Ahead: The aioli may be made up to 1 day ahead of time. Maintain a cool environment.

Pork and Assembly

Using a spice mill or a mortar and pestle, grind the fennel seeds and red pepper until they are finely crushed. Transfer the mixture to a small bowl. 2 tablespoons salt should be added at this point. Rub the mixture all over the pork and allow it to set for 1 hour, uncovered, or refrigerate for up to 8 hours.

Step 4

Prepare a medium-heat grill by properly cleaning the grates and brushing them with oil. Grill the pork loin, rotating it every 4 minutes, for 15–20 minutes, or until it is gently browned on both sides and an instant-read thermometer placed into the middle of the loin registers 130°, depending on how thick your pork loin is. Allow for 10 minutes of resting time before cutting into extremely thin slices.

Step 5

Set up a medium-heat grill by properly cleaning the grates and brushing them with olive oil. Preheat the grill to medium heat, flipping every 4 minutes, for 15–20 minutes, or until the pork is nicely browned on both sides and an instant-read thermometer put into the middle of the loin registers 130°, depending on how thick your pork loin is. Allow for 10 minutes of resting time before slicing into very thin slices.

Step 6

About 12 cup aioli should be spread over the cut edges of both bread halves. Then top with sliced pork and a squeeze of lemon before adding more arugula and finishing with more basil and chives. Any leftover aioli should be served alongside the dish.

Pork Tenderloin Sandwiches

These pork tenderloin sandwiches, which are reminiscent of my visit to the Iowa State Fair, may be eaten all year long. It’s simple to make and quite wonderful! Cooking Time: 10 minutes Time allotted: 30 minutes If you’ve ever been to the Iowa State Fair, chances are you’ve had a pork tenderloin sandwich at one point or another. Typically, they are created with pounded pork tenderloins or thin pork chops that are breaded and fried before being served on a bun with your favorite toppings and relish.

Why this recipe works

Instead of using pork tenderloin, these tenderloin sandwiches are created with thin-cut boneless pork chops that have been tenderized, rather of the more costly pork tenderloin. You may find them on the menus of Iowa restaurants, as well as in a few other parts of the midwest, including the Midwest. The size of the tenderloin, on the other hand, is substantially larger this time around. It is typical practice in Iowa eateries to prepare gigantic patties that dwarf the bread by 300 percent or more!

If you’ve ever had Schnitzel, this is very much the same thing, except that Schnitzel is cooked from veal and served with a side of vegetables and occasionally gravy, and there is no bread in this version.

Ingredients you will need

All of the measurements, ingredients, and instructions are included in the printed version of this post, which can be found at the bottom of this page.

How to Make Pork Tenderloin Sandwiches

These step-by-step photographs and instructions are provided to assist you in visualizing how to complete this dish.

Please scroll down to the bottom of this page to simply print the recipe!

  1. In a small mixing bowl, whisk together the flour, garlic powder, paprika, salt, and pepper until well combined and smooth. Using a shallow dish, place the flour mixture in one and the bread crumbs in another
  2. Scramble the eggs in a third dish with a whisk until they’re scrambled
  3. Trim any excess fat from the chops before pounding them thin with a meat mallet. To prepare the chops, first dredge them in flour, then in egg, and finally in bread crumbs. Using your hands, press crumbs into the chop.
  1. Continue to transfer each breaded chop to a platter until all of the chops have been breaded. Allow for a 5-minute resting period.
  1. In a large pan, cook the butter over medium-high heat until melted. Toss the breaded chops into the pan. Cook the beef in the butter for about 3-4 minutes, or until the edges of the flesh begin to brown slightly. Cook the other side by turning the pan over with tongs. A golden brown color should be achieved on both sides. Transfer the cooked chops to a plate lined with paper towels to drain.
  1. Make soft buns and top with pickles, red onions, tomatoes, lettuce, and mayonnaise
  2. Serve immediately.
See also:  How Do You Make Sandwiches?

Expert TipsFAQs

  • Make tenderloin sandwiches in batches if you’re cooking more than four tenderloin sandwiches
  • Add extra butter to the pan as required. Use a splatter guard if you are frying or sautéing items to prevent splatters from spreading over the kitchen. Leftovers? If you have any leftover cooked breaded tenderloins, place wax paper between each one, wrap them in plastic wrap, then foil, and place them in the freezer. To reheat the patties, split them and set them in a 13×9 baking sheet, covering them with aluminum foil and baking them for 20-25 minutes at 375 F.

I hope you and your family appreciate these tenderloin sandwiches as much as we do! If you are following a low-carb or ketogenic diet, you may use crushed pork rinds for the bread crumbs. Enjoy!

More Sandwich Recipes

  • The following sandwiches are available: toasted cheddar, ham and arugula sandwich, ham and cheese pretzel roll sandwiches, avocado toast, Mediterranean Veggie Wrap, cucumber sandwiches, and more.

I enjoy baking and cooking, and I’m excited to share my recipes with you! My weekly newsletter will help you remember when it’s time to come back and search, which I know may be difficult. You may sign up for my weekly recipe newsletter for free, and I’ll bring you wonderful recipes directly to your inbox.

Tenderloin Sandwiches

  • These pork tenderloin sandwiches, which are reminiscent of my visit to the Iowa State Fair, may be eaten all year long. It’s simple to make and quite tasty
  • Please keep in mind that many blog posts provide answers to Frequently Asked Questions that you may find useful. IMPORTANT – Simply return to the top of the page to read them! It can be printed, rated, and saved. Course:Lunch Cuisine:American Sandwiches for 4 people, 30 minutes Calories:494
  • 4 thin-cut boneless pork chops (12oz each)
  • 1/2 cup panko bread crumbs
  • 1/2 cup all purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 big eggs
  • 4 tablespoons butter
  • 4 hamburger buns
  • In a small mixing bowl, whisk together the flour, garlic powder, paprika, salt, and pepper until well combined and smooth. Place the flour mixture in a shallow dish and the bread crumbs in another shallow dish, alternating. Scramble the eggs in a third dish with a whisk until they’re scrambled
  • Chops should be trimmed of any excess fat before being pounded thin using a meat mallot. To prepare the chops, first dredge them in flour, then in egg, and finally in bread crumbs. Using your hands, press the crumbs into the chop. Continue to transfer each breaded chop to a platter until all of the chops have been breaded. Allow for a 5-minute resting period. Melt the butter in a large pan over medium high heat until it has melted. Toss the breaded chops into the pan. Cook the beef in the butter for about 3-4 minutes, or until the edges of the flesh begin to brown slightly. Cook the other side by turning the pan over with tongs. Both sides should have a golden brown color to them. Transfer the completed chops to a sheet of paper towels to drain. Sandwiches should be served on hamburger buns with a variety of toppings such as pickles, red onions, tomatoes, lettuce, and ketchup and/or mustard.
  • Make tenderloin sandwiches in batches if you’re cooking more than four tenderloin sandwiches
  • Add extra butter to the pan as required. Use a splatter guard if you are frying or sautéing items to prevent splatters from spreading over the kitchen. Leftovers? If you have any leftover cooked breaded tenderloins, place wax paper between each one, wrap them in plastic wrap, then foil, and place them in the freezer. To reheat the patties, split them and set them in a 13×9 baking sheet, covering them with aluminum foil and baking them for 20-25 minutes at 375 F. Buns are included in the nutritional information, but condiments are not.

Make tenderloin sandwiches in batches if you’re preparing more than 4 tenderloin sandwiches; add extra butter to the pan as required. A splash guard should be used if you are frying or sauteing items to prevent splatters from spreading. Leftovers? Cooked breaded tenderloins may be frozen if they are sandwiched together with wax paper and wrapped in plastic wrap before being wrapped in aluminum foil. Remove patties from pan and set them in a 13×9 baking sheet, covering them with aluminum foil and baking them for 20-25 minutes at 375 degrees F.

Amanda Formaro

Mrs. Amanda Formaro is a cunning, business-minded mother of four adult children. She enjoys baking, cooking, making children’s crafts, and designing ornamental stuff for her house. A crafts expert and culinary maestro, she has featured on television and in print magazines on a number of occasions during the course of her career. She is also the author of five craft books and a product developer, as well as the proprietor of the website FunFamilyCrafts.com, among other things. You may connect with her on social media by clicking on the icons on the left.

Latest posts by Amanda Formaro(see all)

Mrs. Amanda Formaro is a cunning, business-savvy mother of four adult children. Besides baking and cooking, she enjoys creating children’s crafts and home décor things. A crafts expert and culinary maestro, she has featured on television and in print magazines on a number of occasions during the course of her professional career. Aside from that, she is the author of five craft books, a product developer, and the proprietor of the website FunFamilyCrafts.com. Make use of the buttons to the left to connect with her on social media.

Pork Tenderloin Sandwich

Ms. Amanda Formaro is a clever, business-minded mother of four adult children. She enjoys baking, cooking, making children’s crafts, and making ornamental stuff for her house. She is a handicraft master as well as a culinary genius, and she has appeared in several print and online journals throughout the years. She is also the author of five craft books, a product developer, and the proprietor of the website FunFamilyCrafts.com. You may connect with her on social media by clicking on the icons on the left!

Indiana Pork Tenderloin Sandwich

It’s Indiana Weekon’s House of Nash Eats on the menu today! Throughout my American Eatsseries, I’m making my way through the meals that the United States is famous for, one state at a time. The truth is that they are rather popular in a variety of states, ranging from Illinois to Iowa. The prospect of these pork tenderloin sandwiches has been on our minds for quite some time now! My husband, Paul, pronounced them to be one of his favorite things that I have ever created. It shouldn’t come as a surprise given his liking for foods like fried chicken, which we don’t eat very often.

Here’s something I learnt when cooking these pork tenderloin sandwiches: before breading and frying the pork tenderloin, you need to pound it extremely, really thin!

Sandwiches made with breaded and fried pork tenderloin are similar in appearance to German schnitzel, but in a sandwich style.

By crushing the pork thin with a meat mallet, it becomes extremely soft and cooks in a short amount of time. In other words, even if preparation requires some effort, preparing supper is really quick when using this method.

How to Make a Pork Tenderloin Sandwich

Pork tenderloin should be cut into four equal halves. They are almost generally approximately 1 pound apiece, which translates into appropriate serving sizes when split into fourths, as seen in the picture. Place one piece at a time between two sheets of plastic wrap and pound flat with a meat mallet or rolling pin to make a cutlet that is approximately 14 inches thick. Repeat with the other pieces. Because the meat will shrink as it cooks, it is critical to flatten it completely before cooking.

  1. After that, you’ll set up your dredging stations, where you’ll bread each flattened piece of beef individually.
  2. The reason I prefer to season both the flour and breadcrumb combinations is that it allows the dish to develop flavor over time rather than having everything in one layer.
  3. Make a mental note to put it away.
  4. Toss each pork tenderloin cutlet in the flour on both sides, brushing off any excess.
  5. Then dip it in the egg and buttermilk mixture, allowing any excess to drop off, before transferring it to the breadcrumb and cracker mixture to finish.
  6. No, we aren’t deep-frying the meat; instead, we are pan-frying it on both sides until it is crisp.
  7. Because the tenderloin is pounded so thin, it is difficult to obtain a good temperature measurement with a meat thermometer; nonetheless, the USDA states that a blush of pink is totally acceptable and safe.
  8. Using a wire rack to drain any leftover oil, continue cooking the remaining cutlets.
  9. Toast the buns under the broiler until they are beautifully browned, then apply mayonnaise and yellow mustard on each top bun.

To assemble, place each pork tenderloin cutlet on the bottom bun, then top with pickle slices and chopped lettuce. Finish by spreading mayonnaise and mustard on top of the top bun.

What do I serve with pork tenderloin sandwiches?

Pork tenderloin should be divided into four equal sections before cooking. The majority of the time, they weigh about 1 pound each, which makes for ideal portion sizes when cut into fourths. To make a cutlet, place one piece at a time between two sheets of plastic wrap and pound flat with a meat mallet or rolling pin until it is approximately 14 inches thick. Cooking causes the meat to shrink, so it is critical to flatten it thoroughly before cooking. After frying, the idea is for it to hang over the edge of each bun, so make sure to pound it out really large and super thin before you start frying.

Combine the flour with a pinch of salt and pepper in a shallow pan or dish.

The eggs and buttermilk should be combined in another shallow pan or dish.

Then, in a third shallow dish or pan, combine the crushed saltine crackers, panko bread crumbs, the remaining salt and pepper, along with the garlic powder and onion powder, and mix well.

Repeat with the remaining cutlets.

Using your hands, thoroughly coat the tenderloin with the seasoned breadcrumbs and crackers, then transfer to a plate and repeat with the remaining pork tenderloin pieces.Heat enough oil to cover the bottom of a large cast iron skillet or heavy pan over medium-high heat until hot.

If necessary, cook two cutlets at a time to avoid crowding the pan.

Although it is difficult to obtain an accurate temperature reading with a meat thermometer when cooking tenderloin, according to the USDA, a blush of pink is perfectly acceptable and safe when done properly.

Repeat the process with the remaining cutlets, transferring the finished meat to a wire rack to drain any excess oil if necessary.

Spread mayonnaise and yellow mustard on each top bun and serve. To assemble, place each pork tenderloin cutlet on the bottom bun, then top with pickle slices and chopped lettuce. Finish by spreading mayo and mustard on top of the bun.

More Pork Recipes You’ll Love

  • Cooking Techniques: Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce
  • Perfect Grilled Pork Chops with Sweet BBQ Pork Rub
  • Bacon-Wrapped Pork Tenderloin
  • Better Than Take Out Chinese Sweet and Sour Pork
  • Cooking Techniques: Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce Pork Chops with a Classic Southern Smothering
  • Creamy Apricot Pork Chops
  • Honey Mustard Pork Tenderloin
  • And more.

Cooking Techniques: Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce; Perfect Grilled Pork Chops with Sweet BBQ Pork Rub; Bacon-Wrapped Pork Tenderloin; Better Than Takeout Chinese Sweet and Sour Pork; Cooking Techniques: Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce Pork Chops with a Classic Southern Smothering; Creamy Apricot Pork Chops; Honey Mustard Pork Tenderloin; and more!

  • A pound of pork tenderloin
  • 2 beaten eggs
  • 2 tablespoons buttermilk
  • 12 cup all-purpose flour
  • 10 saltine crackers crushed (about 12 cup)
  • 1 cup plain Panko breadcrumbs
  • 1 teaspoon Kosher salt
  • 14 teaspoon black pepper
  • 14 teaspoon garlic powder
  • 14 teaspoon onion powder
  • 12 cup oil for frying
  • 4 soft buns or rolls
  • 4 tablespoons mayonnaise
  • 4 tablespoons yellow mustard
  • 1 tomato sliced
  • Shredded iceberg lettuce
  • Dill pick
  • Pork tenderloin should be cut into four equal halves. Place one at a time between two pieces of plastic wrap and pound flat with a meat mallet or rolling pin to make a cutlet that is approximately 14 inches thick. Repeat with the remaining cutlets. Because the meat will shrink as it cooks, it is critical that it is flattened thoroughly. To make the roux, mix the flour with 14 teaspoon salt and 18 teaspoon pepper in a small skillet or dish and set aside. Separately, mix the beaten eggs and buttermilk in another shallow pan or dish, whisking constantly, until well combined. Separately, in a third shallow pan or dish, mix the broken saltine crackers, panko bread crumbs, and the remaining 34 teaspoon salt and 18 teaspoon pepper, as well as the garlic powder and onion powder. Set aside. Take one pork tenderloin cutlet at a time and dredge it in flour on both sides, brushing off any excess, then in the egg and buttermilk mixture, then in the cracker and breadcrumb mixture. Repeat with the remaining cutlets. Using the leftover pork tenderloin, repeat the process. Heat the oil in a big cast iron skillet or heavy pan over medium-high heat until shimmering and shimmering. When the oil is heated, add two of the cutlets at a time so that the pan does not get overcrowded, and fry for 2-3 minutes on each side, or until golden brown on both sides. According to the USDA, the meat should be completely cooked through, however a slight flush of pink is absolutely acceptable and safe. Because it’s such a thin cut of beef, as long as the crust is golden brown, the meat should be cooked through without a problem. Then, using a wire rack to drain any leftover oil from the cooked meat, repeat the process with the remaining cutlets. Bake for 10 minutes under the broiler after splitting the buns in half and placing them cut side up on a baking sheet. Toast the buns under the broiler until they are beautifully browned, then put mayonnaise and mustard on each top bun. To assemble, place each pork tenderloin cutlet on the bottom bun, then top with pickle slices and chopped lettuce. Finish by spreading mayonnaise and mustard on top of the top bun. Serve with tortilla chips.

The following are the nutritional values: 760 calories, 47 grams of carbohydrates, 34 grams of protein, 48 grams of fat, six grams of saturated fat, sixteen grams of polyunsaturated fat, twenty-three grams of monounsaturated fat, one gram of trans fat, 162 mg of cholesterol, 1014 milligrams of sodium, six hundred thirty-two milligrams of potassium, three grams of fiber, five grams of sugar, forty-three milligrams of vitamin A, four milligram

More States I Have Visited in myAmerican EatsSeries

Alabama Alaska Arizona Arkansas California Colorado Connecticut Delaware Florida Georgia HawaiiIdaho Illinois Indiana Iowa Kansas Kentucky Louisiana Maine Maryland Massachusetts Montana New York is the capital of the United States. Oregon Puerto Rico is a U.S. territory. South Carolina is a state in the United States. South Dakota is a state in the United States. TexasUtahWisconsin

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