Pork Tenderloin Sandwich

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Pork Tenderloin Sandwich

My Pork Tenderloin Sandwich recipe is a midwestern classic that you will absolutely adore. Simple ingredients come together in this budget-friendly dinner win!

Prep Time12

Cook Time12

Rest Time10

Total Time34

Servings: servings

Calories: 471kcal

Author: Lisa Longley

Ingredients

1 pound pork tenderloin (453.6 grams)
1/2 cup all purpose flour (60 grams)
1 1/2 teaspoons kosher salt (3/4 teaspoon table salt)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 cup buttermilk
1 large egg
3 cups crushed Ritz crackers
1/2 cup vegetable oil
4 burger buns
1/2 cup mayonnaise
pickle slices
1/4 medium red onion sliced thin

Instructions

Trim the pork tenderloin of any excess fat. Cut the tenderloin into four equal pieces. (Refer to the pictures in the post.) Working with one piece of tenderloin at a time, place the pieces between plastic wrap and pound thin (1/4 inch thickness). Pat very dry.
1 pound pork tenderloin
Whisk together the flour, salt, onion powder, garlic powder, and black pepper. Add to a plate.
1/2 cup all purpose flour, 1 1/2 teaspoons kosher salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper
Whisk together the buttermilk and egg in a shallow dish and place to the right of the flour plate.
1/2 cup buttermilk, 1 large egg
Add the crushed cracker crumbs to a plate and place to the right of the buttermilk mixture.
3 cups crushed Ritz crackers
Working with one piece of pork at a time, dredge them through the flour mixture. Then dip in the buttermilk mixture. Finally, dip them in the cracker mixture so they are fully coated. Transfer to a plate and refrigerate for 10 minutes.
Line a rimmed baking sheet with aluminum foil and set a wire cooling rack in it.
Heat the oil in a large heavy-bottomed skillet until it reaches 350 degrees Fahrenheit with an instant-read thermometer. Fry 2 pieces of pork at a time for 3 minutes on each side or until they reach 145 degrees Fahrenheit. Transfer them to the cooling rack and tent with foil. Repeat with the remaining pork.
1/2 cup vegetable oil
Slather the hamburger buns with 2 tablespoons of mayo each. Add the pork and top with red onions and pickle slices.
4 burger buns, 1/2 cup mayonnaise, pickle slices, 1/4 medium red onion

Notes

Please note that the nutritional information is based solely on the breaded and cooked pork as buns vary greatly. Additionally, the nutritional information is based off of what was left in my kitchen after frying. For the most accurate results, measure what is left when you make them and calculate from that.

Nutrition