Best 6 Breaded Pork Tenderloin Sandwiches Recipes

BREADED PORK TENDERLOIN

Steps:

• Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin.
• Preheat oven to 325 degrees F (165 degrees C).
• Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
• Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).

TRADITIONAL INDIANA BREADED TENDERLOIN SANDWICH

Steps:

• 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 about 3 1/2 by 5 inches in size.
• Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
• Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
• Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
• Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
• Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. 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 choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.

CRISPY PORK TENDERLOIN SANDWICHES

Steps:

• In a shallow bowl, mix flour, salt and pepper. Place egg in another shallow bowl. Combine bread crumbs and place in a third shallow bowl., Cut tenderloin crosswise into 4 slices; pound each with a meat mallet to 1/4-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help adhere., In a large skillet, heat oil over medium heat. Cook pork 2-3 minutes on each side or until golden brown. Remove from pan; drain on paper towels. Serve in buns, with toppings as desired.

BREADED PORK TENDERLOIN SANDWICHES

Steps:

• 1. You can have your butcher cut and tenderize the tenderloin for you if you like. Here is how I do it. Cut across tenderloin strip at 3-inch intervals.
• 2. Place 1 chunk into gallon Ziploc bag and pound with flat side of meat mallet until about 3/8 inch thick.
• 3. You want it thin, when put in frying pan meat will draw up a bit and become thicker. Repeat for each chunk. 1 chunk = 1 sandwich
• 4. Place Corn Flake crumbs in a shallow bowl or on a large plate. Add salt if using and mix well; set aside. Beat egg in another shallow bowl and add a splash of milk, mix well. Set aside.
• 5. Place oil in a skillet about 1/2 inch deep and heat while breading tenderloin.
• 6. Dip the flat pieces of tenderloin, one at a time into the egg mixture, making sure both sides are coated.
• 7. Then into the Corn Flake crumbs pressing the crumbs into the meat with your hands, coating both sides.
• 8. Hold with both hands and place carefully into the hot oil. Fry on the first side until golden brown, turn and fry the second side until golden brown and meat is thoroughly cooked. Watch carefully as crumbs will burn easily.
• 9. Drain on paper towel.
• 10. Serve deluxe on extra large buns, mayo, lettuce, sliced tomato, sliced onion, and pickle. My Fave: mustard and dill pickle. Also, good with cole slaw on top.
• 11. *NOTE: My pork tenderloin was about 2 1/3 lbs. There were 2 strips of tenderloin. I cut across each strip in 3 inch intervals and got 6 chunks out of the 2 strips. I pounded out all the chunks with the flat side of a meat mallet to about 3/8 inch thick. Wrapped each in plastic wrap, then in foil and placed in a Ziploc bag for the freezer. I saved 2 for dinner. I did not bread the tenderloin I wrapped for the freezer.

PORK TENDERLOIN SANDWICH

Steps:

• Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
• Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
• Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
• Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
• Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.

BREADED PORK TENDERLOIN SANDWICH

Steps:

• Preheat oven to 325°F.
• Slice tenderloin into 1/4-inch rounds.
• Place rounds between sheets of plastic wrap and pound until thin.
• Beat eggs and milk together and pour into a shallow dish or bowl; set aside.
• In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper.
• Mix all together.
• In a large skillet heat oil over medium high heat.
• Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture.
• When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
• Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil.
• Bake for 20 minutes at 375°F uncovered.
• Serve on bun with lettuce, mayonnaise, and tomatoes.