**Pork Tenderloin Sandwiches: A Delightful Culinary Creation**
Pork tenderloin sandwiches, a delectable symphony of flavors, textures, and aromas, are a culinary masterpiece that tantalizes the taste buds with every bite. These sandwiches are a harmonious blend of succulent pork tenderloin, perfectly seasoned and cooked to tender perfection, nestled between two slices of soft, fluffy bread. The tenderloin, marinated in a savory blend of herbs and spices, is grilled or roasted until it reaches an ideal balance of tenderness and juiciness. Accompaniments such as crisp lettuce, ripe tomatoes, creamy avocado, tangy pickles, and a drizzle of flavorful sauce elevate the sandwich to a gourmet experience.
This article presents a collection of mouthwatering recipes for pork tenderloin sandwiches, each with unique flavor profiles and cooking techniques. From the classic grilled tenderloin sandwich with its smoky, charred flavor to the tantalizing roasted tenderloin sandwich infused with aromatic herbs, these recipes cater to a variety of preferences. Whether you prefer a simple yet satisfying sandwich or one bursting with bold flavors, this article has something for every pork tenderloin enthusiast.
BREADED PORK TENDERLOIN SANDWICH
This pork tenderloin sandwich (with a crispy golden cutlet that is so wide, no bun can contain it) is the deep-fried darling of Indiana. It's is so beloved in the Hoosier state that it inspired a documentary about the search for the perfect version of it. We hope it will inspire you to try an uncommon way of cooking pork tenderloin, whether you're a fan or a skeptic.
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- Cut the pork tenderloin crosswise into 4 even pieces. Cut each piece crosswise again, but do not go all the way through; you should be able to open it like a book. Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across.
- Whisk together the buttermilk, garlic powder, onion powder, paprika, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and refrigerate for at least 4 hours and up to overnight.
- Set up a breading station with 3 shallow dishes: the flour in the first dish, eggs in the second and breadcrumbs in the third. Sprinkle all 3 dishes with salt and pepper.
- Fill a large, high-sided skillet with about 1/2-inch oil, attach a deep fat fry thermometer and heat to 350 degrees F.
- Dredge each pork cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully turn and cook for another 2 minutes. Drain well on a paper-towel-lined plate.
- Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.
MAKE AHEAD TENDERLOIN SANDWICHES
Buy beef tenderloin on sale, make these mini buns of gold and freeze...if they last that long. Not for those on low fat diets...will be a huge hit with teens and hubbies craving beef! Recipe comes from a phenomonal cook, my husband's cousin Katie who made these at a family gathering. I couldn't leave without the recipe. Thanks so much Katie!
Provided by twinsplusonemom
Categories Lunch/Snacks
Time 2h10m
Yield 10 sandwiches, 8 serving(s)
Number Of Ingredients 9
Steps:
- Bake tenderloin in 200 degree oven for 2 hours, turning & basting with basting mixture every 20 minutes. Will cook to medium rare - 145 degrees.
- While roasting, slice small silver dollar rolls and spread bun spread mixture on them.
- When meat is done, let rest at least a half an hour. I've let it sit overnight. Using an electric knife, slice meat into thin slices, piling several slices onto each bun. Put buns on a jelly roll pan lined with parchment paper. Cover with foil and put in fridge until ready to cook. Put a damp towel over buns. Remove foil before you do this and then bake in 350 degree oven for 10-15 minutes.
- Serve to a party or any kind of gathering and step back for the stampede!
- If there are any left, freeze individually for quick snacks or small meals. FANTASTIC!
- Perfect for Sunday afternoons watching football, Friday nights when the teenagers invade my house looking for something besides doritos (they know that I will feed them well!), or weeknights when we are crazy driving from one activity to another and need something substantial -- not hamburger helper or easy mac.
GRILLED BEEF TENDERLOIN SANDWICHES
My daughter shared these hearty sandwiches with me, and I think they're a savory melt-in-your-mouth treat. The sweet-sour onions and mushrooms are perfect over the tender beef and lip-smacking garlic mayonnaise. -Ruth Lee of Troy, Ontario
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Combine the first 4 ingredients; rub over meat. Refrigerate for 2 hours. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic. Brush with oil. , Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze garlic into food processor; add mayonnaise and yogurt. Process until smooth; chill., In a large nonstick skillet, heat olive oil and saute onion for 5 minutes. Reduce heat; cook and stir for 10-12 minutes or until onion is golden. Add mushrooms; cook and stir until tender. Add next 4 ingredients; cook until reduced slightly, Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before cutting into 4 slices., Serve warm on bread with garlic mayonnaise, arugula and onion mixture.
Nutrition Facts : Calories 418 calories, Fat 15g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 702mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
CRISPY PORK TENDERLOIN SANDWICHES
This breaded tenderloin rekindles memories of a sandwich shop in my Ohio hometown. Even though I've moved away, I'm happy to say my family can still enjoy them thanks to this recipe. -Erin Fitch, Sherrills Ford, North Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 289 calories, Fat 11g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 506mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
TENDERLOIN SANDWICHES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 475 degrees F.
- Brush the tenderloins with the olive oil and then roll in the crushed peppercorns. Place the meat on a roasting pan and roast for 20 to 25 minutes. Let rest for at least 5 minutes before thinly slicing.
- Serve with dinner rolls, grainy mustard and horseradish sauce.
MAKE-AHEAD DAGWOOD SANDWICHES
You'll be the hero when you bring these stacked-high wedges to a gathering.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- With long serrated knife, cut bread in half horizontally. Spread cut side of each bread bottom with half of the spreadable cheese. Overlapping slices, arrange remaining ingredients except pesto in order listed over each bread bottom. Spread cut side of each bread top with half of the pesto, and place over arugula.
- Place each whole loaf in large food-storage plastic bag; seal and refrigerate topped with cast-iron skillet or other heavy weight up to 24 hours.
- When ready to serve, cut each loaf into 6 equal sandwiches. Secure sandwiches with toothpicks or small skewers.
Nutrition Facts : Calories 520, Carbohydrate 40 g, Cholesterol 65 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 1710 mg, Sugar 3 g, TransFat 0 g
TRADITIONAL INDIANA BREADED TENDERLOIN SANDWICH
If you leave Indiana, nobody will know what you are talking about. But if you come visit us, you will make it a point to grab one of these on your next trip back!
Provided by Kathi Richards Smith
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h30m
Yield 4
Number Of Ingredients 20
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.
Nutrition Facts : Calories 478.3 calories, Carbohydrate 55.8 g, Cholesterol 97.8 mg, Fat 14.7 g, Fiber 3.8 g, Protein 29.6 g, SaturatedFat 3.1 g, Sodium 1446.4 mg, Sugar 6.5 g
BREADED PORK TENDERLOIN SANDWICH
This is a great make ahead recipe that's perfect for informal get-togethers. If not preparing for serving later, you can omit the baking portion - just cook through when frying. I buy whole pork roasts and slice the entire thing for tenderloins. As long as I'm going to the work to prepare them; I prepare the entire roast for freezing and, walah, several make ahead meals are ready!
Provided by Claudia Dawn
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
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.
PORK TENDERLOIN SANDWICH
A classic sandwich in the Midwest, particularly popular in Iowa and Indiana, but there are regional variations throughout the entire United STates. I've always thought of this as a German schnitzel on a sandwich. It's crispy and crunchy... tender deliciousness!
Provided by lutzflcat
Time 35m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1064.6 calories, Carbohydrate 109.8 g, Cholesterol 116.2 mg, Fat 53.7 g, Fiber 4.9 g, Protein 40.3 g, SaturatedFat 10 g, Sodium 1995.4 mg, Sugar 2.3 g
Tips:
- Tenderize the tenderloin: To ensure a tender and juicy sandwich, use a meat mallet or tenderizing tool to break down the fibers of the pork tenderloin before cooking. This will help the marinade penetrate more deeply and result in a more flavorful and succulent sandwich.
- Marinate the tenderloin: Marinating the tenderloin is a crucial step in adding flavor and moisture to the meat. Use a marinade with a good balance of acidic and savory ingredients, such as citrus juice, garlic, herbs, and spices. Allow the tenderloin to marinate for at least 30 minutes, or up to overnight, for maximum flavor.
- Cook the tenderloin properly: To achieve the perfect doneness, cook the tenderloin to an internal temperature of 145°F (63°C). Overcooking can result in dry and tough meat, so use a meat thermometer to ensure accuracy.
- Slice the tenderloin against the grain: When slicing the tenderloin, cut against the grain to create more tender and flavorful sandwiches. Look for the natural lines or fibers in the meat and slice perpendicular to them.
- Choose the right bread: Select a sturdy bread that can hold up to the tenderloin's juices and toppings. Options like ciabatta, French bread, or even slider buns work well.
- Add your favorite toppings: Get creative with your toppings to customize your sandwiches. Popular choices include lettuce, tomato, onion, cheese, and condiments like mayonnaise, mustard, or barbecue sauce.
Conclusion:
Make-ahead tenderloin sandwiches are a delicious and convenient meal option that can be enjoyed for lunch, dinner, or even as a party appetizer. By following the tips and using the provided recipes, you can create tender and flavorful sandwiches that are sure to be a hit. Experiment with different marinades, toppings, and bread options to find your favorite combination. These sandwiches are perfect for meal prep as they can be made ahead of time and reheated when you're ready to eat. Enjoy the ease and versatility of make-ahead tenderloin sandwiches for a satisfying and delicious meal anytime.
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