Best 8 Pork Tenderloin Pita Sandwiches Recipes

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**Pork Tenderloin Pita Sandwiches: A Flavorful Fusion of Mediterranean and American Cuisine**

Indulge in a culinary journey that harmoniously blends Mediterranean and American flavors with our tantalizing Pork Tenderloin Pita Sandwiches. These sandwiches are a symphony of taste and texture, featuring tender pork tenderloin, aromatic spices, crispy pita bread, and a refreshing tzatziki sauce. With three variations to choose from, there's a perfect sandwich for every palate. The classic Pork Tenderloin Pita Sandwich offers a straightforward yet satisfying combination of juicy pork, crisp lettuce, and tangy tomatoes. For those seeking a bolder experience, the Spicy Pork Tenderloin Pita Sandwich delivers a fiery kick with its zesty chili-lime sauce. And for a vegetarian twist, the Falafel Pita Sandwich offers a delectable combination of crispy falafel, fresh vegetables, and creamy tahini sauce. No matter your preference, these Pork Tenderloin Pita Sandwiches are sure to tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

PEPPERED PORK PITAS WITH GARLIC SPREAD



Peppered Pork Pitas with Garlic Spread image

Delicious garlicky restaurant-style pork sandwiches can be on your dinner table in minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

1/3 cup mayonnaise or salad dressing
2 tablespoons milk
2 cloves garlic, finely chopped
1 lb boneless pork loin chops, cut into thin bite-size strips
1 tablespoon olive or vegetable oil
1 teaspoon coarsely ground pepper
1 jar (7.25 oz) roasted red bell peppers, drained, sliced
4 pita fold breads (7 inch)

Steps:

  • In small bowl, mix mayonnaise, milk and garlic; set aside.
  • In medium bowl, mix pork, oil and pepper. Heat 12-inch skillet over medium-high heat. Cook pork in skillet 5 to 6 minutes, stirring occasionally, until pork is lightly browned and no longer pink in center. Stir in bell peppers; heat until warm.
  • Heat pita folds as directed on package. Lightly spread one side of each pita fold with garlic mixture. Spoon pork mixture over each; fold up.

Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 75 mg, Fat 3, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 4 g, TransFat 0 g

PEPPERED PORK PITAS



Peppered Pork Pitas image

The combination of tender pork and sweet red peppers in these sandwiches will appeal to the whole family. Sometimes I also add caramelized onions. The sandwiches are especially good with garlic mayo. Have fun experimenting with your own variations. -Katherine White, Clemmons, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 pound boneless pork loin chops, cut into thin strips
1 tablespoon olive oil
2 teaspoons coarsely ground pepper
2 garlic cloves, minced
1 jar (12 ounces) roasted sweet red peppers, drained and julienned
4 whole pita breads, warmed
Optional: Garlic mayonnaise and torn leaf lettuce

Steps:

  • In a small bowl, combine pork, oil, pepper and garlic; toss to coat. Place a large skillet over medium-high heat. Add pork mixture; cook and stir until no longer pink. Stir in red peppers; heat through. Serve on pita breads. Top with mayonnaise and lettuce if desired.

Nutrition Facts : Calories 380 calories, Fat 11g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 665mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

BREADED PORK TENDERLOIN SANDWICH



Breaded Pork Tenderloin Sandwich image

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

1 pork tenderloin, trimmed (about 1 1/4 pounds)
1 cup buttermilk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sweet paprika
1/4 teaspoon sugar
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs, beaten
2 cups plain breadcrumbs
Vegetable oil, for frying
4 toasted hamburger buns
Lettuce, tomato slices, onion slices, pickle rounds, mayonnaise and mustard, for serving

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.

HOOSIER PORK-TENDERLOIN SANDWICH



Hoosier Pork-Tenderloin Sandwich image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 pounds center-cut boneless pork loin
2 large eggs
2 cups buttermilk
2 cloves garlic, crushed
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
2 sleeves saltines (about 80 crackers)
2 cups instant flour (such as Wondra)
Peanut oil, for frying
4 soft hamburger buns, split
1/3 cup mayonnaise
3 tablespoons yellow mustard
1/2 head iceberg lettuce, shredded
2 tomatoes, thinly sliced
1 red onion, thinly sliced
4 half-sour dill pickles, thinly sliced

Steps:

  • Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
  • Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.
  • Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.
  • Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.
  • Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.

SPICY PORK TENDERLOIN PITAS



Spicy Pork Tenderloin Pitas image

Spicy and filling. Pork tenderloins are so easy to cook up. Plus, they were on sale this week, so I stocked up.

Provided by LilPinkieJ

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 cucumber, peeled and diced
1/2 teaspoon dill, dried
1 cup fat free sour cream
8 ounces pork tenderloin
2 teaspoons Dijon mustard
1 tablespoon olive oil
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon oregano, dried
1 green pepper, thinly sliced
1 red onion, thinly sliced into rings
4 pita breads, halved
1 cup spinach, shredded
8 cherry tomatoes, halved

Steps:

  • In a small bowl, combine the cucumbers, sour cream, and dill. Refrigerate until needed.
  • Cut the pork across the grain into 1/2-inch cutlets; then slice each piece into thin strips.
  • In a large bowl, combine the mustard, oil, lemon juice, garlic, and oregano. Add the pork and toss well to coat all the pieces. Let stand about 10 minutes.
  • Coat a large no-stick frying pan with no-stick spray, and place over medium heat for 3 minutes.
  • Working in bunches to avoid overcrowding in the pan, add the pork and sauté for about 3 minutes or until cooked through. Transfer to a plate.
  • Place peppers and onions in a 9-inch glass pie plate. Cover with vented plastic wrap, and microwave on high for 3 minutes or until soft.
  • Add the onions and peppers to the pan; sauté for 3 minutes, or until lightly browned. Top pork mixture with peppers and onions.
  • Line the pita pockets with the spinach. Add the pork mixture. Top each sandwich half with a tomato and some cucumber sauce.

Nutrition Facts : Calories 370.7, Fat 8.3, SaturatedFat 2.2, Cholesterol 43.2, Sodium 434.6, Carbohydrate 52.4, Fiber 3.3, Sugar 9.6, Protein 21.8

PORK TENDERLOIN SANDWICH



Pork Tenderloin Sandwich image

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

1 (1 pound) pork tenderloin
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground black pepper
1 large egg
½ cup buttermilk
1 cup panko bread crumbs
½ cup olive oil
4 medium soft rolls
4 tablespoons mayonnaise
4 leaves lettuce
12 slices dill pickle

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

CRISPY PORK TENDERLOIN SANDWICHES



Crispy Pork Tenderloin Sandwiches image

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

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg, lightly beaten
1/2 cup seasoned bread crumbs
3 tablespoons panko bread crumbs
1/2 pound pork tenderloin
2 tablespoons canola oil
4 hamburger buns or kaiser rolls, split
Optional toppings: Lettuce leaves, tomato and pickle slices, and mayonnaise

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

PORK TENDERLOIN SANDWICHES



Pork Tenderloin Sandwiches image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

2 teaspoons vegetable oil
1 1/2 teaspoons coarse salt
1 teaspoon dried oregano, crumbled
3/4 teaspoon ground coriander
1/2 teaspoon freshly ground pepper
2 pork tenderloins (3/4 pound each)
2/3 cup balsamic vinegar
2 tablespoons packed light-brown sugar
8 rolls (3-inches in diameter)
4 teaspoons Dijon mustard
1 medium red onion, cut into thin rounds

Steps:

  • Preheat oven to 450 degrees. Lightly oil a 9-by-13-inch roasting pan. On a sheet of parchment paper, combine salt, oregano, coriander, and pepper. Working with one tenderloin at a time, roll to coat with spices. Transfer to prepared pan.
  • In a small saucepan, bring vinegar and sugar to a boil. Cook, stirring occasionally, until mixture is syrupy and reduced to 1/2 cup, about 3 minutes. Remove from heat.
  • Roast the pork for 5 minutes. Brush all over with 1/3 of the balsamic reduction. Roast 5 minutes more, and brush with remaining balsamic mixture. Roast until the temperature registers 155 degrees on an instant-read thermometer, about 10 minutes more. Remove from pan. Let rest 10 minutes before slicing.
  • Split the rolls, and brush 1/2 teaspoon of the mustard over each side. Place meat on rolls and top with onion. Replace the tops, and serve immediately.

Tips:

  • For the best results, select tenderloins that are uniform in size and about 1 pound each. This will ensure even cooking throughout the meat.
  • Make sure to use a sharp knife to score the tenderloins. This will help the marinade penetrate the meat more deeply and evenly.
  • Don't overcook the tenderloins. They are best when cooked to an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). Overcooking can make the meat dry and tough.
  • If you are making the pita bread from scratch, be sure to let it rise for at least an hour before baking. This will give it a light and fluffy texture.
  • You can add your favorite toppings to the sandwiches, such as sliced tomatoes, cucumbers, onions, and feta cheese.

Conclusion:

Pork tenderloin pita sandwiches are a delicious and easy-to-make meal that is perfect for any occasion. The tenderloins are marinated in a flavorful blend of herbs and spices, then grilled to perfection. The pitas are soft and fluffy, and the toppings add a fresh and tangy flavor. These sandwiches are sure to be a hit with everyone at your table!

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