Pork Tenderloin Sandwich

How to make our Pork Tenderloin Sandwich Recipe

You want to start by pounding out the pork loin pieces until they’re about 1/8 – 1/4″ inch thick. Then season each piece generously with salt and pepper on both sides.

Next, dredge each piece in flour and shake off any excess.

Dip each piece of pork into the beaten eggs and allow any excess to drip off.

Finally press each piece of pork into the crushed oyster crackers, on both sides, until completely coated, shaking off any loose bits.

Allow coated pork pieces to rest on a baking sheet lined with a cooling rack while the oil heats up.

Fill a large skillet with about 2 inches oil and preheat on the stovetop to 350˚F

Once oil is hot, carefully slide two of the coated pieces into the oil and fry on each side for 3 to 4 minutes or until each cutlet is golden brown.

Transfer cutlets to a clean baking sheet lined with a cooling rack. Season with salt.

Repeat frying remaining pork cutlets and transfer to cooling rack.

To assemble: Spread a generous amount of mayo onto the top and bottom of each toasted bun. Top each bottom bun with a pork cutlet. Top with pickles and sliced onion, if using, and press top buns over each sandwich. Serve!

Pounded pork tenderloins a quarter inch thick. — Place each piece of pork between two large sheets of plastic wrap or parchment paper. Using a meat mallet, pound each piece of pork loin until about 1/4″ thick .

A pound of pork tenderloin in a shallow baking dish with flour. — Dredge each pork piece in flour and shake off any excess. We like to use a shallow baking dish or a large plate.

A shallow baking dish with beaten eggs and a flower covered pork tenderloin being dipped into it. — Dip each flour covered pork into the beaten eggs, until fully covered, allowing any excess egg to drip off.

A pork tenderloin being dredged in crushed oyster crackers. — Finish by dredging each piece into the crushed cracker crumbs. An easy way to crush the crumbs is to smash them inside the bag they came in, or in a ziplock using a rolling pin.

A freshly fried pork tenderloin for a pork tenderloin sandwich seasoned with salt and pepper. — Fry each cutlet on each side for 3 to 4 minutes or until golden brown. Season with salt and pepper.

Assembly of a pork tenderloin sandwich. First step is to gather the ingredients. — To assemble. Gather all your assembly ingredients. In the recipe we have all the classic ingredients for this sandwich but you can really put anything you want on top.

Mayonnaise spread on the bottom part of a burger bun to make pork tenderloin sandwiches. — Spread mayonnaise to the bottom of the burger bun, be generous!

Place freshly fries pork tenderloins onto the mayonnaise burger buns. — Add the freshly fried pork cutlet on top.

Add onion and pickle chips to the pork tenderloin sandwiches. — Add pickle chips and onions to the top.

Top the pork tenderloin sandwiches with the bun top and more mayonnaise and serve. — Add mayonnaise to the top bun and place on top. Serve these delicious Pork Tenderloin sandwiches!

FAQs

Where did the pork tenderloin sandwich originate?

It’s a popular sandwich from the midwest and is said to have originated from a place called Nick’s Kitchen in Huntington, Indiana.

How do you flatten the pork loins?

Place each piece of pork between two large sheets of plastic wrap or parchment paper. Using a meat mallet, pound each piece of pork loin until about 1/4″ thick.

What if you can’t find oyster crackers?

You can used crushed saltine crackers in place of the oyster crackers. You can also use panko breadcrumbs in a pinch.

Can these be made ahead of time?

I think these Pork Tenderloin Sandwiches are best eaten freshly fried. If you’re unable to eat them fresh you can place the fried cutlets into an airtight container, between layers of parchment paper for up to 2 days. To reheat, preheat an oven to 375˚F. Place cutlets onto a baking sheet sprayed with cooking spray and bake for 10 minutes. Flip each cutlet over and bake for an additional 5 to 7 minutes or until cutlets are heated through and crisp back up a bit. They won’t be as crunchy as when they were freshly fried, but they will still be quite good.

Can these be frozen?

Yes! I recommend freezing them before they are fried for best results. Once the uncooked cutlets have been fully coated, place them onto a parchment lined baking sheet, about 1/2 inch apart. Freeze until each cutlet is fully frozen. Transfer them to a resealable freezer bag and freeze for up to 3 months. When ready to use, fry them as stated in the directions, but for 2 to 3 minutes longer on each side.

You are going to love this sandwich! But here are some other sandwiches you might also love: