Pork Tenderloin Sandwich Recipe

Pork tenderloin: A lean cut of meat that is tender and flavorful when cooked properly.

Flour: Used to create a base layer for the breading process.

Eggs: Acts as a binding agent to help the breadcrumbs stick to the pork.

Breadcrumbs: Provides a crispy coating for the pork.

Sandwich buns: The bread component of the sandwich, choose your favorite type.

Salt: Enhances the flavor of the pork.

Pepper: Adds a bit of spice and depth to the seasoning.

Oil: Necessary for frying the pork to a golden brown.

When pounding the pork pieces to ¼ inch thickness, place them between two sheets of plastic wrap or parchment paper. This will prevent the meat from tearing and make it easier to achieve an even thickness. Additionally, using a meat mallet with a flat side will give you better control and a more uniform result.

• pork tenderloin - Substitute with chicken breast: Chicken breast is lean and tender, making it a good alternative for a similar texture and flavor profile.

• pork tenderloin - Substitute with turkey tenderloin: Turkey tenderloin is also lean and has a mild flavor, which can mimic the taste and texture of pork tenderloin.

• flour - Substitute with cornstarch: Cornstarch can provide a similar coating and crispiness when frying.

• flour - Substitute with almond flour: Almond flour is a gluten-free option that can add a nutty flavor and similar texture.

• eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the meat and add a slight tangy flavor.

• eggs - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a vegan binding agent.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and can provide a crispier texture.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes can add a crunchy texture similar to breadcrumbs.

• sandwich buns - Substitute with whole wheat buns: Whole wheat buns offer more fiber and nutrients while maintaining a similar texture.

• sandwich buns - Substitute with lettuce wraps: Lettuce wraps can be a low-carb alternative that adds a fresh, crunchy texture.

• oil - Substitute with olive oil: Olive oil is a healthier option with a high smoke point suitable for frying.

• oil - Substitute with avocado oil: Avocado oil has a high smoke point and neutral flavor, making it ideal for frying.

• Allow the pork tenderloin to cool completely before storing. This prevents condensation, which can make the breading soggy.
• Wrap each piece of pork individually in plastic wrap or aluminum foil. This helps maintain the crispiness of the breading.
• Place the wrapped pork pieces in an airtight container or a resealable plastic bag. This ensures they stay fresh and prevents any unwanted odors from seeping in.
• Store the container or bag in the refrigerator if you plan to consume the sandwiches within 3-4 days. For longer storage, place them in the freezer.
• When freezing, label the container or bag with the date. This helps you keep track of how long the pork has been stored.
• To reheat, preheat your oven to 375°F (190°C). Place the pork pieces on a baking sheet and heat for about 10-15 minutes if refrigerated, or 20-25 minutes if frozen. This ensures the pork is heated through without becoming soggy.
• For a quicker option, you can also reheat the pork in a skillet over medium heat. Add a small amount of oil to the pan and cook until heated through, flipping once.
• Avoid microwaving the pork as it can make the breading lose its crispiness and become rubbery.
• If you have leftover sandwich buns, store them in a resealable plastic bag at room temperature for up to 3 days. For longer storage, freeze them and thaw at room temperature before use.
• When ready to assemble, toast the buns lightly in the oven or on a skillet to bring back their freshness and add a bit of crunch.
• Add your favorite toppings like lettuce, tomato, pickles, or onions just before serving to ensure they remain fresh and crisp.

• Preheat your oven to 350°F (175°C). Place the pork tenderloin sandwiches on a baking sheet. Cover them loosely with aluminum foil to prevent the bread from becoming too crispy. Heat for about 10-15 minutes or until the pork is warmed through.

• For a quicker method, use a microwave. Wrap the sandwiches in a damp paper towel to keep the bread from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy texture, reheat the pork tenderloin separately from the buns. Preheat your oven to 375°F (190°C). Place the pork on a baking sheet and heat for 8-10 minutes. Toast the buns in a toaster or oven for the last 2-3 minutes of reheating.

• For an air fryer, set it to 350°F (175°C). Place the pork tenderloin sandwiches in the basket and heat for 3-5 minutes. This method will keep the pork crispy while warming it through.

• On the stovetop, use a skillet over medium heat. Add a small amount of oil or butter to the pan. Place the pork tenderloin in the skillet and cover with a lid. Heat for 3-4 minutes on each side until warmed through. Toast the buns separately if desired.

• Meat mallet: Use this to pound the pork pieces to about ¼ inch thickness.

• Cutting board: Provides a stable surface for trimming and cutting the pork tenderloin.

• Knife: Essential for trimming and cutting the pork tenderloin into 4 pieces.

• Mixing bowls: Use separate bowls for flour, beaten eggs, and breadcrumbs to dredge, dip, and coat the pork.

• Whisk: Handy for beating the eggs until they are well mixed.

• Skillet: Ideal for frying the pork pieces until they are golden brown and cooked through.

• Tongs: Useful for flipping the pork pieces in the skillet to ensure even cooking.

• Paper towels: Place the fried pork pieces on paper towels to drain excess oil.

• Plate: Use to hold the dredged and coated pork pieces before frying.

• Sandwich buns: Essential for assembling the final sandwich.

• Spatula: Helps in transferring the fried pork pieces onto the sandwich buns.

• Measuring cups: Useful for measuring out the flour and breadcrumbs.

• Salt and pepper shakers: Convenient for seasoning the pork pieces.

Pound ahead: Pound the pork tenderloin pieces in advance and store them in the fridge to save time during preparation.

Pre-measure ingredients: Measure out the flour, breadcrumbs, and beaten eggs before you start cooking to streamline the process.

Use a thermometer: Use a meat thermometer to ensure the pork is cooked through quickly without overcooking.

Prepare toppings: Have your favorite sandwich toppings ready to go so you can assemble the sandwiches quickly once the pork is cooked.

Batch fry: Fry multiple pieces of pork at once if your skillet is large enough to save on cooking time.