Pork Tenderloin Sandwiches

Pound the meat thin to create the classic look when you add it to the bun. You'll savor every bite of this classic dinner sandwich.

Pork Tenderloin Sandwiches
25 mins
by 4.5 20  people
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  • 3/4 pound pork tenderloin
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon onion powder or garlic powder
  • 1/4 teaspoon pepper
  • 1 beaten egg
  • 1 tablespoon milk or water
  • 1 cup finely crushed rich round crackers (about 24) or 3/4 cup fine dry bread crumbs
  • 1 tablespoon cooking oil
  • 4 hamburger buns or Kaiser rolls, split and toasted
  • Mustard, catsup, onion slices, dill pickle slices, and/or roasted red sweet peppers (optional)
Cut pork crosswise into 4 slices. With a meat mallet, pound each pork slice between plastic wrap to 1/4-inch thickness.
In a shallow bowl combine flour, onion or garlic powder, and pepper. In another shallow bowl combine egg and milk or water. In a third bowl place crushed crackers or bread crumbs. Dip each pork slice into the flour mixture, coating well, then into the egg mixture, and then into the crumbs to coat.
In a large skillet cook 2 pork slices in hot oil over medium heat for 6 to 8 minutes or until pork is done, turning once. (Or cook on a well-greased griddle.) Remove from skillet; keep warm. Repeat with remaining slices, adding more oil, if necessary.
Place on buns. If desired, serve with mustard, catsup, onion, pickle, and/or peppers. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 405, Fat, total (g) 15, chol. (mg) 114, sat. fat (g) 4, carb. (g) 40, pro. (g) 26, sodium (mg) 477, Percent Daily Values are based on a 2,000 calorie diet
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