Breaded Pork Tenderloin Sandwich
This breaded pork tenderloin sandwich is beloved in the Hoosier state for good reason- it’s a huge, crispy, juicy piece of pork adorned with condiments.
Ingredients
Marinade
- 1 lb center cut boneless pork tenderloin
- 1 cup buttermilk
- 1 egg
- 1 garlic clove crushed
- ¼ tsp cayenne
- salt and pepper
Everything else
- 1 sleeve Saltines
- 1 cup all purpose flour
- salt and pepper
- peanut oil
- 2 hamburger buns
- mayo
- mustard
- dill pickles
- tomato slices
Recipe Instructions
- Cut pork crosswise into 2 equal pieces. Place each piece flat and cut horizontally almost all of the way through, stopping about an inch from the other side. Open pieces like a book and place between plastic wrap. Pound to a ¼ inch thick with a rolling pin or mallet.
- Whisk the buttermilk, egg, garlic, salt, pepper, and cayenne in a medium sized bowl. Add the pork, cover, and refrigerate overnight or up to 4 hours.
- Using a food processor, pulse the Saltines into coarse crumbs and transfer to a dish. In a separate dish, mix flour, salt, and pepper.
- Remove each piece of pork from the marinade, allowing excess to drip. Dredge both sides in flour, dip back into marinade, and then coat with the cracker crumbs.
- Set pork aside while you heat your oil. Heat ¼ inch to ½ inch of oil in heavy bottomed skillet over medium high heat until oil reaches 360 degrees F.
- Fry pork in batches until golden brown and cooked through, about 3 minutes per side. Drain on paper towels.
- Spread mayo and mustard on both buns. Add pork and top with lettuce, tomato, and pickles.
Nutrition
Calories: 458kcalCarbohydrates: 76gProtein: 17gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 95mgSodium: 376mgPotassium: 324mgFiber: 3gSugar: 9gVitamin A: 421IUVitamin C: 1mgCalcium: 225mgIron: 5mg
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