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.
Yield: 2 sandwiches
Calories: 458kcal
Materials
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
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.
Video
Nutrition
Calories: 458kcal | Carbohydrates: 76g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 376mg | Potassium: 324mg | Fiber: 3g | Sugar: 9g | Vitamin A: 421IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 5mg