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A classic sandwich in the Midwest, this pork tenderloin sandwich is crispy, crunchy, and quite similar to the famous Weiner Schnitzel.
Breaded in a cracker crust and pan-fried, all that’s left to do is sandwich it between a soft hamburger bun, slather with a bit of mayo, and top with lettuce and tomato.
The pork version is a riff on the German schnitzel, Schweineschnitzel. Try saying that five times fast!
Can you pan fry pork tenderloin?
Yes! And that is exactly what we are doing today!
After breading the pork tenderloin cutlets through a standard breading procedure, heat oil in a non-stick skillet over medium heat until shimmering. Working in batches so as not to crowd the pan, fry the pork cutlets until a deep golden brown.
How do you cook pork tenderloin in the oven?
If we’re talking a whole tenderloin, preheat the oven to 425 degrees. In a nonstick skillet over medium high heat, brown the exterior of the meat and place on a baking sheet.
Roast in the oven for 15-20 minutes or until the temperature registers 145 degrees. For this recipe, you are pan frying thin pork cutlets, so the steps are a bit different. The most important factors are cooking the cutlets so that they reach a deep golden brown color and the internal temperature reaches 145 degrees.
How many calories are in a pork tenderloin sandwich?
In our recipe today, there are 826 calories in the entire sandwich. Let’s call this a special occasion!
How do you make breaded pork tenderloin?
After pounding the pork to ¼ inch thickness, follow a standard breading procedure, flour, eggs, breadcrumbs.
Our breadcrumbs today are a combination of white sandwich bread and saltine crackers, the traditional bread crumb topping for a pork tenderloin sandwich. Just make sure to season every layer of the breading process with salt and pepper!
How long should I fry pork loin?
About 2-3 minutes per side over medium heat. The key to securing the golden brown color is not to crowd the pan. Two cutlets per batch should fit perfectly in a 12-inch skillet.
Pork Tenderloin Sandwich
- 1 pound pork tenderloin trimmed
- Salt and freshly ground black pepper
- 3 slices high-quality white sandwich bread torn into quarters (see note 1)
- 16 saltine crackers or Club crackers
- 1/2 cup all purpose flour
- 2 large eggs
- 1/4 cup mayonnaise plus more for serving
- 1 cup vegetable oil
- 4 Soft buns for serving
- Lettuce shredded, for serving
- Tomato cored and thinly sliced, for serving
- Adjust oven rack to the middle position and preheat oven to 200 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on baking sheet.
- Cover a cutting board completely with a piece of plastic wrap. Cut pork into 4 pieces, aiming for them to be similar in weight if not shape (for example, cut tapered tail pieces slightly thicker than middle medallions).
- Arrange all four pieces in a single layer, cut side up, on the plastic wrap-covered cutting board. Cover with a second piece of plastic wrap. Pound pork to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season pork with salt and pepper.
- In a food processor, pulse bread and saltines until finely ground, about 12 pulses. Transfer to shallow dish and season with salt and pepper (I like ¼ teaspoon salt and ⅛ teaspoon pepper).
- In a second shallow dish, spread flour in second shallow dish and season with salt and pepper (I like ¼ teaspoon salt and ⅛ teaspoon pepper).
- In a third shallow dish, whisk eggs and mayonnaise together. Arrange the shallow dishes in this order: Flour, egg mixture, then crumbs.
- Working with 1 cutlet a time, dredge cutlets in flour, dip in egg mixture, then coat with crumbs, pressing gently to adhere. Return cutlets to cutting board or plate and let dry for 5 minutes.
- Heat ½ cup oil in 12-inch nonstick skillet over medium heat until shimmering. Working with 2 cutlets at a time, fry cutlets until deep golden brown and crisp, 2 to 3 minutes per side.
- Transfer fried cutlets to wire rack on prepared baking sheet and keep warm in oven. Discard oil, wipe out skillet, and repeat with remaining ½ cup oil and remaining 2 cutlets. Serve on buns with lettuce, tomato, and mayonnaise.
- Pork tenderloin: Use a pairing knife to remove any silverskin (may have a bluish tint to it) or extra fat from the tenderloin
- Bread crumbs: Or substitute 2 cups fresh breadcrumbs for the bread slices and pulse with the crackers in Step 4.
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
This is the only pork tenderloin sandwich recipe I use. It comes out so moist and takes me back to my childhood. And anytime I make these it is a winner with family and friends. Will not disappoint…promise!
Thanks! So glad you liked them. – Meggan
I added more egg to my mayo egg mixture as I did more meat and it was excellent!
Thanks for sharing Amanda, sounds great! – Meggan
The first time I made this and plated it up my children got all excited (ages 4,6,8) and said it looked like we were at a restaurant. I cheated and used the thin sliced pork chops. It’s one of our “fancy dinners” now. Thank you for the recipe!
So cute Michelle, I’m so glad they all love it! Thanks! – Meggan
This is better than our favorite local pubs recipe! We have tried adding Cajun seasoning and made a cranberry dipping sauce with it too! Almost like Weiner Schnitzel. Your taste buds will be in heaven!!!!!
I made this recipe without deviation. Very delicious!!! Thank you for sharing.
Hi Teresa, thank you so much! I’m so happy you loved it! :D -Meggan
So simple and tasty ! Thank you !
My daughter and her family were visiting from Racine .. She used your recipe for pork tenderloin sandwiches .. They were awesome moist tender and just so yummy !! I have never found a recipe that wasn’t really good and so easy to follow !! You are my only go to site for everything I wish to try or just make over and over !! Thanks Again for the greatest recipes ever !!