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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
- 16 saltine 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.
- Cut tenderloin into 4 pieces (cut tapered tail piece slightly thicker than middle medallions). Lay pork medallions flat, cut side up, on cutting board.
- Cover with plastic wrap and pound and pound to 1/4-inch thickness with meat pounder. Pat cutlets dry with paper towels and sprinkle 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).
- Spread flour in second shallow dish and season with salt and pepper (I like ¼ teaspoon salt and ⅛ teaspoon pepper).
- Whisk eggs, mayonnaise, and salt and pepper together in third shallow dish (I like ¼ teaspoon salt and ⅛ teaspoon pepper). Arrange the shallow dishes in this order: Flour, egg and mayonnaise mixture, then crumbs.
- Working with 1 cutlet a time, dredge cutlets in flour, dip in eggs 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 extra mayonnaise.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.