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Pork tenderloin sandwich.

Pork Tenderloin Sandwich

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.
Course Main Course
Cuisine American
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 people
Calories 1009kcal


  • 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 1/4 teaspoon salt and 1/8 teaspoon pepper).
  • Spread flour in second shallow dish and season with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). 
  • Whisk eggs, mayonnaise, and salt and pepper together in third shallow dish (I like 1/4 teaspoon salt and 1/8 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 1/2 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 1/2 cup oil and remaining 2 cutlets. Serve on buns with lettuce, tomato, and extra mayonnaise. 


Calories: 1009kcal | Carbohydrates: 52g | Protein: 35g | Fat: 73g | Saturated Fat: 12g | Polyunsaturated Fat: 40g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 610mg | Potassium: 598mg | Fiber: 2g | Sugar: 4g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 5mg