A breaded pork tenderloin sandwich must be crispy on the outside yet juicy on the inside. Growing up in the Midwest, this sandwich was often seen on the menus of so many restaurants. The crispy pork was always fried to perfection, and was twice the size of the bun. We would load it up with pickles, tomatoes, lettuce and mayo for the perfect meal! It was so big, it needed to be split with a friend! Now Bruce and I can split one of these sandwiches that we make at home!
We are partnering with Swift Meats to bring you our version of the famous BREADED PORK TENDERLOIN SANDWICH!
While I gather the spices and toppings, Bruce prepares the pork tenderloin. He trims away the silver skin and then he pounds it out thin. A good soaking of buttermilk and spices gets the pork ready for the breading. We like to use cheese crackers in the breading to give it some extra flavor!
After a quick fry to brown up the coating, we pop them into the oven to finish cooking. You will be tempted to nibble off a bite of the crispy edge! Once you pile the toppings onto this hubcap-size pork tenderloin, you will be glad you waited! Now, go ahead and nibble that edge!
This recipe is sponsored by Swift Meats
Ingredients you will need:
- Swift Pork Tenderloin
- Cheese crackers
- Brioche hamburger buns
- Dill pickle slices
- Leaf lettuce
- Garlic powder
- Ancho powder
- Onion powder
Equipment you will need:
- Meat mallet or small pan
- Large skillet (we use cast iron)
- Wire rack and baking pan
- Metal tongs
- Heavy-duty zipper plastic bags
Ingredients to marinate the pork:
- 1 Swift Pork Tenderloin
- 2 cups buttermilk
- 2 tablespoons garlic powder
- 2 tablespoons ancho powder
- 2 tablespoons pepper
- 1 teaspoon onion powder
Ingredients for the breading:
- 2 cups cheese crackers
- 1 cup flour
- 1 1/2 tablespoon garlic powder
- 1 1/2 tablespoon ancho powder
- 1 tablespoon of black pepper
Ingredients to cook the pork tenderloin:
- 1/2 cup vegetable or canola oil for frying
Ingredients to prepare the pork tenderloin sandwich:
- 2 brioche hamburger buns
- 1 tomato sliced
- 6–8 dill pickle slices
- Leaf lettuce
- 2 tablespoons mayonnaise
Trim the silver skin off the pork tenderloin. We reserve the 2nd tenderloin that comes in the package for a meal later in the week. Cut tenderloin into equal pieces. Depending on the size of the tenderloin, you could make 2 large, or 3 small. Place one piece at a time into a plastic zipper bag. Pound the meat using the smooth side of a meat mallet, or with the back of a small pan. Repeat with all pieces of pork tenderloin.
In a gallon-size zipper bag, add the buttermilk, and spices. Add the pieces of pork tenderloin into the bag, and marinate for at least an hour. Meat can be prepared in the morning, and marinated all day, or even overnight.
Add cheese crackers to a gallon-size heavy-duty zipper bag and pound with a mallet to form crumbs. You want most large pieces to be broken down, but leave a few large pieces for texture. In a 2nd bag, add the flour, spices, and the cheese cracker crumbs, and shake. Do not use the same bag that you use to form the crumbs, as it may have a small hole in it from the pounding.
When ready to prepare the pork tenderloin sandwiches, remove the pork pieces from the buttermilk mixture one at a time, and add to the breading. Close the bag and shake to coat. Reach into the bag and press the crumbs into the pork. Gently remove the coated piece, and lay on a piece of parchment. Repeat with remaining pieces of pork. Set the pork pieces aside, and prepare the oil.
Pre-heat oven to 350º F. Using a large cast-iron skillet, bring a half inch of canola oil to a high heat. Add the pork pieces to the skillet, making sure not to crowd the pan. We made 2 large tenderloins, so they fit just perfect. After about 2 minutes, turn the pork over. You will want to check for browning before you turn. Cook pork for another 2 minutes, and then pull out of the oil, and set on a grid that is in a baking sheet, and place in the oven. Bake until internal temperature registers at 145º F. This can take from 10 to 14 minutes, depending on the size of the pieces.
While pork is finishing in the oven, prepare the rolls, by spreading them with butter and grilling on a griddle. Place buns onto plates, and add mayo, and lettuce. Top with the pork tenderloin and add pickles and tomatoes.
Dinner is served!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: sandwich
- Method: stove top and oven
- Cuisine: american