Oh yes, this is a diner classic across the American Midwest, and with one bite, you’ll join the fan club, too! The Pork Tenderloin Sandwich fries up breaded pork tenderloin, so each little bit is crunchy, savory, succulent, and just gloriously golden-brown. Place those tenderloins on soft rolls with a bit of mayo and some sour pickles for a delightful contrasting flavor, and marvel as Pork Tenderloin Sandwich becomes a favorite in your life!
Ingredients
- 1 (1-pound) pork tenderloin
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 cup buttermilk
- 1 large egg
- 1 cup panko breadcrumbs
- 1/2 cup olive oil
- 4 large soft rolls
- 4 tablespoons mayonnaise
- 4 leaves lettuce
- 12 slices dill pickle
Directions
Step 1 –Trim the pork tenderloin of any fat and silver skin.
Step 2 –Cut the tenderloin into four equal pieces.
Step 3 –Place each piece between two sheets of plastic wrap or in a resealable plastic bag and pound them to a 1/4-inch thickness using a meat mallet or a flat-bottomed pan.
Step 4 –Combine the flour, the salt, the onion powder, the garlic powder, and the pepper in a shallow dish.
Step 5 –Whisk together the buttermilk and the egg in a second dish.
Step 6 –Add the panko breadcrumbs to a third dish.
Step 7 –Dry the cutlets with paper towels.
Step 8 –Dredge each pork cutlet in the flour mixture on both sides, shaking off any excess.
Step 9 –Dredge the tenderloin cutlets in the buttermilk mixture, shaking off the excess.
Step 10 –Turn the cutlets within the breadcrumb mixture, pressing down until completely coated.
Step 11 –Transfer the cutlets to a plate and let dry for at least 5 minutes.
Step 12 –Heat the oil over medium heat in a 12-inch skillet until it reaches between 350-375 degrees F in temperature.
Step 13 –Add the cutlets to the hot oil, making sure not to crowd them and working in batches as needed, and fry until the cutlets are deep golden-brown, crisp, and cooked through, about 3 minutes per side.
Step 14 –Transfer the cutlets to a wire rack to drain the excess oil.
Step 15 –Repeat until all the cutlets are cooked.
Step 16 –Spread each roll with the mayonnaise.
Step 17 –Add the lettuce, the pickle slices, and the cutlets to the rolls.
Step 18 –Serve.