Pork Tenderloin Sandwiches
You’re going to be seeing a few different pork recipes coming up. That’s because David and I bought a giant (over 6 pound) pork loin at Costco. It was very reasonably priced, and we bought it, intending to butcher it into loin chops and freeze them or something. Instead, we just ate pork for dinner for about a week straight.
You’d think that would’ve gotten old, but really, it was delicious. I ended up making Pork Tenderloin Sandwiches, which you’ll see here, but also Roasted Pork, Pork Wellington, and Stuffed Pork Chops. I almost snuck pork into the risotto we had one night, but I decided to go with our more traditional grilled chicken at the last minute.
These pork tenderloin sandwiches are very tasty. If you’ve never had one, you’re definitely missing out. It’s pork, pounded thin, breaded and fried. You serve them on a bun, like burgers, and while some people top them with anything you might put on a burger for me, the only thing that belongs on a pork tenderloin sandwich is mustard and pickles.
Breaded Pork Tenderloin Sandwiches
- 1 pound pork loin or pork tenderloin, cut crosswise into four thick slices.
- 3/4 cup flour
- 2 eggs
- 3/4 cup bisquick
- 1/2 cup coarsely-crushed saltine crackers
- 1/4 teaspoon paprika
- salt and freshly ground black pepper
- vegetable oil for frying
- large sandwich buns for serving
- 1 tablespoon butter
1. Pound out each piece of pork with meat mallet until it is very thin. You want it to be about 1/4 inch thick. It will be larger around than the bun you eat it on–that’s how it should be.
2. Place flour in a shallow bowl, and season with salt, pepper, and paprika. In a second shallow dish, lightly beat the two eggs. In a third shallow dish, mix together the bisquick and cracker crumbs. The crackers should be broken up, but not completely turned to dust.
3. Bread each pork tenderloin piece on all sides by dredging in flour, dipping in egg, and then in the bisquick/cracker crumbs mixture. You may have to press to get some of the cracker crumbs to stick–that’s okay.
4. In a large cast-iron skillet, preheat about an inch and a half of vegetable oil. It should be hot enough that if you put your hand close to the pan, you can feel the heat radiating off of the surface of the oil, and the surface will start to shimmer ever so slightly. When the oil is ready, place the tenderloin pieces in a single layer in the skillet, and fry until they are golden and crispy, turning once about halfway through. Because the pork is pounded out so thin, this only takes about 5 or 6 minutes. Remove to a platter lined with paper towels.
5. While the pork tenderloin pieces are cooking, spread a little bit of butter over each half of the sandwich buns. On a griddle or in a large flat-bottomed skillet, grill the sandwhich bun halves over medium high heat until they are warm and toasted.
6. Serve each pork tenderloin piece on a grilled sandwich bun, with whatever burger fixings you like. Personally, mustard and pickles works just fine for me, but some people go all out with ketchup-mustard-pickles-lettuce-tomato-onion-mayo…Do what you like!