Breaded Pork Tenderloin Sandwiches
Ingredients
- - the amount of ingredients listed below is just enough breading for 2-3 tenderloin sandwiches
- 2-3 - pork tenderloin chunks
see *note below
- 1 1/2 cup Corn Flake crumbs
can make your own or can be bought, s
- 1 - egg
beaten
- - splash of milk
- - oil for frying
- - salt to taste
I leave out
- - large bbq buns or hoagie buns
- - your favorite condiments
Directions
- 1
You can have your butcher cut and tenderize the tenderloin for you if you like. Here is how I do it. Cut across tenderloin strip at 3-inch intervals.
- 2
Place 1 chunk into gallon Ziploc bag and pound with flat side of meat mallet until about 3/8 inch thick.
- 3
You want it thin, when put in frying pan meat will draw up a bit and become thicker. Repeat for each chunk.
1 chunk = 1 sandwich - 4
Place Corn Flake crumbs in a shallow bowl or on a large plate. Add salt if using and mix well; set aside. Beat egg in another shallow bowl and add a splash of milk, mix well. Set aside.
- 5
Place oil in a skillet about 1/2 inch deep and heat while breading tenderloin.
- 6
Dip the flat pieces of tenderloin, one at a time into the egg mixture, making sure both sides are coated.
- 7
Then into the Corn Flake crumbs pressing the crumbs into the meat with your hands, coating both sides.
- 8
Hold with both hands and place carefully into the hot oil. Fry on the first side until golden brown, turn and fry the second side until golden brown and meat is thoroughly cooked. Watch carefully as crumbs will burn easily.
- 9
Drain on paper towel.
- 10
Serve deluxe on extra large buns, mayo, lettuce, sliced tomato, sliced onion, and pickle. My Fave: mustard and dill pickle. Also, good with cole slaw on top.
- 11
*NOTE: My pork tenderloin was about 2 1/3 lbs. There were 2 strips of tenderloin. I cut across each strip in 3 inch intervals and got 6 chunks out of the 2 strips. I pounded out all the chunks with the flat side of a meat mallet to about 3/8 inch thick. Wrapped each in plastic wrap, then in foil and placed in a Ziploc bag for the freezer. I saved 2 for dinner. I did not bread the tenderloin I wrapped for the freezer.
Breaded Pork Tenderloin Sandwiches
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About this Recipe
Craving a classic, satisfying sandwich that brings a taste of comfort food right to your kitchen? These homemade Breaded Pork Tenderloin Sandwiches deliver incredible flavor and texture, perfect for a hearty meal that feels both special and easy to achieve.
Why This Recipe Works
The secret to this recipe's irresistible crunch lies in the Corn Flake crumbs, creating a uniquely crisp breading that perfectly encases tender pork tenderloin. This simple yet effective technique ensures a golden, crunchy exterior that stands up beautifully to all your favorite condiments, setting it apart from ordinary fried sandwiches.
What to Expect
Prepare for a truly satisfying sandwich experience. Each bite offers a delightful contrast: the pronounced crispness of the golden-brown breading giving way to juicy, succulent pork tenderloin. Paired with your choice of a large bbq or hoagie bun, and piled high with your favorite condiments, this sandwich is both substantial and utterly delicious. It's a comforting, no-fuss meal that's sure to become a new favorite.
Customization & Variations
- For the bun, feel free to use large bbq buns or hoagie buns—whichever you prefer for your ultimate sandwich build.
- This recipe is a blank canvas for your favorite additions; load it up with your favorite condiments like pickles, onions, or a smear of mustard or mayo to make it your own.
Serving & Context
These Breaded Pork Tenderloin Sandwiches are ideal for a satisfying lunch or a casual, comforting dinner. They are best enjoyed fresh, allowing the crispy breading to shine as the star of the show.