If I got to choose my last meal, I would totally have something breaded and fried. It’s my weakness and I especially love a crispy sandwich.
I have to say this crispy pork tenderloin sandwich is my new favorite. It gets it’s crunch from crushed saltine crackers, instant flour and a bath in hot peanut oil. The pork is tender and moist from the buttermilk soak. Then there’s a nice cool crunch from the pickles. Pickles make any sandwich better in my opinion.
Whip up some garlicky baked fries on the side for the ultimate crunch fest!
- 2 cups buttermilk
- 2 cloves garlic, crushed
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 sleeves saltines (about 80 crackers)
- 2 cups instant flour (such as Wondra)
- Peanut oil, for frying
- 4 soft hamburger buns, split
- 1/3 cup mayonnaise
- 3 tablespoons yellow mustard
- 1/2 head iceberg lettuce, shredded
- 2 pounds center-cut boneless pork loin
- 2 large eggs
- 2 tomatoes, thinly sliced
- 1 red onion, thinly sliced
- Sliced pickles
- Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
- Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper and the cayenne in a shallow bowl then pour into a ziplock bag. Add the pork, cover and refrigerate at least 4 hours or overnight.
- In a food processor, pulse the crackers until they are a coarse crumb then place in a shallow dish. Put the flour in another dish. One at a time, remove a piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.
- In a large heavy-bottomed skillet, heat 1/4 to 1/2 inch peanut oil over medium-high heat until it reaches 360 degrees F. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.
- Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.