Crispy Pork Tenderloin Sandwiches

Crispy Pork Tenderloin Sandwich 1
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.

Crispy Pork Tenderloin Sandwich 2

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!


Crispy Pork Tenderloin Sandwiches
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  1. 2 cups buttermilk
  2. 2 cloves garlic, crushed
  3. Kosher salt and freshly ground black pepper
  4. 1/4 teaspoon cayenne pepper
  5. 2 sleeves saltines (about 80 crackers)
  6. 2 cups instant flour (such as Wondra)
  7. Peanut oil, for frying
  8. 4 soft hamburger buns, split
  9. 1/3 cup mayonnaise
  10. 3 tablespoons yellow mustard
  11. 1/2 head iceberg lettuce, shredded
  12. 2 pounds center-cut boneless pork loin
  13. 2 large eggs
  14. 2 tomatoes, thinly sliced
  15. 1 red onion, thinly sliced
  16. Sliced pickles
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Adapted from Food Network
Adapted from Food Network
Meg's Everyday Indulgence

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