A sandwich can be so satisfying, and it’s no wonder that this pork tenderloin sandwich has received high ratings. Lightly breaded, pan-fried pork is placed in a soft bun with crunchy veggies to form a convenient meal that is filling and a joy to bite into. You can make this for one person or for a larger crowd.
The breaded pork in this recipe is reminiscent of schnitzel, a popular dish in both German and Austrian cooking. It’s not the same as wiener schnitzel because that’s made with veal, though the cooking processes are similar. This is a tasty recipe for lunches and family get-togethers where you want alternatives to the usual burgers and hot dogs.
Pork Tenderloin Sandwich Ingredients
- All-purpose flour: This will help the egg stick to the pork tenderloin when you start to add the breading.
- Large egg: This egg is essentially a binder or glue for the bread crumbs.
- Seasoned bread crumbs and panko bread crumbs: Mixing regular and panko bread crumbs gives you a breaded coating that’s crunchy and light and not too oily but that also has a lot of seasoning.
- Pork tenderloin: The pork tenderloin is the best cut for making this sandwich (plus it wouldn’t be a pork tenderloin sandwich with any other cut).
- Hamburger buns or kaiser rolls: Use either type; just ensure the buns or rolls you buy are sturdy enough to hold everything without ripping apart.
- Lettuce leaves, tomato slices, pickle slices and mayonnaise: These are optional toppings that you can set out for everyone to add according to their preferences.
Directions
Step 1: Prepare the breading station
Mix the flour with salt and pepper in a shallow bowl. Beat the egg and add it to another shallow bowl. Then mix the bread crumbs and put those in yet another shallow bowl.
Step 2: Prepare the pork tenderloin
Cut the pork into four slices (cut crosswise). Pound each with a meat mallet until they’re 1/4-inch thick. Dip each slice into the flour first, coating both sides and shaking off excess flour, and then dip in the egg, again coating both sides. Then, dip each slice into the crumb mixture. You may have to pat the crumbs on to get them to stick.
Step 3: Cook the pork
Heat oil over medium heat in a large skillet. Cook each pork slice for two to three minutes on each side (four to six minutes total). The breading should be golden-brown. The internal temperature of each slice should be at least 145°F. Remove the pork from the pan and drain the slices on paper towels. Place the slices in the buns along with whatever toppings you prefer.
Pork Tenderloin Sandwich Variations
- Marinate and grill the pork: If you don’t want to deal with breading the pork but still want something more than a plain pork tenderloin slice in a bun, marinate and grill the pork. Give this grilled pork tenderloin sandwiches recipe a try.
- Turn this into tonkatsu pork: If you use all panko bread crumbs instead of a mix and shallow-fry the pork in oil, you can turn the breaded pork tenderloin into tonkatsu pork. Try this Tonkatsu recipe in your sandwich.
How to Store Pork Tenderloin Sandwiches
If you just can’t finish your sandwich and need to put the rest of it away for later, place it in an airtight container and store it in the refrigerator. Eat the rest of it by the next day, however, lest the vegetables start to wilt. Reheat the pork on the stovetop until the interior reaches 165°F on a thermometer, or bake it in a 375° to 400° oven for a few minutes, until the interior of the slice reaches 165°.
Can you make this pork tenderloin sandwich recipe ahead of time?
You can pound the pork slices to make them thinner the night before you want to make the recipe, but don’t bread them until you’re ready to fry them. The breading will only become soggy in the refrigerator. Pound the slices to the required thinness and then place them in an airtight container with parchment paper in between each slice. Store them in the refrigerator, and then bread and fry them just before serving.
Pork Tenderloin Sandwich Tips
What can you use in place of the bun?
If you’re not a fan of bread, don’t want to have to buy buns or have special dietary requirements that preclude using buns or rolls, you’ve got options. You can use gluten-free buns or rolls, if needed, or keto bread if that’s what you require. You can also grill some eggplant slices or portobello mushrooms and use those in place of the buns and rolls. Check out our list of hamburger bun substitutions for more suggestions.
How do you pound meat thin without making a mess?
Having little flecks of raw pork juice fly around as you try to pound the pork tenderloin slices to the right thickness is rather gross, but we can recommend a way to do this that stops the mess. Place a layer of plastic wrap on your work surface, then add the slice of pork and then cover that with another layer of plastic. Alternatively, you can place the pork in a plastic freezer bag if you don’t want to use plastic wrap. Then pound the pork inside its wrapping until it is at the thickness you need. Remember to sanitize your work area afterward, just in case some liquid still got out.
Will this recipe work for chicken?
You can certainly use breaded chicken in this instead of pork. Try deep-frying the chicken as in this crispy chicken sandwich recipe, or use only panko crumbs and shallow-fry the chicken to make this chicken katsu recipe.
