Breaded Tenderloin Sandwich Recipe

Pork tenderloin: The star of the dish, pounded thin for even cooking and a tender bite.

All-purpose flour: Used for the initial dredging to help the egg mixture adhere.

Breadcrumbs: Provides the crispy coating for the tenderloin.

Eggs: Beaten and mixed with milk to create a binding layer for the breadcrumbs.

Milk: Combined with eggs to help the breadcrumbs stick to the pork.

Salt: Seasons the pork and enhances the overall flavor.

Black pepper: Adds a touch of heat and depth to the seasoning.

Hamburger buns: Soft buns that hold the sandwich together.

Lettuce: Adds a fresh, crisp element to the sandwich.

Tomato: Juicy slices that complement the crispy pork.

Pickles: Tangy and crunchy, perfect for balancing the flavors.

When pounding the pork tenderloin thin, place each piece between two sheets of plastic wrap or parchment paper. This will help prevent the meat from tearing and ensure an even thickness. Use a meat mallet or rolling pin to gently pound the pork to about ¼ inch thickness. This technique not only tenderizes the meat but also allows for quicker and more even cooking.

• pounded thin pork tenderloin - Substitute with chicken breast: Chicken breast is a lean meat that can be pounded thin and breaded similarly to pork tenderloin, offering a similar texture and flavor profile.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a gluten-free alternative to all-purpose flour for breading, providing a crisp coating when fried.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and flakier than regular breadcrumbs, giving a crispier texture to the breading.

• beaten eggs - Substitute with buttermilk: Buttermilk can be used to help the breading adhere to the meat, adding a slight tangy flavor.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used in the breading process without significantly altering the flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste of the breading.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different, more subtle taste.

• hamburger buns - Substitute with brioche buns: Brioche buns are richer and slightly sweeter, adding a gourmet touch to the sandwich.

• lettuce - Substitute with arugula: Arugula offers a peppery flavor that can add a bit more complexity to the sandwich.

• tomato - Substitute with roasted red peppers: Roasted red peppers provide a sweet and smoky flavor, adding depth to the sandwich.

• pickles - Substitute with pickled jalapeños: Pickled jalapeños add a spicy kick and a tangy flavor, enhancing the overall taste experience.

• Allow the breaded pork tenderloin to cool completely before storing. This prevents condensation, which can make the breading soggy.
• Place the cooled pork tenderloin in an airtight container or wrap it tightly in plastic wrap. For added protection, you can also wrap it in aluminum foil.
• Store the wrapped tenderloin in the refrigerator if you plan to consume it within 2-3 days.
• For longer storage, place the wrapped tenderloin in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When ready to reheat, if refrigerated, preheat your oven to 350°F (175°C). Place the tenderloin on a baking sheet and heat for about 10-15 minutes, or until warmed through.
• If frozen, thaw the tenderloin in the refrigerator overnight before reheating. This ensures even heating and maintains the texture of the breading.
• To maintain the crispiness of the breading, avoid microwaving the tenderloin. Instead, use an oven or toaster oven for reheating.
• Assemble the sandwich with fresh lettuce, tomato, and pickles just before serving to keep the ingredients fresh and crunchy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the breaded tenderloin on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the tenderloin with a bit of olive oil to help it crisp up.
  4. Bake for about 10-15 minutes, or until heated through and crispy.
  5. Toast the hamburger buns in the oven for the last 3-5 minutes of reheating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the skillet.
  3. Place the breaded tenderloin in the skillet and cook for 3-4 minutes on each side, or until heated through and crispy.
  4. Toast the hamburger buns in the skillet for the last minute of reheating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the breaded tenderloin in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, flipping halfway through, until heated through and crispy.
  4. Toast the hamburger buns in the air fryer for the last 2-3 minutes of reheating.

• Microwave Method (least recommended for crispiness):

  1. Place the breaded tenderloin on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to avoid drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. Toast the hamburger buns separately in a toaster or toaster oven for best results.

• Meat mallet: Used to pound the pork tenderloin pieces thin, ensuring they cook evenly and remain tender.

• Three bowls: One for flour, one for the beaten eggs and milk mixture, and one for breadcrumbs. These are essential for the breading process.

• Whisk: Used to beat the eggs and mix them with the milk until well combined.

• Frying pan: Used to fry the breaded pork tenderloin pieces until they are golden brown and cooked through.

• Tongs: Useful for turning the pork tenderloin pieces in the frying pan to ensure they cook evenly on both sides.

• Paper towels: Used to drain excess oil from the fried pork tenderloin pieces after cooking.

• Knife: Needed to slice the lettuce, tomato, and pickles for serving.

• Cutting board: Provides a safe surface for slicing the vegetables.

• Measuring cups: Used to measure out the flour, breadcrumbs, and milk accurately.

• Measuring spoons: Used to measure the salt and black pepper for seasoning the pork tenderloin.

Prepare ingredients ahead: Pound the pork tenderloin and set up your breading station the night before to save time on cooking day.

Use a food processor: Quickly make breadcrumbs by pulsing stale bread in a food processor.

Preheat the oil: Start heating the oil while you bread the pork to cut down on waiting time.

Batch cooking: Fry multiple pieces of breaded pork at once if your pan is large enough to save time.

Assemble toppings: Pre-slice lettuce, tomato, and pickles so they are ready to go when the pork is cooked.