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Pork Tenderloin Sandwich

This recipe prepares a classic American pork tenderloin sandwich. Pork tenderloin is flattened, breaded with seasoned flour and panko, then pan-fried until golden and crispy. It's served on a soft roll with mayonnaise, lettuce, and dill pickles, offering a satisfying and flavorful meal.
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Total Time 35 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 3068 kcal

Equipment

  • 1 Meat Mallet or Tenderizer For flattening the pork evenly.
  • 3 Shallow Dishes For the breading station.
  • 1 Large skillet or frying pan For frying the pork cutlets.
  • 1 Tongs For handling the pork while frying.
  • 1 Whisk For combining dry and wet ingredients.

Ingredients
  

Main

  • 1 1 pound pork tenderloin
  • 0.5 cup all-purpose flour
  • 1 teaspoon salt
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon ground black pepper
  • 1 large egg
  • 0.5 cup buttermilk
  • 1 cup panko bread crumbs
  • 0.5 cup olive oil
  • 4 large soft rolls
  • 4 tablespoons mayonnaise
  • 4 leaves lettuce
  • 12 slices dill pickle

Instructions
 

  • Slice the pork tenderloin into 4 medallions, then pound each piece between plastic wrap to about 1/4-inch thickness using a meat mallet.
  • In one shallow dish, combine flour, salt, onion powder, garlic powder, and black pepper. In a second shallow dish, whisk together the egg and buttermilk. In a third shallow dish, spread the panko bread crumbs.
  • Dredge each pounded pork cutlet first in the seasoned flour, shaking off excess, then dip into the egg-buttermilk mixture, and finally press firmly into the panko bread crumbs to coat completely.
  • Heat olive oil in a large skillet over medium-high heat until shimmering, around 350-360°F (175-180°C).
  • Carefully place 1-2 breaded pork cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
  • Transfer the fried pork cutlets to a wire rack set over a baking sheet to drain any excess oil.
  • Split the soft rolls and spread 1 tablespoon of mayonnaise on the bottom half of each roll.
  • Place a fried pork cutlet on top of the mayonnaise. Layer with one lettuce leaf and three dill pickle slices.
  • Top with the other half of the roll and serve immediately.

Notes

For optimal tenderness, brine the pork tenderloin for at least an hour in a simple salt solution before pounding. When flattening the pork, aim for an even thickness (about 1/4 inch) to ensure uniform cooking. Maintain a consistent oil temperature around 350-360°F (175-180°C) to achieve a golden, crispy crust without overcooking the interior. Do not overcrowd the pan; fry in batches if necessary. Allow the fried cutlets to rest on a wire rack to drain excess oil and maintain crispness. Consider toasting the soft rolls lightly for added texture and warmth. A touch of Dijon mustard or hot sauce in the mayonnaise can elevate the flavor profile.