CRISPY PORK TENDERLOIN SANDWICHES
This breaded tenderloin rekindles memories of a sandwich shop in my Ohio hometown. Even though I've moved away, I'm happy to say my family can still enjoy them thanks to this recipe. -Erin Fitch, Sherrills Ford, North Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, mix flour, salt and pepper. Place egg in another shallow bowl. Combine bread crumbs and place in a third shallow bowl., Cut tenderloin crosswise into 4 slices; pound each with a meat mallet to 1/4-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help adhere., In a large skillet, heat oil over medium heat. Cook pork 2-3 minutes on each side or until golden brown. Remove from pan; drain on paper towels. Serve in buns, with toppings as desired.
Nutrition Facts : Calories 289 calories, Fat 11g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 506mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
PORK TENDERLOIN SANDWICH
A classic sandwich in the Midwest, particularly popular in Iowa and Indiana, but there are regional variations throughout the entire United STates. I've always thought of this as a German schnitzel on a sandwich. It's crispy and crunchy... tender deliciousness!
Provided by lutzflcat
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
- Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
- Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
- Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
- Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.
Nutrition Facts : Calories 1064.6 calories, Carbohydrate 109.8 g, Cholesterol 116.2 mg, Fat 53.7 g, Fiber 4.9 g, Protein 40.3 g, SaturatedFat 10 g, Sodium 1995.4 mg, Sugar 2.3 g
BREADED PORK TENDERLOIN SANDWICH
This pork tenderloin sandwich (with a crispy golden cutlet that is so wide, no bun can contain it) is the deep-fried darling of Indiana. It's is so beloved in the Hoosier state that it inspired a documentary about the search for the perfect version of it. We hope it will inspire you to try an uncommon way of cooking pork tenderloin, whether you're a fan or a skeptic.
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- Cut the pork tenderloin crosswise into 4 even pieces. Cut each piece crosswise again, but do not go all the way through; you should be able to open it like a book. Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across.
- Whisk together the buttermilk, garlic powder, onion powder, paprika, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and refrigerate for at least 4 hours and up to overnight.
- Set up a breading station with 3 shallow dishes: the flour in the first dish, eggs in the second and breadcrumbs in the third. Sprinkle all 3 dishes with salt and pepper.
- Fill a large, high-sided skillet with about 1/2-inch oil, attach a deep fat fry thermometer and heat to 350 degrees F.
- Dredge each pork cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully turn and cook for another 2 minutes. Drain well on a paper-towel-lined plate.
- Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.
PORK LOIN SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 7h10m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve the salt and sugar in 8 cups of cold water. Add the black peppercorns and squeeze in 2 of the halved lemons. Submerge the pork in the brine for 6 hours.
- Preheat the oven to 450 degrees F. Remove the pork from the brine and dry off. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Add the oil and sear each side of the loin until golden, about 8 minutes total -- keep turning until it's golden all over. Add the sliced onions to the pan alongside the pork, and stir around to coat the onions in fat. Transfer the skillet to the oven and roast the pork until it reaches an internal temperature of 140 to 145 degrees F, about 30 minutes. For even cooking, be sure to stir the onions once or twice during roasting.
- For the sandwich build: Butter the pretzel bun halves and griddle them until golden brown. With a sharp knife, slice the loin into thin shavings. Spread some mustard on the bottom half of each bun, then top with some sliced pork. Sprinkle the pork with a little salt and squeeze the remaining lemon halves over the top. Top with the roasted onions and some Pickled Fresno Peppers. Eat while standing.
- Bring the vinegar, 1/4 cup water, the sugar, salt, bay leaf and garlic to a boil in a small saucepan and simmer for 5 minutes. Pour the hot liquid over the peppers in a bowl or container. Cool to room temperature and refrigerate.
PORK TENDERLOIN SANDWICHES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Lightly oil a 9-by-13-inch roasting pan. On a sheet of parchment paper, combine salt, oregano, coriander, and pepper. Working with one tenderloin at a time, roll to coat with spices. Transfer to prepared pan.
- In a small saucepan, bring vinegar and sugar to a boil. Cook, stirring occasionally, until mixture is syrupy and reduced to 1/2 cup, about 3 minutes. Remove from heat.
- Roast the pork for 5 minutes. Brush all over with 1/3 of the balsamic reduction. Roast 5 minutes more, and brush with remaining balsamic mixture. Roast until the temperature registers 155 degrees on an instant-read thermometer, about 10 minutes more. Remove from pan. Let rest 10 minutes before slicing.
- Split the rolls, and brush 1/2 teaspoon of the mustard over each side. Place meat on rolls and top with onion. Replace the tops, and serve immediately.
PORK LOIN SANDWICHES
Categories Sandwich Pork Fry Kid-Friendly Lunch Cornmeal Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 Sandwiches
Number Of Ingredients 8
Steps:
- Trim fat from pork loins. Arrange each pork loin between 2 sheets or lightly oiled parchment or wax paper and with a mallet pound until 6 to 8 inches across, about 1/4 inch thick.
- In a bowl whisk together lour, cornmeal, salt, and pepper.
- In a heavy skillet heat 1/2 inch oil to 365°F. in a deep-fat thermometer.
- Dredge pork in flour mixture, shaking off excess.
- Fry pork loins in oil, 1 at a time, turning, until golden brown, about 3 minutes, and transfer to a plate lined with paper towels to drain.
- Serve pork loins on a hamburger buns with lettuce, tomato, mustard, and pickles.
ABSOLUTELY ADDICTIVE ROAST PORK SANDWICHES
A local pub serves these super simple, amazingly tasty Roast Pork Sandwiches. They are sort of a local legend. Making a pork roast just for these sandwiches is a breeze, but this is a great way to use any leftovers from a roast. The pepper jack cheese adds a zip and the dipping "gravy" is what ties it all together. The trick is slicing the pork and the cheese very thin. Enjoy, as the juicy goodness drips down your chin.
Provided by DeSouter
Categories Lunch/Snacks
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees farenheit.
- Sprinkle pork roast with salt and pepper and place on a rack in a roasting pan.
- Roast for two hours or until temperature of center of pork registers 150-160 degrees (145 degrees is the new "safe" temp for pork.).
- Melt butter over roast while it is still in the roasting pan.
- Remove roast from pan, saving the drippings and juice.
- Add Au Jus mix and water to drippings and cook according to directions on package.
- Place bread in the oven (which has been turned off just after the roast is done) and let it crisp a bit. The heat will help to melt the cheese better than just the heat of the meat will.
- Let roast cool for about 10 minutes, then slice thinly.
- Pile pork and cheese on bread while meat is still hot.
- Serve with Au Jus dipping gravy on the side and LOTS o' napkins.
GRILLED PORK TENDERLOIN SANDWICHES
"I got the recipe for these quick-fixing pork sandwiches from a friend at work years ago. I'm always asked for it when I serve it to someone new." -Geri Bierschbach of Weidman, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain pork, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over indirect medium heat for 25-40 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., In a small bowl, combine the mayonnaise, sour cream, lemon juice, sugar, ground mustard, Dijon mustard and horseradish. Serve pork on rolls with lettuce and mustard horseradish sauce.
Nutrition Facts : Calories 382 calories, Fat 10g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 528mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
PORK LOIN SANDWICH MEAT
I love pork loin. I love sandwiches. I will occasionally roast some pork loin for use in sandwiches during the week. This recipe has a bit of savory, a bit of sweet, and a whole lot of flavor!
Provided by David J Rust
Categories Lunch/Snacks
Time 7h10m
Yield 12 servings of sandwich meat, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat your oven to 225 degrees Fahrenheit.
- On a large sheet of aluminum foil, shiny side up, place the pork loin. Rub it with the canola oil and crimp the sides to make a bowl all around it making certain to leave enough foil to close over the roast.
- Pour the water into the aluminum foil pouch.
- Rub the honey and mustard over the top of the pork. Add the minced garlic, salt, and pepper.
- Pour the diced tomatoes over the top.
- Seal the aluminum foil pouch around the roast and place it on a roasting sheet or in a pan to catch any juices that might escape. Place it in the oven and roast it for 6 hours.
- Remove the pork from the foil pouch, saving the juices and tomato bits in another dish, and cool the meat to room temperature. NOTE: The finished pork will not have much color as it was not seared or browned before the long, slow cooking process.
- In a skillet, cook the juices and tomatoes over a medium heat until reduced to a glaze. Pour this glaze over the pork roast and place in the refrigerator.
- Shred or slice the pork into very small pieces for use on sandwiches, in omelets, or other applications.
Nutrition Facts : Calories 218.8, Fat 13.2, SaturatedFat 4.2, Cholesterol 51, Sodium 259.3, Carbohydrate 7.3, Fiber 0.3, Sugar 6.2, Protein 17.3
More about "pork loin sandwiches recipes"
PORK SANDWICH RECIPES | ALLRECIPES
From allrecipes.com
10 BEST PORK LOIN SANDWICH RECIPES | YUMMLY
From yummly.com
PIG OUT ON OUR 13 BEST PORK SANDWICHES | SAVEUR
From saveur.com
25 EASY LEFTOVER PORK RECIPES TO CARRY YOU THROUGH THE WEEK
From southernliving.com
CLASSIC IOWA PORK TENDERLOIN SANDWICH
From iowafoodandfamily.com
GRILLED PORK TENDERLOIN SANDWICH / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
IOWA BREADED PORK TENDERLOIN SANDWICH - 101 COOKING FOR TWO
From 101cookingfortwo.com
PORK TENDERLOIN SANDWICH - HOUSE OF NASH EATS
From houseofnasheats.com
ROASTED PORK SANDWICH - FOX VALLEY FOODIE
From foxvalleyfoodie.com
CLASSIC PORK TENDERLOIN SANDWICH | BETTER HOMES & GARDENS
From bhg.com
COLD PORK ROAST SANDWICHES - RICARDO
From ricardocuisine.com
35 IDEAS FOR PORK LOIN SANDWICHES RECIPE - HOME, FAMILY, STYLE …
From thequick-witted.com
COLD PORK TENDERLOIN SANDWICH RECIPE - FOOD NEWS
From foodnewsnews.com
PORK LOIN SANDWICHES - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
CRISPY BREADED PORK TENDERLOIN SANDWICH RECIPE WITH PICKLE AIOLI
From myeverydaytable.com
BEST BREADED PORK TENDERLOIN SANDWICH RECIPES | DINNER | FOOD …
From foodnetwork.ca
PORK TENDERLOIN SANDWICHES | KITCHEN STORIES RECIPE
From kitchenstories.com
IOWA-STYLE PORK TENDERLOIN SANDWICH - MUTT & CHOPS
From muttandchops.com
FRIED PORK SANDWICH - COOK2EATWELL - RECIPES
From cook2eatwell.com
PORK TENDERLOIN SANDWICHES - AMANDA'S COOKIN' - SANDWICH …
From amandascookin.com
LEFTOVER PORK TENDERLOIN SANDWICHES – THE DINNER SHIFT
From thedinnershift.com
SHREDDED PORK LOIN OVEN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
ROASTED PORK SANDWICH WITH CARAMELIZED ONIONS AND MUSHROOMS
From goodlifeeats.com
BEST ITALIAN PORK SANDWICHES RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
FRIED PORK TENDERLOIN SANDWICH - OH PORK!
From ohpork.org
10 BEST PORK LOIN ROAST FOR SANDWICHES RECIPES | YUMMLY
From yummly.com
THE BEST SMOKED PORK LOIN SANDWICH - THE FLAT TOP KING
From theflattopking.com
LEFTOVER PORK LOIN SANDWICHES (QUICK & SIMPLE RECIPE)
From makesandwiches.com
FRIED PORK BATTER RECIPE - THERESCIPES.INFO
From therecipes.info
BARBECUE PORK SANDWICHES RECIPE | LAND O’LAKES
From landolakes.com
MOUTHWATERING. [SMOKED PORK LOIN SANDWICH W. HOMEMADE BBQ …
From sweetcarolinescooking.com
PORK TENDERLOIN SANDWICH | THE COZY APRON
From thecozyapron.com
PORK LOIN SANDWICHES CROCK POT - THERESCIPES.INFO
From therecipes.info
PORK LOIN SANDWICHES RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MIDWEST PORK TENDERLOIN SANDWICH | BUNS IN MY OVEN
From bunsinmyoven.com
PORK LOIN SANDWICHES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BREADED PORK TENDERLOIN SANDWICHES - THE FARMWIFE FEEDS
From farmwifefeeds.com
PORK TENDERLOIN SANDWICH | SPOON FORK BACON
From spoonforkbacon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love