Pork Tenderloin Sandwiches Recipes

GRILLED PORK TENDERLOIN SANDWICHES

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.

HOOSIER PORK-TENDERLOIN SANDWICH

Steps:

• 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.
• Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.
• Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each 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.
• Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.
• 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.

CRISPY PORK TENDERLOIN SANDWICHES

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.

PORK TENDERLOIN SANDWICHES

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 TENDERLOIN SANDWICH

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.

BREADED PORK TENDERLOIN SANDWICH

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 TENDERLOIN SANDWICH

Steps:

• Step 1 Prep the Pork: A few hours before you are ready to make dinner: Take the 1 inch slabs of pork and place between plastic wrap. Pound with meat mallet until approx 8ish inches across. Once the tenderloins are pounded out, place in a shallow baking dish and cover with buttermilk. The buttermilk will tenderize the pork and make for a nice juicy cutlet. Marinate for at least 1 hour and up to 4.
• Step 2: Prep the breading: As the pork is taking a buttermilk bath, prepare the breading. Measure out the corn meal, bread crumbs, garlic powder, salt, pepper and Old Bay into a shallow pie pan or baking dish. Stir with a fork to combine. About 15 minutes before you are ready to fry: preheat your oven to 200F. Heat 1/2 inch of oil in a shallow straight sided pan until it reaches 350F. I prefer to use a large cast iron skillet with just a 1/2 inch of oil, but you could also heat more oil to truly submerge/deep fry in a Dutch Oven, or countertop fryer. Using tongs, pull the pork out of the buttermilk and let drain slightly- place on plate. Whisk egg into buttermilk until thoroughly combined and get ready to bread. Dip the pork back into the now eggy buttermilk mixture, let drain slightly and then place into pan with breadcrumb mixture. Use your hands and make sure that all the breading is adhering to the pork.
• Step 3: Fry Fry Fry: Ensure your oil is ready (350 degrees) and the correct temperature and lay 1 to 2 pork cutlets into the oil gently (laying it down away from your body). Fry for 1-2 minutes on each side, adjusting the heat as needed. If you would like to temp the pork, cook until it registers at least 140F on an instant read thermometer- but I assure you once your breading is browned, that thin pork will be cooked through. Remove pork from oil and let drain on a paper towel lined plate for a few minutes. If making more than 2 sandwiches, place pork on wire rack set in sheet pan and place in warm oven while you continue frying.

PORK TENDERLOIN SANDWICHES

Steps:

• Slice 1/2 of the pork tenderloin into slices of about 1 inch thick. Then pound out the meat into a thin patty about 1/8 inch thick. then take the patty and lay it in the flour.(put flour on both sides) then put it in egg(both sides) then put it in the bread crumbs until you can't see the raw meat.
• If you have a deep fryer then preheat it to 360 degrees If you have a pan on the stove top fill half way with oil. Then put patty in oil until it floats or is gold/dark brown (will darken once out of the oil)serve with fries or onion rings.
• Then add what ever you want (red onion, mustard, pickle -- ).

CALIFORNIA PORK TENDERLOIN SANDWICHES

Steps:

• Between pieces of plastic wrap, place 1 pork tenderloin piece, cut side down. Gently pound with meat mallet or rolling pin, beginning in center, until 1/4 inch thick. Repeat with remaining pork pieces.
• In shallow dish or pie plate, stir Bisquick mix and mustard until mixed. In another shallow dish or pie plate, beat egg. Dip pork pieces in egg, then coat in Bisquick mixture.
• In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add pork. Cook 6 to 8 minutes, turning once and adding remaining 1 tablespoon oil if needed, until golden brown on outside and no longer pink in center.
• Place pork on bottom halves of buns. Top with lettuce and tomato. Spread cut sides of bun tops with mayonnaise; add to sandwiches.

TRADITIONAL INDIANA BREADED TENDERLOIN SANDWICH

Steps:

• Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
• Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
• Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
• Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
• Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
• Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.

MIDWEST PORK TENDERLOIN SANDWICH

Steps:

• To make the pork: cut 4 (1-inch slices) of pork; trim any exterior fat from edges.
• Put each slice of pork between pieces of plastic wrap.
• Using a wooden meat mallet, pound vigorously until each slice is very thin and about 10 inches across.
• Mix flour with salt and pepper in a pie plate.
• Heat ½-inch of oil in a deep 12-inch skillet to 365°.
• Dip each slice of pork in water, then in flour mixture.
• Pat both sides with cornmeal.
• Fry, one at a time, turning once, until golden brown on both sides, about 5 minutes total; drain on paper towels and keep warm until all are cooked.
• Serve prepared pork on buns with desired condiments.