Porktenderloinpitasandwiches Recipes

PORK TENDERLOIN SANDWICH

Pork Tenderloin Sandwich image

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

Ingredients

1 (1 pound) pork tenderloin
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground black pepper
1 large egg
½ cup buttermilk
1 cup panko bread crumbs
½ cup olive oil
4 medium soft rolls
4 tablespoons mayonnaise
4 leaves lettuce
12 slices dill pickle

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

PORK TENDERLOIN PITA SANDWICHES

Pork Tenderloin Pita Sandwiches image

I adopted this recipe. I prepared it using Recipe #107646 for the spice rub and Recipe #51983 in the finished pitas. The seasoning was perfect and the tzatziki was the perfect complement. This will become a regular in my menu rotation.

Provided by Ms B.

Categories Lunch/Snacks

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1 pork tenderloin
1/4 cup fennel mixed spice (recipe #48753) or 1/4 cup other dry rub seasonings
1 recipe tzatziki (Tzatziki)
1 white onion, sliced thinly
1 red bell pepper, sliced thinly
pita bread, warmed
olive oil
salt and pepper

Steps:

Preheat oven to 400 degrees.
Cut pork tenderloin in half across and rub each piece liberally with fennel spice.
Brown in a couple of tablespoons of olive oil in a saute pan.
Put pan in oven for 12-15 minutes until pork is medium rare.
Remove pork from pan and let sit on a cutting board for 10 minutes to rest.
Meanwhile saute onion and pepper in olive oil over medium high heat until caramelized but not completely soft.
Slice tenderloin very thinly.
To serve put tenderloin, vegetables and pita on a platter along with a bowl of tzatziki.
Make sandwiches by placing some onion/pepper mix, pork and tzatziki inside warm pita bread.

CRISPY PORK TENDERLOIN SANDWICHES

Crispy Pork Tenderloin Sandwiches image

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

Ingredients

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg, lightly beaten
1/2 cup seasoned bread crumbs
3 tablespoons panko bread crumbs
1/2 pound pork tenderloin
2 tablespoons canola oil
4 hamburger buns or kaiser rolls, split
Optional toppings: Lettuce leaves, tomato and pickle slices, and mayonnaise

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

PEPPERED PORK PITAS WITH GARLIC SPREAD

Peppered Pork Pitas with Garlic Spread image

Delicious garlicky restaurant-style pork sandwiches can be on your dinner table in minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1/3 cup mayonnaise or salad dressing
2 tablespoons milk
2 cloves garlic, finely chopped
1 lb boneless pork loin chops, cut into thin bite-size strips
1 tablespoon olive or vegetable oil
1 teaspoon coarsely ground pepper
1 jar (7.25 oz) roasted red bell peppers, drained, sliced
4 pita fold breads (7 inch)

Steps:

In small bowl, mix mayonnaise, milk and garlic; set aside.
In medium bowl, mix pork, oil and pepper. Heat 12-inch skillet over medium-high heat. Cook pork in skillet 5 to 6 minutes, stirring occasionally, until pork is lightly browned and no longer pink in center. Stir in bell peppers; heat until warm.
Heat pita folds as directed on package. Lightly spread one side of each pita fold with garlic mixture. Spoon pork mixture over each; fold up.

Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 75 mg, Fat 3, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 4 g, TransFat 0 g

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