Breaded Tenderloin Sandwich Recipe

Pork tenderloin: This is the main meat for the sandwich, and it’s pounded thin to cook quickly and stay tender.

All-purpose flour: Used to coat the pork before dipping it in egg, helping the breadcrumbs stick better.

Eggs: Beaten eggs act like glue to hold the breadcrumbs on the pork.

Breadcrumbs: These create the crispy outer layer when fried.

Salt: Adds flavor to the pork.

Black pepper: Gives a little bit of spice and enhances the taste.

Sandwich buns: The bread that holds the fried tenderloin, making it easy to eat.

Vegetable oil: Used for frying the breaded pork until it’s golden and crispy.

One of the most important steps in this Breaded Tenderloin Sandwich Recipe is how you coat the pork tenderloin with flour, egg, and breadcrumbs. This process is called dredging, and it helps create that crispy, golden crust that makes the sandwich so tasty. Here’s how to do it without making a mess or losing the coating:

1. First, make sure your pork tenderloin pieces are dry by patting them with a paper towel. If they’re wet, the flour won’t stick well.
2. Dip each piece into the bowl of flour, turning it over so every side gets covered. Shake off any extra flour gently—too much can make the coating clumpy.
3. Next, dip the floured meat into the beaten eggs. The egg acts like glue, helping the breadcrumbs stick better.
4. Finally, press the meat into the breadcrumbs bowl, making sure the crumbs cover the whole piece. Don’t just drop it in—press lightly with your fingers to help the crumbs stick.

Doing this step carefully means your pork will fry up with a nice, even crust that’s crunchy and not soggy. If you rush or skip steps, the coating might fall off in the pan or get greasy.

When I first tried this, I didn’t shake off the extra flour well, and my crust got thick and heavy. After that, I learned to be gentle and patient with each step. Also, I like to use plain breadcrumbs because they brown nicely, but you can try flavored ones for a fun twist.

This simple technique makes your sandwich extra delicious and gives you that perfect crunch every time!

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

• pounded thin pork tenderloin - Substitute with tofu: Firm tofu can be sliced and breaded to create a vegetarian version of the sandwich, providing a neutral flavor and a protein-rich alternative.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option for breading.

• all-purpose flour - Substitute with cornstarch: Cornstarch can create a lighter and crispier coating, especially when combined with breadcrumbs.

• beaten eggs - Substitute with buttermilk: Buttermilk can be used to moisten the meat before breading, adding a tangy flavor and helping the breadcrumbs adhere.

• beaten eggs - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be used as a vegan alternative to eggs for binding the breading.

• breadcrumbs - Substitute with panko: Panko breadcrumbs provide a lighter and crunchier texture compared to regular breadcrumbs.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes offer a crispy texture and a slightly sweet flavor, making them a fun alternative for breading.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick, enhancing the flavor profile with a bit of heat.

• sandwich buns - Substitute with ciabatta rolls: Ciabatta rolls offer a chewy texture and a rustic flavor, complementing the breaded tenderloin well.

• sandwich buns - Substitute with lettuce wraps: For a low-carb option, lettuce wraps provide a fresh and crunchy alternative to traditional buns.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• vegetable oil - Substitute with avocado oil: Avocado oil is a healthy option with a high smoke point, ideal for frying while adding a subtle buttery flavor.

• Allow the pork tenderloin to cool completely before storing. This prevents condensation, which can make the breading soggy.

• Wrap each breaded pork tenderloin individually in plastic wrap or aluminum foil to maintain freshness and prevent freezer burn.

• Place the wrapped pork tenderloin in an airtight container or a resealable freezer bag. If using a freezer bag, remove as much air as possible before sealing.

• Label the container or bag with the date to keep track of how long the pork tenderloin has been stored.

• Store in the refrigerator if you plan to consume within 2-3 days. For longer storage, place in the freezer, where it can last up to 2 months.

• When ready to enjoy, thaw frozen pork tenderloin in the refrigerator overnight. This slow thawing helps maintain the texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the pork tenderloin on a baking sheet and heat for about 10-15 minutes, or until warmed through and crispy.

• For a quicker option, reheat in an air fryer at 350°F (175°C) for 5-7 minutes, ensuring the breading remains crispy.

• Avoid microwaving, as this can make the breading soggy and the pork tenderloin chewy.

• Assemble the sandwich with fresh sandwich buns and any desired toppings just before serving to maintain the best texture and flavor.

• Preheat your oven to 350°F (175°C). Place the breaded tenderloin on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until the pork is warmed through and the breadcrumbs regain their crispiness.

• For a quick fix, use a skillet over medium heat. Add a small amount of vegetable oil to the pan and reheat the tenderloin for about 2-3 minutes on each side. This method helps maintain the crunchiness of the breaded coating.

• If you're in a hurry, the microwave can be your friend. Place the sandwich on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure even warming. Note that this method might soften the breaded crust.

• For an air fryer, preheat it to 350°F (175°C). Place the breaded tenderloin inside and heat for about 3-5 minutes. This method is excellent for reviving the crispiness of the breadcrumbs while keeping the pork juicy.

• If you have a toaster oven, set it to 350°F (175°C) and place the tenderloin on the rack. Heat for 8-10 minutes, flipping halfway through to ensure even reheating. This method helps maintain the texture of both the breaded coating and the sandwich bun.

• Meat mallet: Used to pound the pork tenderloin pieces until they are thin, ensuring even cooking and tenderness.

• Three bowls: Essential for setting up the dredging station with flour, beaten eggs, and breadcrumbs, allowing for an organized coating process.

• Frying pan: Utilized to heat the vegetable oil and fry the breaded pork, achieving a golden brown crust.

• Tongs: Handy for flipping the pork tenderloin pieces in the frying pan, ensuring even cooking on both sides.

• Paper towels: Used to drain excess oil from the fried pork, keeping the sandwich from becoming greasy.

• Plate: Serves as a resting place for the breaded pork after frying, before assembling the sandwich.

• Knife: Useful for slicing the sandwich buns, if not pre-sliced, and for any additional garnishes you might want to add.

Prepare ingredients in advance: Measure and set out all ingredients like flour, eggs, and breadcrumbs before starting. This minimizes prep time.

Use a meat mallet: Quickly pound the pork tenderloin to the desired thinness with a meat mallet to save time.

Efficient breading station: Arrange your breading bowls in a line to streamline the dredging process.

Preheat oil: Start heating the vegetable oil while you bread the pork to ensure it's ready for frying.

Batch cooking: Fry multiple pieces of pork at once if your pan allows, reducing overall cooking time.