Pork tenderloin sandwiches start with a delicious tender pork loin that is fried crisp. They are then dressed with fresh homemade mayonnaise, and veggies such as crisp lettuce, juicy tomato, raw onion, and pickles. It is a common Midwest sandwich, but not so much in Wisconsin. In fact, it is the official sandwich of the state of Indiana since 2021. Other states that showcase and indulge in this crispy fried delicious sandwich include Missouri, Illinois, and Iowa. Often times these sandwiches are sold with a tenderloin 2-3 times bigger than the actual bun itself. For the sake of serving this to four kids and two adults, we cut the tenderloins in half, making it a better fit for the homemade bun.
I first tried a pork tenderloin sandwich while traveling through Missouri on our way to Branson. Delicious, crispy, and tender- I knew it would be a 10 out of 10 when I shared it with the rest of the crew at home.
What Makes These Pork Tenderloin Sandwiches Healthier?
As far as healthy is concerned, pork tenderloin sandwiches are probably not at the top of the list. Thankfully, there are modifications that can be made that can reduce the fat and calories, as well as eliminate any food additives, preservatives, and highly processed oils. First off, by cutting the pork tenderloin in half, you are using less breading and oil to fry the pork, as well as of course, half the amount of meat. Also, the half tenderloin is still substantial enough to fit perfectly on a homemade bun.
By using homemade buns, you are eliminating food additives and preservatives that are often found in store bought breads. Plus, the freshness of homemade bread is impossible to beat. For oil, using avocado oil, lard, or bacon grease are good options for using a more natural product. So, there you have it, you too can enjoy an outstanding homemade pork tenderloin sandwich at home without the guilt.
Preparation, Servings, and Storage
Pork tenderloin sandwiches are easy to prepare in less than 45 minutes. This recipe yields six delicious sandwiches but can be adjusted for just two or four if needed. Be sure to choose lean chops that are at least one inch thick because they will be cut in half and pounded thin. For the best experience, serve the sandwiches hot and fresh. Leftovers can be stored in an airtight container for up to three days. They are easily reheated in the microwave, although keep in mind that the crispiness of the breading may diminish slightly after refrigeration.
Pork Tenderloin Sandwiches
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Equipment
- Broiler
Ingredients
- 3 1 inch boneless pork chops
- 2 Eggs
- 1 cup Milk
- 3/4 cup Panko bread crumbs
- 1/2 cup Flour
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 1/4 tsp Garlic powder
- 1/4 cup Avocado oil, lard, or bacon grease
- 2 tbsp mayonnaise
- 1 clove Garlic, crushed
- Burger buns
- 6 leaves Romaine lettuce
- 1 Roma tomato, sliced
- Pickles
- 1/4 Yellow onion, thinly sliced
Instructions
- Begin by trimming the fat off of the pork chops.
- Cut each chop in half to make six 1/2 inch pork chops.
- Pound the chops to 1/8 inch thick.
- Heat the oil in a large cast iron skillet over medium to medium high heat.
- In one bowl, combine the beaten eggs and milk.
- In a second bowl, combine the panko, flour, salt, pepper, and garlic powder.
- Once the skillet is very hot (350℉), dip the pork chops into the egg mixture, then the flour/bread crumb mixture and place into the skillet. Three chops will fit in the skillet at a time.
- Fry until golden brown, about 5 minutes. Flip and fry the other side for another 5 minutes.
- Drain and cool on a paper towel lined plate and fry the second batch.
- To prepare the garlic mayonnaise, mix mayonnaise and crushed garlic in a small bowl.
- Cut the burger buns in half and broil under high heat to lightly toast the buns.
- Spread garlic mayonnaise on the bottom bun and place one pork tenderloin on the bun.
- Serve with lettuce, tomato slices, pickles, and onion slices.
Nutrition
