Breaded Tenderloin Sandwich Recipe

Pork tenderloin slices: Thinly pounded slices of pork tenderloin, which are the main protein component of the sandwich.

All-purpose flour: Used as the first layer in the breading process to help the egg adhere to the pork.

Eggs: Beaten eggs act as the second layer in the breading process, helping the breadcrumbs stick to the pork.

Breadcrumbs: Combined with salt and pepper, breadcrumbs form the final layer of the breading, giving the pork its crispy texture.

Salt: Enhances the flavor of the breading mixture.

Black pepper: Adds a touch of spice to the breading mixture.

Vegetable oil: Used for frying the breaded pork slices to a golden brown.

Sandwich buns: Split and toasted buns that serve as the base and top for the sandwich.

When pounding the pork tenderloin slices thin, place each slice between two sheets of plastic wrap or in a resealable plastic bag. This prevents the meat from tearing and ensures an even thickness, which helps in achieving a uniform breaded coating and consistent cooking.

• pork tenderloin slices - Substitute with chicken breast: Chicken breast is a lean meat that can be pounded thin and breaded similarly to pork tenderloin, providing a similar texture and flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and additional fiber, making it a healthier alternative.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the meat and adds a slight tanginess to the flavor.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, providing a crunchier texture to the breading.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though it will also add moisture, so use sparingly.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often described as more earthy and less pungent.

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

• sandwich buns - Substitute with ciabatta rolls: Ciabatta rolls have a slightly chewy texture and can hold up well to the moisture from the breaded tenderloin, adding a different but enjoyable texture.

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

• Place the cooled pork tenderloin slices in an airtight container or wrap them tightly in plastic wrap. If stacking, separate each slice with parchment paper to avoid sticking.

• Store the wrapped or containerized tenderloin slices in the refrigerator for up to 3 days. For longer storage, freezing is recommended.

• To freeze, lay the breaded pork tenderloin slices on a baking sheet in a single layer and place them in the freezer for about 1-2 hours, or until they are firm. This prevents them from sticking together.

• Once the tenderloin slices are frozen, transfer them to a freezer-safe bag or airtight container. Label with the date to keep track of freshness.

• When ready to reheat, thaw the breaded pork tenderloin slices in the refrigerator overnight. For quicker thawing, use the defrost setting on your microwave.

• Reheat the tenderloin slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat with a small amount of vegetable oil to maintain their crispiness.

• Serve the reheated breaded pork tenderloin slices on toasted sandwich buns with your favorite toppings and condiments for a delicious meal.

• Preheat your oven to 350°F (175°C). Place the breaded tenderloin slices on a baking sheet lined with parchment paper. Bake for 10-15 minutes until heated through and crispy.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the breaded tenderloin slices directly on the rack or on a small baking sheet. Heat for 8-10 minutes.

• If you prefer using a skillet, heat a small amount of vegetable oil over medium heat. Add the breaded tenderloin slices and cook for 2-3 minutes per side until warmed through and crispy.

• For microwave reheating, place the breaded tenderloin slices on a microwave-safe plate. Cover with a damp paper towel to maintain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• To reheat the entire sandwich, wrap it in aluminum foil and place it in a preheated oven at 350°F (175°C) for 10-15 minutes. This will warm the breaded tenderloin and keep the sandwich buns from getting soggy.

• For an air fryer, preheat to 350°F (175°C). Place the breaded tenderloin slices in the basket and heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Meat mallet: Used to pound the pork tenderloin slices until they are thin.

• Three bowls: Set up for the breading station to hold flour, beaten eggs, and breadcrumbs mixed with salt and pepper.

• Whisk: Used to beat the eggs until they are well combined.

• Frying pan: Used to heat the vegetable oil and fry the breaded pork slices.

• Tongs: Handy for flipping the pork slices while frying to ensure even cooking.

• Paper towels: Used to drain the excess oil from the fried pork slices.

• Spatula: Useful for transferring the fried pork slices from the pan to the paper towels.

• Knife: Used to split the sandwich buns before toasting.

• Toaster or oven: Used to toast the sandwich buns to a golden brown.

• Plate: For serving the breaded tenderloin sandwiches.

Pound ahead: Pound the pork tenderloin slices in advance and store them in the fridge to save time on preparation day.

Pre-mix breadcrumbs: Combine breadcrumbs, salt, and pepper ahead of time and store in an airtight container.

Set up station: Arrange your breading station with flour, beaten eggs, and breadcrumb mixture before you start cooking.

Use a large pan: Fry multiple pork slices at once by using a large frying pan to cut down on cooking time.

Toast buns together: Toast all sandwich buns in the oven simultaneously instead of individually.