Breaded Tenderloin Sandwich Recipe

Pork tenderloin: Thinly sliced and pounded to ¼ inch thickness, this is the star of the sandwich, providing a tender and juicy base.

Flour: Used for dredging the tenderloin, it helps the breadcrumbs adhere better.

Eggs: Beaten and used to coat the pork tenderloin, ensuring the breadcrumbs stick well.

Breadcrumbs: Provides the crispy outer layer that makes the sandwich so delicious.

Sandwich buns: Soft and fresh, these buns hold the tenderloin and toppings together perfectly.

When pounding the pork tenderloin slices to ¼ inch thickness, place them between two sheets of plastic wrap or parchment paper. This helps prevent the meat from tearing and ensures an even thickness, which is crucial for uniform cooking.

• pork tenderloin - Substitute with chicken breast: Chicken breast is a lean meat that can be pounded to a similar thickness and provides a comparable texture and flavor profile.

• pork tenderloin - Substitute with turkey cutlets: Turkey cutlets are also lean and can be pounded thin, offering a slightly different but still delicious taste.

• flour - Substitute with cornstarch: Cornstarch can be used as a coating to achieve a crispy texture when fried.

• flour - Substitute with rice flour: Rice flour is a gluten-free alternative that provides a light and crispy coating.

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

• beaten eggs - Substitute with yogurt: Yogurt can also help breadcrumbs stick and adds a creamy texture and tangy flavor.

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

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes offer a crunchy texture and can be a fun alternative to traditional breadcrumbs.

• sandwich buns - Substitute with ciabatta rolls: Ciabatta rolls have a chewy texture and can hold up well to the breaded tenderloin.

• sandwich buns - Substitute with brioche buns: Brioche buns are soft and slightly sweet, complementing the savory breaded tenderloin.

• Allow the pork tenderloin to cool completely before storing. This prevents condensation, which can make the breading soggy.
• Place the cooled tenderloin slices in an airtight container. If stacking, separate each slice with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
• To freeze, wrap each breaded tenderloin slice individually in plastic wrap or aluminum foil. This ensures they remain separate and easy to thaw individually.
• Place the wrapped slices in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 2 months. Beyond this, the quality may diminish.
• When ready to use, thaw the tenderloin slices in the refrigerator overnight. This gradual thawing helps maintain texture.
• Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps retain the crispiness of the breading.
• Alternatively, reheat in a skillet over medium heat, flipping occasionally until warmed through and crispy.
• Assemble the sandwich with fresh lettuce, tomato, and pickles on sandwich buns just before serving to ensure 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. Bake for 10-15 minutes or until heated through. This method helps maintain the crispiness of the breadcrumb coating.
• For a quicker option, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the breaded tenderloin in the basket and heat for 5-7 minutes. This will keep the tenderloin crispy and delicious.
• If you prefer using a skillet, heat a small amount of oil over medium heat. Place the breaded tenderloin in the skillet and cook for 2-3 minutes on each side until heated through. This method will also help retain the crispiness.
• For microwave reheating, place the breaded tenderloin on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes. Note that this method may not keep the breadcrumb coating as crispy.
• To reheat the entire sandwich, preheat your oven to 350°F (175°C). Wrap the sandwich in aluminum foil and bake for 10-15 minutes. This will warm the breaded tenderloin and the buns without making them soggy.

• Meat mallet: Used to pound the pork tenderloin slices to ¼ inch thickness.

• Cutting board: Provides a stable surface for pounding and seasoning the tenderloin.

• Measuring cups: Used to measure out the flour and breadcrumbs accurately.

• Mixing bowls: Used to hold the flour, beaten eggs, and breadcrumbs for the dredging process.

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

• Skillet: Used to fry the breaded tenderloin slices.

• Tongs: Used to flip the tenderloin slices in the skillet to ensure even cooking.

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

• Spatula: Used to transfer the tenderloin slices from the skillet to the paper towels.

• Knife: Used to slice the sandwich buns and any additional toppings like lettuce, tomato, and pickles.

• Plate: Used to assemble and serve the breaded tenderloin sandwiches.

Prepare ingredients in advance: Pound the tenderloin slices and season them the night before. Store them in the fridge to save time on the day of cooking.

Set up a breading station: Arrange the flour, beaten eggs, and breadcrumbs in separate bowls in an assembly line. This will streamline the breading process.

Use a large skillet: Fry multiple tenderloin pieces at once to reduce cooking time. Make sure not to overcrowd the pan.

Preheat the oil: Ensure the oil is hot before you start frying. This will help achieve a golden brown crust quickly.