Pork Tenderloin Sandwich

Oxmoor House
Pork Tenderloin SandwichRecipe
Photo: Oxmoor House
This sandwich is about half the size of the original, because it uses a pork tenderloin rather than the larger cut of pork loin. It is pan-fried instead of deep-fried, but offers the same whole-hearted flavor that has made this sandwich an Iowan classic.
Serves 4 (serving size: 1 sandwich)


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1.1 ounces all-purpose flour (about 1/4 cup)
1 tablespoon water
1 large egg
3/4 cup panko (Japanese breadcrumbs)
1 tablespoon dried parsley
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon kosher salt
1/4 cup canola oil, divided
4 romaine lettuce leaves
4 (1.25-ounce) slider buns, toasted
8 dill pickle slices
Ranch dressing, mustard, ketchup, chopped onions (optional)


Total: 25 Minutes

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a shallow bowl. Combine 1 tablespoon water and egg in a second shallow bowl, stirring with a whisk. Combine breadcrumbs and parsley in a third shallow bowl.

2. Cut pork crosswise into 4 pieces. Place pieces between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of pork evenly with salt.

3. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Dredge half of pork in flour; dip in egg mixture, and dredge in breadcrumb mixture. Cook pork in hot oil 3 minutes on each side or until tender. Repeat procedure with remaining oil and pork.

4. Place 1 lettuce leaf on each bun bottom. Top each with 1 piece of pork and 2 pickle slices; add ranch dressing, mustard, ketchup, or chopped onions, if desired. Cover with bun top.

Created date

September 2013

Nutritional Information

Calories 390
Fat 12.8 g
Satfat 1.7 g
Monofat 5.8 g
Polyfat 3.7 g
Protein 31.9 g
Carbohydrate 36.1 g
Fiber 2 g
Cholesterol 120 mg
Iron 2.6 mg
Sodium 474 mg
Calcium 67 mg