Pork Tenderloin Sandwich

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.

Yield: Serves 4 (serving size: 1 sandwich)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 390
  • Fat: 12.8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 3.7g
  • Protein: 31.9g
  • Carbohydrate: 36.1g
  • Fiber: 2g
  • Cholesterol: 120mg
  • Iron: 2.6mg
  • Sodium: 474mg
  • Calcium: 67mg

Ingredients

  • 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)

Preparation

  1. 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. 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. 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. 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.
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