This tasty pork tenderloin sandwich features tenderized pork breaded in a seasoned cracker crumb topping and fried golden brown. Then, the fried patties are layered on toasted buns with mayonnaise, lettuce, tomato, and pickle.
They are always a huge hit for lunch or dinner, and I love to serve them with dill pickle pasta salad, air fryer potato wedges, or 15-bean soup.
Ingredient Advice
- Pork tenderloin: with the silver skin removed. You can also make this with boneless pork chops, but I prefer the tenderloin.
- All-purpose flour
- Eggs: large ones, please
- Crackers: club crackers or saltines
- Seasonings: salt, freshly ground black pepper, onion powder and garlic powder
- Vegetable oil: or canola or peanut oil
- Buns: hamburger or brioche
- Toppings: mayonnaise, lettuce, pickles, tomatoes, or red onions. Customize it to suit your taste.
How to Make This Pork Tenderloin Sandwich
This is the nutshell version. See the recipe card below for the complete list of ingredients and instructions.
First, use a meat mallet to pound the tenderloin about 1/4 inch thick. Then, set up the breading stations. Dredge each pork piece in the flour, the beaten eggs, and the cracker crumb mixture.
Heat about 1 – 1 1/2 inches of oil in a large Dutch oven (I use an old Dutch oven for frying) or heavy pot. Fry until golden brown on the bottom, then flip and fry the other side until golden brown. Remove the fried pork patties to an ovenproof wire rack and keep them in the oven on warm while you fry the rest of the patties.
Toast the buns and spread both sides of the bun with mayo. Add the fried pork patties and top with any additional toppings.
Preparation Tips
- Use a meat mallet to beat the pork tenderloin or pork loin to about 1/4 inch thick. This helps tenderize the meat and make it easy to bread and fry.
- For a spicy sandwich, add 1-2 teaspoons of Cajun or Creole seasoning to the cracker crumb mixture.
- Buns are always tastier when toasted. Use a wide toaster, broiler on low, or hot skillet.
- These sandwiches are best enjoyed promptly.
Storage and Reheat
Store the fried patties in an airtight container for up to 3 days. Reheat them in the oven in a single layer on a baking sheet at 375 degrees for about 10 minutes, flipping halfway through the reheating time. You can also reheat in an air fryer at 375 degrees for about 5 minutes, flipping halfway through the reheating process.
More Pork Recipes
- Braised pork
- Sweet and sour pork
- Pork stir fry
- Moo shu pork
- Air fryer pork chops
- Stuffed pork tenderloin
- Pork steaks
Pork Tenderloin Sandwich
Ingredients
- 1- 1 1/4 lb pork tenderloin
- 1/4 cup all-purpose flour
- 2 large eggs
- 20 club crackers or saltine crackers crushed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- vegetable oil for frying
- 4 soft buns (hamburger or brioche)
- 6 tablepoons mayonnaise
- shredded lettuce optional
- thinly sliced tomatoes optional
- pickles optional
Instructions
- Cut the tenderloin into 4 uniform pieces. Place the tenderloin pieces cut side down or cut side up, not side to side on the cutting board. Cover the tenderloin and cutting board with plastic wrap. Use a meat mallet to pound the tenderloin about 1/4 inch thick.
- Place the flour in a shallow bowl. Beat the eggs in another shallow bowl. In the third bowl, combine the crushed crackers, salt, freshly ground black peppers, onion powder, and garlic powder. Dredge each pork piece in the flour, the beaten eggs, and the cracker crumb mixture.
- Heat about 1 – 1 1/2 inches of oil in a large Dutch oven (I use an old Dutch oven for frying) or heavy pot. Fry until golden brown on the bottom, flip, and fry the other side until golden brown, or about 3 minutes on each side. Remove the fried pork patties to an ovenproof wire rack and keep them in the oven on warm while you fry the rest of the patties.
- Toast the buns and spread both sides of the buns with mayo. Add the fried pork patties and top with any additional toppings.
Notes
- Use a meat mallet to beat the pork tenderloin or pork loin to about 1/4 inch thick. This helps tenderize the meat and make it easy to bread and fry.
- For a spicy sandwich, add 1-2 teaspoons of Cajun or Creole seasoning to the cracker crumb mixture.
- Buns are always tastier when toasted. Use a wide toaster, broiler on low, or hot skillet.
- These sandwiches are best enjoyed promptly.
Rachel MOUTON
This looks delicious! I have never fried a pork tenderloin. I’m going to give this a try!
Beth Pierce
Thanks, Rachel! Enjoy!