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.
Karen
omg the sandwich is delicious!!! I never had pork tenderloin and I am telling you, I’ve been missing a ton on this deliciousness…So good!!!
Beth Pierce
Thank you, Karen!
Rosey
Great tenderloin sandwiches. The kids loved them! Delicious with mustard too!
Tammy Lee
Oooh this is so delish! I loved how crispy this pork turned out. The perfect sandwich!
Suzanne T
This pork tenderloin sandwich recipe was absolutely delicious! The combination of tenderized pork, seasoned cracker crumb topping, and golden frying creates a deliciously crispy patty. Thanks for sharing such a delightful recipe!
Beth Pierce
You are most welcome Suzanne!
Michelle Williams
The pork tenderloin sandwich recipe was mouthwatering! Even my picky son enjoyed it! Thanks for the tasty inspiration!
Beth Pierce
You are mose welcome, Michelle!
Samantha D
What a great sandwich. We loved every bite. They are a new family favorite.
Natasha Mairs
This is one that my husband would absolutely love. When I have a burger I need to have gherkins on, they really make the meal.
June
What a fantastic sandwich! It was crispy, tasty, and filling. My picky son even liked it!
Beth Pierce
Thanks, June! I am glad that he liked it!
Yelena
We totally loved this pork tenderloin sandwich. I just bought a new meat hammer so I got to christen it. The sandwich is super tasty and juicy!
April
So crispy and delicious!
Tisha
Love the addition of the crunching breading! This sandwich is one of my favorites I’ve made lately!
Ben
This is a killer sandwich recipe. I love the texture of the breading after the chops are fried. I made my on a bun with some pickles and yellow slaw. DEE-licious.
Beth Pierce
Thank you, ben! I am glad that you enjoyed it!
Claudia
I love the crispy, breaded coating on the inside, and the tender, juicy pork. This is one of the best pork sandwiches I’ve ever had!
Beth Pierce
Thanks, Claudia! I am so glad that you liked the pork sandwich!
Sandra H
Wow! First time I made this and we really liked it! So much flavor in every bite!
Beth Pierce
Thank you, Sandra!
Erin
These were incredible! The pork was juicy and perfectly crispy, and the toppings were so fresh and flavorful! I will make this again soon!
Beth Pierce
Thanks, Erin! So happy that you enjoyed the sandwiches!
Krystle Smith
Thanks for the recipe! The cracker crumb coating gives the perfect crunch, and frying it golden brown locks in all the juicy flavors.
Beth Pierce
I agree 100%! Thank you, Krystle!