Tuesday, January 10, 2012

Breaded Pork Tenderloin Sandwich

Growing up in Indianapolis, I used to frequent a small sandwich shop simply called The Sandwich Machine.  It was a small hole-in-the-wall restaurant that made sandwiches fresh to order.  They had an incredible list of both cold and hot subs, but my favorite sandwich has always been, and will always be, their giant breaded pork tenderloin sandwich.  I have no idea how many of these I have eaten in my life, but the process has always been the same.  Unwrap the sandwich, remove the tenderloin, fold it in fourths, and replace on bun, then eat.

These are not nearly as big as the original (although they could be by cutting the tenderloin into 8 oz pieces instead of 4 oz pieces), but the flavor is the same.  Crispy breaded pork on a hamburger bun, garnished with lettuce, tomato, onion, pickle, and mayo.  So good.

Breaded Pork Tenderloin Sandwich

24 oz pork tenderloin, cut into 4 oz portions
2 eggs
2 Tbsp water
1/2 tsp onion powder
1/2 tsp seasoned salt
1/4 tsp ground red pepper
1/4 tsp ground black pepper
1/4 tsp garlic powder
1 cup dry bread crumbs
Vegetable oil for frying
6 hamburger buns
Tomato slices
Thinly sliced onion
Dill pickle slices

Using meat tenderizing mallet, pound pork tenderloin pieces between sheets of plastic wrap until flattened to 1/4 inch thickness.  In large flat bowl or plate, whisk together eggs, water, onion powder, seasoned salt, red pepper, black pepper, and garlic powder.  Place bread crumbs on separate plate.

Heat 1/2 inch vegetable oil in large skillet over medium high heat to 360 degrees F.  Working two at a time, dip flattened pork pieces in egg, then bread crumbs.  Shake off excess bread crumbs and fry in oil until golden brown on both sides (about 2 minutes per side).  Remove to paper towel-lined plate to drain.  Repeat with remaining pork pieces.  To assemble, place cooked pork fillets on buns and top with lettuce, tomato, onion, pickle, and mayonnaise.

1 comment:

  1. Hi John,
    I'm an old meat cutter from Omaha. I moved out west in th late 70's. I make pork tenderloin sandwiches the old fashion way using real pork tenderloins. All the recipes I find on line are using boneless pork loin "chops" tenderized. I make them still the old way of cutting the real Pork Tenderloin about 2" thick. Then stand them up right and smack with the flat side of a meat cleaver. This makes a patty thin and larger than a hamburger bun. Then do all the breading and frying. Can't be beat. I use to make 50 a day and over 100 a week end for A&W back then. Yours look like real tenderloins but I see some white fat on one which is from a bnls pork loin.


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