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Crispy Pork Tenderloin Sandwiches

This breaded tenderloin rekindles memories of a sandwich shop in my Ohio hometown. Even though I've moved away, I'm happy to say my family can still enjoy them thanks to this recipe. —Erin Fitch, Sherrills Ford, North Carolina
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg, lightly beaten
  • 1/2 cup seasoned bread crumbs
  • 3 tablespoons panko bread crumbs
  • 1/2 pound pork tenderloin
  • 2 tablespoons canola oil
  • 4 hamburger buns or kaiser rolls, split
  • Optional toppings: Lettuce leaves, tomato and pickle slices, and mayonnaise

Directions

  • In a shallow bowl, mix flour, salt and pepper. Place egg in another shallow bowl. Combine bread crumbs and place in a third shallow bowl.
  • Cut tenderloin crosswise into 4 slices; pound each with a meat mallet to 1/4-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help adhere.
  • In a large skillet, heat oil over medium heat. Cook pork 2-3 minutes on each side or until golden brown. Remove from pan; drain on paper towels. Serve in buns, with toppings as desired.
Keep carbs to about 10g per serving by skipping the bun and serving the pork on grilled portobello mushrooms or eggplant slices.
Nutrition Facts
1 sandwich: 289 calories, 11g fat (2g saturated fat), 43mg cholesterol, 506mg sodium, 29g carbohydrate (3g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat.

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