View Full Version : Hand Breaded Pork Tenderloin Sandwich

01-15-2011, 04:55 PM
Here's my recipe for a super tender, tasty pork loin sandwich. Caution, this takes two days to make!

Start with 1.5 pounds of pork tenderloin. Not loin, not chops but pork tenderloin. It's the tenderest cut to begin with.

Canola oil for frying

1 quart buttermilk
2 whole eggs
1/4 cup white flour
pinch of salt
black pepper to taste
1 Tablespoon dry mustard
1 or 2 gloves fresh garlic, chopped
garlic powder to taste. I use about a Tablespoon.

2 packages of Japanese panko bread crumbs
1/2 cup yellow corn meal

The day before trim the skin and all excess fat from the tenderloins


Cut into equal portions. Tenderloins generally come two to a package and you can get three sandwiches to each tenderloin if you like them large. If you want a smaller sandwich then you can get four sandwiches out of each tenderloin. I always butterfly the meat by slicing down the middle to within a half inch of the bottom. Don't cut all the way through!


Place a piece of the meat between two pieces of plastic. I use a gallon zip lock bag on top just because it's easier. Using a flat mallet, pound the meat so that it is a uniform 1/4 to 3/8 inch thick. Continue with all pieces.

Mix together a 1/4 cup white flour, ample salt, pepper and garlic powder. Coat both sides of the meat and set aside.

Combine the buttermilk, eggs, and mustard. Add the pieces of meat to the marinade, cover and let sit in the refrigerator overnight.


The next day, and several hours before you plan to cook them, mix the breading. Combine the panko bread crumbs and the yellow corn meal. Remove one piece of the tenderloin from the marinade and let the excess drip off. Place the tenderloin on top of the breading. Cover the top of the tenderloin with the breading and press the breading into the tenderloin. Turn over and repeat to make sure you have complete coverage.


Complete breading all the pieces meat then put them back in the fridge to let the meat rest. The meat should be covered lightly and allowed to chill for a couple of hours. This is a very important step to bring out the flavor.


Remove the meat from the fridge about 30 minutes before cooking and allow to warm to room temperature.

If you use a deep fryer, set the temp for 360F and cook the tenderloins for three minutes. If you are cooking on top of the stove then cook for a minute and a half and turn over. Cook for another minute and a half.

Remove from oil, allow to drain and serve with condiments, you choice of beverage and Kaiser Rolls.

Oooh it's so good!


01-15-2011, 07:20 PM

01-17-2011, 12:47 PM
Agreed Crash.

01-17-2011, 12:54 PM
Hand Breaded Pork Tenderloin Sandwich

Ummmm....who's hands did you dry-out and chop up for the breading???:sweatingbullets:

01-17-2011, 12:59 PM
Ummmm....who's hands did you dry-out and chop up for the breading???:sweatingbullets:

Either the last Spammer or person that asked the last question that ticked him off. Gotta be careful with Rick - he's funny like that.

01-17-2011, 01:27 PM
Yeah, you know, funny haha, not funny weird, though. Well, now that I think about it.......

Just had half of one for lunch. Good cold, too.

01-18-2011, 08:57 AM
Good morning All,
I know, I seldom write anything but just had to write about Rick's breaded tenderloin sandwiches. Number one, being originally from Indiana makes one a gourmet in regard to breaded tenderloin. Trust me. It is true. Anyway, sitting, snowbound, on a TN mountain yesterday, I just had to try this recipe. Problem...no pork tenderloins in the freezer. Solution, pork chops. Remove the bone, pound away and there ya go. Another problem (sigh), your supposed to marinate overnight & I had to have one for supper, a mere 10 hours away. I decided to give it a try & just cut back on the soak time. IT WORKED!!!! Okay, maybe they would have been better with an overnight soak and with real for sure pork loin, but I don't see how they could be better. I didn't have Kaiser buns. No problem, I just cut a small loaf of whole wheat bread in half, slathered on some spicy mustard, added a sliced onion, topped with some Romaine lettuce and ATE! This is the very best sandwich I ever ever ate. A fresh garden tomato would have been great but there's snow out there, no tomatoes. This is even better than breaded tenderloins from Kunkel's Drive In - Connersville, IN.

So, a BIG HUGE THANK YOU for the recipe!!!!

Blessings, LindyLu

01-18-2011, 09:04 AM
Well, if you were snowbound then I'll forgive you for using pork chops. But just this once. I know how hard it must have been to make that sacrifice being a Hoosier. Thanks for the cudos.

01-24-2011, 03:08 AM
We have the homemade breaded Pork tenderloins, using the loin of course. about twice a month at our house. Growing up in Missouri they were looked at as a food staple. Mostly used in a sandwich with a thick slice of white onion.