Pork Tenderloin Sandwich

Ingredients

• 2 pork tenderloins (500g / 1.1lb) 2 pork tenderloins (500g / 1.1lb)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (120g) whole wheat breadcrumbs 1 cup (120g) whole wheat breadcrumbs
• 1 cup (120g) panko breadcrumbs 1 cup (120g) panko breadcrumbs
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• 4 soft buns 4 soft buns

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Slice the pork tenderloins into 1-inch thick medallions.
3. 3.
   In a shallow dish, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, and pepper.
4. 4.
   Dip each pork medallion into the flour mixture, coating both sides.
5. 5.
   Dip the floured pork medallions into the beaten eggs, allowing any excess to drip off.
6. 6.
   In a separate dish, combine the whole wheat breadcrumbs and panko breadcrumbs.
7. 7.
   Press each pork medallion into the breadcrumb mixture, ensuring an even coating on both sides.
8. 8.
   Heat vegetable oil in a large skillet over medium-high heat.
9. 9.
   Fry the breaded pork medallions for 3-4 minutes on each side, until golden brown and crispy.
10. 10.
    Transfer the fried pork medallions to a baking sheet and bake in the preheated oven for an additional 10 minutes, or until cooked through.
11. 11.
    Remove from the oven and let the pork rest for a few minutes.
12. 12.
    Slice the soft buns in half and lightly toast them.
13. 13.
    Assemble the sandwiches by placing a crispy pork medallion on the bottom half of each bun.
14. 14.
    Add your desired toppings such as pickles, onions, lettuce, and mayonnaise.
15. 15.
    Place the top half of the bun on the sandwich and serve immediately.

Treat your ingredients with care...

• Pork tenderloin — To ensure tender and juicy pork, avoid overcooking. Use a meat thermometer to check for an internal temperature of 63°C (145°F).
• Whole wheat breadcrumbs — If you can't find whole wheat breadcrumbs, you can make your own by toasting whole wheat bread and processing it in a food processor until fine.
• Panko breadcrumbs — Panko breadcrumbs provide an extra crispy texture. If unavailable, regular breadcrumbs can be used as a substitute.
• Soft buns — Choose buns that are sturdy enough to hold the crispy pork tenderloin and toppings without becoming soggy.

Tips & Tricks

• Pound the pork tenderloin medallions to an even thickness before breading to ensure even cooking.
• For extra flavor, add spices such as cayenne pepper or smoked paprika to the flour mixture.
• Serve the sandwich with a side of homemade potato wedges for a complete meal.
• Customize the toppings to your preference, such as adding cheese or spicy sauce for an extra kick.
• Leftover breaded pork medallions can be refrigerated and reheated in the oven for a quick and delicious meal.

Serving advice

Serve the Pork Tenderloin Sandwiches immediately after assembling to enjoy the crispy texture of the pork. Accompany them with a side of tangy slaw and a pickle spear for a classic American experience.

Presentation advice

To present the Pork Tenderloin Sandwiches, place them on a wooden cutting board or a rustic plate. Garnish with fresh herbs such as parsley or cilantro for a pop of color. Serve with a side of homemade potato wedges and a small ramekin of ketchup for dipping.