Every time I go home to Illinois this is one of the first foods I want to get.
INGREDIENTS
pork
- 4 (6 ounce each) center-cut boneless pork loin pounded until 1/4” thin
- 1 cup all purpose flour
- 3 large eggs, well beaten
- 2 cups crushed crushed saltines or oyster crackers
- salt and pepper to taste
frying
- 3 cups frying oil
assembly
- 4 burger buns lightly toasted or plain white bread
- 1 cup mayonnaise
- ½ cup dill pickle chips
- ⅛ small red onion, thinly sliced, optional
- ketchup, optional
How to make our Pork Tenderloin Sandwich Recipe
- You want to start by pounding out the pork loin pieces until they’re about 1/8 – 1/4″ inch thick. Then season each piece generously with salt and pepper on both sides.
- Next, dredge each piece in flour and shake off any excess.
- Dip each piece of pork into the beaten eggs and allow any excess to drip off.
- Finally press each piece of pork into the crushed crackers, on both sides, until completely coated, shaking off any loose bits.
- Allow coated pork pieces to rest on a baking sheet lined with a cooling rack while the oil heats up.
- Fill a large skillet with about 2 inches oil and preheat on the stovetop to 350˚F
- Once oil is hot, carefully slide two of the coated pieces into the oil and fry on each side for 3 to 4 minutes or until each cutlet is golden brown.
- Transfer cutlets to a clean baking sheet lined with a cooling rack. Season with salt.
- Repeat frying remaining pork cutlets and transfer to cooling rack.
- To assemble: Spread a generous amount of mayo onto the top and bottom of each toasted bun or slice of white bread. Top each with a pork cutlet. Top with pickles, sliced onion, and ketchup, if using, and press top buns/bread over each sandwich. Serve!
- Make Ahead: Place fried cutlets in an airtight container, between layers of parchment paper for up to 2 days. To reheat, preheat an oven to 375˚F. Place cutlets onto a baking sheet sprayed with cooking spray and bake for 10 minutes. Flip each cutlet over and bake for an additional 5 to 7 minutes or until cutlets are heated through and crisp back up a bit. They won’t be as crunchy as when they were freshly fried, but they will still be quite good.
- Freeze Ahead: Place coated and uncooked cutlets onto a parchment lined baking sheet, about 1/2 inch apart. Place baking sheet in freezer until cutlets are fully frozen. Transfer them to a resealable freezer bag and freeze for up to 3 months. When ready to use, fry them as stated in the directions, but for 2 to 3 minutes longer on each side.
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