Crispy breaded pork with lettuce, tomato, and cheese on a toasted potato roll bun come together in this delicious pork tenderloin sandwich. The secret ingredient is the irresistible combination of crunchy corn flakes and butter crackers.
For a short period of time, I lived in Indiana with my husband and our kids. Work brought us to Indianapolis, and work brought us back home. It was during our time there that we first discovered pork tenderloin sandwiches. It seemed like a no brainer, of course this should be an option, but truthfully they’re hard to come by in here in Florida. Therefore I’ve decided to start making my own. It may not be 100% traditional but I assure you it does not disappoint!
Tips for Pork Tenderloin Sandwich:
- Be sure to clean the pork tenderloin properly by removing the silver skin. The silver skin is a membrane that doesn’t break down in the cooking process. Tenderloin is very tender and the last thing you would want to do is ruin it with the silver skin.
- This recipe calls for a combination of Corn Flakes and Ritz Crackers. I love the texture and flavor they both bring. However, you can use either one to .
- This recipe is great for letting out a little frustration! I use a rolling pin to crush up the Corn Flakes and crackers by placing them in a gallon sized storage bag. I also use a mallet to flatten out the tenderloin between two pieces of plastic wrap. Peak catharsis!
- Be sure you season the tenderloin before you begin the breading process. The recipe calls for seasoning the flour, but you will also want to make sure the pork is seasoned as well. Season every step of the way…it makes a difference 🙂
- This version is fairly simple. Feel free to add your favorite condiments, change up the cheese, or the type of bread that you use in the sandwich.
So that’s really it! When something is super delicious and simple, you don’t mess with it too much. I hope you enjoy this sandwich as much as we do. Enjoy! 🙂
Pork Tenderloin Sandwich
- 1 pork tenderloin cleaned
- 2 cup corn flakes
- 2 sleeves ritz cracker
- 2 eggs beaten
- 3 tbsp heavy cream
- ½ cup flour
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp dry mustard powder
- salt to taste
- 1 quart vegetable oil
- Cut the pork tenderloin into 6 equal pieces. Working individually, take the piece of tenderloin and place it between two pieces of plastic wrap. Using a mallet, gently hammer the tenderloin to 1/4 of an inch thickness. Season liberally with salt and of pepper. Set them to the side.
- Add the corn flakes and ritz crackers to a large gallon sized storage bag and seal it. Using a rolling pin, gently crush the contents of the bag. Place the contents in a shallow pan or plate and set to the side.
- In a shallow pan or dish, combine the flour, pepper, garlic powder, onion powder, paprika, and dry mustard powder. Set to the side.
- In a shallow pan or dish, combine the eggs and heavy cream. Set to the side.
- Working in a line, place one tenderloin in the flour mixture and dredge both sides. Place the floured tenderloin into the egg mixture, evenly coating each side. Next, add the tenderloin to the dish with the cracker mixture. Gently press the crumbs into the tenderloin to ensure an even coating. Repeat the process with the remaining tenderloin pieces.
- Heat the vegetable oil in a heavy bottomed pot or pan to 350°. Working in batches, place the breaded tenderloin into the oil. Fry until golden brown, roughly 3 minutes per side. Carefully remove the tenderloin and place on a paper towel lined plate to drain.
- Serve on hamburger buns with cheese, lettuce and sliced tomatoes.