Best California Pork Tenderloin Sandwiches Recipes

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CRISPY PORK TENDERLOIN SANDWICHES



Crispy Pork Tenderloin Sandwiches image

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

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 289 calories, Fat 11g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 506mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

BREADED PORK TENDERLOIN SANDWICH



Breaded Pork Tenderloin Sandwich image

This pork tenderloin sandwich (with a crispy golden cutlet that is so wide, no bun can contain it) is the deep-fried darling of Indiana. It's is so beloved in the Hoosier state that it inspired a documentary about the search for the perfect version of it. We hope it will inspire you to try an uncommon way of cooking pork tenderloin, whether you're a fan or a skeptic.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Yield 4 sandwiches

Number Of Ingredients 13

1 pork tenderloin, trimmed (about 1 1/4 pounds)
1 cup buttermilk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sweet paprika
1/4 teaspoon sugar
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs, beaten
2 cups plain breadcrumbs
Vegetable oil, for frying
4 toasted hamburger buns
Lettuce, tomato slices, onion slices, pickle rounds, mayonnaise and mustard, for serving

Steps:

  • Cut the pork tenderloin crosswise into 4 even pieces. Cut each piece crosswise again, but do not go all the way through; you should be able to open it like a book. Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across.
  • Whisk together the buttermilk, garlic powder, onion powder, paprika, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and refrigerate for at least 4 hours and up to overnight.
  • Set up a breading station with 3 shallow dishes: the flour in the first dish, eggs in the second and breadcrumbs in the third. Sprinkle all 3 dishes with salt and pepper.
  • Fill a large, high-sided skillet with about 1/2-inch oil, attach a deep fat fry thermometer and heat to 350 degrees F.
  • Dredge each pork cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully turn and cook for another 2 minutes. Drain well on a paper-towel-lined plate.
  • Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.

GRILLED PORK TENDERLOIN SANDWICHES



Grilled Pork Tenderloin Sandwiches image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/2 red onion, thinly sliced, separated into rings
1/2 cup mayonnaise
2 cloves garlic, finely grated
Juice of 1 lemon
Kosher salt
8 ounces shishito peppers
1 teaspoon extra-virgin olive oil, plus more for the grill
1 pork tenderloin (1 1/4 to 1 1/2 pounds)
Freshly ground pepper
1 tablespoon smoked Spanish paprika
1 teaspoon ground cumin
2 cups baby arugula
1 baguette, cut into 4 pieces and split

Steps:

  • Preheat a grill to medium high. Soak the red onion in a bowl of ice water. Mix the mayonnaise, garlic, lemon juice and a pinch of salt in a small bowl; refrigerate until ready to use. Toss the peppers with the olive oil and a pinch of salt in a large bowl and set aside.
  • Season the pork with salt, pepper, the paprika and cumin and rub all over. Brush the grill grates with olive oil. Arrange the peppers and pork on the grill and cover. Grill the peppers, turning once or twice, until charred in spots and crisp-tender, 1 to 2 minutes. Remove to a plate. Grill the pork, turning occasionally, until well marked and just cooked through, 12 to 15 minutes; remove to a cutting board to rest, 5 minutes.
  • Drain the red onion and blot dry. Thinly slice the pork and arrange on the baguette bottoms. Top with some of the garlic mayonnaise, then the red onion, arugula and bread tops. Serve with the shishito peppers; season with salt.

Nutrition Facts : Calories 670, Fat 27 grams, SaturatedFat 5 grams, Cholesterol 89 milligrams, Sodium 1250 milligrams, Carbohydrate 65 grams, Fiber 6 grams, Protein 43 grams, Sugar 3 grams

GRILLED PORK TENDERLOIN SANDWICHES



Grilled Pork Tenderloin Sandwiches image

"I got the recipe for these quick-fixing pork sandwiches from a friend at work years ago. I'm always asked for it when I serve it to someone new." -Geri Bierschbach of Weidman, Michigan

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 18

2 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
2 tablespoons steak sauce
2 garlic cloves, minced
1-1/2 teaspoons brown sugar
1/2 teaspoon ground mustard
1/2 teaspoon minced fresh gingerroot
2 pork tenderloins (1 pound each)
MUSTARD HORSERADISH SAUCE:
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
1-1/2 teaspoons lemon juice
1 teaspoon sugar
1/2 teaspoon ground mustard
1/2 teaspoon Dijon mustard
1/2 teaspoon prepared horseradish
6 kaiser rolls, split
6 lettuce leaves

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain pork, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over indirect medium heat for 25-40 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., In a small bowl, combine the mayonnaise, sour cream, lemon juice, sugar, ground mustard, Dijon mustard and horseradish. Serve pork on rolls with lettuce and mustard horseradish sauce.

Nutrition Facts : Calories 382 calories, Fat 10g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 528mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

PORK TENDERLOIN SANDWICH



Pork Tenderloin Sandwich image

A classic sandwich in the Midwest, particularly popular in Iowa and Indiana, but there are regional variations throughout the entire United STates. I've always thought of this as a German schnitzel on a sandwich. It's crispy and crunchy... tender deliciousness!

Provided by lutzflcat

Time 35m

Yield 4

Number Of Ingredients 14

1 (1 pound) pork tenderloin
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground black pepper
1 large egg
½ cup buttermilk
1 cup panko bread crumbs
½ cup olive oil
4 medium soft rolls
4 tablespoons mayonnaise
4 leaves lettuce
12 slices dill pickle

Steps:

  • Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
  • Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
  • Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
  • Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
  • Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.

Nutrition Facts : Calories 1064.6 calories, Carbohydrate 109.8 g, Cholesterol 116.2 mg, Fat 53.7 g, Fiber 4.9 g, Protein 40.3 g, SaturatedFat 10 g, Sodium 1995.4 mg, Sugar 2.3 g

PORK TENDERLOIN SANDWICHES



Pork Tenderloin Sandwiches image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

2 teaspoons vegetable oil
1 1/2 teaspoons coarse salt
1 teaspoon dried oregano, crumbled
3/4 teaspoon ground coriander
1/2 teaspoon freshly ground pepper
2 pork tenderloins (3/4 pound each)
2/3 cup balsamic vinegar
2 tablespoons packed light-brown sugar
8 rolls (3-inches in diameter)
4 teaspoons Dijon mustard
1 medium red onion, cut into thin rounds

Steps:

  • Preheat oven to 450 degrees. Lightly oil a 9-by-13-inch roasting pan. On a sheet of parchment paper, combine salt, oregano, coriander, and pepper. Working with one tenderloin at a time, roll to coat with spices. Transfer to prepared pan.
  • In a small saucepan, bring vinegar and sugar to a boil. Cook, stirring occasionally, until mixture is syrupy and reduced to 1/2 cup, about 3 minutes. Remove from heat.
  • Roast the pork for 5 minutes. Brush all over with 1/3 of the balsamic reduction. Roast 5 minutes more, and brush with remaining balsamic mixture. Roast until the temperature registers 155 degrees on an instant-read thermometer, about 10 minutes more. Remove from pan. Let rest 10 minutes before slicing.
  • Split the rolls, and brush 1/2 teaspoon of the mustard over each side. Place meat on rolls and top with onion. Replace the tops, and serve immediately.

HOOSIER PORK-TENDERLOIN SANDWICH



Hoosier Pork-Tenderloin Sandwich image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 pounds center-cut boneless pork loin
2 large eggs
2 cups buttermilk
2 cloves garlic, crushed
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
2 sleeves saltines (about 80 crackers)
2 cups instant flour (such as Wondra)
Peanut oil, for frying
4 soft hamburger buns, split
1/3 cup mayonnaise
3 tablespoons yellow mustard
1/2 head iceberg lettuce, shredded
2 tomatoes, thinly sliced
1 red onion, thinly sliced
4 half-sour dill pickles, thinly sliced

Steps:

  • Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
  • Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.
  • Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.
  • Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.
  • Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.

CALIFORNIA PORK TENDERLOIN SANDWICHES



California Pork Tenderloin Sandwiches image

Scrumptious sandwiches made using pork tenderloin and Original Bisquick® mix - a delightful dinner ready in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

3/4 lb pork tenderloin, cut into 4 pieces
1/2 cup Original Bisquick™ mix
1/4 teaspoon ground mustard
1 egg
2 to 3 tablespoons vegetable oil
4 large hamburger buns, split
4 lettuce leaves
4 slices tomato
2 tablespoons mayonnaise or salad dressing

Steps:

  • Between pieces of plastic wrap, place 1 pork tenderloin piece, cut side down. Gently pound with meat mallet or rolling pin, beginning in center, until 1/4 inch thick. Repeat with remaining pork pieces.
  • In shallow dish or pie plate, stir Bisquick mix and mustard until mixed. In another shallow dish or pie plate, beat egg. Dip pork pieces in egg, then coat in Bisquick mixture.
  • In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add pork. Cook 6 to 8 minutes, turning once and adding remaining 1 tablespoon oil if needed, until golden brown on outside and no longer pink in center.
  • Place pork on bottom halves of buns. Top with lettuce and tomato. Spread cut sides of bun tops with mayonnaise; add to sandwiches.

Nutrition Facts : Calories 460, Carbohydrate 39 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 550 mg, Sugar 5 g, TransFat 1 g

FRIED PORK TENDERLOIN SANDWICH (A MIDWEST FAVORITE)



Fried Pork Tenderloin Sandwich (A Midwest Favorite) image

A favorite found exclusively in America's Heartland. This one from America's Hometown, Hannibal, Missouri.

Provided by DPN9925

Categories     Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 6

1 pork tenderloin (cut into 3/4 inch slices)
saltine crackers, made into meal (use a blender or processor)
1 cup water
1 tablespoon bouillon (I use Maggi brand chicken & tomato but any brand or flavor will do. Three of the cube variety work w)
oil (for frying)
4 hamburger buns

Steps:

  • Cut the pork tenderloin into 3/4 inch slices.
  • Pound the slices until each is about 1/4 inch thick.
  • Place the cracker meal in a dish (aluminum pie pans work great).
  • In a second dish, pour in the water and stir in the bouillon.
  • Dip each slice in the bouillon water and then in the cracker meal.
  • Coat well.
  • Deep fry in a fry daddy or deep fryer at 375°F until golden brown. (Pan frying works equally well).
  • Drain.
  • Serve on a hamburger bun with your choice of condiments.

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