Hometown Pork Tenderloin Recipe
Fried, panko-breaded tender pork served with tomato, lettuce, pickle chips & onion on a bun.
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Ingredients
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Pork Tenderloin
Breading
Toppings
Cooking Oil
Method
Preparing the Pork
- 1
Season the Pork
Pat the pork tenderloin dry with paper towels. Season it with salt, black pepper, garlic powder, and paprika evenly on all sides.
- 2
Slice the Pork
Slice the seasoned pork tenderloin into 1-inch thick medallions.
Breading the Pork
- 3
Prepare Breading Stations
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 4
Bread the Pork
Dip each medallion first into the flour, then into the egg, and finally coat it with panko breadcrumbs, pressing gently to adhere.
Frying the Pork
- 5
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until shimmering.
- 6
Fry the Medallions
Carefully add the breaded pork medallions to the hot oil in batches. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 145°F.
- 7
Drain the Pork
Once cooked, transfer the medallions to a plate lined with paper towels to drain excess oil.
Assembling the Sandwich
- 8
Prepare Toppings
Slice the tomato and onion into thin rings. Prepare the lettuce leaves and pickle chips.
- 9
Assemble the Sandwich
On each hamburger bun, layer a fried pork medallion, followed by a slice of tomato, lettuce leaves, onion rings, and pickle chips. Top with the other half of the bun.
