Panko Crusted Pork Tenderloin Sandwich Recipe
Lettuce, tomato, dill pickle and whole grain mustard aioli.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Panko Crusted Pork Tenderloin Sandwich
Method
Preparation Steps
- 1
Prepare the Pork Tenderloin
Preheat your oven to 400°F (200°C). Trim any excess fat from the pork tenderloin and cut it into two equal pieces.
- 2
Set Up Breading Station
In three separate shallow dishes, place flour in one, beaten egg in the second, and panko bread crumbs mixed with salt and pepper in the third.
- 3
Bread the Pork
Dredge each piece of pork in flour, shaking off excess. Dip in egg, allowing excess to drip off, then coat in the panko mixture, pressing to adhere.
- 4
Cook the Pork
Heat olive oil in a skillet over medium heat. Add the coated pork and cook for about 3-4 minutes on each side until golden brown. Transfer to a baking sheet and bake in the preheated oven for 15-20 minutes or until the internal temperature reaches 145°F (63°C).
- 5
Make the Aioli
In a small bowl, mix together the whole grain mustard and mayonnaise until well combined.
- 6
Assemble the Sandwich
Slice the baked pork tenderloin and place on the bottom half of each bun. Top with lettuce, tomato, dill pickles, and a generous spread of mustard aioli. Cover with the top half of the bun.
- 7
Serve
Serve the sandwiches immediately with your choice of side.
