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.
For the Tenderloin
For Serving
Method
Preparing the Tenderloin
- 1
Marinate the Pork
In a large bowl, combine the buttermilk, salt, black pepper, paprika, and garlic powder. Add the pork tenderloin, ensuring it's fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Breading
In a shallow dish, mix together the all-purpose flour and cornstarch. In another bowl, beat the eggs until well combined.
- 3
Bread the Tenderloin
Remove the pork from the marinade, allowing excess to drip off. First, dredge it in the flour-cornstarch mixture, then dip it into the beaten eggs, and finally coat it again in the flour-cornstarch mixture, pressing gently to adhere.
Frying the Tenderloin
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it shimmers.
- 5
Fry the Tenderloin
Carefully place the breaded pork tenderloin into the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 145°F). Remove from the oil and let drain on paper towels.
Assembling the Sandwich
- 6
Prepare the Buns
Toast the burger buns lightly if desired.
- 7
Assemble the Sandwich
On the bottom half of each bun, place a leaf of lettuce, a slice of tomato, a piece of the fried tenderloin, pickles, and a tablespoon of mayonnaise. Top with the other half of the bun.