Crispy Breaded Pork Tenderloin Recipe
Crispy Midwest breaded pork tenderloin with lettuce, tomato, onion, and pickle on a toasted bun
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.
Pork Tenderloin
Toppings
Method
Prepare the Pork
- 1
Prepare the Pork Tenderloin
Trim any excess fat from the pork tenderloin, then cut it into 1-inch thick slices. Use a meat mallet to pound each slice to about 1/4 inch thick to ensure even cooking.
- 2
Season the Pork
In a small bowl, mix together the salt, black pepper, paprika, and garlic powder. Rub the seasoning mixture evenly over both sides of each pork slice.
Bread the Pork
- 3
Set Up Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 4
Bread the Pork
Dredge each pork slice in flour, shaking off the excess. Dip it into the beaten eggs, allowing any excess to drip off, then coat it with breadcrumbs, pressing gently to adhere.
Cook the Pork
- 5
Heat the Oil
In a large skillet, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 6
Fry the Pork
Carefully add the breaded pork slices to the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Assemble the Sandwich
- 7
Prepare the Toppings
While the pork is cooking, wash the lettuce leaves and slice the tomato and onion into rings.
- 8
Assemble the Sandwiches
Place a fried pork tenderloin on the bottom half of each toasted bun. Top with lettuce, tomato slices, onion rings, and pickle slices. Place the top half of the bun on top to complete the sandwich.