Midwest Pork Tenderloin Recipe
Crispy breaded pork tenderloin with lettuce, tomato, onion, and pickle on a toasted bun with a side of mayo.
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Ingredients
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Pork Tenderloin
Condiments and Vegetables
Bun
Method
Preparing the Pork Tenderloin
- 1
Trim and Flatten
Trim the pork tenderloin of any excess fat and silver skin. Place it between two pieces of plastic wrap and pound it to about 1/2 inch thick for even cooking.
- 2
Season the Pork
Rub the flattened pork tenderloin with salt and black pepper on both sides.
Breading the Pork
- 3
Set Up Breading Station
In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs.
- 4
Bread the Pork
Dredge the seasoned pork in flour, shaking off any excess. Then dip it into the beaten eggs, allowing excess to drip off, and finally coat it with breadcrumbs, pressing gently to adhere.
Cooking the Pork
- 5
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 6
Fry the Tenderloin
Carefully place the breaded pork tenderloin in the hot oil and cook for about 4-5 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
- 7
Drain and Rest
Once cooked, transfer the pork to a paper towel-lined plate to drain any excess oil. Let rest for a few minutes.
Assembling the Sandwich
- 8
Prepare the Vegetables
While the pork rests, slice the tomato and onion, and wash the lettuce.
- 9
Build the Sandwich
On the bottom half of each toasted bun, layer the lettuce, followed by the sliced tomato, onion, pickles, and finally the crispy pork tenderloin. Spread mayo on the top half of the bun and place it on top.