Name: Stella's Fried Pork Tenderloins Fried Tenderloin Breakfast Sandwich Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces pork tenderloin cutlets (tenderized, about 1/4-inch thick); 1 tsp salt; 0.5 tsp black pepper; 0.75 cups all-purpose flour; 1 large eggs (for breading); 0.25 cups buttermilk (optional, for brine); 1 cups plain breadcrumbs or panko; 1 cups vegetable oil (for frying); 2 pieces sandwich buns (brioche or potato); 2 tsp butter (for toasting buns); 2 pieces large eggs; 0.25 tsp salt (for eggs); 0.125 tsp black pepper (for eggs); 2 slices American cheese slices; 1 tsp vegetable oil or butter (for pan-cooking eggs); 0.25 pieces red onion; 2 leaves leaf lettuce (romaine or butter leaf); 0.25 cups mayonnaise; 1 tbsp honey; 1 tsp hot sauce (such as sriracha or your favorite); 0.5 tsp apple cider vinegar (optional, to brighten); 0.125 tsp salt (for sauce); 1 serving hash browns or fries (frozen or homemade)

Method

Sandwich - protein & bread

Prep the tenderloin

If not pre-cut and pounded, trim pork tenderloin into 2 medallions and pound each to about 1/4-inch thickness between plastic wrap. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Set up breading station

Place the 3 breading components in separate shallow bowls: flour (season lightly if desired), beaten egg mixed with 1/4 cup buttermilk (or plain egg if not using buttermilk), and breadcrumbs. Dredge each tenderloin first in flour, shake off excess, then into the egg mixture, then press into breadcrumbs to fully coat. Let rest 5 minutes so coating adheres.

Fry the tenderloin

Pour vegetable oil into a 10-12 inch skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F if using a thermometer). Add the breaded tenderloins and fry 3-4 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a wire rack or paper towel-lined plate and keep warm.

Toast buns

Halve the sandwich buns. Reduce heat to medium-low, melt 2 tsp butter in a clean skillet, and toast cut sides of buns until golden, about 1-2 minutes. Remove from pan and set aside.

Egg & cheese

Cook the eggs

In a small nonstick skillet, heat 1 tsp oil or butter over medium. Crack two eggs into the pan and season with 1/4 tsp salt and 1/8 tsp black pepper. For fried eggs: cook until whites are set and yolks are at desired doneness (sunny-side up about 2-3 minutes, or flip for over-easy 30 seconds more). For folded eggs: scramble gently and fold into a patty shape. Remove pan from heat while still slightly undercooked as residual heat will finish them.

Melt cheese

Place one slice of American cheese on top of each egg immediately after cooking. Cover the skillet briefly (10-20 seconds) or tent with a lid to help the cheese melt.

Toppings & assemble

Prepare produce

Thinly slice the 1/4 red onion into rings and separate 2 lettuce leaves. Pat onion dry if very pungent.

Make honey hot mayo

In a small bowl combine 1/4 cup mayonnaise, 1 tbsp honey, 1 tsp hot sauce, 1/2 tsp apple cider vinegar (optional) and 1/8 tsp salt. Whisk until smooth and taste; adjust honey or hot sauce to preference.

Assemble the sandwich

Spread a tablespoon of honey hot mayo on the bottom bun. Place a lettuce leaf on the mayo, then the fried tenderloin. Top the tenderloin with the cheese-topped egg. Add a few rings of red onion. Spread a thin layer of honey hot mayo on the top bun and close the sandwich. Serve immediately with your chosen side (hash browns or fries).

Serving & finishing

Cut the sandwich in half if desired and serve hot. If preparing to hold for service, keep components warm separately and assemble just before serving to preserve crispness.