Fried Pork Tenderloin Sandwich Recipe

Name: Fried Pork Tenderloin Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 to 1 1/4 pounds pork tenderloin, trimmed of excess fat; 2 cups buttermilk; 2 large eggs; 1/4 cup pickle juice (from a jar of dill pickles); 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 cup all-purpose flour; 1 sleeve soda crackers (about 40 crackers; peanut oil, for frying; potato buns (such as Martins); Suggested toppings: mayonnaise, dill pickles, tomato, onion

Servings: persons

1 to 1 1/4 pounds pork tenderloin, trimmed of excess fat
2 cups buttermilk
2 large eggs
1/4 cup pickle juice (from a jar of dill pickles)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1 sleeve soda crackers (about 40 crackers
peanut oil, for frying
potato buns (such as Martins)
Suggested toppings: mayonnaise, dill pickles, tomato, onion

1
Trim the pork tenderloin of any excess fat or silver skin. Cut the pork tenderloin into 4 equal pieces (about 2- to 3-inches in length). Butterfly each piece by slicing almost all of the way through vertically; open the pork like a book and flatten it with your hands on a cutting board. Cover each piece of pork with plastic wrap or wax paper, and pound into a thin cutlet with a meat mallet or heavy frying pan until about 1/4-inch in thickness.
2
In a shallow bowl or pan, whisk together the buttermilk, eggs, pickle juice, kosher salt, and pepper. Add the pork (it should be fully submerged in the brine); cover and refrigerate for at least 4 hours or overnight.
3
Take the pork out of fridge about 20 to 30 minutes before you plan to fry it. (Frying cold pork will cause the oil to drop in temperature.) Pulse the crackers in a food processor, aiming for a mix of finer and coarser-sized crumbs.
4
Set up a breading station by placing the cracker crumbs in a wide, shallow dish, and the flour in another dish. Remove each piece of pork from the brine, letting any excess drip off. Dredge both sides of the pork in the flour, then place back in the buttermilk brine, then fully coat with cracker crumbs.
5
Meanwhile, fill a large skillet with high sides with at least one inch of peanut oil and heat to 350 degrees F.
6
Place each piece of pork in the skillet (one at a time is recommended) and fry on the first side until golden, about 3 minutes. Carefully flip the pork, and fry on the second side until golden, crispy, and cooked through, another 3 minutes. Drain on paper towels or on a wire cooling rack set over a baking sheet. (You can transfer the fried pork to a baking sheet in a 220 degree F oven to keep it warm while frying the rest.) Make sure the oil is at 350 degrees F before frying each piece of pork.
7
Place the fried pork on the buns, garnish with condiments of choice, and serve immediately.

1055

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 to 1 1/4 pounds pork tenderloin, trimmed of excess fat, 2 cups buttermilk, 2 large eggs, 1/4 cup pickle juice (from a jar of dill pickles), and more.

Yes, Fried Pork Tenderloin Sandwich falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Pork Tenderloin Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions