This pork tenderloin sandwich features a juicy, perfectly seasoned pork tenderloin cutlet, seared until golden and nestled in a soft bun with your favorite toppings. It’s a versatile and satisfying meal that comes together quickly, making it perfect for a weeknight dinner or a casual gathering. The key is to slice the tenderloin into medallions and pound them to an even thickness, ensuring quick, even cooking and a tender result every time.
Ingredients
- 1 pork tenderloin (about 1 lb / 450 g), trimmed of silver skin
- 1 tsp kosher salt (5 g), plus more for seasoning
- 1/2 tsp black pepper (2 g), plus more for seasoning
- 1/2 cup all-purpose flour (60 g)
- 1 large egg (50 g), beaten
- 1 cup panko breadcrumbs (60 g)
- 1/2 cup vegetable oil (120 ml), for frying
- 4 sandwich buns (e.g., brioche, ciabatta, or hoagie rolls)
- 4 tbsp mayonnaise (60 g)
- 2 tbsp Dijon mustard (30 g)
- 1 cup shredded lettuce (50 g)
- 1 large tomato, sliced (150 g)
- 4 slices of red onion (optional)
Instructions
- Slice the pork tenderloin crosswise into 4 equal medallions, each about 1.5 inches (4 cm) thick. Place each medallion between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch (1.25 cm). Season both sides with salt and pepper.
- Set up a breading station: place the flour in a shallow dish, the beaten egg in another, and the panko in a third. Dredge each pork cutlet in the flour, shaking off excess, then dip in the egg, allowing excess to drip off, and finally coat with panko, pressing gently to adhere. Place the breaded cutlets on a plate.
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). Carefully place the cutlets in the skillet, working in batches if needed to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and the internal temperature reaches 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum for whole cuts of pork). Transfer to a wire rack to rest for 3 minutes.
- While the pork rests, lightly toast the sandwich buns in the same skillet or a toaster until golden. In a small bowl, mix the mayonnaise and Dijon mustard until well combined.
- Spread the mayo-mustard mixture on the cut sides of the buns. Place a pork cutlet on each bottom bun, then top with lettuce, tomato slices, and red onion (if using). Close the sandwiches and serve immediately.
Tips
- Even thickness matters: Pounding the pork to an even thickness ensures it cooks uniformly, preventing dry edges and undercooked centers.
- Don’t skip the rest: Letting the cooked pork rest for 3 minutes allows the juices to redistribute, keeping the meat moist.
- Oil temperature: If the oil is too hot, the breading will burn before the pork cooks; if too cool, the cutlets will absorb oil and become greasy. Use a thermometer for accuracy.
- Substitutions: No panko? Use regular breadcrumbs or crushed cornflakes for a different crunch. Gluten-free? Use gluten-free flour and breadcrumbs.
Serving Suggestions
Serve these sandwiches with classic sides like crispy french fries, coleslaw, or a simple green salad. For a heartier meal, add a side of roasted potatoes or sweet potato wedges. A pickle spear on the side adds a nice tangy contrast.
Variations
- Spicy version: Add 1/2 tsp cayenne pepper or a few dashes of hot sauce to the egg wash, and spread sriracha mayo on the buns.
- Italian-style: Season the breadcrumbs with dried oregano and basil, and top the sandwich with marinara sauce and mozzarella cheese, then broil until melted.
- BBQ twist: Swap the Dijon mayo for barbecue sauce, and add crispy fried onions for extra crunch.
- Air fryer option: Instead of frying in oil, spray the breaded cutlets with cooking spray and cook in an air fryer at 400°F (200°C) for 12-15 minutes, flipping halfway, until golden and cooked through.
Storage and Reheating
Store leftover pork cutlets separately from the buns and toppings in an airtight container in the refrigerator for up to 3 days. To reheat, place the cutlets on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, or until heated through and crispy. Avoid microwaving, as it will make the breading soggy. Assemble the sandwiches fresh with reheated meat and fresh toppings.
Frequently Asked Questions
Can I use pork loin instead of tenderloin? Yes, but pork loin is leaner and can dry out more easily. If using pork loin, slice it thin and pound to an even thickness. Consider brining it briefly to add moisture.
How do I know when the pork is done without a thermometer? While a thermometer is the safest method, you can check by cutting into the thickest part of a cutlet; the juices should run clear, and the meat should be slightly pink in the center. However, the USDA recommends cooking pork to 145°F (63°C) with a 3-minute rest.
Can I make these ahead of time? You can bread the cutlets and refrigerate them for up to 24 hours before frying. This is a great time-saver. Let them come to room temperature for 15 minutes before cooking.
What’s the best bun for this sandwich? A sturdy bun that can hold the filling without getting soggy is ideal. Brioche, ciabatta, or a hearty hoagie roll all work well. Toasting the bun helps it hold up better.
Can I bake the cutlets instead of frying? Yes, for a lighter option, bake the breaded cutlets on a wire rack over a baking sheet at 425°F (220°C) for 15-18 minutes, flipping halfway, until golden and cooked through. Brush them lightly with oil before baking to help them crisp up.
What can I use instead of panko? Regular breadcrumbs work, but they are finer and will give a less crunchy coating. Crushed cornflakes or crushed crackers are also good substitutes for a crunchy texture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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