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Pork Tenderloin Sandwich

Kathi Richards Smith
A piece of breaded pork that was never meant to be contained by a bun, on a bun
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine American
Servings 4 sandwiches
Calories 478 kcal


  • 2 pieces of large sturdy plastic
  • Whisk


  • 4 4 oz slices of pork tenderloin cut across the grain
  • 1 egg beaten
  • 2 tbsp milk
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp seasoned salt
  • 1/4 tsp dried marjoram
  • 1/4 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 1/2 cups bread crumbs
  • 1/2 cup peanut oil used for frying
  • 4 kaiser rolls split


  • mayonnaise
  • ketchup
  • yellow mustard
  • lettuce
  • tomato
  • onion
  • pickle slices


  • Flatten pork slices in between two pieces of sturdy plastic until approximately 1/4" thick and as large as you can get it. (Just make sure you have room in your pan to fry it!)
  • Beat together eggs and milk, then add garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended in.
  • Place bread crumbs in a shallow dish.
  • Dip pork cutlets into the milk-egg mixture and then into the bread crumbs, making sure each cutlet is completely coated. Set aside on parchment or wax paper. (Do not stack them!)
  • Heat oil in large skillet until oil is shimmering. Gently place cutlets into the hot oil and fry until they become golden brown, approximately 8 minutes per cutlet. Set aside on a plate lined with paper towels to drain.
  • Preheat broiler with the rack about 6 inches from heat.
  • Place Kaiser rolls open side up on rack for about 1 minute, or until buns are toasted. Top with cutlet and choice of condiments. (If you have a large enough toaster you could use that to toast the buns as well)
Keyword breaded, pork, sandwich