BREADED PORK TENDERLOIN
This is the most tender, tasty recipe for pork tenderloin.
Provided by Dani
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin.
- Preheat oven to 325 degrees F (165 degrees C).
- Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
- Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 337.8 calories, Carbohydrate 11.7 g, Cholesterol 204.9 mg, Fat 13.1 g, Fiber 1.1 g, Protein 41 g, SaturatedFat 3.6 g, Sodium 476 mg, Sugar 1.8 g
HOOSIER PORK-TENDERLOIN SANDWICH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
- Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.
- Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.
- Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.
- Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.
BREADED PORK TENDERLOIN SANDWICH
This is a great make ahead recipe that's perfect for informal get-togethers. If not preparing for serving later, you can omit the baking portion - just cook through when frying. I buy whole pork roasts and slice the entire thing for tenderloins. As long as I'm going to the work to prepare them; I prepare the entire roast for freezing and, walah, several make ahead meals are ready!
Provided by Claudia Dawn
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Slice tenderloin into 1/4-inch rounds.
- Place rounds between sheets of plastic wrap and pound until thin.
- Beat eggs and milk together and pour into a shallow dish or bowl; set aside.
- In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper.
- Mix all together.
- In a large skillet heat oil over medium high heat.
- Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture.
- When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
- Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil.
- Bake for 20 minutes at 375°F uncovered.
- Serve on bun with lettuce, mayonnaise, and tomatoes.
TRADITIONAL INDIANA BREADED TENDERLOIN SANDWICH
If you leave Indiana, nobody will know what you are talking about. But if you come visit us, you will make it a point to grab one of these on your next trip back!
Provided by Kathi Richards Smith
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h30m
Yield 4
Number Of Ingredients 20
Steps:
- Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
- Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
- Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
- Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
- Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
- Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.
Nutrition Facts : Calories 478.3 calories, Carbohydrate 55.8 g, Cholesterol 97.8 mg, Fat 14.7 g, Fiber 3.8 g, Protein 29.6 g, SaturatedFat 3.1 g, Sodium 1446.4 mg, Sugar 6.5 g
MIDWESTERN BREADED PORK TENDERLOIN SANDWICH
The Midwestern Breaded Pork Tenderloin Sandwich is a classic in America's heartland. A juicy, pan fried tenderloin needs only simple ingredients but brings big flavor!
Provided by Fox Valley Foodie
Categories Entree
Time 15m
Number Of Ingredients 13
Steps:
- After trimming any fat off from edges, cut pork into 4 equal pieces and butterfly each slice so only a thin piece of meat connects them. Put each butterflied slice between pieces of plastic wrap and use a meat hammer to pound the slice until is flattened but not torn (~1/3" thick).
- Mix together flour, cornmeal, salt and black pepper.
- Heat 1/2 inch of oil in a deep, wide skillet to 365 degrees F.
- Dip each slice of pork in milk, then in flour mixture. Fry tenderloin, turning once, until golden brown on both sides, about 5 minutes total.
- Drain on paper towels or wire rack.
Nutrition Facts : Calories 437 kcal, Carbohydrate 57 g, Protein 34 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 76 mg, Sodium 4358 mg, Fiber 8 g, Sugar 11 g, ServingSize 1 serving
PORK TENDERLOIN SANDWICHES
Make and share this Pork Tenderloin Sandwiches recipe from Food.com.
Provided by Chef Diltz
Categories One Dish Meal
Time 55m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Slice 1/2 of the pork tenderloin into slices of about 1 inch thick. Then pound out the meat into a thin patty about 1/8 inch thick. then take the patty and lay it in the flour.(put flour on both sides) then put it in egg(both sides) then put it in the bread crumbs until you can't see the raw meat.
- If you have a deep fryer then preheat it to 360 degrees If you have a pan on the stove top fill half way with oil. Then put patty in oil until it floats or is gold/dark brown (will darken once out of the oil)serve with fries or onion rings.
- Then add what ever you want (red onion, mustard, pickle -- ).
Nutrition Facts : Calories 514.7, Fat 10.3, SaturatedFat 2.7, Cholesterol 169.2, Sodium 884.5, Carbohydrate 82.8, Fiber 4.7, Sugar 8.3, Protein 20.5
BREADED PORK TENDERLOIN
Meat is a hard sell with my teenage daughter, unless I make it look like a restaurant dish. Drizzle ranch dressing or barbecue sauce on top, and it's a home run. -Donna Carney, New Lexington, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut pork crosswise into 1/2-in. slices. In a shallow bowl, mix flour, cornbread mix, salt and pepper. Place egg in a separate shallow bowl. Dip pork in egg, then in flour mixture, patting to help coating adhere., In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the pork; cook until a thermometer reads 145°, 3-4 minutes on each side. Drain on paper towels. Wipe skillet clean; repeat with remaining oil and pork. If desired, serve with sauce.
Nutrition Facts : Calories 338 calories, Fat 20g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 327mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
CLASSIC BREADED PORK TENDERLOIN SANDWICH
Perfect pork sandwich just like I remember as a kid.
Provided by Joe Boyle
Categories Sandwich
Time 40m
Number Of Ingredients 14
Steps:
- Lightly butter then toast the buns in a heavy skillet on the stovetop and keep warm.
- Cut, butterfly, and pound the pork thin, (1/4" to 3/8"), with a tenderizing mallet and place on a plate
- Beat eggs and milk together and place in a large, shallow bowl or pie plate.
- Put saltines in a food processor and pulse until you have a coarse to medium chop then add onion powder, garlic powder, and salt and give one or two more pulses to combine.
- Put saltines in a shallow bowl or pie plate.
- Put flour in a shallow bowl and set up a dredging line with flour first, eggs second and saltines last.
- Heat vegetable oil to 350°-375°m preferably in a cast iron skillet or other heavy skillet.
- Take one of the pork fillets and coat with flour, then place in the egg wash, let the excess drip off then place in the seasoned cracker crumbs and coat well by patting the crumbs on.
- Place in the 350° oil for 1 1/2 to 2 mins. until the crumbs are browned.
- Use a spatula and fork to gently turn to the other side and fry that side until browned 1 1/2 to 2 mins.
- Remove from the oil and place on a cooling rack over a paper towel lined baking sheet and place in a warm oven.
- Continue with the remaining pork.
- Serve right away on the hamburger bun with lettuce, pickles, onion and mustard. (A tomato slice is good also).
Nutrition Facts : Calories 425 kcal, ServingSize 1 serving
CRISPY PORK TENDERLOIN SANDWICHES
This breaded tenderloin rekindles memories of a sandwich shop in my Ohio hometown. Even though I've moved away, I'm happy to say my family can still enjoy them thanks to this recipe. -Erin Fitch, Sherrills Ford, North Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, mix flour, salt and pepper. Place egg in another shallow bowl. Combine bread crumbs and place in a third shallow bowl., Cut tenderloin crosswise into 4 slices; pound each with a meat mallet to 1/4-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help adhere., In a large skillet, heat oil over medium heat. Cook pork 2-3 minutes on each side or until golden brown. Remove from pan; drain on paper towels. Serve in buns, with toppings as desired.
Nutrition Facts : Calories 289 calories, Fat 11g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 506mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
BREADED PORK TENDERLOIN SANDWICH
This pork tenderloin sandwich (with a crispy golden cutlet that is so wide, no bun can contain it) is the deep-fried darling of Indiana. It's is so beloved in the Hoosier state that it inspired a documentary about the search for the perfect version of it. We hope it will inspire you to try an uncommon way of cooking pork tenderloin, whether you're a fan or a skeptic.
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- Cut the pork tenderloin crosswise into 4 even pieces. Cut each piece crosswise again, but do not go all the way through; you should be able to open it like a book. Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across.
- Whisk together the buttermilk, garlic powder, onion powder, paprika, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and refrigerate for at least 4 hours and up to overnight.
- Set up a breading station with 3 shallow dishes: the flour in the first dish, eggs in the second and breadcrumbs in the third. Sprinkle all 3 dishes with salt and pepper.
- Fill a large, high-sided skillet with about 1/2-inch oil, attach a deep fat fry thermometer and heat to 350 degrees F.
- Dredge each pork cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully turn and cook for another 2 minutes. Drain well on a paper-towel-lined plate.
- Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.
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- Spread a generous amount of mayo onto each top and bottom bun. Top the bottom halves of each bun with a pork cutlet and top with pickle chips and thinly sliced red onions, if using. Gently press the tops of each bun onto each sandwich and serve.
PORK TENDERLOIN SANDWICH - CULINARY HILL
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- Adjust oven rack to the middle position and preheat oven to 200 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on baking sheet.
- Cut tenderloin into 4 pieces (cut tapered tail piece slightly thicker than middle medallions). Lay pork medallions flat, cut side up, on cutting board.
- Cover with plastic wrap and pound and pound to 1/4-inch thickness with meat pounder. Pat cutlets dry with paper towels and sprinkle with salt and pepper.
OVEN FRIED PORK TENDERLOIN SANDWICHES - 101 COOKING FOR TWO
From 101cookingfortwo.com
- Trim a pork tenderloin of any visible fat and the silverskin. Cut the tenderloin into four approximately equal pieces by weight. Next “butterfly” the pieces. Do this by cutting 3/4 of the way through and fold it back to double the size. On the thinner end which would be longer do two cuts one-third on opposite sides of the meat.
- Next cover with plastic wrap or place in a zip lock bag and pound to about 1/2 inch thick or thinner if you want.
IOWA BREADED PORK TENDERLOIN SANDWICH - 101 COOKING FOR TWO
From 101cookingfortwo.com
- Start with about a quarter-inch of oil in a large pan. I used a 12 cast iron chicken fryer, but any large, heavy frypan would work. Preheat oven and a tray to 200° to use to keep batches warm while you do additional pieces. Put the oil over medium heat and heat to 350°-375°, but not more. You need to check the temperature frequently and a good instant-read thermometer is great here.
- Trim pork tenderloin of any fat and silverskin. Now cut into four equal size pieces. You are going for approximately equal weight. Next, "butterfly" the pieces. Do this by cutting 3/4 of the way, though, and fold it back to double the size.
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- Place the pork chops into the batter, turning to coat, and place in the fridge to marinate for AT LEAST 8 hours. Yes, really. Do not short change it here!
PORK TENDERLOIN SANDWICH - HOUSE OF NASH EATS
From houseofnasheats.com
- Cut the pork tenderloin into 4 equal sections. Place one at a time between two sheets of plastic wrap and pound flat using a meat mallet or rolling pin to create a cutlet that is about 1/4-inch thick. The meat will shrink up as it cooks, so it is important to flatten it well.
- In a shallow pan or dish, combine the flour with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
- In another shallow pan or dish, add the beaten eggs and buttermilk, whisking to combine. Set aside.
HOOSIER BREADED PORK TENDERLOIN SANDWICH RECIPE - STATE OF DINNER
From stateofdinner.com
- Slice the pork tenderloin into 4 pieces. One piece at a time, cover in plastic wrap or place in a plastic bag. Using meat pounder or mallet, pound to 1/4-inch thickness.
- Mix together eggs, buttermilk, garlic, salt, pepper, and cayenne in a large bowl. Add pork tenderloin pieces and stir to coat each piece. Place in the refrigerator and marinate for 4-12 hours.
- After at least 4 hours, remove the pork from your refrigerator and pour the buttermilk mixture into a shallow bowl. Set up another bowl with flour, and a third with the seasoned panko and cracker crumbs. Wipe excess buttermilk off of the pork pieces. Dip one piece at a time into the flour dredging both sides, then the buttermilk, and finally the seasoned panko and cracker crumbs. Press the crumbs firmly into the pork. Set each pork tenderloin piece aside on a plate or parchment for 10 minutes.
PORK TENDERLOIN SANDWICHES - AMANDA'S COOKIN' - SANDWICH …
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- In a small bowl, whisk together flour, garlic powder, paprika, salt, and pepper. Place flour mixture into a shallow dish and bread crumbs in another. Crack eggs into a third dish and whisk until scrambled.
- Trim any extra fat off of chops then pound thin with a meat mallot. Dredge each chop in flour first, then dip in egg, finally coat in bread crumbs. Press crumbs into chop with your hands. Move each breaded chop to a plate until all chops are breaded. Allow to rest for 5 minutes.
- Melt butter in a large skillet over medium high heat. Add breaded chops to pan. Cook in butter for about 3-4 minutes, until the edges of the meat start to turn brown. Turn over with tongs and cook the other side. Both sides should be golden brown. Move finished chops to paper towels to drain.
FRIED PORK TENDERLOIN SANDWICH RECIPE {30 MINUTE DINNER IDEA}
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- Pork tenderloin usually comes in two pieces. Slice each piece of pork crosswise into 4 (or 5) chunks.
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