pork tenderloin sandwich

pork tenderloin sandwich

Difficultyeasy to medium


  • 1.

    Place sliced tenderloin patties between plastic wrap. Use a smooth sided meat mallet to pound the tenderloin to about ¼ inch thick. It’s o.k. if they do not remain perfectly round.

  • 2.

    Dip flattened tenderloins in buttermilk, then into the corn flour. After all the tenderloins have been covered in corn flour – return them to the buttermilk and marinate for about 20 minutes.

  • 3.

    Combine breadcrumbs, garlic powder, onion powder, salt, pepper and 2 Tablespoons of corn flour in a shallow bowl. Remove tenderloins from the buttermilk and roll them in the breadcrumb mixture to coat evenly.

  • 4.

    Heat a deep fat fryer to 360 degrees. Deep-fry one tenderloin at a time for 4-5 minutes.


Serve on a toasted Kaiser roll with lettuce, onion, mustard, and dill pickles.


  • 1 seven lbs. Pork Center Cut Loin Filet, fat removed and cut into 1½ inch slices
  • 2 cups buttermilk
  • 1 cup corn flour
  • 2 cups Panko breadcrumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • canola oil
  • Kaiser rolls, toasted
  • Condiments: lettuce, sliced onion, mustard and dill pickles