Breaded Pork Tenderloin Sandwich
A juicy, crispy delicious sandwich that you will want to make again and again!
Servings 6
Ingredients
- (6) 4 oz Slices of a pork loin
Dry Batter Ingredients
- 2 sleeves Saltine Crackers (approximately 80 crackers), crushed I put them in a baggie and used a rolling pin but a food processor is also great for this
- 1/2 Cup All Purpose Flour
- 1 tbs each Garlic Powder, Onion Powder and Black Pepper
Wet Batter Ingredients
- 3 Eggs
- 1/4 Cup Milk
- Same seasonings as for the dry batter
- 4 Cups Oil, for frying Canola, Vegetable or Peanut oil work best
- Salt to taste if needed
Instructions
- Cover the slices of the pork loin with plastic wrap and use a meat mallet to pound them out to about 1/8-1/4 inch thick.
- In 2 large bowls, mix together the ingredients for the dry and wet batters.
- Dip the pork loins slices into the wet batter first, then into the dry batter. Be sure to press down on them while they are in the dry batter to make sure they get coated really well.
- Let them sit for about 10-15 minutes.
- Heat the oil in a large pot or deep fryer to 350 degrees. Carefully place the tenderloins in the oil and fry for approximately 2 minutes per side. Flip when it starts to brown on the edges and floats to the top. They are done when they are a golden brown on both sides.
- Season with salt IF NEEDED. I find that they don't usually need any because of the amount in the saltines, but feel free to add salt if you need to.
- Place on a cooling rack and repeat with each remaining cutlet.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days.
Leftovers are best reheated in the air fryer or oven.
You can make these ahead and freeze them. Just prepare them as directed but do not cook them. Place them in between pieces of parchment paper and put into an airtight container. I like to use gallon sized freezer baggies for this. When ready to cook, you do not need to thaw them. Just cook for a bit longer than the recipe calls for.