Breaded Pork Tenderloin Sandwich



  • 1 pork tenderloin (about 20-24 oz.)
  • 4 sandwich buns (or kaiser rolls)
  • 1 gallon canola oil (for deep fat frying)
  • 1 quart buttermilk
  • 2 whole eggs
  • 1/4 cup white flour
  • 1 pinch salt (and black or white pepper)
  • 1 tablespoon dry mustard
  • 2 cloves chopped garlic (freshly)
  • 1 pinch essence seasoning (Emeril’s Original, or Cayenne)
  • 1 package panko breadcrumbs
  • 1/4 cup yellow cornmeal (optional)
  • sliced tomatoes
  • onions
  • lettuce
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    1. Remove the white skin and trim the fat from the tenderloin; cut into four pieces of about 4 to 6 ounces each and pound with the smooth side of a meat tenderizer mallet to a depth of about 1/4 to 3/8 inches. They should and will be bigger than standard sandwich bun.
    2. Prepare the marinade with two eggs, a quart of buttermilk, about 1/4 cup flour, a pinch of salt and pepper, fresh finely chopped garlic, and a tablespoon of dry mustard. For extra punch, add Emeril's Original Essence seasoning can be. Marinate overnight.
    3. Remove the tenderloin from the marinade and let the excess drip off. Coat with breadcrumbs and cornmeal (optional), then let breaded tenderloins set for a couple hours of hours in the refrigerator.
    4. Pre-heat a deep fat fryer filled with canola oil or peanut oil to 360 degrees F. You can also pan fry by pouring in about a 1/4 inch of oil. Fry the tenderloin for approximately 3 minutes or slightly more or until golden brown.
    5. Serve on a bun with sliced tomato, onion, lettuce, mustard or mayo.
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