A crispy breaded pork tenderloin sandwich is a Midwest favorite: a thin pork cutlet, a golden coating, and a soft bun piled with simple toppings. Bring it to your kitchen with Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer and Superb Blend® Seasoned Breading Mix.
Makes: 4 sandwiches. Allow time for preparation, seasoning according to the package directions, frying in batches, and a 3-minute rest after cooking.
Ingredients
- About 1 lb pork tenderloin, cut crosswise into 4 equal portions
- Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer, used according to package directions
- About 2 cups Superb Blend® Seasoned Breading Mix, plus more as needed
- 1 cup buttermilk or 2 beaten eggs
- Vegetable oil suitable for frying
- 4 hamburger buns
- Optional toppings: lettuce, tomato, onion, pickles, mayonnaise, and mustard
How to Make a Breaded Pork Tenderloin Sandwich
1. Pound the pork evenly
Place each pork portion between sheets of plastic wrap and pound with the flat side of a meat mallet to about ¼ inch thick. Aim for an even thickness so each cutlet cooks consistently.
2. Season according to the label
Apply Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer according to package directions. Follow the label for the amount and tenderizing time, keeping the pork refrigerated while it rests.
3. Prepare the coating
Place buttermilk or beaten eggs in one shallow dish and Superb Blend® Seasoned Breading Mix in another. Dip each cutlet into the liquid, let excess drip off, then press into the breading to coat both sides. Discard leftover coating and liquid that touched raw pork.
4. Fry in small batches
Heat about ½ inch of oil in a large, heavy skillet to approximately 350°F. Leave ample room above the oil and use a frying thermometer to monitor the temperature. Carefully add the cutlets without crowding, working in batches as needed.
Fry for approximately 3–4 minutes per side, adjusting for thickness and oil temperature. Use a food thermometer to check the center, inserting from the side for a thin cutlet. Pork must reach at least 145°F, followed by a rest of at least 3 minutes. Do not rely on coating color or estimated cooking time alone.
5. Rest and assemble
Transfer the cooked cutlets with clean utensils to a clean wire rack over a tray. Rest for at least 3 minutes. Toast the buns if desired, then add the pork and your favorite toppings. Wash plates and utensils that touched raw pork before reusing them.
Tips for a Great Tenderloin Sandwich
- Keep the thickness even: Thin, evenly pounded cutlets are easier to cook consistently.
- Avoid overcrowding: Give each cutlet room and let the oil recover between batches.
- Drain on a rack: Keep the coating out of pooled oil.
- Keep toppings simple: Pickles, onion, mustard, and mayonnaise let the pork and breading stand out.
What to Serve on the Side
Pair your sandwich with coleslaw, fries, potato salad, or a fresh green salad for a family lunch or dinner.
Stock Up on Superb Blend®
Ready to make your own Midwest classic? Shop Superb Blend® Seasoned Breading Mix in the 5 lb bag and keep a Kalmes Foods best seller in your kitchen.
0 comments