These Crispy Pork Tenderloin Sandwiches come together with a delicious combination of breaded pork and pesto mayo. Juicy pork on the inside covered in a flavorful, crunchy coating make these sandwiches a thing hard to resist!
Crispy Pork Tenderloin Sandwiches are a popular choice in the Midwest. And since I’m an official Midwesterner now, it seemed that I HAD to give this recipe a try. Sure, the weather might be rough at times, but after making these sandwiches, I have to say, the Midwest has come up with some awesome comfort food to get you through these dreary winter months.
THE PORK
For this recipe, you can use a couple different cuts of pork as long as they are boneless. You can buy a whole pork tenderloin and slice it. OR you can buy ready sliced pork loins (that might also be labeled as boneless pork chops).
You will need to pound each slice of pork until they are about ¼ inch thin. You can use a kitchen mallet or the flat side of a meat tenderizer such as this one. Flattening the pork will ensure it cooks quickly and evenly.
THE CRISPY BREADING
For the crispy outer layer, you will need to prepare an assembly line of 3 different bowls. One bowl will hold the flour. A second bowl will hold the beaten eggs. And the third bowl will hold the breadcrumb mixture. You’ll dip each pork loin in the flour first, then the eggs, then the breadcrumbs. Make sure to cover both sides generously.
When it comes time to cook the pork, you’ll need to heat about 1-2 cups of vegetable oil in a large skillet. The amount of oil you actually use will vary depending on the width and depth of your skillet. Just make sure the oil is deep enough that at least one side of the pork tenderloin is submerged (see pictures for reference). You will flip the pork halfway through cooking to finish the other side.
THE PESTO MAYO
Once all your pork tenderloins are done frying, you can start making your pesto mayo. The pesto mayo is extremely easy and requires just two ingredients. You guessed it – pesto and mayo. I like to use 3 parts mayo to 2 parts pesto. To clarify, if you’re using 3 tablespoons of mayo, you’d add 2 tablespoons of pesto. If you’re making a larger batch for example and you use 1 cup of mayo, you’d add 2/3 cups of pesto. But you can adjust the ratio depending on your taste! Feel free to play around with the pesto mayo until you get it to your liking.
CRISPY PORK TENDERLOIN SANDWICHES
So now that you’ve got your pork crisped to perfection and your savory pesto mayo all whipped and ready to go, it’s time to assemble the sandwiches! Grab your favorite burger bun, some pickles, lettuce and onions and pile them on the breaded pork tenderloin that’s hopefully smothered in lots of pesto mayo.
If you’re ready to give this recipe a try, read on to see the full detailed instructions on how to make these Crispy Pork Tenderloin Sandwiches!
CHECK OUT THESE OTHER PORK RECIPES NEXT!
Crispy Pork Tenderloin Sandwiches
Course: MainDifficulty: Easy8
servings15
minutes25
minutesThese Crispy Pork Tenderloin Sandwiches come together with a delicious combination of breaded pork and pesto mayo. Juicy pork on the inside covered in a flavorful, crunchy coating.
Ingredients
- FOR CRISPY PORK
8 boneless pork loins
2 tsp garlic salt
2 tsp black pepper
1 ½ cups flour
4 eggs
1 cup panko breadcrumbs
1 cup Italian breadcrumbs
2-4 cups vegetable oil
- FOR PESTO MAYO
3 Tbs mayo
2 Tbs jarred pesto
- FOR SANDWICHES
Burger buns
Lettuce
Sliced pickles
Sliced onions
Directions
- Pound each pork loin with the flat side of a meat tenderizer until they are about ¼ inch thin
- Season both sides of the pork loins with the garlic salt and pepper
- Put the flour in one bowl
- Put the eggs in a second bowl and whisk them until they are well beaten.
- Put the panko and Italian breadcrumbs in a third bowl, and mix them well
- Dip both sides of each pork loin in the flour first, then the eggs, then the breadcrumbs, covering generously. Set aside until ready to fry
- In a large skillet, add about 1-2 cups of vegetable oil depending on how big your skillet is. It should be deep enough to submerge at least one side of the pork loin (see above pictures for reference)
- Heat the oil on medium for about 5 minutes until very hot
- Add 2-3 pork loins into the oil at a time. Cook about 3-4 minutes on each side until they develop a crispy, golden outer layer
- Add more oil in between each batch if needed and adjust the heat as necessary (if they’re cooking too fast, lower the heat)
- Place the finished pork loins on a plate lined with paper towels until all batches are cooked
- To make the Pesto Mayo – Mix the mayo and pesto in a small bowl until well blended and smooth
- Assemble the sandwiches however you desire with the crispy pork tenderloins, pesto mayo and all the toppings
