Breaded Pork Tenderloin

Amazing and simple recipe for an amazing sandwich meal!

I still remember when I was young, my family used to go to a restaurant that had a HUGE pork tenderloin sandwich. It was absolutely my favorite thing, and still remember it so fondly. It was like a frisbee on a bun. I know my parents were always wondering whether to let me order it, because they had to know I would never finish it.

Of course, as an adult, I had to figure out how to make that happen at home. We had moved away from where I grew up, and quite honestly, I haven't had one as good since my childhood. Until now!!

An easy way to make this at home is to buy thin cut pork cutlets. You can buy a tenderloin and slice it or use pork chops, but a 4-6 pack of cutlets gets the job done and they are the perfect size for a standard hamburger bun. Double the dredging ingredients if you use pork chops or tenderloin, as they will be bigger servings than the cutlets.

I like to use oyster crackers for a little more crunch. Feel free to get creative, and use seasoned crackers if you like!

Pro Tip - Always remember to season every layer when breading! I just use my salt and pepper grinder to season as I go, but you can measure out ¼ teaspoon of each and spread the love with a sprinkle in each of the dredging ingredients!

You can fry on the stove top in a small medium skillet or in a deep fryer. I personally use vegetable oil. Test your oil to make sure it is hot with a sprinkle of flour. If it sizzzle, it's ready!

For toppings, I like mustard, onion and pickle while my husband uses cowboy candy and mayo.

Breaded Pork Tenderloin

Ingredients

• 4-6 thin cut pork cutlets

• ¼ cup flour

• 1 large egg, whisked

• ½ cup oyster crackers, crushed

• ¼ teaspoon salt, +- divided

• ¼ teaspoon pepper, +- divided

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ cup cooking oil

• toasted bun

• desired toppings

Directions

1. Using a meat mallet or tenderizer, pound cutlets thin (about 1/8 - 1/4 inch thick).

2. Season cutlets on both sides with salt and pepper.

3. Place flour, egg and crackers in individual dishes for dredging.

4. Salt and pepper egg.

5. Add onion and garlic powder to flour, then salt and pepper, mixing well with a whisk or fork.

6. Place oil in a medium skillet on high heat, allowing oil to get hot enough that sprinkling flour in the oil will cause it to sizzle.

7. Dredge each cutlet through flour mixture, shaking off excess.

8. Dredge each cutlet through egg mixture ensuring complete coverage.

9. Dredge each cutlet through the oyster crackers, ensuring complete coverage and shaking off excess.

10. Place in hot oil and allow to cook until edges start to turn brown (approximately 3 minutes), then flip and cook another 3 minutes.

11. Remove from oil and place on baking wrap or paper towels.

12. Serve on toasted buns or with your favorite brown gravy!