Giant Pork Tenderloin Sandwiches Recipes

Steps:

• In a shallow bowl, mix flour, salt and pepper. Place egg in another shallow bowl. Combine bread crumbs and place in a third shallow bowl., Cut tenderloin crosswise into 4 slices; pound each with a meat mallet to 1/4-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help adhere., In a large skillet, heat oil over medium heat. Cook pork 2-3 minutes on each side or until golden brown. Remove from pan; drain on paper towels. Serve in buns, with toppings as desired.

Steps:

• Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
• Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
• Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
• Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
• Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.

Steps:

• Make the dressing and marinate the tomatoes: In a small bowl, whisk together the Balsamic Reduction and mustard. Slowly whisk in the olive oil until emulsified. In a medium bowl, combine 1/2 cup of the dressing with the tomatoes and salt to taste. Toss to coat and let sit at room temperature for at least 30 minutes. Reserve the remaining dressing for the sandwich.
• Make the pork: Cut the tenderloin on a bias into four equal pieces. Pound out each piece between 2 sheets of plastic wrap into a long 1/4-inch-thick cutlet.
• Set up a breading station with three shallow bowls. Place the flour in the first bowl. In the second bowl, beat the eggs with 1 tablespoon vegetable oil (this gives it the puffy golden brown exterior we love!). Place the breadcrumbs in the third bowl.
• Generously sprinkle the pork cutlets with salt and pepper. Dredge in the flour and shake off the excess. Then coat in the egg, allowing the excess to drip off. Coat in the breadcrumbs, pressing to make sure it all sticks. Transfer the cutlets to a sheet pan and let dry out for 5 to 10 minutes.
• Heat the remaining 2 cups oil in a large high-sided pan or skillet over medium heat until it registers 375 degrees F on a deep-fry thermometer. Fit two sheet pans with wire racks and set aside.
• Fry the cutlets in batches while gently shaking the skillet to ensure no sticking and that the tops of the cutlets get some love, until golden brown, 2 to 3 minutes per side. Transfer to a rack to drain.
• Assemble the subs: In a medium bowl, combine the arugula and lemon juice. Season to taste with salt and pepper. Toss to coat. Set aside.
• Cut the bread in half horizontally to split. Drizzle the cut sides of the bread with the reserved balsamic dressing and some olive oil. Place the burrata slices on the bottom half of the bread, ensuring that all that creamy interior goodness evenly mingles with the bread. Sprinkle with flakey salt. Layer the pork, shingled and on a bias, on top. Top with the dressed arugula, marinated tomatoes, basil and banana peppers. Drizzle with some banana pepper brine, then close up with the bread top! Slice on the bias into 4 equal sandwiches.
• In a small saucepan, add the balsamic, brown sugar, thyme, garlic, shallots and salt and pepper to taste. Bring to a simmer, then let it cook until it reduces to 3/4 cup, 20 to 25 minutes. Set aside and let cool. Strain.

Steps:

• Pound each pork loin chop to about 1/4 inch thickness with flat side of meat mallet. Careful not to tear the meat. You want this to be very thin. If you accidentally tear it, it will still work.
• Beat eggs with water in a large bowl. Place cracker crumbs in another very large bowel. Place flour on a large dinner plate. Set up your breading station: flour, then egg, then cracker crumbs.
• Dip each flattened loin in flour, gently shake off extra, then in egg, then cracker crumbs, wipe hands now with a damp towel, press crumbs into the meat. Dip again in egg, and again in cracker crumbs, wipe hands again with damp towel, press into the meat firmly. NOTE: these are going to double to triple in size after they are fully breaded.
• Place in single layer on large baking sheets lined with parchment paper. Press the meat hard again to make sure there are no wet spots. Can use two baking sheets or can place a piece of parchment on top of first layer, then place rest of breaded meat on top. (Picture shows the size of the breaded loin compared to a standard size bottle of seasoning)
• Place in freezer for 2 hours. Dont skip this. Or overnight. If overnight, I suggest using freezer paper instead of parchment.
• In a very large deep skillet or stock pot, heat oil to 375°F.
• Cook each piece, one at a time, until golden brown, turning to cook evenly. About 4 minutes each side. The breading may bubble up and separate from the pork, don't panic. This happens to me usually on the last one I breaded, because I begin to get tired, and didn't thoroughly press the cracker crumbs into the meat each time.
• Remove to paper towels to drain. Optional you can sprinkle a little salt over the cooked meat. I don't typically because of the salt in the cracker crumbs.
• To serve, place preferred condiments and toppings on bun, place tenderloin on bun. The pork is supposed to hang over the bun quite a lot! Serve and enjoy!
• If you think these might be just too large for you and those you are feeding, simply cut each piece of meat in half after you pound them, but before you bread them.