Breaded Pork Tenderloin Sandwich Recipe #57518
This is a great make ahead recipe that's perfect for informal get-togethers. If not preparing for serving later, you can omit the baking portion - just cook through when frying.
I buy whole pork roasts and slice the entire thing for tenderloins. As long as I'm going to the work to prepare them; I prepare the entire roast for freezing and, walah, several make ahead meals are ready!
by Claudia Dawn
1¼ hours | 20 min prep
SERVES 6
- 1 1/2 lbs pork tenderloins
- 2 eggs
- 1/4 cup milk
- 1/2 cup Italian style breadcrumbs
- 1 pinch garlic salt
- 2 teaspoons dried oregano
- salt and pepper
- 1 tablespoon vegetable oil
- Preheat oven to 325°F.
- Slice tenderloin into 1/4-inch rounds.
- Place rounds between sheets of plastic wrap and pound until thin.
- Beat eggs and milk together and pour into a shallow dish or bowl; set aside.
- In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper.
- Mix all together.
- In a large skillet heat oil over medium high heat.
- Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture.
- When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
- Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil.
- Bake for 20 minutes at 375°F uncovered.
- Serve on bun with lettuce, mayonnaise, and tomatoes.
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5 stars