Pork Tenderloin Sandwich

I used to love getting one of these sandwiches at my hometown Morel Mountain Mushroom Festival! It’ll always be a fried favorite!

Ingredients

  • 1-1 1/2 lb boneless pork tenderloin
    Kentucky Colonel seasoning, enough for dredging
  • 1 egg
  • 1/2 cup buttermilk
  • 10-15 saltines, crushed
  • 4 buns
  • 1-2 cups oil for frying
  • Dressing options: lettuce, tomato, mayo
  • Recipe

    Pound the pork tenderloin to 1/2” thickness and snip the fat cap 2-3 times. Salt and pepper both sides. Create a dredging station: bowl 1 Kentucky colonel seasoning; bowl 2 whisked together egg and buttermilk; bowl 3 crushed saltines. Heat oil in a large skillet on high heat to 350°F. Dip each pork tenderloin in the seasoning, shaking off any excess, then the egg wash, then the saltines. Lastly, sprinkle 1-2 tbsp of the Kentucky colonel seasoning on both sides. Fry the tenderloin 2-4 minutes per side, or until golden brown and has an internal temp of 145°F. Remove to a wired rack and rest for 3 minutes. Assemble your sandwich with a toasted bun and your favorite toppings.

    Approximate Nutrition Information 1 4oz pork tenderloin with bun : 380 calories, 15g fat, 33g carbs, 27g protein

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    I used to love getting one of these sandwiches at my hometown Morel Mountain Mushroom Festival! It’ll always be a fried favorite!