Pork Tenderloin Sandwich
Flavors Used:
Get ready to pig out with this Pork tenderloin sandwich! This is just a Dantastic meal all around with a perfect cut of pork tenderloin perfectly breaded and seasoned with that classic Dan-O’s Original Seasoning. Hm, just makes my mouth watering thinking about taking a bite. Serve it up with some quick and easy corn ribs or a spicy tomato cucumber salad, and you’ve got one Dan-O-Myte dinner!
What is the difference between a pork tenderloin, and a pork loin?
When you go to make the perfect pork tenderloin sandwich, you may be tempted to switch a pork tenderloin for a pork loin. There’s a few problems with this, but to begin let’s first define a tenderloin. The pork tenderloin is one of the leanest, and most tender cuts of meat out there but can cost a little more than average meat.. Pork loin is more of the bargain choice for a tender cut. Pork tenderloin tend to be a narrow, long boneless cut of meat from the muscle that runs along the pig’s backbone. Pork loin is wider and flatter, and can be both boneless or bone-in. Pork loin comes directly from the back of the animal.
While both are lean meat, their shapes, thickness, and sizes are different enough to where it’s not a good idea to sub one for the other. You’re more likely to overcook a pork tenderloin when you sub it for a pork loin, and you’re more likely to burn a pork loin before it ever reaches temperature if you’re subbing it for a tenderloin.
Ingredients
- 24 oz pork tenderloin
- ⅓ cup all purpose flour
- 2 mini sub buns
- 3 eggs
- 2 cups Panko bread crumbs
- Dan-O’s Original Seasoning
- Peanut oil, frying
Preparation Instructions
- Cut tenderloin into 1” sections.
- Coat each section with Dan-O’s Original Seasoning and flour.
- Layout each section, cover with plastic wrap, and flatten with tenderizer.
- Add egg wash and panko into separate bowls.
- Dip pork pieces into egg wash and then Panko.
- Heat oil in a skillet to 350° F and cook each pork piece 2 minutes on each side or until 145 internal temperature.
- Remove from oil, pad dry, and add to the mini sub buns. Serve and enjoy!
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Tried this recipe and loved it! Matter of fact, my 12 and 14 year old boys loved it too!
I served mine on a kaiser roll with a crisp slice of leaf lettuce and a little bit of dijon mustard mixed with mayo spread on the roll.
Dan-tastic!
Keep up the good work!