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Pork Tenderloin Sandwich

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Pork Tenderloin Sandwich

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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.


  • 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

  1. Cut tenderloin into 1” sections.
  2. Coat each section with Dan-O’s Original Seasoning and flour.
  3. Layout each section, cover with plastic wrap, and flatten with tenderizer.
  4. Add egg wash and panko into separate bowls.
  5. Dip pork pieces into egg wash and then Panko.
  6. Heat oil in a skillet to 350° F and cook each pork piece 2 minutes on each side or until 145 internal temperature.
  7. Remove from oil, pad dry, and add to the mini sub buns. Serve and enjoy!


One Response

  1. 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.

    Keep up the good work!

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