Oven Fried Pork Tenderloin Sandwiches

Oven Fried Pork Tenderloin Sandwich from 101 Cooking For TwoA great tasting pork tenderloin sandwich without all fat and mess of frying.  A healthier version of that great Iowa comfort food that is easy enough to do at home over and over.

After the success of my oven fried chicken, my wife really suggested this recipe. I didn’t know she was a fan of Iowa comfort foods. This is my Crispy Oven Fried Chicken meets my Iowa Breaded Pork Tenderloin Sandwich with some great taste in an easy recipe to make and scale to your needs.

Rating

RS-5This is a double five. For me a nice solid lower 5. My wife (who will almost never rate) gave a strong 5 after she ate two sandwiches with the second being a “double”.

Notes: The deep-fried version is much fattier and that is part of the taste but this version really gives that taste too. Not the dried out oven baked taste recipes like this are pronged to have. The spicing is a bit bland… OK very bland but that is the norm for these. Feel free to go wild with the spicing since this can handle it.

This recipe uses pork tenderloin for the meat. That may sound obvious to most of you but you’re wrong. Most of these are made with pork loin that is mechanically tenderized. In most grocery stores in Iowa (I’m thinking of you Hy-Vee) and some other states the tenderized pork loin is common but not where I live. Those would be fine but the tenderloin is more “tender”, tastier and definitely my preferred meat here.

Lastly, the “done end point”. I have been know to be attached at the hip to my thermometer. Not here. The meat is done long before you have the right browning. It stays moist in the breading so all is well but go by crispiness not temp on this one.

ingredients -Oven Fried Pork Tenderloin SandwichPreheat oven to 350 convection or 375 conventional.

Prep Oven Fried Pork Tenderloin SandwichTrim a pork tenderloin of any visible fat and the silverskin. Cut the tenderloin into 4 approximately equal pieces by weight. Next “butterfly” the pieces. Do this by cutting 3/4 of the way though and fold it back to double the size. On the thinner end which would be longer do two cuts one third on opposite sides of the meat.

Prep 2 Oven Fried Pork Tenderloin SandwichNext cover with plastic wrap or place in a zip lock bag and pound to 1/4 – 1/2 inch thick.

IMG_5642bPlace 4 tablespoons butter on a large baking tray and place in oven for a few minutes to melt the butter.

IMG_5644bSet up two pans. In the first, combine one egg and 1/4 cup milk. Whip well. In the second pan, 1/2 cup flour, 1/2 cup Panko bread crumbs, 1 tablespoon seasoning salt and 1/2 tsp pepper.

IMG_5647bStart with coating the meat with the egg wash. Shake to remove excess.

IMG_5649bCoat well in the flour mixture and shake off excess.

IMG_5655bPlace on the tray with the melted butter.

IMG_5657bPlace in oven for 20 minutes. Flip and bake another 10 minutes until golden brown. Serve hot.

Oven Fried Pork Tenderloin Sandwiches
 
Prep time
Cook time
Total time
 
A great tasting pork tenderloin sandwich without all fat and mess of frying. A healthier version of that great Iowa comfort food that is easy enough to do at home over and over.
Author:
Recipe type: Comfort Food
Cuisine: American
Serves: 4 servings
Ingredients
  • 1 pork tenderloin
  • 1 egg
  • ¼ cup milk
  • 4 tablespoon butter
  • ½ cup AP flour
  • ½ cup panko bread crumbs
  • 1 tablespoon seasoning salt ( Lowery's or similar)
  • ½ teaspoon pepper
Instructions
  1. Preheat oven to 350 convection or 375 conventional.
  2. Trim a pork tenderloin of any visible fat and the silverskin. Cut the tenderloin into 4 approximately equal pieces by weight. Next “butterfly” the pieces. Do this by cutting ¾ of the way though and fold it back to double the size. On the thinner end which would be longer do two cuts one third on opposite sides of the meat.
  3. Next cover with plastic wrap or place in a zip lock bag and pound to ¼ - ½ inch thick.
  4. Place 4 tablespoons butter on a large baking tray and place in oven for a few minutes to melt the butter. Set up two pans. In the first, combine one egg and ¼ cup milk. Whip well. In the second pan, ½ cup flour, ½ cup panko bread crumbs, 1 tablespoon seasoning salt and ½ tsp pepper. Start with coating the meat with the egg wash. Shake to remove excess.
  5. Coat well in the flour mixture and shake off excess. Place on the tray with the melted butter.
  6. Place in oven for 20 minutes. Flip and bake another 10 minutes until golden brown.

Update
June 15 2014

Comments

  1. Mestralle says

    First of all, thank you for your blog; it’s been a great resource for my husband and me. I just wanted to mention that if you’re pressed for time, you can probably substitute “pork cutlets” (which is what our local grocery stores seem to call probably chops that have been run through a cuber). They may not be quite as tender and “meaty,” but I often find them in small-package quantities on manager special at D&W or Forest Hills Foods (don’t know where you are in West Michigan; I looked up your info when I grew curious after seeing a Meijer container in a pic). If you have a proper butcher and no big budgetary constraints, you can ask the butcher to pound or cube anything you want.

    In any event, I’ve been using a rather messy and annoying shallow pan-fried technique to cook similar breaded pork,, and I’m anxious to try out this oven method.

    • says

      I’m in Spring Lake… I have seen the cutlets which look like loin run though a mechanical tenderizer. I’ll ask next time I’m at Leppink’s – our local Spartan or Meijer’s. Those should be fine but the tenderloin is easy to do and so tasty. I always have a couple in the freezer.

      This may sound bad but I oven fry more for not having a mess then health (although it is a lot healthier). I’m now oven fried chicken addicted…

      Thanks for the note.
      DrDan

  2. says

    I’ve never gotten around to trying this treat even though every time I see it on a food travel show, I swear I’m trying it that weekend. I’ve got to try these.

    • says

      Give them a try. Iowa (or Indiana) comfort food.
      For you readers Chris is from Nibble Me This one of the top grilling blog sites around. Give him a visit.

  3. Laura R says

    I agree with you on the oven frying to reduce mess part. Even though I fry things maybe 4 times a year, I own a deep fryer because the mess and fire potential is just too much for me. Even pan frying is such a pain. So I like to oven bake breaded stuff. I am a big fan of pork tenderloin but I have never done it like this, am definitely going to try this recipe out.

    • says

      With only two of us, it is hard to justify the work and mess of stove top frying. I will still do it but not often. I have done the chicken oven fry at least 4 times in the last few weeks and this one a couple of times. Maybe I should do a salad post soon (I actually have one pending).
      DrDan

  4. Jess says

    I love your blog! I tired the blackened tilapia. Total 5! Can’t wait to try this one. You need a YouTube channel! Glad I found your site!

    • says

      I have a “day job” that keeps me busy. But the puppies have YouTube videos.
      The tilapia is one of my favorites. Good choice.
      Thanks for the note.
      DrDan

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