Back in the day, you could stop at select gas stations along any Midwest stretch of highway for this classic sandwich, subsequently fueling your journey for another few hours. This pork tenderloin sandwich is breaded in Club Crackers and baked to crispy perfection. Add whatever toppings you like and savor its overall simplicity.
Pork Tenderloin Sandwich
Serves | 4 |
- 1 large pork tenderloin, approximately 1½ lbs
- 1 cup rice flour
- 3 large eggs
- 1 cup buttermilk
- ½ tsp granulated garlic
- ¼ tsp cayenne pepper
- 1 tsp kosher salt, plus more for seasoning
- ½ tsp freshly ground black pepper, plus more for seasoning
- 80 Club Crackers
- 2 Tbsp grapeseed oil
- 4 Kaiser rolls, halved and buttered
- ½ cup mayonnaise
- ½ cup salad-style mustard
- 2 tomatoes, sliced
- 1 sweet onion, thinly sliced
- 8 pieces leafy green, such as red butter lettuce, romaine lettuce or iceberg lettuce
- 8 dill pickles, optional
| Preparation | Preheat oven to 425°F. Cut pork tenderloin crosswise into 2-inch slices. Lay one slice on its cut end on a sheet of wax paper. Add a drop of water to pork and then place another sheet of wax paper on top. With a small skillet, mallet or meat tenderizer, lightly pound pork into a flat disc, starting at the center and working outward. Set pork aside and repeat with remaining slices.
In a bowl big enough for a piece of pounded pork to lay flat, add rice flour. In a separate bowl, whisk together eggs, buttermilk, garlic, cayenne, salt and pepper. Using a rolling pin or food processor, grind crackers into small crumbs and then transfer to a third bowl. Cover a rimmed baking sheet in oil.
Turn a slice of pork in flour to coat both sides, dip it in egg mixture and then coat it in cracker crumbs. Place breaded pork on baking sheet. Repeat with remaining slices, leaving a little space between each on baking sheet. Place baking sheet on the lowest rack of the oven and cook for 20 minutes, flipping slices at the halfway mark. Meanwhile, toast rolls under the broiler. When rolls are toasted, remove them from broiler. When pork tenderloin is done, remove it from oven.
| Assembly | Evenly distribute mayonnaise and mustard on the bottom of each roll; add one slice of pork tenderloin to each and then top with tomato, onion, lettuce and pickles, if using. Finish sandwiches with the top of each roll. Add a toothpick on either side of the middle and slice in half. Serve immediately.