If you’re craving a hearty sandwich that tastes like it came from your favorite diner but can be made easily at home, this recipe is a must-try. Juicy, tender pork tenderloin coated in a crispy, golden breading, served on a soft, oversized bun — it’s comfort food at its finest. Dress it up with your favorite toppings, from classic lettuce and tomato to tangy pickles and mustard, and you’ve got a sandwich that will win over the whole table. Best of all, it’s quick to prepare and perfect for busy nights when you want something special without spending hours in the kitchen.
YIELD
2–3 servings
PREP TIME
15 Min
COOK TIME
20 Min
METHOD
Pan Fry
Ingredients for Crispy Breaded Pork Tenderloin Sandwiches
(The amounts below are enough for 2–3 sandwiches)
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2–3 pork tenderloin chunks (about 3 oz / 85 g each) – see *note below
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1 1/2 cups (150 g) corn flake crumbs (store-bought or homemade)
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1 egg, beaten
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Splash of milk (about 1–2 Tbsp / 15–30 ml)
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Oil for frying (enough to fill skillet about 1/2 inch / 1.25 cm deep)
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Salt to taste (optional)
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Large BBQ buns or hoagie buns (about 6 inches / 15 cm long)
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Your favorite condiments and toppings (lettuce, tomato, onion, pickles)
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Note: Panko bread crumbs (150 g) can be used instead of corn flake crumbs for a lighter, crispier texture.
How to Make Crispy Breaded Pork Tenderloin Sandwiches
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If preferred, ask your butcher to cut and tenderize the pork. Otherwise, cut across the tenderloin strip at 3-inch (7.5 cm) intervals.
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Place one chunk inside a gallon-size Ziploc bag and pound with the flat side of a meat mallet until it’s about 3/8 inch (1 cm) thick.
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Keep in mind the pork will shrink slightly during cooking, making it thicker. Repeat with each chunk — one chunk equals one sandwich.
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In a shallow dish or plate, add the corn flake crumbs (or panko) and salt if using. Mix well and set aside.
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In a separate shallow dish, beat the egg and add the splash of milk. Mix well.
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Heat oil in a skillet to about 1/2 inch (1.25 cm) deep over medium heat while you prepare the breaded tenderloins.
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Dip each flattened pork piece into the egg mixture, coating both sides thoroughly.
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Press each piece into the crumbs, coating both sides and pressing firmly so the breading adheres.
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Using both hands, carefully place each piece into the hot oil. Fry until golden brown on one side, then flip and cook the other side until golden brown and cooked through. Watch closely to prevent the crumbs from burning.
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Remove from the skillet and drain on paper towels.
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Serve on large buns with your choice of condiments and toppings. Classic options include lettuce, tomato, onion, pickles, mustard, or even coleslaw for extra crunch.
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Note: A whole pork tenderloin (about 2 1/3 lb / 1 kg) yields roughly 6 chunks. After pounding them to 3/8 inch (1 cm) thick, you can wrap extras in plastic wrap, then foil, place in a freezer bag, and freeze for later use. Bread them only when ready to cook.
Conclusion
This crispy breaded pork tenderloin sandwich is a true comfort-food classic — crunchy on the outside, juicy on the inside, and endlessly customizable with your favorite toppings. Whether you serve it with a side of fries, chips, or a fresh salad, it’s the kind of meal that makes everyone ask for seconds. Keep a batch of pounded tenderloin in your freezer, and you’ll always have the makings of a crowd-pleasing dinner ready to go.
