This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.
Why yes, there are other ways of making a tenderloin sandwich. More often than not, you’ll find them tossed in a flour coating. Even some cornmeal. Well, my easy battered pork tenderloin sandwich isn’t that. This sandwich is more about channeling my addiction to fried fish (and in particular, fish and chips) but using pork. A wonderfully light crunchy coating covers a thin, moist, tasty pork loin. All in a convenient sandwich format with my favorite toppings: red onion and mayonnaise….
… or sometimes I’ll add lettuce, tomato, pickle and ketchup to my easy battered pork tenderloin sandwich…
The Onion Adds A Nice Crunch
This is a sweeter sandwich than what you might consider traditional. That’s why I like the addition of red onion. That onion ‘bite’ is a good contrast. Each bite is perfect. Nope, not traditional but mighty darned good in it’s own right.
If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!
Easy Battered Pork Tenderloin Sandwich
Equipment
Ingredients
- 2 boneless pork loin chops around 6 ounces each
- 1 package Shore Lunch Beer Batter Mix
- ½ cup beer can be at room temperature
- oil for frying
- 2 hamburger buns
- 2 slices red onion
- 4 pieces iceberg lettuce
- 6 slices dill pickle chips
- mayonnaise to taste
- ketchup to taste
- prepared yellow mustard to taste
Instructions
- Pound the chops out nice and big, to about 1/4" thickness. Trim off any excess fat if desired.
- Combine the batter mix and beer per package instructions.
- Heat oil to 350 F.
- Working in batches if needed, dip the chops into the wet batter mix. Shake off excess if desired. I personally like mine heavily battered.
- Transfer to the hot oil and fry until done, flipping once, about 4 minutes per side. Chops will be golden brown and cooked to at least 155 F.
- Transfer to a wire rack or paper towel-lined plate to drain and cool slightly.
- Toast the buns if desired.
- Add pork tenderloin to the buns. Top with remaining ingredients.
- Devour.
Notes
Nutrition
Nutritional values are approximate.
