pork tenderloin sandwich Archives

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 some of 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. And in my opinion you absolutely have to have dill pickle chips. And they have to be cold, too. I love that crunch and the vinegar hit. Each bite is perfect. Nope, not traditional but mighty darned good in its own right.

Shore Lunch Batter Mix Beer Batter Mix, 9 Oz…

Product Type:Grocery
Item Package Dimension:10.591 cm L X12.801 cm W…

Deep-Fryer Time!

I used my Fry Daddy deep-fryer to make these sandwiches. It’s perfect for the two of us. It doesn’t use much oil, either. Now, the downside is that it is small. And the pork tenderloin tends to ‘grow’ in the hot oil. That batter gets bigger. Crunchier. Things got a little crowded but I was able to do two-at-a-time in the fryer. If I was going to make more than two of them at a time I’d use a larger deep-fryer or a Dutch oven on the stovetop.

You’ll want to drain the pork chops a little after they get out of that hot oil. I like to put them on a wire rack for a few minutes. I think it does a better job of draining them does paper towels.

Also try my beer battered shrimp and fries.

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5 from 1 vote

Easy Battered Pork Tenderloin Sandwich

Note the usual sandwich. Just as tasty as the classic. If not more!

Course Main

Cuisine American

Keyword pork, sandwich

Prep Time 15

Cook Time 15

Servings

Calories 375kcal

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.