Easy Battered Pork Tenderloin Sandwich
Note the usual sandwich. Just as tasty as the classic. If not more!
Servings 2
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.
Notes
I love my sandwich slathered with plenty of mayo!
Nutrition
Calories: 375kcal | Carbohydrates: 28g | Protein: 35g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 315mg | Potassium: 753mg | Fiber: 2g | Sugar: 6g | Vitamin A: 584IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 3mg