Breaded Pork Tenderloin Sandwich

READY IN: 1hr 5mins
Recipe by Claudia Dawn

This is a great make ahead recipe that's perfect for informal get-togethers. If not preparing for serving later, you can omit the baking portion - just cook through when frying. I buy whole pork roasts and slice the entire thing for tenderloins. As long as I'm going to the work to prepare them; I prepare the entire roast for freezing and, walah, several make ahead meals are ready!

Top Review by Marie

This had great flavor, but I found that after putting it in the oven, the breading became soft. Since I prefer a crunchier texture, when making this again, I will cook it all the way through in the skillet and forget the oven part. Thanks, Claudia, for giving me a new way to make pork tenderloins, which I serve often.

Ingredients Nutrition

  • 1 12 lbs pork tenderloin
  • 2 eggs
  • 14 cup milk
  • 12 cup Italian style breadcrumbs
  • 1 pinch garlic salt
  • 2 teaspoons dried oregano
  • salt and pepper
  • 1 tablespoon vegetable oil


  1. Preheat oven to 325°F.
  2. Slice tenderloin into 1/4-inch rounds.
  3. Place rounds between sheets of plastic wrap and pound until thin.
  4. Beat eggs and milk together and pour into a shallow dish or bowl; set aside.
  5. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper.
  6. Mix all together.
  7. In a large skillet heat oil over medium high heat.
  8. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture.
  9. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
  10. Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil.
  11. Bake for 20 minutes at 375°F uncovered.
  12. Serve on bun with lettuce, mayonnaise, and tomatoes.

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