Crispy Breaded Pork Tenderloin Sandwich

Ingredients

Pork tenderloin

1 lb, sliced into 1/2-inch thick medallions

Salt

1 teaspoon

Black pepper

1/2 teaspoon

All-purpose flour

1 cup

Eggs

2, beaten

Breadcrumbs

1 cup, preferably panko for extra crunch

Vegetable oil

2 cups, for frying

Hamburger buns

4, toasted

Mayonnaise

1/4 cup

Lettuce

4 leaves, washed and dried

Tomato

1, sliced

Instructions

1. Begin by seasoning the pork tenderloin medallions with salt and pepper on both sides.
2. Set up a dredging station: Place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third.
3. Coat each pork medallion in the flour, shaking off any excess, then dip into the beaten eggs, and finally, coat thoroughly with breadcrumbs, pressing gently to adhere.
4. In a large skillet, heat the vegetable oil over medium-high heat until shimmering. To test if the oil is ready, drop in a small piece of breadcrumb; it should sizzle immediately.
5. Carefully add the breaded pork medallions to the pan, frying in batches if necessary to avoid overcrowding. Cook for about 5 minutes on each side, or until they are golden brown and cooked through.
6. Once cooked, transfer the fried pork to a plate lined with paper towels to drain excess oil.
7. Spread a generous layer of mayonnaise on the bottom half of each toasted hamburger bun.
8. Layer with lettuce and slices of tomato, followed by the crispy pork tenderloin medallions.
9. Top with the other half of the bun, and serve immediately while hot and crispy.