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.