giant pork tenderloin sandwiches

Chrissy_Hackley avatar
By Chrissy Hackley
from Vestal, NY

I grew up eating these huge sandwiches in Indiana. After moving to New York, I began to miss them. So I created my own recipe! We love these sandwiches! I introduced my New York native husband to these giant sandwiches after I moved here to New York. He thought it was joke I was playing on him because the breaded pork loin is so huge compared to the regular bun it sits on. On a trip back to my home state, I took him to a local truck stop diner and had him order the Giant Tenderloin Sandwich. He learned that day I wasn't playing a joke on him, because their's was bigger than mine!

serves 4-8
prep time 2 Hr 20 Min
cook time 25 Min
method Deep Fry

Ingredients For giant pork tenderloin sandwiches

  • 4
    thick cut boneless pork loin chops about 1/2 to 3/4 inch thick, fat trimmed off
  • 6
    sleeves saltine crackers, ground to fine crumbs
  • 12 lg
  • 1/2 c
  • 1 c
    all purpose flour
  • oil for frying, at least 2 inch deep, i used a 48 ounce bottle
  • 4
    hamburger buns, typically served on a basic white hamburger bun
  • tomato slices
  • onion slices
  • pickle slices
  • mayonnaise
  • mustard

How To Make giant pork tenderloin sandwiches

  • 1
    Pound each pork loin chop to about 1/4 inch thickness with flat side of meat mallet. Careful not to tear the meat. You want this to be very thin. If you accidentally tear it, it will still work.
  • 2
    Beat eggs with water in a large bowl. Place cracker crumbs in another very large bowel. Place flour on a large dinner plate. Set up your breading station: flour, then egg, then cracker crumbs.
  • 3
    Dip each flattened loin in flour, gently shake off extra, then in egg, then cracker crumbs, wipe hands now with a damp towel, press crumbs into the meat. Dip again in egg, and again in cracker crumbs, wipe hands again with damp towel, press into the meat firmly. NOTE: these are going to double to triple in size after they are fully breaded.
  • 4
    Place in single layer on large baking sheets lined with parchment paper. Press the meat hard again to make sure there are no wet spots. Can use two baking sheets or can place a piece of parchment on top of first layer, then place rest of breaded meat on top. (Picture shows the size of the breaded loin compared to a standard size bottle of seasoning)
  • 5
    Place in freezer for 2 hours. Dont skip this. Or overnight. If overnight, I suggest using freezer paper instead of parchment.
  • 6
    In a very large deep skillet or stock pot, heat oil to 375°F.
  • 7
    Cook each piece, one at a time, until golden brown, turning to cook evenly. About 4 minutes each side. The breading may bubble up and separate from the pork, don't panic. This happens to me usually on the last one I breaded, because I begin to get tired, and didn't thoroughly press the cracker crumbs into the meat each time.
  • 8
    Remove to paper towels to drain. Optional you can sprinkle a little salt over the cooked meat. I don't typically because of the salt in the cracker crumbs.
  • 9
    To serve, place preferred condiments and toppings on bun, place tenderloin on bun. The pork is supposed to hang over the bun quite a lot! Serve and enjoy!
  • 10
    If you think these might be just too large for you and those you are feeding, simply cut each piece of meat in half after you pound them, but before you bread them.

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