Crispy Pork Tenderloin Sandwich
- Level: Easy
- Yield: 4 servings
- Total: 40 min
- Active: 40 min
Ingredients
For the pork:
1 1 1/2- to 2-pound pork tenderloin
2 cups buttermilk
3 tablespoons barbecue rub
4 cups peanut oil
Kosher salt and freshly ground pepper
1 cup all-purpose flour
4 large eggs, lightly beaten
3 cups garlic croutons, crushed
For the aioli:
1/2 cup mayonnaise
1/4 cup apricot- or mango-habanero sauce
Pinch of granulated garlic
Kosher salt
For the sandwich build:
4 large brioche buns, split, toasted and buttered
Spicy pickle slices and shredded iceberg lettuce, for topping
Directions
- Make the pork: Cut the tenderloin into quarters; using a meat mallet, pound each piece until it is 1/4 inch thick and about 6 inches wide. Mix the buttermilk and barbecue rub in a baking dish, add the pork, cover and let marinate overnight or up to 2 days.
- In a large deep saucepan, heat the peanut oil over medium heat until a deep-fry thermometer registers 350 degrees F. Take the pork out of the marinade and season with salt and pepper.
- Make a three-stage breading station with the flour, eggs and crouton crumbs in separate shallow bowls. Place the pork pieces first in the flour, turning to coat; shake off the excess. Dip the pork in the beaten egg and let the excess drip off, then dredge in the crouton crumbs, pressing until total coverage is achieved.
- Fry the pork in batches until golden brown, 4 to 5 minutes. Let drain on a paper towel?lined baking sheet. Set aside.
- Make the aioli: Mix the mayonnaise, habanero sauce and granulated garlic in a small bowl. Season with salt.
- Build the sandwiches: Place the crispy pork on the toasted buns with some pickle slices, shredded lettuce and then a nice schmear of the aioli. Serve with extra aioli on the side.