Gluten-Free Crispy Pork Tenderloin Sandwich

Satisfy your craving for comfort food with this irresistible Gluten-Free Crispy Pork Tenderloin Sandwich—a perfect balance of hearty and wholesome. Tender pork medallions are pounded thin, seasoned to perfection, and coated in a gluten-free breadcrumb crust spiced with paprika for a golden, flavorful crunch. Fried to crispy perfection, the pork cutlets are nestled in toasted gluten-free sandwich buns, slathered with a tangy blend of mayonnaise and Dijon mustard, and topped with fresh lettuce and juicy tomato slices. Whether you're managing a gluten-free lifestyle or simply looking for a lighter twist on a classic, this easy-to-follow, 40-minute recipe offers a deliciously satisfying meal the whole family will love.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Pork tenderloin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 1 cup Gluten-free all-purpose flour
• 2 large Eggs
• 0.5 cup Buttermilk
• 1 cup Gluten-free breadcrumbs
• 1 teaspoon Paprika
• 1 cup Vegetable oil
• 4 Gluten-free sandwich buns
• 4 Lettuce leaves
• 1 large Tomato
• 0.5 cup Mayonnaise
• 2 tablespoons Dijon mustard

Directions

Step 1

Begin by trimming the pork tenderloin of any silver skin or excess fat. Cut into four equal pieces.

Step 2

Between two sheets of plastic wrap, pound each piece to a 1/2-inch thickness using a meat mallet.

Step 3

Season the pork pieces with salt, black pepper, and garlic powder on both sides.

Step 4

Prepare the dredging stations: Place the gluten-free flour in one shallow dish, beat the eggs and mix with buttermilk in a second shallow dish, and combine gluten-free breadcrumbs and paprika in a third shallow dish.

Step 5

Dredge each pork piece in the flour, shaking off excess. Dip into the egg mixture, allowing any excess to drip off, then coat with the breadcrumb mixture. Ensure an even coating and set aside on a plate.

Step 6

Heat vegetable oil in a large skillet over medium-high heat until hot but not smoking.

Step 7

Working in batches if necessary to avoid overcrowding the pan, fry the breaded pork pieces for about 4-5 minutes on each side, or until golden brown and cooked through.

Step 8

Transfer the fried pork to a paper towel-lined plate to drain excess oil.

Step 9

While the pork is resting, toast the gluten-free sandwich buns lightly on a separate pan or under a broiler.

Step 10

Spread mayonnaise and Dijon mustard on the bottom halves of each bun.

Step 11

Layer each bun with a crispy pork cutlet, a leaf of lettuce, and sliced tomato.

Step 12

Top with the other half of the bun and serve immediately.

Nutrition Facts

Serving size	(1902.6g)

Amount per serving	% Daily Value*
Calories	5671.7

Total Fat 356.4g	0%
Saturated Fat 50.8g	0%
Polyunsaturated Fat 137.0g
Cholesterol 811.5mg	0%
Sodium 9841.4mg	0%
Total Carbohydrate 472.4g	0%
Dietary Fiber 22.0g	0%
Total Sugars 42.0g
Protein 165.7g	0%

Vitamin D 181.7IU	0%
Calcium 517.4mg	0%
Iron 17.4mg	0%
Potassium 3184.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 11.5%

Carbs: 32.8%