Vegetarian Crispy Pork Tenderloin Sandwich
Savor the bold flavors and irresistible crunch of this Vegetarian Crispy Pork Tenderloin Sandwich, a plant-based twist on a classic comfort food favorite. Tender slices of marinated tempeh are coated in crispy panko breadcrumbs, fried to golden perfection, and stacked high on a soft hamburger bun. The marinade, infused with soy sauce, maple syrup, and smoked paprika, delivers a smoky-sweet depth of flavor, while classic toppings like fresh lettuce, ripe tomato slices, pickles, and zesty mustard bring a vibrant, tangy kick. Perfect for vegetarians or anyone looking to enjoy a satisfying meat-free meal, this sandwich offers all the indulgence of traditional pork tenderloin but with a wholesome twist. Quick to prepare in just 40 minutes and ideal for weeknight dinners or weekend treats, this hearty sandwich is bound to be your new go-to comfort food recipe.
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Ingredients
- 1 block (about 8 oz) tempeh
- 4 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 0.5 cup cornstarch
- 1 cup whole milk
- 1 cup panko breadcrumbs
- 1 cup vegetable oil
- 4 hamburger buns
- 4 tablespoons mustard
- 4 leaves lettuce
- 1 large, sliced tomato
- 8 pickle slices
Directions
Step 1
Cut the tempeh block into 4 thin slices lengthwise for each sandwich portion.
Step 2
In a shallow dish, combine soy sauce, maple syrup, smoked paprika, garlic powder, onion powder, and black pepper. Mix thoroughly.
Step 3
Add the tempeh slices to the marinade, ensuring each piece is well coated. Let marinate for at least 15 minutes.
Step 4
In a shallow bowl, mix together the flour and cornstarch.
Step 5
Prepare a second shallow bowl with milk, and a third bowl with panko breadcrumbs.
Step 6
Remove the tempeh slices from the marinade. Dredge each slice first in the flour mixture, then dip into the milk, and finally coat with the panko breadcrumbs.
Step 7
In a large skillet, heat the vegetable oil over medium-high heat.
Step 8
Fry the coated tempeh slices in the hot oil for about 3-4 minutes on each side, or until they are golden brown and crispy. Transfer them to a paper towel-lined plate to drain excess oil.
Step 9
To assemble the sandwiches, spread a tablespoon of mustard on the bottom half of each hamburger bun.
Step 10
Place one crispy tempeh slice on each bun, then top with a lettuce leaf, tomato slice, and a couple of pickle slices.
Step 11
Cover with the other half of the bun and serve immediately.
Nutrition Facts
| Serving size | (1482.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3545.3 |
| Total Fat 265.8g | 0% |
| Saturated Fat 50.9g | 0% |
| Polyunsaturated Fat 135.4g | |
| Cholesterol 29.3mg | 0% |
| Sodium 6550.2mg | 0% |
| Total Carbohydrate 245.1g | 0% |
| Dietary Fiber 67.3g | 0% |
| Total Sugars 46.1g | |
| Protein 137.1g | 0% |
| Vitamin D 107.4IU | 0% |
| Calcium 768.9mg | 0% |
| Iron 19.6mg | 0% |
| Potassium 2210.9mg | 0% |
Source of Calories