Pork Tenderloin Sandwiches
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked pork tenderloin cutlets breaded and crisped, served on buns with pickles. Tastes fried but is actually baked, making it easier and lighter than traditional fried sandwiches.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 pounds fresh pork tenderloin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 1 cup flour
- 1 teaspoon seasoned salt
- 2 large eggs
- 1 tablespoon water
- 2 1/2 cups panko
- 1/2 cup butter
- 6 sandwich buns
- pickles (onions, ketchup, mustard as desired)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1227mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 726mg
- Calcium
- 192mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1227MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.