Giant Pork Tenderloin Sandwiches
Published: Friday, July 10, 2026
6 sleeves saltine crackers
1 c. all-purpose flour
12 large eggs
½ c. water
4 thick-cut boneless pork loin chops, about ½" to ¾" thick, fat trimmed off
Oil for frying, at least 2" deep
4 hamburger buns
Toppings:
Tomato slices
Onion slices
Pickle slices
Mayonnaise
Mustard
Crush crackers or run them through the food processor. Place crumbs in a very large bowl. Place flour on a large dinner plate. Beat eggs with water in a large bowl. Set up your breading station: flour, then egg, then cracker crumbs.
Pound each pork loin chop to about ¼" thickness with the flat side of a meat mallet. You want this to be very thin. Dip each flattened loin in flour, gently shake off excess. Then dip it in the egg and let the excess drain off. Then dip into cracker crumbs. Wipe hands with a damp towel and press crumbs into the meat.
Dip again in egg, and again in cracker crumbs. Wipe hands again with a damp towel and press into the meat firmly. Place in a layer on large baking sheets lined with parchment paper. Place another plate on top and press the coating into the meat. Place in the freezer for 2 hours. Don't skip this step.
In a very large deep skillet or stockpot, heat oil to 375°. Cook each piece, one at a time, until golden brown, turning to cook evenly, about 4 minutes each side. Remove to paper towels to drain. Serve tenderloin with toppings on the bun.
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