Crispy Cajun Pork Tenderloin Sandwich

pork tenderloin

Chef Rande̒ Note:
I got this recipe from an old boy up in Minnesota! He tells me there ain’t nobody that won’t like this recipe.

  • 2 pounds pork tenderloin, trimmed
  • 2 eggs, lightly beaten
  • Giant Kaiser rolls or hamburger buns
  • Chef Rande̒ Cajun Fish Fry Mix
  • Lettuce
  • Onion
  • Tomato slices
  • Pickle slices
  • Mayonnaise

Chef Rande̒ Tip: You can use whole pork loin, too. The Minnesota guy likes the tenderness of the pork tenderloin.

  1. Preheat a cast iron pan or fryer to 350°.
  2. Place the beaten eggs in a small bowl.
  3. Cut the tenderloin in to 6oz portions.
  4. Place the tenderloin between two pieces of plastic wrap and pound it out to about a ¼” thickness. Be careful to pound a hole in the pork. Be gentle.
  5. Dip the tenderloin in the egg mixture. Allow extra egg to drip off.
  6. Coat the tenderloins in the Chef Rande̒ Cajun Fish Fry Mix.
  7. Grab a beer and get ready for the fun part.
  8. Lay the tenderloins in the oil and cook each side until golden brown. This should take no more than 2 or 3 minutes per side. Can you hear the sizzling, yet?
  9. Place your Crispy Cajun Pork Tenderloin Sandwich on a bun and dress with your favorite toppings.

Buy extra tenderloin. You’ll be making more real soon!