Recipe Background
Discover Pop's Go-To Pork Sandwich with its crunchy cracker coating and nostalgic flair.
When I was growing up, my dad had this magical ability to whip up a meal that felt like a warm hug during the chaotic, pre-dinner rush. Pop's Go-To Pork Sandwich traces back to one of those scramble-and-laugh evenings. As a family, we'd often return from Sunday outings—and, predictably, everyone would be starving. That's when he'd pull out a pork tenderloin, a reliable staple in our fridge, and work his kitchen sorcery.
One particularly hectic Sunday, with the clock inching towards hangry o'clock, he decided to experiment. It involved butterflying pork into thin, malleable pieces, a technique he swore by for even cooking and optimum crunch. That night, he introduced us to a quirky twist: coating the pork in crushed butter-flavored crackers rather than traditional breadcrumbs. A move met with skepticism until we experienced that perfect golden crispiness. His chef-y tip was to let the excess egg mixture drip for just the right stickiness before dredging, ensuring those cracker crumbs adhered without fuss.
While the pork sizzled, he'd always remind us to get the toppings ready. I remember my brother’s ritual of smoothing Dijon mustard onto a split roll, while I’d pile on dill pickles with reckless abandon. Pop insisted on thin onion slices for zing—it was his non-negotiable touch. Years later, as I recreate these sandwiches, the aroma takes me back to those laughter-filled Sunday evenings in the kitchen. This dish is more than just a meal; it’s a snapshot of our family’s togetherness.
Ingredients
- 1 (1-pound) pork tenderloin trimmed
- salt to taste
- pepper to taste
- 2 eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 cup butter-flavored crackers crushed
- canola oil to taste
- 4 rolls split
Optional toppings:
- dill pickle chips to taste
- yellow mustard to taste
- onion slices to taste
- lettuce to taste
- mayonnaise to taste
- ketchup to taste
Directions
- Cut the pork tenderloin crosswise into four equal pieces.
- Butterfly each piece of the pork, cutting about halfway into the thickness of the pork horizontally and then slicing partway into each side to create flaps like a butterfly. Make sure not to cut entirely through the pork.
- Spread open each piece of the pork and place them between sheets of plastic wrap.
- Flatten the pork to about 1/4-inch-thick.
- Season the pork with the salt and the pepper.
- Whisk together the eggs, the mustard, and the garlic powder in a shallow dish.
- In another shallow dish, place the cracker crumbs.
- In a sauté pan over medium-high heat, add about 1/4-inch of the oil.
- Dip the pork pieces in the egg mixture, letting the excess drip off.
- Dredge the pork into the cracker crumbs, pressing to adhere.
- Fry the pork in the oil, turning it once, until the meat is golden-brown and cooked through to 145 degrees F internally, about 2-4 minutes per side.
- Serve the pork on the rolls with your favorite toppings.
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