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Pork Tenderloin Sandwich

Prep: 20 min, Cook 15-18 min
Makes 6 Sandwiches


  • 1 16-18 oz boneless pork tenderloin cut into 6 slices, then pounded until 1/4 to 1/2 inch thin
  • 1.5 cups all-purpose flour
  • 3-4 large eggs, well beaten
  • 2 Saltine cracker sleeves, crushed
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste
  • Oil for frying


  1. Generously season the pounded pork tenderloin pieces with salt, pepper, garlic powder & cayenne on both sides.
  2. Dredge each pork piece in flour and shake off any excess.
  3. Dip each flour-covered cutlet into the beaten eggs, until fully covered, allowing any excess egg to drip off.
  4. Finish by dredging each piece into the crushed cracker crumbs* until fully coated, shaking off any excess. Set aside on a rack for 5-10 minutes.
  5. Fill a large skillet with about 2 inches of oil (about 3 cups) and preheat oil to about 350˚F.to 375˚F.
  6. Carefully place the breaded pork into the skillet. Fry cutlet on each side for 3 to 4 minutes, or until golden brown. Repeat frying remaining pork cutlets.
  7. Transfer to cooling rack and, lightly season cutlets again.
  8. Serve on Hamburger buns with, pickle chips, mustard, red onion slices, or toppings of choice.

*crackers can be crushed in a food processor or in a gallon bag and pounded

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