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Paprika Pork Tenderloin Sandwiches

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Recipe

Yield

4
servings

Prep

10
min

Cook

30
min

Ready

40
min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 tablespoon all-purpose flour
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2 teaspoons paprika
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2 tablespoons milk
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3 tablespoons bread crumbs
(plain)
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¼ teaspoon salt
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¼ teaspoon onion powder
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¼ teaspoon black pepper
coarsely ground
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1 each pork tenderloin
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2 tablespoons vegetable oil
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2 each sandwich rolls
onion, split
*

Ingredients

Amount Measure Ingredient Features
15 ml all-purpose flour
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10 ml paprika
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30 ml milk
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45 ml bread crumbs
(plain)
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1.3 ml salt
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1.3 ml onion powder
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1.3 ml black pepper
coarsely ground
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1 each pork tenderloin
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30 ml vegetable oil
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2 each sandwich rolls
onion, split
*

Directions

  • Cut pork tenderloin (about ½-lb.) crosswise into 4 pieces.
  1. In shallow bowl, combine flour and paprika; mix well. Place milk in second shallow dish.

In third shallow bowl, combine bread crumbs, salt, onion powder and pepper; mix well.

  1. To flatten each piece of pork, place cut side up between 2 Working from center, gently pound pork with flat side of mallet or rolling pin until about ¼ inch thick; remove wrap. Repeat with remaining pork pieces.
  2. Dip each pork piece in flour mixture to coat. Dip in milk; dip in bread crumb mixture to coat.
  3. Heat oil in large skillet over medium-high heat until hot. Add pork tenderloin pieces; cook 5 to 6 minutes or until pork is no longer pink in center, turning once. Place 2 pieces pork tenderloin in each bun.


Back to top arrow * not incl. in nutrient facts

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Nutrition Facts

Serving Size 23g (0.8 oz)
Amount per Serving
Calories 9170% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 188mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 11% Vitamin C 1%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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