Bun-Buster Tenderloin | Midwest Living

Bun-Buster Tenderloin

Bun-Buster Tenderloin

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  • Makes: 4 servings
  • Prep 20 mins
  • Cook 6 mins

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  • 1 3/4 pounds pork tenderloin
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 beaten egg
  • 1 tablespoon milk
  • 1/2 cup seasoned fine dry bread crumbs
  • Cooking oil or shortening for deep-fat frying
  • 4 large warm hamburger buns or kaiser rolls, split and toasted
  • Catsup
  • Mustard
  • Onion slices
  • Sliced dill pickles


  1. Cut pork crosswise into 4 serving-size slices. Place between 2 pieces of plastic wrap. Working from the center, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove the plastic wrap.
  2. In a shallow dish, combine flour, onion salt, garlic salt, and pepper. In a second shallow dish, stir together egg and milk. Place bread crumbs in a third dish. Dip each tenderloin slice into flour mixture; dip into egg mixture. Coat with bread crumbs.
  3. Carefully drop one tenderloin at a time into deep hot oil (365 degree F). Fry for 1-1/2 to 2 minutes or until golden brown. Remove from the oil; drain on paper towels. (Place on a baking sheet in a 300 degree F oven to keep warm while frying the remaining tenderloins.)
  4. Serve on warm buns. Pass the catsup, mustard, onion slices, and dill pickles. Makes 4 servings.

Nutrition Facts

(Bun-Buster Tenderloin)

Servings Per Recipe 4, sodium (mg) 863, Fat, total (g) 21, cal. (kcal) 448, carb. (g) 37, chol. (mg) 114

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