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Pork Tenderloin Breakfast Sandwiches

Lean meat, eggs and cheese will stave off hunger until lunch, and kids will love that these muffin sandwiches look like their favorite breakfast treat from the drive-in. The pork tenderloin for these protein-packed breakfast sandwiches may be prepared up to a day ahead.

Serves 4
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
309 calories per serving


> 3/4 lb pork tenderloin
> 1 tsp onion powder
> 1/2 tsp garlic powder
> 1/2 tsp rubbed sage
> 1/4 tsp dried thyme
> 1/4 tsp ground nutmeg
> 1/8 tsp ground ginger
> 2 tsp canola oil
> 4 English muffins
> 2 oz cheddar cheese, shredded
> 4 tomato slices, ½-inch thick
> Ground black pepper to taste


Slice tenderloin into ½-inch thick rounds and place in a single layer on a plate.
In a small bowl, combine onion and garlic powder, sage, thyme, nutmeg and ginger. Sprinkle seasoning over both sides of pork slices.
Heat oil in a non-stick skillet over medium heat. Add pork slices and cook for about 5 minutes per side or until lightly browned and cooked through.
Split and toast English muffins. Divide pork slices among muffin halves, top with cheese and microwave about 10 seconds to melt cheese.
Top with tomato slices, season with pepper and cover with remaining muffin halves.
Pork slices may be cooked a day ahead, refrigerated and reheated in microwave when ready to serve.

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