Flamin’ Cheese Puff ‘n’ Stuff Pork Sandwich

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Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 6


  • 1
    Good Nature® Pork Tenderloin, cut into 6 4oz medallions, pounded into 1” thick pieces
  • 2 cups
    all-purpose flour
  • 2 tbsp
    cayenne pepper
  • 3 tbsp
    garlic powder
  • 1 tbsp, each
    kosher salt & freshly ground black pepper
  • 2 cups
    whole milk
  • ¾ gallon
    vegetable oil for deep frying (or 4 cups for pan frying)
  • 6
    brioche hamburger buns
  • 1 cup
  • 3 btsp
  • 2 cups
    flamin’ cheese puffs
  • 6 slices
    havarti cheese
  • 1 cup
    pickled jalapenos

Heat oil in a deep fryer or Dutch oven to 375°F.

In a medium bowl, combine mayo and sriracha; place in fridge to chill.

In a medium bowl, combine flour, cayenne, cumin, garlic powder, salt, and pepper. Place milk in another bowl. Dip pork medallions in milk and then dredge in seasoned flour and place on baking rack; repeat until all medallions are coated.

Fry pork medallions 2 at a time in deep fryer for 7 minutes; remove to rack and repeat until all medallions are fried. If using a Dutch oven, fry 2 at a time for 3 ½ minutes on each side.

Lay a slice of Havarti cheese on top of each medallion.

To assemble, add spicy mayo to the top and bottom bun. Add pickled jalapenos to the bottom bun and place fried pork over the jalapenos. Top with flamin’ cheese puffs, slightly crushed in hand. Place the top bun on and enjoy!

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