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An image of a homemade pork tenderloin sandwich.
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4.34 from 3 votes

Indiana Pork Tenderloin Sandwich

Crispy pan-fried Pork Tenderloin Sandwiches are a midwest tradition! Pork tenderloin is pounded flat and wide, then breaded and pan-fried until crispy on the outside and perfectly cooked inside.
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4 Sandwiches
Calories: 760kcal
Author: Amy Nash

Ingredients

  • 1 lb. pork tenderloin
  • 2 eggs beaten
  • 2 Tablespoons buttermilk
  • ½ cup all-purpose flour
  • 10 saltine crackers crushed (about ½ cup)
  • 1 cup plain Panko breadcrumbs
  • 1 teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ cup oil for frying
  • 4 soft buns or rolls
  • 4 Tablespoons mayonnaise
  • 4 teaspoons yellow mustard
  • 1 to mato sliced
  • Shredded iceberg lettuce
  • Dill pickle slices

Instructions

  • Cut the pork tenderloin into 4 equal sections. Place one at a time between two sheets of plastic wrap and pound flat using a meat mallet or rolling pin to create a cutlet that is about ¼-inch thick. The meat will shrink up as it cooks, so it is important to flatten it well.
  • In a shallow pan or dish, combine the flour with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper. Set aside.
  • In another shallow pan or dish, add the beaten eggs and buttermilk, whisking to combine. Set aside.
  • In a third shallow pan or dish, combine the crushed saltine crackers, panko bread crumbs, and remaining ¾ teaspoon salt and ⅛ teaspoon of pepper, along with the garlic powder and onion powder.
  • Working with 1 pork tenderloin cutlet at a time, dredge it in the flour on both sides, shaking off any excess, then in the egg and buttermilk mixture, then in the cracker and breadcrumb mixture. Transfer to a plate and repeat with the remaining pork tenderloin.
  • Heat the oil in a large cast iron skillet or heavy pan over medium-high heat. When the oil is hot, add two of the cutlets at a time so as not to crowd the pan, frying on each side for 2-3 minutes until golden brown on both sides. The meat should be cooked through, although a blush of pink is perfectly fine and safe according to the USDA. It's such a thin cut of meat that as long as the crust is golden brown, the meat should definitely be done. Repeat with the remaining cutlets, transferring the finished meat to a wire rack to drain any excess oil.
  • Set the oven to broil and split the buns in half, laying them cut side up on a baking sheet. Toast them under the broiler until nicely browned, then spread each top bun with mayo and mustard. Lay each pork tenderloin cutlet on the bottom bun, then top with pickle slices, shredded lettuce, sliced tomato, and the top bun with the mayo and mustard. Serve with chips.

Notes

Recipe adapted from AllRecipes.

Nutrition

Calories: 760kcal | Carbohydrates: 47g | Protein: 34g | Fat: 48g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1014mg | Potassium: 632mg | Fiber: 3g | Sugar: 5g | Vitamin A: 403IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 4mg