Craving comfort food with a Midwestern twist? Look no further than the iconic pork tenderloin sandwich!
This Indiana staple features a crispy, golden-brown pork cutlet pounded thin and fried to perfection.
The result? A sandwich so big, it hilariously dwarfs the bun it sits on!
I love how the cracker crumb coating gives it that perfect crunch while the pork stays juicy and tender inside. One bite, and you’ll be hooked!
Why You’ll Love This Pork Tenderloin Sandwich
Crowd-Pleaser: This iconic Midwest sandwich is sure to become a requested favorite at gatherings and barbecues.
Taste Sensation: Between the crispy exterior, juicy, tender pork, the fresh crunch of tangy pickles, and creamy mayonnaise, it’s hard to beat.
Customizable Creation: Feel free to add or substitute toppings, adjust the spice levels, or experiment with different breading options.
Instagram-Worthy: With its oversized, golden-brown cutlet spilling over the edges of the bun, this sandwich is perfect for sharing on social media and impressing followers.
Ingredients
- Pork Tenderloins: The star of the sandwich, these are lean and tender cuts that become juicy and flavorful when fried.
- All-Purpose Flour: The first layer of coating that helps the eggs and crackers stick.
- Seasonings: A mix of paprika, garlic powder, onion powder, salt, and black pepper adds depth and enhances the pork’s natural flavor.
- Eggs: They ensure the cracker crumbs stick to the pork for a crispy crust.
- Mayonnaise: It’s combined with eggs to create a smooth batter that coats the pork evenly. You’ll also spread some into the burger buns.
- Crushed Saltine Crackers: The secret to a crunchy exterior.
- Hamburger Buns: Soft and slightly toasted, they cradle the pork tenderloin perfectly.
- Toppings: Shredded lettuce, sliced tomato, dill pickle chips, and thinly sliced red onion add freshness, acidity, and crunch.
How to Make Pork Tenderloin Sandwich
Don’t let the size of this sandwich fool you – it’s all about balance.
The tender, juicy pork pairs beautifully with fresh, crisp toppings, And the creamy mayo ties it all together.
But as impressive as it looks, it’s super easy to make.
1. PREP: Trim the pork tenderloin, cut it into 4 pieces, and pound it to 1/4-inch thickness between plastic wrap.
2. COAT: Dredge each cutlet in seasoned flour, then the beaten egg, and finally press into the cracker crumbs. Let rest on a baking sheet for 5-10 minutes.
3. FRY: Heat 2 inches of oil in a skillet to 350°F. Fry the cutlets for 3-4 minutes per side until golden and cooked through.
4. ASSEMBLE: Spread mayo on both halves of each toasted bun. Add a fried cutlet and your preferred toppings. Serve and enjoy!
Tips for the Best Pork Tenderloin Sandwich
Whether you’re a born-and-raised Hoosier or just passing through, this sandwich is a must-try.
It’s not just a meal; it’s a delicious piece of Midwest culinary tradition.
And with these tips, it’ll be perfect every time.
- Give it a buttermilk bath. Marinate the pork in buttermilk for a few hours to tenderize and add flavor.
- Change up the crackers. If you don’t have saltines, crushed Ritz crackers or panko breadcrumbs make excellent substitutes.
- Give the breading a boost. Add grated Parmesan, red pepper flakes, or cayenne pepper to the breading mixture for flavor.
- Have fun and experiment. Try different toppings and variations, such as mustard, ketchup, Swiss cheese, or coleslaw, to find your favorite combination.
- Assemble with care. There’s a lot of pork in this sandwich, so don’t be shy with the mayo and toppings!
- Make it a feast. Serve with coleslaw, baked beans, potato salad, pasta salad, or french fries.
How to Store
Who needs fancy cuisine when you’ve got a sandwich that’s practically the size of your face?
That said, you might have a few leftovers. Here’s how to keep fresh:
To Store: Place the cooked pork tenderloin in an air-tight container and refrigerate for up to 3 days.
To Freeze: Wrap each cooked pork tenderloin individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months, and thaw in the refrigerator before reheating and assembling the sandwich with fresh toppings.
To Reheat: Bake on a sheet tray at 350°F for about 10 minutes. You can also reheat it in a skillet over medium heat for 3-4 minutes per side. Once heated, assemble the sandwich as desired
More Sandwiches Your Family Will Love
Turkey Croissant Sandwich
Grilled Chicken Panini Sandwich
Turkey Reuben Sandwich
Arby’s Roast Beef Sandwich
Pork Tenderloin Sandwich
4
servings25
minutes15
minutes836
kcalThis crispy pork tenderloin sandwich is a Midwestern classic that’s sure to satisfy! It’s tender and juicy on the inside with an ultra-crunchy exterior.
Ingredients
1-1 1/2 pounds pork tenderloin
1 cup all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1/4 cup mayonnaise
2 cups crushed saltine crackers
vegetable oil, for frying
4 soft hamburger buns, lightly toasted
optional toppings: mayonnaise, shredded lettuce, sliced tomato, dill pickle chips, thinly sliced red onion
Instructions
- Trim any excess fat and silver skin from the pork tenderloin. Cut it into 4 evenly sized pieces and place them between two sheets of plastic wrap. Pound them to an even 1/4-inch thickness using a meat mallet.
- Set up a breading station with three shallow dishes. In the first dish, mix the flour, paprika, garlic powder, onion powder, salt and pepper. In the second, whisk the eggs and mayo. Place the crushed saltine crackers in the third dish.
- Working with one pork cutlet at a time, dredge it in the seasoned flour, shaking off the excess. Next, dip it in the egg mixture, allowing the excess to drip off. Then, press the cutlet into the cracker crumbs until well coated on both sides. Transfer to a plate or cutting board and let rest for 5-10 minutes.
- Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Carefully place 1-2 breaded pork cutlets in the hot oil and fry for 3-4 minutes per side until golden brown and cooked through. Transfer to a wire rack to drain. Repeat with the remaining cutlets – don’t overcrowd the pan.
- Spread a generous amount of mayonnaise on the top and bottom halves of each toasted bun. Place a fried pork cutlet on the bottom bun (it will be larger than the bun). Top with your choice of toppings, such as shredded lettuce, tomato slices, pickles, and red onion. Place the top bun on the sandwich and serve immediately. Enjoy!
Notes
- Marinate the pork in buttermilk for a few hours to tenderize and add flavor.
- Add grated Parmesan, red pepper flakes, or cayenne pepper to the breading mixture for flavor.
