Midwestern Pork Tenderloin Sandwich

I am from Indiana and trust me, I KNOW a breaded tenderloin sandwich! A few little Hoosier secrets...use buttermilk instead of milk, peanut oil instead of vegetable oil and use saltine crackers for the breading. Mix together buttermilk, egg, a clove or 2 of garlic, salt pepper and some cayenne pepper and let the butterflied pork sit in it for 4 hrs to overnight. When preparing, dredge in Wondra instant flour, then into the buttermilk again, then the cracker crumbs. Ummmmm....I'm salivating at the thought of this sandwich!!!

My husband is from Iowa and LOVES these sandwiches! We've ordered them from Iowa for a few years because I wasn't quite sure of the recipe, but here it is!! I'm thrilled because I'll save all that money on shipping and DH will be soooo happy with a taste of home. Plus, these sandwiches are DELICIOUS! We load on dill pickles, sweet onions, and some mustard for that authentic taste.

I make mine a little differently..I dip in milk, then flour(with salt and pepper added), then dip in egg, then italian bread crumbs(with a few different seasonings added), then I set my electric fry pan on 350 and put about an inch of crisco in it, then fry individually for about 2 min or a little less on each side..they are really good...had to learn how to make them, as down south, they don't know what pork tenderloin sandwiches are.

I used ground saltine crackers instead of cornmeal and put in a little garlic powder to the crumbs. MmmmmmmMMmmm, I just wish I had a frosty mug of A&W root beer to wash it down!

We too are from Iowa and find this a close homemade example of the fried fair classic. To help make the breading thicker I dip in water, followed by the breading mix (as the directions say) and then wrap each piece individually in saran wrap. I freeze them for 20-30 minutes, remove and re-bread in the cornmeal/flour mix only. We also have done these in our fryer with great results.

My family loved this. I took another's advice and used saltines instead of cornmeal. I also used milk, then flour, then egg wash, then crackers...to ensure my breading stuck. This was great! Thanks!

I was very disappointed in this recipe. I grew up on pork tenderloin sandwiches. I was skeptical about the flour breading from the start, but I was sold by the photo because it looks like a true pork tenderloin. My instinct was correct. The flour breading isn’t right at all. By comparison, this breading is mushy and flavorless. I even fried these in a deep fryer at the recommended temp and could barely get them brown, much less cripsy like you would with cracker crumbs.

My mom has been making tenderloin sandwiches for years. I use boneless pork loin chops. I dip in flour, beaten egg and finely ground saltine crackers! Tastes great every time!

Dipped pork in milk then into a flour, saltines, salt, pepper, garlic powder and a dash of onion powder mixture. Fried in olive oil until golden brown. THESE TURNED OUT GREAT! Served with lettuce, tomato and red onions. The taste of the pork was so good no one wanted to add any condiments! Served on fresh soft french rolls from the bakery. Will try again!

These are fantastic. We spread on a little horseradish sauce as well. Kicks it up a notch

Born & raised in Iowa & our family loved this recipe! We moved to Florida 10yrs ago & were so happy to come across this recipe! Just like home!

Yum, these are the best! I used a pork tenderloin since I had one that needed to be used, so our sandwiches were a little on the small side, but still great. After pounding the pork slices flat, we dipped them in seasoned flour (salt, pepper, garlic and onion powder), a beaten egg, and then the cracker crumbs. I served them on potato buns with dill pickles, mustard, mayo and ketchup. They went great with warm Sarah's Applesauce (from this site). Hubby said they tasted exactly like the ones his dad makes, and our 2 year old ate all of his. Thanks for helping me recreate one of hubby's favorite meals.

I moved back to Texas from Kansas 30 years ago. I can't tell you how many times I've tried to duplicate the fried pork sandwiches we used to get there. I could never quite get them right. I thought they were made with pork steaks so I was off there. I'm so glad to find this recipe, I can't wait to tell my brother. Thank you so much for this recipe!!!

Awesome using eggwash and the finely crushed saltines. Mix together some ketchup and relish for garnish. We used to have a resturant in town that was famous for them served this way. After the original family sold the business it closed. Now I have to make my own.

Made this for my Iowan mom - and she loved it! I dipped the pork in milk, then flour, then egg, then saltine crackers ground up fine in the food processor. Added garlic powder to saltines and salt and pepper to the flour and meat. Could eat as sandwich or as a country fried type steak with mashed potatoes and gravy. Sky's the limit! Great basic recipe that can be modified with different seasonings and served in different ways. Thanks! And remember to recycle your used cooking oil - don't dump it down the drain.

i used panko and buttermilk and cayenne pepper and doble dipped!!! They were awesome!!!

Just like I remember from back home in Indiana. I did make an adjustment after the first batch. I replaced half of the black pepper with paprika. Excellent!

Used leftover pork rib meat for my first try at these. Husband LOVED it! Said it was the best pork sandwich he'd ever had.

I gave this a try exactly as written. Sorry to say the end result was bland, tasteless, and just not at all good. I really had high hopes but this is definitely not what tenderloin sandwiches taste like in central Illinois. Disappointing.

These were awesome. We really enjoyed them. Followed recipe exactly.

awesome!

Very good sandwiches! Mine stayed a pretty light color even tho I doubled the cooking time. Next time I'm going to up the temp & see if that'll brown them. Even my pickiest eater loved these!

I did not eat any, but my husband thought these were very good. I am from the Midwest and might prefer cracker crumbs, but he is a Southerner and is used to food being breaded with cornmeal. I made as directed with the exception of dipping them in milk rather than water.

One more from Iowa who found this closest to home. The idea to bread then saran wrap and place in the freezer for 30 minutes and back to breading was the trick to best breading I have found. This recipe won't keep me from going home for visits but helps tide me over between visits.

These sandwiches were excellent! My husband is from the midwest and loves a pork tenderloin sandwich and these totally satisfied his cravings. I did take the advice of other reviews to add more seasoning to the flour and corn meal and to prepare them and froze them and re-breaded them. The leftover breaded tenderloins even reheated well the next day for lunch.

Pretty good sandwich, Stratman397, we know how to cook pork all the way from the ROOTER to the TOOTER. I put a spoonful of coleslaw on it also. All in All it's a GOOD sandwich!!

this is really tender

The best!