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My review
Midwestern Pork Tenderloin Sandwich
National Pork Board
"The 'tender' in the name of this sandwich refers to the ease with which you can sink your teeth into it. The cut of pork is actually boneless loin, 'tenderized' with a meat mallet. Serve these monster sandwiches with sliced tomato, sweet onion and lettuce."
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Ingredients
15 m servings 463Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Cut 4 1-inch slices of pork. Trim any exterior fat from edges and butterfly each slice by cutting horizontally through the middle almost to the edge so that the halves are connected by only a think piece of meat. Put each butterflied slice between pieces of plastic wrap. Using a wooden meat mallet, or the side of a cleaver, pound vigorously until the slice is about 10 inches across. Mix together flour, cornmeal, salt and black pepper.
- Heat 1/2 inch of oil in a deep, wide skillet to 365 degrees F. Dip each slice of pork in water, then in flour mixture. Fry tenderloin, turning once, until golden brown on both sides, about 5 minutes total. Drain on paper towels and season to taste with salt and pepper.
- Serve on buns with desired condiments (mustard, mayonnaise, dill pickle chips, ketchup, sliced onion, lettuce).
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Reviews
Read all reviews 2838 Ratings
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Most helpful positive review
4/13/2010
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...
Most helpful critical review
6/17/2010
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 tr...
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4/13/2010
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...
4/7/2006
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 ...
5/28/2006
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...
6/5/2006
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!
2/3/2009
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! ...
5/6/2006
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 ...
2/7/2011
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 lettuc...
6/17/2010
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 tr...
8/20/2009
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!