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.

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

Nutrition Facts

463 calories; protein 26.5g; carbohydrates 59.3g; fat 12.1g; cholesterol 53.6mg; sodium 865.7mg. Full Nutrition
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Reviews (28)

Rating: 4 stars
04/15/2010
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 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!!! Read More
(87)
Rating: 5 stars
04/07/2006
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 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. Read More
(46)
Rating: 4 stars
05/28/2006
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 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. Read More
(37)
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Rating: 5 stars
06/05/2006
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! Read More
(18)
Rating: 5 stars
02/04/2009
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! Thanks! Read More
(15)
Rating: 4 stars
05/06/2006
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 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. Read More
(15)
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Rating: 5 stars
02/08/2011
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 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! Read More
(9)
Rating: 5 stars
08/24/2009
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! Read More
(9)
Rating: 3 stars
06/18/2010
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 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. Read More
(9)