*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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!
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.
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