Midwestern Pork Tenderloin Sandwich24 Reviews
“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.” - by National Pork Board
Original recipe yields 4 servings
- 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).
Amount Per Serving (4 total)
- 463 cal
- 12.1 g
- 59.3 g
Based on a 2,000 calorie diet
Reviews (24)Rate This Recipe
"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 t..." See morehe 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!!!"
"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 p..." See morean 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."
"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 m..." See moreoney 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."
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