The Breaded Pork Tenderloin Sandwich is a true culinary icon of the American Midwest, holding a special place in the hearts of locals, particularly in Iowa. This legendary sandwich features a generously sized, thinly pounded pork tenderloin, expertly breaded and fried to achieve a perfectly crispy, golden-brown exterior. Its defining characteristic is the sheer scale of the pork, which typically extends far beyond the confines of the soft burger bun it’s served on. Standard toppings often include crisp lettuce, ripe tomatoes, thinly sliced onions, tangy pickles, and a slather of mustard or mayonnaise, completing a quintessential Midwestern comfort food experience.

The Ultimate Guide to Making the Best Breaded Pork Tenderloin Sandwich at Home

Across the culinary landscape of Nebraska and Iowa, it’s a rare establishment – be it a cozy cafe or a bustling bar – that doesn’t proudly feature a pork tenderloin sandwich on its menu. This dish isn’t just a meal; it’s a cherished staple, a symbol of Midwestern hospitality and hearty fare. My youngest son, a self-proclaimed connoisseur of this iconic sandwich, frequently shares photos of his latest discoveries, always seeking out the “best” iterations. Given its deep-seated popularity and our family’s love for it, I felt compelled to share my perfected at-home recipe with you, my valued readers.

Nothing quite captures the essence of comfort food like these beautifully breaded pork cutlets, fried to crispy perfection and nestled within a warm, soft bun. Adorned with your favorite burger or sandwich toppings, these homemade pork tenderloin sandwiches are not only irresistibly delicious but also surprisingly simple to prepare, promising a satisfying meal every time.

Discover the Midwestern Magic: The Breaded Pork Tenderloin Sandwich

This hearty recipe transforms a simple piece of pork into a delightful, deep-fried sandwich experience. A true favorite throughout the Midwest, one bite of this breaded tenderloin sandwich is all it takes to get you hooked. You’ll soon find yourself adding it to your regular home cooking rotation, eager to recreate that authentic taste whenever the craving strikes.

A Glimpse into the Sandwich’s Roots and Appeal

The breaded pork tenderloin sandwich isn’t just a dish; it’s a regional legend. Originating in the early 20th century in states like Indiana and Iowa, it quickly became a cornerstone of Midwestern diners and roadside eateries. Its enduring popularity stems from its simplicity, affordability, and incredibly satisfying taste. The concept is straightforward: take a lean pork tenderloin, pound it thin to maximize surface area for breading, then fry it until golden and crisp. This ensures every bite is packed with texture and flavor, a true testament to humble ingredients elevated to culinary stardom.

Perfect Pairings for Your Fried Pork Tenderloin Sandwich

While traditionally enjoyed with a generous side of classic French fries, feel free to customize your meal. If fries aren’t your preference, whip up a batch of creamy potato salad for a comforting alternative. For those seeking a lighter touch, a fresh, vibrant green salad with a zesty vinaigrette makes an excellent accompaniment, balancing the richness of the fried pork. The versatility of this sandwich allows for endless possibilities when it comes to side dishes.

More Irresistible Sandwich Creations

If the idea of a crispy, flavorful fried pork tenderloin sandwich excites your taste buds, you’re sure to adore these other fantastic sandwich recipes. Explore the robust flavors of Toasted Italian Sub Sandwiches, savor the smoky goodness of BBQ Smoked Sausage Sandwiches With Kraut, or try a unique twist with this Crispy Oven Fried Chicken In A Biscuit Sandwich. Each offers a distinct and delicious experience, perfect for any sandwich lover.

Tips for Optimal Freshness and Meal Prepping

For the best possible flavor and texture, these fried pork sandwiches are truly best enjoyed immediately after preparation. The crispy breading and juicy pork are at their peak when served fresh and warm. However, if you’re looking to save time on busy days, some components can be prepared in advance.

You can easily fry the boneless pork cutlets ahead of time. After frying, place them on a paper towel-lined plate to blot any excess oil, then allow them to cool completely before storing. They can be kept in an airtight container in the refrigerator for up to two days. When you’re ready to assemble your sandwiches, simply reheat the pork tenderloin cutlets on a baking sheet in the oven until warmed through and re-crisped. Then, assemble with your desired toppings and enjoy!

Leftover cooked pork tenderloin can be stored in the refrigerator for up to 4 days. For longer storage, freeze the individual pork cutlets for up to 3 months. It’s important to note that I do not recommend freezing fully assembled sandwiches, as the bun and toppings can become soggy. For optimal quality, freeze the pork cutlets and hamburger buns separately, assembling fresh when ready to serve.

Crafting the Perfect Breaded Pork Tenderloin: A Step-by-Step Guide

Achieving the perfect breaded pork tenderloin sandwich starts with understanding each component and technique. From selecting the right cut of pork to mastering the frying process, every step contributes to the ultimate comfort food experience.

Key Ingredients for this Tenderloin Sandwich

For a complete list of ingredients with precise measurements and detailed instructions, please refer to the full printable recipe card below.

Pork loin chops – Opt for boneless pork loin chops, ideally around 1 inch thick. This cut is perfect for butterflying and pounding into the signature large, thin cutlets.
Saltine crackers – These humble crackers are the secret to the uniquely crispy, light, and flavorful breading that defines this sandwich. They create a delightful texture that traditional breadcrumbs often can’t replicate.
Spices – A simple yet effective blend of garlic powder, onion powder, black pepper, and salt provides a savory foundation for the pork, enhancing its natural flavors without overpowering them.
Flour – All-purpose white flour forms the initial dredge, helping the egg wash adhere properly and ensuring a robust, even coating for the cracker crumbs.
Eggs – Large eggs are whisked to create an egg wash, acting as the crucial binder that holds the crispy cracker breading firmly in place during frying.
Vegetable oil – A neutral-flavored oil such as vegetable oil, canola oil, or peanut oil is ideal for frying, allowing the true taste of the pork and breading to shine through. You’ll need enough to achieve a depth of about ½ inch in your frying pan.
Hamburger buns – Soft, classic hamburger buns are the traditional choice. Their slight sweetness and pliability complement the crispy pork beautifully, even if the pork itself significantly overhangs the bun!
For Serving: Mayonnaise, mustard, crisp onion slices, tangy dill pickle slices, fresh lettuce, and ripe tomato slices. These classic toppings offer a refreshing contrast to the rich, fried pork.

Assembling Your Masterpiece: How to Make a Pork Tenderloin Sandwich

This breaded tenderloin recipe relies on simple, accessible ingredients and straightforward steps, making it surprisingly easy to achieve restaurant-quality results at home.

1. Prepare the Chops: Start by butterflying each pork chop. To do this, make a horizontal cut almost all the way through the thickest part of the chop, opening it up like a book. This technique allows for a larger, thinner cutlet. Next, place the butterflied chops individually inside a plastic zippered bag or between two sheets of plastic wrap. Using a meat mallet, firmly pound each chop until it’s uniformly thin, about ¼ inch thick. This tenderizes the meat and creates the signature wide shape.

2. Prepare the Cracker Breading: Take your saltine crackers and crush them. You can do this by placing them in a sturdy zippered bag and crushing them with a rolling pin or the flat side of a meat mallet, or by pulsing them in a food processor. Aim for small, coarse pieces, not a fine powder like breadcrumbs. Transfer the crushed crackers to a shallow, rimmed dish (a pie plate works wonderfully). Add the garlic powder, onion powder, black pepper, and salt to the cracker crumbs and mix thoroughly until well combined.

3. Set Up Your Breading Station: Arrange three shallow, rimmed dishes in a row. In the first dish, pour the all-purpose flour. In the second, whisk the large eggs until well beaten. In the third dish, place your seasoned cracker crumbs. This assembly line approach ensures an efficient and mess-free breading process.

4. Breading the Pork: Take one pounded pork chop and first dredge it completely in the flour, shaking off any excess. This initial flour coating helps the egg adhere better. Next, dip the flour-coated chop into the whisked egg mixture, ensuring it’s fully coated. Let any excess egg drip off.

Finally, press the egg-coated chop firmly into the cracker crumbs, ensuring every inch is thoroughly coated. Gently pat the crumbs onto the surface to help them stick. Repeat this process for all remaining pork chops. This three-step breading (flour, egg, crumbs) creates a robust and crispy crust.

5. Fry the Pork to Perfection: Pour about ½ inch of vegetable oil into a large 10-inch or 12-inch skillet or frying pan. Heat the oil over medium heat until it reaches a temperature of 350°F (175°C). Using a kitchen thermometer is crucial here to ensure the oil is hot enough for crisping but not so hot as to burn the breading.

Carefully place the breaded tenderloin into the hot oil, one at a time, being careful not to overcrowd the pan. Fry for approximately two to three minutes per side, or until the breading is a beautiful golden brown and wonderfully crispy. The internal temperature of the pork should reach 145°F (63°C) when checked with a meat thermometer, indicating it’s perfectly cooked and juicy.

6. Drain and Season: Once fried, use tongs to carefully transfer the cooked pork tenderloins to a wire rack set over a cookie sheet or a plate lined with paper towels. This allows any excess oil to drain away, keeping the breading crisp. Immediately after removing from the oil, sprinkle a pinch of salt over each cutlet to enhance its flavor.

7. Serve and Enjoy: Serve the hot, crispy pork cutlets on soft hamburger buns. Customize each sandwich with your favorite toppings – a dollop of mayo, a smear of mustard, crisp lettuce, juicy tomato, crunchy onion, and tangy pickle slices. Each bite offers a delightful symphony of textures and flavors, making this a truly satisfying meal.

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If this recipe for breaded pork tenderloin sandwiches has captured your culinary imagination, be sure to save it! Pin it to your favorite Pinterest recipe board so you can easily find it whenever you’re ready to recreate this Midwestern classic.

Frequently Asked Questions (FAQs) About This Pork Tenderloin Recipe

How do you cook pork tenderloin so it’s not dry? The key to a juicy pork tenderloin is proper cooking temperature and timing. Always preheat your oil thoroughly before adding the pork. Start cooking only when the oil is at the correct temperature. Use a meat thermometer to monitor doneness and remove the pork from the heat as soon as it reaches the target internal temperature of 145°F (63°C). Resting the meat briefly after cooking also helps retain its juices.
Should breaded pork tenderloin be cooked fast or slow? Breaded pork tenderloin cutlets should be cooked relatively quickly over medium-high heat. The goal is to achieve a crispy exterior and tender, juicy interior without overcooking the thin cutlet.
Can you pound pork tenderloin flat? Absolutely! Pounding pork tenderloin flat is a crucial step for this recipe. It tenderizes the meat, ensures even cooking, and creates the signature large, thin cutlet. A meat mallet is the ideal tool for this task.
What’s the difference between fried pork tenderloin and schnitzel? While both involve pounded, breaded, and fried pork, there are distinct differences. The “fried pork tenderloin sandwich” is typically deep-fried until very crisp and served as a sandwich on a bun. Schnitzel, often made with veal or pork, is usually pan-fried until golden brown and thinner, traditionally served without a bun, often with a lemon wedge and side dishes like potato salad or spaetzle.
Are a breaded pork tenderloin sandwich and a breaded pork cutlet sandwich the same thing? Yes, essentially they are. A pork cutlet in this context refers to a tenderized, thinly pounded slice of pork tenderloin or loin, which is then breaded and fried to create the sandwich. The terms are often used interchangeably in the Midwest.

Creative Substitutions and Variations

Embrace your culinary creativity! Don’t be afraid to experiment with ingredients to suit your personal taste preferences or dietary needs. This recipe is wonderfully adaptable.

Breading Alternatives: While saltine crackers are traditional, some prefer to use panko bread crumbs for an extra-light and airy crunch. Regular fine bread crumbs can also be used for a more classic coating.
Different Crackers: Explore different cracker varieties beyond saltines. Richer crackers like Ritz or buttery Club crackers can lend a unique, savory flavor to the breading.
Spice it Up: Adjust the spices to your liking. Add a pinch of cayenne pepper for a subtle kick, or incorporate other favorite seasonings like smoked paprika, garlic salt, or a touch of dried herbs to customize the flavor profile.

Expert Tips & Tricks for Success

Air Fryer Option: For a lighter take, consider cooking the breaded pork tenderloin in an air fryer instead of deep frying. This can achieve a similar crispy texture with less oil. Adjust cooking times as needed for your specific air fryer model.
Enhanced Tenderness: For exceptionally tender pork, sprinkle the chops with a touch of commercial meat tenderizer about 30 minutes before breading and cooking. This helps to break down the muscle fibers further.
Serve Immediately: As mentioned, these sandwiches are at their absolute best when served hot and fresh. The breading remains perfectly crisp, and the pork is at its juiciest. Plan to assemble and serve right after the pork is fried.

More Delicious Pork Recipes to Love

If you’re a fan of pork, explore these other fantastic recipes that celebrate this versatile meat:

Mouth-Watering BBQ Pork Ribs
Hearty Pork Chops With Mushroom Gravy
Comforting Baked Pork Chops With Stuffing
Crispy Breaded Pork Cutlets (pictured above, a great foundation for this sandwich!)
Flavorful Smoked Pork Loin

Recipe: Breaded Pork Tenderloin Sandwich

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Breaded Pork Tenderloin Sandwich

A Breaded Pork Tenderloin Sandwich is a tasty delight originating in the American Midwest, particularly in Iowa. It features a large, thinly pounded, breaded pork tenderloin fried to crispy, golden-brown perfection, it is known for its generous size, served on a soft burger bun that is considerably smaller than the pork itself. Common toppings such as lettuce, tomatoes, onions, pickles, and mustard or mayonnaise are served alongside. This is iconic Midwestern comfort food at its best.

Rated 5 out of 5 stars by 4 users.

Print Recipe

Prep Time: 10 mins

Cook Time: 12 mins

Total Time: 22 mins

Course: Sandwiches

Cuisine: American

Keyword: breaded pork tenderloin, breaded pork tenderloin sandwich recipe, breaded tenderloin recipe, fried pork sandwich, fried pork tenderloin sandwich, tenderloin sandwich

Servings: 4 servings

Calories: 475 kcal

Author: Michaela Kenkel

Equipment

Kitchen Tongs
Meat Mallet
Half Sheet Pan
Cooling Racks for Baking
Enameled Cast Iron Dutch Oven (6-Quart)
Enamel Cast Iron Casserole Dish with Lid (3.6 Quart)
Pre-Seasoned Cast Iron Skillet (10.25″)

Ingredients

4 pork loin chops (about 1” thick)
2 sleeves of saltine crackers (about 80 crackers, 2 cups crushed)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon salt
1 cup all-purpose flour
2 large eggs
3-4 cups vegetable oil (for frying)
4 hamburger buns
For Serving: Mayonnaise, Mustard, onion slices, dill pickle slices, fresh lettuce and tomato slices

Instructions

Prep the chops: Butterfly each chop, cutting through horizontally, but not all of the way through.
Place in a plastic bag or between two pieces of plastic wrap and pound with a meat mallet until each is about ¼” thick.
Crush crackers in a zippered bag or with your food processor until they are in small pieces (not like bread crumbs). Add the seasonings (garlic powder, onion powder, black pepper, and salt) to the cracker crumbs and mix. Pour into a shallow, rimmed dish.
Add the flour to another shallow dish.
Whisk the eggs and add to a third rimmed plate.
Dredge pork chops in flour, shaking off excess. Then dip in the egg wash, allowing excess to drip off. Then press into the cracker crumbs until well coated on all sides.
Add oil to a 10 or 12-inch skillet, about 1/2 inch deep. Heat over medium heat until the temperature reaches 350°F (175°C).
Using tongs, carefully add the breaded tenderloin into the hot oil one at a time and fry for about two to three minutes per side, or until golden brown and crispy. They are cooked internally when a meat thermometer reads 145°F (63°C).
Place fried pork tenderloins on a wire rack over a cookie sheet or on paper towels to drain excess oil.
Sprinkle lightly with salt immediately after frying. Serve on hamburger buns with your choice of toppings.

Nutrition

Look no further for the ultimate breaded pork tenderloin sandwich. This comprehensive guide provides everything you need to enjoy this beloved Midwestern favorite at your next family dinner. Happy cooking!