How To Make Pork Tenderloin Sandwiches?

What is the cooking time for a pork tenderloin?

  • The roasting time for pork tenderloin is 20 to 25 minutes. Because pork tenderloin is a lean cut of meat, it can overcook easily, so the best way to determine when it is done cooking is to check for an internal temperature of 140 to 145 degrees Fahrenheit.

What is the difference between a pork fritter and a pork tenderloin?

Even though most pork fritters are made from pork tenderloin, you can expect a much different texture. The extensive pounding process transforms a tenderloin into a fritter. This means that while relatively tender, fritters have a more stodgy, grainier feel as compared to a cut of pork tenderloin.

What is a Texas tenderloin?

Short description about Big T Texas Tenderloins (30/Case) Makes a great sandwich or as the main item on your plate. This versatile tenderloin can be used as a sandwich wrap, as a pizza crust, walking taco and even a salad bowl. It cooks quickly and is a fun food that will have your customers coming back for more.

Do you need to flip pork tenderloin?

Cooking Pork Tenderloin The only way to make it easier would be to not flip the meat while it’s cooking, but that one extra step creates a delicious crust on the meat and cooks it more evenly. Pork tenderloin is usually fairly lean, so it’s important to not overcook it.

How do you tenderize pork tenderloin?

To tenderize pork before cooking it, try breaking up the tough muscle by hitting it with a meat mallet evenly across the surface of the meat. Then, if you want your pork to be extra tender, you can marinate it in a tenderizing marinade made with acids, like citrus juices, vinegar, or wine.

What is tenderloin sandwich made of?

A Pork Tenderloin sandwich is traditionally prepared from a thinly sliced piece of pork loin, hammered thin with a meat mallet. The meat is then dipped in flour, eggs and breadcrumbs or crushed saltine crackers before being deep fried in oil.

Which is more tender pork loin or pork tenderloin?

Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd.

Is a pork loin filet the same as a pork tenderloin?

Pork tenderloin, also called pork filet, is cut from the rear end of the loin. As a result, the tenderloin is one of the most tender cuts of pork you can buy. The easiest way to tell a pork tenderloin from a pork loin is by size. A tenderloin is much smaller and weighs between 1 to 1 ½ pounds.

Who invented the tenderloin sandwich?

The son of German immigrants, Nick Freienstein went from selling hamburgers from a cart to a 10′ x 10′ shack to, in 1908, opening Nick’s Kitchen in downtown Huntington and introducing the tenderloin sandwich.

Are tenderloins an Indiana thing?

The Best Spots For Satisfying Indiana’s Unhealthy Obsession: The Pork Tenderloin. The Hoosier pork tenderloin might as well be Indiana’s official state sandwich.

What temperature do you fry a tenderloin?

350–375°F (177–191°C) is an ideal frying range for these sandwiches. At many restaurants, the pork is cooked in a fryer (or even a pressure-fryer, as noted above), and if you plan on making these sandwiches for a crowd of people, a deep fryer is probably the way to go.

Is pork tenderloin supposed to be pink?

The USDA now lists 145 F as its recommended safe minimum cooking temperature for fresh pork. A pork loin cooked to 145 F might look a little bit pink in the middle, but that’s perfectly all right. In fact, it’s great.

How do you cook pre packaged pork tenderloin?

Oven: Heat oven to 425 degrees F. Place pork on rack in shallow roasting pan. Roast 25 to 30 minutes per pound. Grill: Heat charcoal or gas grill to medium.

How long do you cook pork tenderloin in the oven at 350?

Put the pork tenderloin in a baking dish that fits it easily without needing to bend it at all. Put it uncovered into an oven that has been preheated to 350°F. Bake for 20-27 minutes, until the internal temperature on an instant read thermometer is at 145°F.

Pork Tenderloin Sandwich

Enjoy this mouth-watering Pork Tenderloin Sandwich made in the style of the Midwest! Breaded and fried in crushed oyster crackers, this sandwich is salty, crispy on the surface and exceptionally juicy on the inside. Sandwich perfection! When I was growing up in the Midwest, one of my favorite dishes to eat was a Pork Tenderloin Sandwich. This sandwich doesn’t seem to get as much attention as, say, deep dish pizza or Italian beef sandwiches, and I’m not sure why this is the case. It absolutely should be since it is amazing and always fills the void in my stomach.

Where Did the Pork Tenderloin Sandwich Originate?

A popular sandwich from the midwest, it is reported to have originated from an establishment named Nick’s Kitchen in Huntington, Indiana where the sandwich is still served today.

How to Make our Pork Tenderloin Sandwich Recipe

  1. Pinch the pork loin pieces together until they’re approximately 1/8 – 1/4 inch thick, then set them aside. After that, season both sides of each piece generously with salt and pepper
  2. And Afterwards, dredge each piece in flour and shake off any excess flour.
  1. Each piece of pork should be dipped into the beaten eggs and let to drip off any excess
  2. Finally, push each piece of pork into the crushed oyster crackers on both sides until fully coated, brushing off any stray bits as you go, and serve immediately.
  1. Wait until the oil is hot before allowing the coated pig pieces to set on a baking sheet fitted with a cooling rack. Preheat a big pan with about 2 inches of oil over medium heat on the stovetop until 350 degrees Fahrenheit. Fry two of the coated pieces in the hot oil for 3 to 4 minutes on each side or until each cutlet is golden brown. Once the oil is heated, gently slide the two coated pieces into the hot oil and fry for 3 to 4 minutes on each side or until each cutlet is golden brown. Transfer the cutlets to a baking sheet that has been lined with a cooling rack. Adding salt to the dish will make it taste better. Repeat the process with the remaining pork cutlets, then transfer to a cooling rack.

Assembly

  1. To make the buns, spread a good quantity of mayonnaise on the top and bottom of each one. Pork cutlets are placed on top of each bottom bun. Top each sandwich with pickles and chopped onion, if desired, then press the top buns over the tops of the sandwiches. Serve

Tools You Will Need

  • The following items are required: knife, cutting board, measuring cups (dry and liquid), meat mallet, mixing bowls (or shallow baking dishes), tongs, broad pan with high edges
  • Sheet pan
  • Cooling rack.

Using Pork Loin vs Pork Tenderloin

In spite of the fact that the recipe is for pork tenderloin sandwich, our recipe is for pork loin sandwich. Normally, these two cuts of beef are not interchangeable in recipes, but because we’re pressing the flesh out until it’s extremely thin (and tenderized), using either cut is perfectly acceptable here! In particular, we choose loin chops since they are available at the market in nice-sized, individually-cut, boneless loin chops, which makes things a little bit easier on the prep end of things.

Tenderloin, on the other hand, is quite acceptable if that is your preference.

Best Breading for Pork Tenderloin Sandwiches

Crushed oyster crackers are the greatest and most delicious breading choice for these sandwiches, and they are used in the majority of them. The flavor is incredible, and the crunch is out of this world! Alternatively, crushed saltine crackers may be used to get the same delightful results. If you are unable to get either of the cracker alternatives, you may use panko breadcrumbs, which will still be delicious but will have a different flavor and texture.

Make Ahead and Freezing Instructions

These Pork Tenderloin Sandwiches are best served immediately after being fried (since they will not be quite as crispy as when they are first fried, but they will still be pretty tasty), but they can absolutely be made ahead of time and frozen for convenience (see note below).

Make Ahead

If you are unable to consume the fried cutlets immediately, you may store them in an airtight container between layers of parchment paper for up to 2 days. Preheat the oven to 375 degrees Fahrenheit for reheating. Bake the cutlets for 10 minutes on a baking sheet that has been coated with cooking spray. Each cutlet should be flipped over and baked for an additional 5 to 7 minutes, or until the cutlets are cooked through and have regained some crispiness.

Freezing

If you want the greatest results, I recommend chilling them before frying them. As soon as the uncooked cutlets have been well coated, arrange them on a baking sheet lined with parchment paper, about 1/2 inch apart.

Freeze the cutlets until they are completely frozen. Transfer them to a freezer bag with a tight-fitting lid and store in the freezer for up to 3 months. When you’re ready to use them, cook them as directed in the recipe, but for 2 to 3 minutes longer on each side than the recipe calls for.

More Sandwich Recipes You Will Love

  • Slow Cooker Pickled Pulled Pork Sandwiches
  • Carne Asada Torta
  • Baked Nashville Hot Honey Chicken Sandwiches
  • Copycat Popeyes Chicken Sandwich
  • Grilled Tri-Tip Sandwiches

Pork Tenderloin Sandwich

Enjoy this mouth-watering Pork Tenderloin Sandwich made in the style of the Midwest! Sandwiches like this one are salty, crispy on the exterior and more juicy on the inside because they are breaded and fried in crushed oyster crackers. Sandwich excellence at its finest!

pork

  • 2 cups crushed oyster crackers
  • Salt and pepper to taste
  • 4 (6-ounce each) center-cut boneless pork loins pounded to 1/4-inch thickness
  • 1 cup all-purpose flour
  • 3 big eggs, thoroughly beaten

frying

  • 4 burger buns that have been lightly toasted
  • 1 cup mayonnaise
  • 12 cup pickle chips
  • 1/8 tiny red onion that has been finely sliced (optional)

pork

  • Sprinkle salt and pepper generously on both sides of the pounded pork tenderloin slices before cooking. Sprinkle flour on each pork piece and brush off any excess
  • Set aside. In a shallow dish, dip each flour-coated pork chop into the beaten eggs until completely covered, allowing any excess egg to drop off
  • Complete the process by dredging each piece in the cracked cracker crumbs until well coated, brushing off any excess
  • Season the salt and pepper to taste on each coated pork piece. Remove from consideration
  • Fill a big pan with about 2 inches of oil (about 3 cups) and heat the oil to around 350 degrees Fahrenheit. Using tongs, carefully transfer the breaded pork to the skillet. Fry the cutlet for 3 to 4 minutes on each side, or until it is golden brown. Cook the remaining pork cutlets in the same manner. Place cutlets on a cooling rack and season with salt and pepper
  • Set aside.

Assembly

  • Spread a liberal quantity of mayo over each top and bottom bun. Top the bottom half of each sandwich with a pork cutlet and top with pickle chips and thinly sliced red onions, if using. Gently put the tops of each bun onto each sandwich and serve

Flattening the pork

Preheat the oven to 350°F. Wrap each piece of pork in plastic wrap or parchment paper and set aside. Pork loin should be pounded until it is about 1/4 inch thick, using a meat mallet for this.

Oyster Cracker Substitute

You may substitute crushed saltine crackers for the oyster crackers if you want. In a pinch, panko breadcrumbs can also be used.

Make Ahead and Freezing

To prepare ahead of time, place fried cutlets in an airtight container between layers of parchment paper and store for up to 2 days. Preheat the oven to 375 degrees Fahrenheit for reheating. Bake the cutlets for 10 minutes on a baking sheet that has been coated with cooking spray. Each cutlet should be flipped over and baked for an additional 5 to 7 minutes, or until the cutlets are cooked through and have regained some crispiness. They won’t be as crispy as they would be if they were newly fried, but they’ll still be rather tasty anyway.

Place the baking sheet in the freezer for 30 minutes or until the cutlets are completely frozen.

When you’re ready to use them, cook them as directed in the recipe, but for 2 to 3 minutes longer on each side than the recipe calls for.

Using Pork Loin vs Pork Tenderloin

In spite of the fact that the recipe is for pork tenderloin sandwich, our recipe is for pork loin sandwich. Normally, these two cuts of beef are not interchangeable in recipes, but because we’re pressing the flesh out until it’s extremely thin (and tenderized), using either cut is perfectly acceptable here! In particular, we choose loin chops since they are available at the market in nice-sized, individually-cut, boneless loin chops, which makes things a little bit easier on the prep end of things.

Tenderloin, on the other hand, is quite acceptable if that is your preference.

Calories:1265kcal Carbohydrates:64g Protein:52g Fat:88g 35 g of saturated fat Cholesterol:277mg Sodium:1092mg Potassium:838mg Fiber:3g Sugar:5g Vitamin A: 272 International Units (IU).

Crispy Pork Tenderloin Sandwiches

Preparation/Total Time: 25 minutes

Makes

a total of 4 servings This breaded tenderloin brings back memories of a sandwich store in my hometown of Columbus, Ohio.

Despite the fact that I’ve moved away, I’m pleased to report that my family can continue enjoy them as a result of this recipe. The writer, Erin Fitch, lives in Sherrills Ford in North Carolina. Recipe photo courtesy of Taste of Home for Crispy Pork Tenderloin Sandwiches

Ingredients

  • 1 big egg, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1/2 cup seasoned bread crumbs
  • s3 tablespoons panko bread crumbs
  • s1/2 pound pork tenderloin
  • s2 tablespoons canola oil
  • s4 hamburger buns orkaiser rolls, split
  • The following are optional toppings: lettuce leaves, tomato slices, pickle slices, and mayonnaise

Directions

  1. Combine the flour, salt, and pepper in a small basin. Place the egg in a small basin and set aside. In a third shallow dish, combine the bread crumbs and set aside. Cut the tenderloin crosswise into four pieces and pound each slice to a 1/4-inch thickness using a meat mallet. Dip both sides of the fish in the flour mixture and brush off any excess. Dip in the egg, then in the crumb mixture, patting it down to help it stick
  2. In a large skillet, heat the oil over medium heat until shimmering. Cook the pork for 2-3 minutes per side, or until it is golden brown. Remove from pan and place on paper towels to drain. Serve on buns with additional toppings if desired.
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By omitting the bread and instead putting the pork on grilled portobello mushrooms or eggplant slices, you can keep carbohydrates to roughly 10 grams per dish.

Nutrition Facts

1 sandwich has 289 calories, 11 grams of fat (2 grams of saturated fat), 43 milligrams of cholesterol, 506 milligrams of sodium, 29 grams of carbohydrates (1 gram of fiber), and 17 grams of protein. Diabetic Exchanges:2 starch, 2 lean meat, 1-1/2 fat.

Traditional Indiana Breaded Tenderloin Sandwich

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Ingredients

The original recipe makes four servings. The ingredient list has been updated to match the number of servings stated.

Directions

  • Place each slice of pork tenderloin between two pieces of tough plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it’s approximately 1/4 inch thick and 3 1/2 by 5 inches in size, then set it aside. Advertisement
  • In a shallow bowl, whisk together the eggs and milk until thoroughly combined, then whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are evenly distributed throughout the mixture. In a small dish, combine the bread crumbs and salt
  • Set aside. Each flattened cutlet should be dipped into the seasoned milk-egg mixture and then into the bread crumbs, covering the cutlets completely with the crumbs. Place the breaded cutlets on a piece of parchment or waxed paper and set them aside
  • Do not stack them. Heat the oil in a large pan over medium-high heat until it shimmers. Using a gentle downward motion, carefully lower the cutlets one at a time into the heated oil and fry until golden brown on both sides, approximately 8 minutes each cutlet. Drain the cutlets on a paper towel to remove excess liquid. Preheat the oven to broil and position the oven rack approximately 6 inches from the heat source. The Kaiser rolls should be spread open with the cut sides facing up and broil for about 1 minute, or until the rolls are toasted and hot. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side)
  • Top each cutlet with your choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired
  • Repeat with the remaining cuts of meat and vegetables.

Nutrition Facts

Per serving: 478 calories; 29.6 grams of protein; 55.8 grams of carbs; 14.7 grams of fat; 97.8 milligrams of cholesterol; 1446.4 milligrams of sodium Nutrition in its entirety

Classic Pork Tenderloin Sandwich

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Directions

  • Each pork chop should be butterflyed by cutting horizontally to the opposite side, but not through it. Open up the chops as much as you can. Cover each piece of pork with plastic wrap and pound until it is 6 to 8 inches wide, using the flat side of a meat mallet or the flat side of a small frying pan, one at a time. Lightly pound each chop with the tenderizing side of the meat mallet to ensure that it is as tender as possible. A big skillet should have at least 1 inch of oil in it. Advertisement Heat the oil to 375 degrees Fahrenheit while preparing the cracker crumbs, garlic powder, and black pepper in a shallow dish. In a second shallow dish, combine the flour and water. In a third shallow dish, combine the buttermilk and flour
  • One at a time, dip the pork into the flour and then into the buttermilk. Carefully place breaded tenderloins into heated oil one at a time, and fry for approximately two to three minutes, or until an instant-read thermometer inserted in the middle registers at least 145°F, flipping once, until crisp and golden brown. Place the fried pork tenderloins on a cooling rack and sprinkle with salt to keep them from sticking together. Put half of the hamburger buns on a plate and top with leaf lettuce, tomato slices, pickle slices, and/or mustard if preferred. Place the remaining tenderloins on the plate and repeat with the remaining tenderloins.

Pork Tenderloin Sandwich

My pork tenderloin sandwich is soft and juicy, and it’s packed with flavor thanks to the addition of flavorful beer-braised onions and sour sauerkraut. This delectable dish, which is piled onto a crusty bun and topped with melted Swiss cheese, is a tiny taste of Eastern European comfort cuisine in a substantial sandwich!

Memories of Comfort in a Savory Sandwich

We frequently loved rustic meals cooked with braised cabbage or sauerkraut, which were served with some form of flavorful and saucy meat when I was growing up in an Eastern European home. A dinner like this is a typical example of “peasant food,” and it continues to be one of my favorite forms of food to this day, one that I still turn to when I want to enjoy a meal that pays homage to my European ancestry. Everything about dipping fresh bread into the flavorful remaining sauce from the meat, along with those tiny chunks of onion, was very amazing to us.

I still enjoy dipping my bread into a sauce like that to this day!

Sweet-and-sour beer-braised onions, as well as acidic sauerkraut with its crunchy bite, are the perfect accompaniments to roasted pork tenderloin, which is all peppery and crusty on the surface and soft and juicy on the inside.

How to Make a Pork Tenderloin Sandwich

We regularly had rustic dishes cooked with braised cabbage or sauerkraut, which were served with some form of flavorful and saucy meat when we were growing up in an Eastern European home. Traditionally, a dinner like this is referred to as “peasant fare,” and it continues to be one of my favorite types of food to this day, and it is one that I still turn to when I want to have a meal that honors my European ancestry. Everything about dipping fresh bread into the flavorful remaining sauce from the meat, along with those tiny chunks of onion, was really amazing to us!

This is a sauce that I still like dipping my bread into to this day!

Sweet-and-sour beer-braised onions, as well as acidic sauerkraut with its crunchy bite, pair perfectly with roasted pork tenderloin, which is peppery and crusty on the exterior and soft and juicy on the inside.

In a soft crusty bread, these ingredients are packed with Swiss cheese and baked to perfection for a luscious pork tenderloin sandwich that is simply infused with love and “old-world” flavors.

  1. I season my pork tenderloin before roasting it for around 40 to 45 minutes, or until the internal temperature reaches 155°. Meanwhile, I cook my sliced onions in a decent lager (one that I’d drink with the sandwich) until they’re sweet and caramelized, while the pork roasts. To create my sandwich, I thinly slice the pork tenderloin and arrange it on the bottom half of a crusty bun that has been prepared
  2. I then top it with a piece of Swiss cheese. I broil the sandwich for a few seconds, just until the cheese is melted, then pour over some of the braised onions and a sprinkle of cold sauerkraut, cover with the top half of my bread (smeared with additional mustard, of course! ), and serve it immediately.

Recipe

I season my pork tenderloin before roasting it for 40 to 45 minutes, or until the internal temperature reaches 155°. The cut onions are braised in a decent lager (one that would go well with the sandwich) until they are sweet and caramelized while the pork is roasting. Assembling my sandwich is simple: I thinly slice the pork tenderloin and spread it on the bottom half of a crusty bun that has been prepared, then top it with a piece of Swiss cheese. I broil the sandwich for a few seconds, just until the cheese is melted, then spoon over some of the braised onions and a sprinkle of cool sauerkraut, cover with the top half of my bread (smeared with additional mustard, of course!

  • 112 teaspoon paprika
  • 12 teaspoon granulated onion and garlic
  • 112 teaspoon Italian seasoning (or dried herbs)
  • 14 teaspoon minced caraway seeds
  • Salt and black pepper to taste. 1-1/2-pound pork tenderloin (about 1 12 pounds total)
  • Avocado oil
  • 1 tablespoon spicy brown mustard (plus enough to put over the sandwiches)
  • And salt and pepper to taste. unsalted butter (three tablespoons)
  • 2 medium-sized onions, quartered and sliced 1 cup beer (I used Pilsner Urquell)
  • 1 cup water (I used filtered water). cut 4 rustic buns in half to serve as a starter
  • 1 cup sauerkraut
  • 1 cup mayonnaise
  • 4 slices Swiss cheese

Preparation:

  1. Preheat the oven to 425°F and arrange a wire rack over a baking sheet coated with aluminum foil. 12 teaspoons of salt, 12 teaspoons of black pepper, the granulated onion and garlic, the Italian seasoning, and the crushed caraway seeds are placed in a small ramekin
  2. Mix well. pause for a while as you prepare the dry rub components Place the pork tenderloin on a work surface (or into a big mixing bowl) and drizzle a teaspoon or two of oil over it
  3. Spread the spicy brown mustard all over it, and sprinkle the dry rub evenly over it, pressing it in
  4. Repeat with the remaining ingredients. Place the tenderloin on a wire rack and roast for 40-45 minutes, or until a digital thermometer inserted into the thickest portion of the meat reads 155° (the temperature will rise somewhat higher while the meat rests)
  5. While the tenderloin is roasting, melt the butter in a big, heavy-bottomed pan (I like to use my cast iron skillet for this) over high heat until melted. Add in the sliced onions along with a couple of generous pinches of salt and pepper, and cook, stirring regularly, for approximately 10-12 minutes, or until the onions are golden brown and caramelized. Once the beer is added, let it to rapidly bubble and boil for approximately 5 minutes, until the onions are glossy and have a jam-like consistency
  6. Then remove from the heat. Remove the onions from the pan and keep them warm
  7. As soon as the tenderloin has finished roasting, let it rest for 10 minutes before slicing thinly. Pour some mayonnaise and mustard on the bottom of each roll, then layer on some slices of pork tenderloin and top with a slice of Swiss cheese
  8. Set the sandwiches under the broiler for a couple of minutes until the Swiss cheese is melted. Add a couple of tablespoons of the beer-braised onions and about 14 cup of the sauerkraut on top, then spread some mayo and mustard over the top roll to cover everything and dig in

TipsTidbits for my Pork Tenderloin Sandwich:

  • For those who are unable to locate ground caraway seeds, whole caraway seeds can be purchased (which is what I do) and ground yourself in a spice grinder or pestle and mortar (like I do). Alternatively, you may leave them out entirely if you wish
  • To determine the right temperature, use a digital thermometer as follows: It is advised that pork be cooked to an internal temperature ranging from 145° (for medium rare) to 160° (for well done) (for medium). I prefer to take my out of the oven when the temperature reaches 150-155° and let it rest for 10 minutes before slicing it up (the temp continues to go up slightly as the meat rests). I propose utilizing a digital thermometer for accuracy rather than relying simply on time to determine the temperature
  • To braise your onions, use a nice beer from the list below: A nice Czech Pilsner is one of my favorite beers, therefore I used a cup for my beer-braised onions. However, you are allowed to use whatever sort of beer you choose, as long as it is something you would drink with your sandwich. Remove the “sharpness” from your kraut by rinsing it: Because sauerkraut may be fairly strong and sour, you may like to give it a brief rinse under running water to reduce the harshness a little (pat dry with a paper towel) if this is your preference. Alternately, if you want to add some extra tang to your kraut, use it right out of the container.

For those who are unable to locate ground caraway seeds, whole caraway seeds can be purchased (which is what I do) and ground yourself in a spice grinder or pestle and mortar (this is what I do). Alternatively, if you like, you may leave them out entirely. Take the following measurements with a digital thermometer: For pork, an internal temperature of 145°F (for medium rare) to 160°F (for medium doneness) is recommended (for medium). I prefer to take my out of the oven when the temperature reaches 150-155° and let it rest for 10 minutes before slicing it into thin slices to serve (the temp continues to go up slightly as the meat rests).

When you’re preparing your onions, choose a decent beer.

However, you are allowed to use any sort of beer you choose, as long as it is something you would drink with your sandwich.

Alternately, if you want to add some extra tang to your kraut, use it directly from the box.

Reader Interactions

When my mother would periodically take my sister and me to a cafe for lunch, she would always order the dreaded pork tenderloin sandwich. This was in west-central Illinois and I’ve been reading that the breaded pork tenderloin sandwich was either an Indiana thing or an Iowa thing. Sandwich made with breaded tenderloin Despite the fact that I’m not sure where Illinois fits into all of this, it appeared to me that all of the little cafes were serving some kind of a pork tenderloin sandwich. These breaded chunks of pork were frequently double the size of the bun they were given with, so you had a breaded pork tenderloin appetizer to bite off before you got to the actual stuff.

These tenderloins were breaded with saltine crackers, if my recollection serves me well.

Two websites, one describing the Indianapork tenderloin sandwich and the other explaining the Iowabreaded tenderloin sandwich, have provided some background information on the breaded tenderloin sandwich.

It’s a little bit like a dueling banjos competition to see who can prepare the finest breaded pork tenderloin sandwich.

Making the Sandwich

To be quite honest, I don’t recall ever preparing a breaded pork tenderloin sandwich before. Perhaps I have. All I have to rely on is a vague recall of the flavor from so many years before. Simple, no-frills pork tenderloin was pounded flat, dusted, bathed in egg wash, then generously coated with saltine cracker crumbs before being deep-fried till golden brown, as I had done for dinner. There are a variety of pig cuts that may be used for these sandwich preparations. For starters, there is loin, which is similar to the boneless pork chops that you may get at your local grocery shop.

See also:  What To Serve With Ham And Cheese Sandwiches?

The other is the genuine tenderloin or pork filet, which is a long, thin cut from the pig’s central spine area that is cooked in a pan until done.

How to Flatten the Pork Tenderloin

The tenderloin is a tiny cut of meat with a diameter of 3 to 3 1/2 inches. It is necessary to remove the silver skin if there is any, then cut the fish into fillets that are one inch across. The fillets are then butterflyed by cutting down the middle with a very sharp knife to around 3/4 to 1/2 inch of the opposite side, then laying them flat. Then, one at a time, wrap the butterflied pork in plastic wrap and pound it flat with a meat tenderizer mallet or a flat bottomed 8-inch skillet, as I did, to a thickness of 1/4′′ to 3/8′′.

  1. It took me between 8 and 12 blows to get them to the point where they seemed flat.
  2. You should end up with a pork patty that is 5′′ to 7′′ in diameter.
  3. Tenderloin in breadcrumbs When cooking them, use a heavy skillet, ideally one made of cast iron, to ensure that the heat is maintained.
  4. In fact, I had to turn off the gas at one point during the frying process because it had gotten too hot.
  5. Despite the fact that these tenderloins were smaller, I only cooked one at a time, which resulted in a very quick cooking time.
  6. The best way to enjoy them is to serve them warm.

How to eat a breaded tenderloin sandwich

Now it’s time to assemble this sandwich. Before I did anything else, I gently buttered the bread halves and roasted them in a cast iron pan until they were nicely browned. I placed them on a platter and placed them in the oven on low heat to keep them warm. In addition to lettuce, hamburger pickle slices, and a piece of red onion are common ingredients. A generous dollop of plain old yellow mustard is used as a finishing touch. Never, ever use ketchup in any situation! That would be completely incorrect.

If you want any more condiments with this, a tiny dollop of mayonnaise on the bread would be okay, but only if no one else could see it!

In this picture, you can see how my mother’s breaded pork tenderloin dish would appear. And Mary Jo said, “Where have you been hiding all my life?. “This is something you can make on a regular basis.” I’m inclined to do so. Sandwich made with pork tenderloin

  • 12oz. pork tenderloin, sliced into 4, 1″ fillets, then butterflied and pounded to 1/4″ to 3/8″ thickness
  • 4 bakery hamburger buns, insides lightly buttered and toasted on the stove top in a heavy skillet, kept warm in a low oven
  • 12oz. pork tenderloin, sliced into 4, 1″ fillets, then butterflied and pounded to 1/4″ to 3/8″ thickness
  • 2 eggs
  • 3 tablespoons whole milk
  • 1 sleeve of saltine crackers (about 40 crackers)
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • Vegetable oil, enough to fill a large skillet 1/2 inch deep, about 1 cup
  • Lettuce leaves, sliced red onion, hamburger pickle slices, yellow mustard
  • Lightly grease the buns and toast them in a large pan on the stovetop until golden brown, then set them to cool. Tenderize the pork by cutting it in half, butterflying it, and pounding it thin (1/4″ to 3/8″), then placing it on a platter. In a large shallow basin or pie plate, whisk together the eggs and milk until well combined. Put the saltines in a food processor and pulse until they are a coarse to medium chop, then add the onion powder, garlic powder, and salt and pulse for one or two more seconds to blend
  • Set aside. Put the saltines in a shallow dish or pie plate
  • Set aside. Place the flour in a shallow dish and make up a dredging line by placing the flour first, the eggs second, and the saltines last
  • Heat the vegetable oil to 350°-375°F, preferably in a cast iron pan or other heavy skillet, until it is shimmering. Prepare the pork fillets by coating them with flour, dipping them in the egg wash, letting the excess drip off, and then dipping them in the seasoned cracker crumbs and coating them thoroughly by slapping the crumbs on. Place the crumbs in the 350° oil for 1 1/2 to 2 minutes, or until they are browned. Use a spatula and fork to carefully transfer the chicken to the other side and sauté until browned, approximately 1 1/2 to 2 minutes. Remove from the oil and set on a cooling rack on a baking sheet lined with paper towels, then place in a heated oven to finish cooking
  • Continue to cook the remaining pork until done. Serve immediately on a hamburger bun topped with lettuce, pickles, onion, and mustard (a tomato slice is also a nice addition)
  • Or
  1. This recipe will also work with tenderized pork loin cutlets purchased from a grocery shop. Simply ensure that they are 1/4″ to 3/8″ thick and that any excess fat is removed from the margins. Canola oil or maize oil are the ideal oils to use while frying. The use of an instant-read thermometer or a laser type thermometer is recommended in order to ensure that the oil does not get too cold or too hot.

Calories:425kcal More pork tenderloin dishes to try: here are a couple more to try. Pork tenderloin steaks with a spicy salsa are a delicious and healthy meal. Pork tenderloin on the grill

Grilled Pork Tenderloin Sandwiches

Use the sharpener to sharpen your knife and attempt to slice the grilled tenderloin as thinly and evenly as possible before slicing it (think roast beef from the deli). It will make these open-faced pork sandwiches much simpler to consume, and there will be a noticeable difference in the texture.

Ingredients

a total of 4 servings Aioli with basil and chives1 anchovy fillet marinated in oil Kosher salt is a kind of salt that is kosher. 1 cup mayonnaise (optional) 3 teaspoons freshly squeezed lemon juice 2 garlic cloves, peeled and coarsely chopped 14 cup finely chopped basil, plus more for serving 2 tablespoons finely chopped chives, with a little extra for serving peppercorns that have been freshly ground Pork and Construction Fennel seeds (about 2 teaspoons) 1 teaspoon of red pepper flakes, finely chopped 2 teaspoons Diamond Crystal salt or 312 teaspoons Morton kosher salt, plus other ingredients 2 pork tenderloins (each weighing around 112 pounds) Vegetable oil is a type of oil that comes from plants (for grill) 1 ciabatta bread that has been split lengthwise 6 cups arugula leaves that are ripe and have soft stalks Lemon wedges, basil leaves, chives, and a pinch of salt and pepper (for serving) Equipment that is unique A spice mill or a mortar and pestle are both good options.

Preparation

Anchovies and 12 teaspoon salt are smashed together on a cutting board with the flat side of a knife until a paste forms. Scrape the mixture into a medium-sized mixing basin. Mix in the mayonnaise, lemon juice, garlic, 14 cup basil, and 2 tablespoons chives until everything is well-combined. Season with salt and pepper, then cover and refrigerate until ready to serve the next day.

Step 2

Make Ahead: The aioli may be made up to 1 day ahead of time. Maintain a cool environment.

Pork and Assembly

Using a spice mill or a mortar and pestle, grind the fennel seeds and red pepper until they are finely crushed. Transfer the mixture to a small bowl. 2 tablespoons salt should be added at this point. Rub the mixture all over the pork and allow it to set for 1 hour, uncovered, or refrigerate for up to 8 hours.

Step 4

Prepare a medium-heat grill by properly cleaning the grates and brushing them with oil. Grill the pork loin, rotating it every 4 minutes, for 15–20 minutes, or until it is gently browned on both sides and an instant-read thermometer placed into the middle of the loin registers 130°, depending on how thick your pork loin is. Allow for 10 minutes of resting time before cutting into extremely thin slices.

Step 5

Grill the bread halves on both sides for about 1 minute each side, or until they are lightly browned and warmed through.

Step 6

About 12 cup aioli should be spread over the cut edges of both bread halves.

Then top with sliced pork and a squeeze of lemon before adding more arugula and finishing with more basil and chives. Any leftover aioli should be served alongside the dish.

Pork Tenderloin Sandwiches

These pork tenderloin sandwiches, which are reminiscent of my visit to the Iowa State Fair, may be eaten all year long. It’s simple to make and quite wonderful! Cooking Time: 10 minutes Time allotted: 30 minutes If you’ve ever been to the Iowa State Fair, chances are you’ve had a pork tenderloin sandwich at one point or another. Typically, they are created with pounded pork tenderloins or thin pork chops that are breaded and fried before being served on a bun with your favorite toppings and relish.

Why this recipe works

Instead of using pork tenderloin, these tenderloin sandwiches are created with thin-cut boneless pork chops that have been tenderized, rather of the more costly pork tenderloin. You may find them on the menus of Iowa restaurants, as well as in a few other parts of the midwest, including the Midwest. The size of the tenderloin, on the other hand, is substantially larger this time around. It is typical practice in Iowa eateries to prepare gigantic patties that dwarf the bread by 300 percent or more!

If you’ve ever had Schnitzel, this is very much the same thing, except that Schnitzel is cooked from veal and served with a side of vegetables and occasionally gravy, and there is no bread in this version.

Ingredients you will need

All of the measurements, ingredients, and instructions are included in the printed version of this post, which can be found at the bottom of this page.

How to Make Pork Tenderloin Sandwiches

These step-by-step photographs and instructions are provided to assist you in visualizing how to complete this dish. Please scroll down to the bottom of this page to simply print the recipe!

  1. In a small mixing bowl, whisk together the flour, garlic powder, paprika, salt, and pepper until well combined and smooth. Using a shallow dish, place the flour mixture in one and the bread crumbs in another
  2. Scramble the eggs in a third dish with a whisk until they’re scrambled
  3. Trim any excess fat from the chops before pounding them thin with a meat mallet. To prepare the chops, first dredge them in flour, then in egg, and finally in bread crumbs. Using your hands, press crumbs into the chop.
  1. Continue to transfer each breaded chop to a platter until all of the chops have been breaded. Allow for a 5-minute resting period.
  1. In a large pan, cook the butter over medium-high heat until melted. Toss the breaded chops into the pan. Cook the beef in the butter for about 3-4 minutes, or until the edges of the flesh begin to brown slightly. Cook the other side by turning the pan over with tongs. A golden brown color should be achieved on both sides. Transfer the cooked chops to a plate lined with paper towels to drain.
  1. Make soft buns and top with pickles, red onions, tomatoes, lettuce, and mayonnaise
  2. Serve immediately.

Expert TipsFAQs

  • Make tenderloin sandwiches in batches if you’re cooking more than four tenderloin sandwiches
  • Add extra butter to the pan as required. Use a splatter guard if you are frying or sautéing items to prevent splatters from spreading over the kitchen. Leftovers? If you have any leftover cooked breaded tenderloins, place wax paper between each one, wrap them in plastic wrap, then foil, and place them in the freezer. To reheat the patties, split them and set them in a 13×9 baking sheet, covering them with aluminum foil and baking them for 20-25 minutes at 375 F.

I hope you and your family appreciate these tenderloin sandwiches as much as we do! If you are following a low-carb or ketogenic diet, you may use crushed pork rinds for the bread crumbs. Enjoy!

More Sandwich Recipes

  • The following sandwiches are available: toasted cheddar, ham and arugula sandwich, ham and cheese pretzel roll sandwiches, avocado toast, Mediterranean Veggie Wrap, cucumber sandwiches, and more.

I enjoy baking and cooking, and I’m excited to share my recipes with you! My weekly newsletter will help you remember when it’s time to come back and search, which I know may be difficult. You may sign up for my weekly recipe newsletter for free, and I’ll bring you wonderful recipes directly to your inbox.

Tenderloin Sandwiches

  • These pork tenderloin sandwiches, which are reminiscent of my visit to the Iowa State Fair, may be eaten all year long. It’s simple to make and quite tasty
  • Please keep in mind that many blog posts provide answers to Frequently Asked Questions that you may find useful. IMPORTANT – Simply return to the top of the page to read them! It can be printed, rated, and saved. Course:Lunch Cuisine:American Sandwiches for 4 people, 30 minutes Calories:494
  • 4 thin-cut boneless pork chops (12oz each)
  • 1/2 cup panko bread crumbs
  • 1/2 cup all purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 big eggs
  • 4 tablespoons butter
  • 4 hamburger buns
  • In a small mixing bowl, whisk together the flour, garlic powder, paprika, salt, and pepper until well combined and smooth. Place the flour mixture in a shallow dish and the bread crumbs in another shallow dish, alternating. Scramble the eggs in a third dish with a whisk until they’re scrambled
  • Chops should be trimmed of any excess fat before being pounded thin using a meat mallot. To prepare the chops, first dredge them in flour, then in egg, and finally in bread crumbs. Using your hands, press the crumbs into the chop. Continue to transfer each breaded chop to a platter until all of the chops have been breaded. Allow for a 5-minute resting period. Melt the butter in a large pan over medium high heat until it has melted. Toss the breaded chops into the pan. Cook the beef in the butter for about 3-4 minutes, or until the edges of the flesh begin to brown slightly. Cook the other side by turning the pan over with tongs. Both sides should have a golden brown color to them. Transfer the completed chops to a sheet of paper towels to drain. Sandwiches should be served on hamburger buns with a variety of toppings such as pickles, red onions, tomatoes, lettuce, and ketchup and/or mustard.
  • Make tenderloin sandwiches in batches if you’re cooking more than four tenderloin sandwiches
  • Add extra butter to the pan as required. Use a splatter guard if you are frying or sautéing items to prevent splatters from spreading over the kitchen. Leftovers? If you have any leftover cooked breaded tenderloins, place wax paper between each one, wrap them in plastic wrap, then foil, and place them in the freezer. To reheat the patties, split them and set them in a 13×9 baking sheet, covering them with aluminum foil and baking them for 20-25 minutes at 375 F. Buns are included in the nutritional information, but condiments are not.
See also:  How To Make Reuben Sandwiches?

One serving contains: 494 calories, 40 grams of carbohydrates, 30 grams of protein, 23 grams of fat, 11 grams of saturated fat, 227 milligrams of cholesterol, 755 milligrams of sodium, 455 milligrams of potassium, 2 grams of fiber, 3 grams of sugar, 614 international units of vitamin A, 1 milligram of vitamin C, 118 milligrams of calcium, and 4 milligrams of iron.

Amanda Formaro

Mrs. Amanda Formaro is a cunning, business-minded mother of four adult children. She enjoys baking, cooking, making children’s crafts, and designing ornamental stuff for her house. A crafts expert and culinary maestro, she has featured on television and in print magazines on a number of occasions during the course of her career.

She is also the author of five craft books and a product developer, as well as the proprietor of the website FunFamilyCrafts.com, among other things. You may connect with her on social media by clicking on the icons on the left.

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Pork Tenderloin Sandwich

This post may include affiliate links, which will not affect your purchase price but will allow the author to earn a profit. Crunchy pan-fried Pork Tenderloin Sandwiches are a Midwestern institution! This recipe calls for pounding pork tenderloin flat and broad, then breading it and pan-frying it till crispy on the exterior and properly done on the inside. Don’t forget about these other excellent sandwich recipes! Take a look at our Slow Cooker Italian Beef Sandwiches, Blue Bayou Monte Cristo Sandwiches, Grilled Cajun Chicken Sandwiches, and Cubanos!

Indiana Pork Tenderloin Sandwich

It’s Indiana Weekon’s House of Nash Eats on the menu today! Throughout my American Eatsseries, I’m making my way through the meals that the United States is famous for, one state at a time. The truth is that they are rather popular in a variety of states, ranging from Illinois to Iowa. The prospect of these pork tenderloin sandwiches has been on our minds for quite some time now! My husband, Paul, pronounced them to be one of his favorite things that I have ever created. It shouldn’t come as a surprise given his liking for foods like fried chicken, which we don’t eat very often.

Here’s something I learnt when cooking these pork tenderloin sandwiches: before breading and frying the pork tenderloin, you need to pound it extremely, really thin!

Sandwiches made with breaded and fried pork tenderloin are similar in appearance to German schnitzel, but in a sandwich style.

In other words, even if preparation requires some effort, preparing supper is really quick when using this method.

How to Make a Pork Tenderloin Sandwich

Cut a pork tenderloin into 4 equal halves. They are almost generally approximately 1 pound apiece, which translates into appropriate serving sizes when split into fourths, as seen in the picture. Place one piece at a time between two pieces of plastic wrap and pound flat using a meat mallet or rolling pin to make a cutlet that is approximately ¼-inch thick. The meat will shrink up as it cooks, therefore it is crucial to flatten it properly. The objective is that it should hang over the borders of the bun when it is done frying, so make it sure to pound it incredibly large and super thin.

  • In a small pan or dish, mix the flour with a little salt and pepper.
  • In another shallow pan or dish, mix the eggs and buttermilk together.
  • In a third shallow pan or dish, mix the broken saltine crackers, panko bread crumbs, and the remaining salt and pepper, along with the garlic powder and onion powder.
  • Thedip it in the egg and buttermilk mixture, letting the excess drip off before adding it to the breadcrumb and cracker mixture.
  • We aren’t deep-frying the beef, but pan-frying it on both sides till crispy.
  • Because the tenderloin is pounded so thin, it is difficult to obtain a good temperature measurement with a meat thermometer; nonetheless, the USDA states that a blush of pink is totally acceptable and safe.
  • Repeat with the remaining cutlets, transferring the cooked meat to a wire rack to drain any leftover oil.

Toast the buns under the broiler until they are beautifully browned, then apply mayonnaise and yellow mustard on each top bun. Lay each pork tenderloin cutlet on the bottom bread, then top with pickle slices, shredded lettuce, sliced tomato, then the top bun with the mayo and mustard.

What do I serve with pork tenderloin sandwiches?

A pork tenderloin sandwich is excellent served with chips, Homemade French Fries, or Baked Beans as an accompaniment. However, I believe that this is also an excellent occasion to serve a dessert salad, such as my favorite Cottage Cheese Jello Salad, to guests.

More Pork Recipes You’ll Love

  • Cooking Techniques: Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce
  • Perfect Grilled Pork Chops with Sweet BBQ Pork Rub
  • Bacon-Wrapped Pork Tenderloin
  • Better Than Take Out Chinese Sweet and Sour Pork
  • Cooking Techniques: Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce Pork Chops with a Classic Southern Smothering
  • Creamy Apricot Pork Chops
  • Honey Mustard Pork Tenderloin
  • And more.

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  • A pound of pork tenderloin
  • 2 beaten eggs
  • 2 tablespoons buttermilk
  • 12 cup all-purpose flour
  • 10 saltine crackers crushed (about 12 cup)
  • 1 cup plain Panko breadcrumbs
  • 1 teaspoon Kosher salt
  • 14 teaspoon black pepper
  • 14 teaspoon garlic powder
  • 14 teaspoon onion powder
  • 12 cup oil for frying
  • 4 soft buns or rolls
  • 4 tablespoons mayonnaise
  • 4 tablespoons yellow mustard
  • 1 tomato sliced
  • Shredded iceberg lettuce
  • Dill pick
  • Pork tenderloin should be cut into four equal halves. Place one at a time between two pieces of plastic wrap and pound flat with a meat mallet or rolling pin to make a cutlet that is approximately 14 inches thick. Repeat with the remaining cutlets. Because the meat will shrink as it cooks, it is critical that it is flattened thoroughly. To make the roux, mix the flour with 14 teaspoon salt and 18 teaspoon pepper in a small skillet or dish and set aside. Separately, mix the beaten eggs and buttermilk in another shallow pan or dish, whisking constantly, until well combined. Separately, in a third shallow pan or dish, mix the broken saltine crackers, panko bread crumbs, and the remaining 34 teaspoon salt and 18 teaspoon pepper, as well as the garlic powder and onion powder. Set aside. Take one pork tenderloin cutlet at a time and dredge it in flour on both sides, brushing off any excess, then in the egg and buttermilk mixture, then in the cracker and breadcrumb mixture. Repeat with the remaining cutlets. Using the leftover pork tenderloin, repeat the process. Heat the oil in a big cast iron skillet or heavy pan over medium-high heat until shimmering and shimmering. When the oil is heated, add two of the cutlets at a time so that the pan does not get overcrowded, and fry for 2-3 minutes on each side, or until golden brown on both sides. According to the USDA, the meat should be completely cooked through, however a slight flush of pink is absolutely acceptable and safe. Because it’s such a thin cut of beef, as long as the crust is golden brown, the meat should be cooked through without a problem. Then, using a wire rack to drain any leftover oil from the cooked meat, repeat the process with the remaining cutlets. Bake for 10 minutes under the broiler after splitting the buns in half and placing them cut side up on a baking sheet. Toast the buns under the broiler until they are beautifully browned, then put mayonnaise and mustard on each top bun. To assemble, place each pork tenderloin cutlet on the bottom bun, then top with pickle slices and chopped lettuce. Finish by spreading mayonnaise and mustard on top of the top bun. Serve with tortilla chips.

The following are the nutritional values: 760 calories, 47 grams of carbohydrates, 34 grams of protein, 48 grams of fat, six grams of saturated fat, sixteen grams of polyunsaturated fat, twenty-three grams of monounsaturated fat, one gram of trans fat, 162 mg of cholesterol, 1014 milligrams of sodium, six hundred thirty-two milligrams of potassium, three grams of fiber, five grams of sugar, forty-three milligrams of vitamin A, four milligram

More States I Have Visited in myAmerican EatsSeries

Alabama Alaska Arizona Arkansas California Colorado Connecticut Delaware Florida Georgia HawaiiIdaho Illinois Indiana Iowa Kansas Kentucky Louisiana Maine Maryland Massachusetts Montana New York is the capital of the United States. Oregon Puerto Rico is a U.S. territory. South Carolina is a state in the United States. South Dakota is a state in the United States. TexasUtahWisconsin

Crispy Pork Tenderloin Sandwiches

1. Cut the pork tenderloin into four equal pieces by cutting it crosswise. Pound the pork pieces uniformly with a mallet or rolling pin to 1/4-inch thick. Salt and pepper the pork on both sides with a light hand to season it. 2. Prepare three shallow dishes as follows: Mix the flour, garlic powder, 1 tsp salt, and 1/2 tsp pepper in the first bowl. In the second dish, whisk the egg until it is light and fluffy. To the third bowl, add the breadcrumbs and mix well. 3. Working with one slice of pork at a time, dip each slice into the flour mixture and turn to coat completely.

  • Shake off any excess flour before dipping the pork into the beaten egg and flipping it over to coat it completely.
  • Remove any leftover breadcrumbs from the pork pieces before placing them on a platter and setting them aside.
  • 4.
  • 5.
  • Transfer the cooked pork to a plate lined with a paper towel and repeat the process with the remaining pork, using extra oil if required to prevent sticking.
  • To assemble the sandwiches, place the pork on the buns and top with lettuce, pickles, and mayo.

Pork Tenderloin Recipe: Fry The Famous Indiana Sandwich Yourself

Indiana’s most well-known culinary gift to the United States is undoubtedly the breaded pork tenderloin. Many of us have had the opportunity to put our culinary abilities to practice as a result of the COVID-19 outbreak. Visitors from all over the globe come to Indiana to enjoy and appreciate the state’s breaded pork tenderloin, and now you can try your hand at creating the world-famous sandwich yourself! The Indiana Foodways Alliance’s “Tenderloin Lovers” Trail, which includes more than 70 eateries serving up their own twist on the crispy sandwich, is a great place to go on a gastronomic road trip when the occasion calls for it.

  • Legend has it that the tenderloin’s roots may be traced back to Nick’s Kitchenin Huntington, which is now found in restaurants (and fairs) of all types throughout the state of Indiana.
  • Our breaded pork tenderloins are quite similar in appearance to these thin, tenderized pieces of veal that are breaded and fried for dishing.
  • Freienstein opted to substitute pork for the veal and to include pickles in the dish.
  • He had no idea that the breaded pork tenderloin would continue to be served at Nick’s Kitchen (and numerous other establishments) for decades to come!

Nick’s Kitchen, where Indiana’s breaded pork tenderloins are made, serves a tenderloin. The public was asked to vote on the top ten tenderloins in Indiana. Whether you want to experiment with the recipe at home, see if your variation will pass the taste test!

Official Hoosier Hand-Breaded Pork Tenderloin Recipe

This dish makes plenty for four people. Indiana Foodways Alliance is the organization that created this website. Ingredients: Center-cut pork loins, each weighing 5 ounces 2 cups unbleached all-purpose flour There are two sleeves of Ritz crackers. 2 tablespoons of garlic powder 1 tablespoon freshly ground black pepper 2 tablespoons of salt 1 tbsp. freshly ground pepper 4 quail eggs 1 gallon of milk 40 ounces of extra-virgin olive oil Preparing the Pork:

  • Pork loin should be butterfly-cut into pieces, but the pieces should be sliced in half longways almost all the way through. If you want to make a larger portion of the loin, lay each piece on a cutting board between two sheets of wax paper and pound out to a thickness of 1/4-1/2 inch on each side.

Prepare the breading by combining the following ingredients:

  • In a separate dish, whisk together the eggs and milk
  • Leave aside. Crush the crackers and combine them with the flour in a mixing dish. To the cracker bowl, combine the salt, garlic, and black pepper
  • Mix well.

Tenderloins of Bread:

  • Dredge each loin piece individually through the wet egg mixture and then into the dry egg mixture bowl. Taking the breading out of the pan and gently shaking it to remove excess breading

Tenderloins in a frying pan:

  • Preheat a skillet or deep-fat fryer to 350 degrees. Fry till golden brown in a deep skillet.

Now it’s time to assemble the tenderloin on a bun and top it with all of your favorite toppings and ingredients.

Check out all of Indiana Foodways Culinary Trails™ here.

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