Pork Tenderloin Sandwich

This Fried Pork Tenderloin Sandwich is a true comfort food classic that’s easy to make and sure to satisfy. You'll only need 7 simple ingredients for this Midwestern-style recipe!

This is a recipe that holds a special place in my heart—a Fried Pork Tenderloin Sandwich. This midwest classic is the epitome of comfort food, featuring a perfectly breaded and fried pork tenderloin that's crispy on the outside and tender on the inside. Served on a soft bun with your favorite toppings, it’s a sandwich that’s hard to resist.

With only 7 simple ingredients, this feel-good-food takes less than 30 minutes to prepare, making it a perfect weeknight dinner! Whether you choose pork tenderloin or a boneless pork loin chop, we call it a pork tenderloin sandwich. Better yet, you can customize the sandwich to your liking. It will definitely be a recipe that your family will ask to have again!

Need more quick dinner ideas? Look no further than my Pork Bites and Gravy, Chicken and Green Beans, and One Pan Pasta!

What is a Pork Tenderloin Sandwich and Where Did it Originate?

Also referred to as a BPT (breaded pork tenderloin) sandwich, Hoosier sandwich, and an Iowa Skinny, the pork tenderloin sandwich is claimed to have originated at Nick's Kitchen restaurant in Huntington Indiana.

It's also similar to German wiener schnitzel which uses veal. Wiener Schnitzel uses fine bread crumbs and is deep fried, whereas the Fried Pork Tenderloin Sandwich uses panko or cracker crumbs for a crunchier texture and is pan fried.

The sandwich is served on a bun with toppings, while Wiener Schnitzel is served on a plate with side dishes and a lemon wedge.

Why You'll Love This Recipe

• Crispy and Juicy: The meat is perfectly juicy on the inside and wonderfully crispy on the outside.
• Comfort Food: Breaded pork tenderloin sandwiches are a hearty and satisfying meal that’s perfect for any occasion.
• Versatile: Customize with your favorite bun, toppings, and sauces to make it your own.
• Easy and Affordable to Make: Simple ingredients and straightforward steps make this a go-to recipe. Plus with a short ingredient list, it's won't break the bank!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Boneless Pork Tenderloin: The star of the dish, providing tender and juicy meat.
• Seasoned Flour: Used for the first step in the dredging and coating process, I like seasoned flour to give the chicken a little extra flavor. My favorite brand is Kentucky Kernel Seasoned Flour. You can season your own with a handful of dried spice, or you can purchase a pre-seasoned flour at most grocery stores.
• Eggs: Binds the coating to the pork.
• Buttermilk: Tenderizes the pork and adds a slight tangy flavor.
• Crushed Saltine Crackers or Panko Breadcrumbs: Ensures an extra crispy and crunchy coating.
• Brioche Buns: Soft buns that complement the crispy pork, providing a perfect sandwich base. Hamburger buns are also an excellent option.
• Oil for Frying: Necessary for achieving that golden, crispy exterior. Use an oil that has a high smoke point and a neutral flavor.

Tools You'll Need

• Shallow Dishes or Bowls 
• Large Skillet or Cast Iron Skillet
• Silicone Tongs or Fork
• Liquid Measuring Cup
• Measuring Cups

How to Make a Pork Tenderloin Sandwich

1. Pound each piece to about ½-inch thickness using a meat mallet. Season both sides with seasoning salt or salt and black pepper. 

2. Create a breading station with 3 bowls. Bowl 1 will be the Kentucky colonel seasoning. In bowl 2, make an egg wash whisking together the eggs and buttermilk. In bowl 3, add crushed saltines. 
3. In a large skillet, heat about ½ inch of oil over medium-high heat until it reaches 350°F.
4. Coat each pork tenderloin slice with the seasoned flour, shaking off any excess. Next, dip into the egg mixture, allowing any excess to drip off. Lastly, coat with cracker crumb mixture, pressing lightly to adhere the crumbs.

5. Fry the breaded pork cutlets 2-4 minutes per side, or until golden brown and have an internal temperature of 145°F. Remove to a wire rack or plate lined with paper towels and rest for 3 minutes. 

6. Place each piece of fried pork on toasted or warm buns and add your favorite toppings, such as lettuce, tomato, pickles, and mayonnaise.

Southern Pro Tips and Substitutions

• Tenderizing: Pounding the pork tenderloin is crucial for tenderness. For best results, don’t skip this step. Also, make sure the cutlets are the same thickness for even cooking.
• Seasoning: Feel free to add more spices to the seasoned flour mixture, like garlic powder or cayenne pepper, for extra flavor.
• Seasoned Flour: I use a pre-seasoned store-bought flour blend called Kentucky Kernel Seasoned Flour. This is available at most grocery stores or online. You can also make a flour blend from scratch by mixing together 1 cup all-purpose flour, ½ teaspoon each salt, black pepper, paprika, garlic powder and onion powder, and ¼ teaspoon cayenne pepper (optional).
• Breadcrumbs: If you don’t have crushed crackers or panko, regular breadcrumbs can be used, but panko will give a better crunch.
• Temperature Control: Make sure the oil is hot enough (around 350°F) before frying to ensure a crispy exterior. Use a meat thermometer to measure the internal temperature of each piece of pork tenderloin. Overcooking yields a tougher than desired texture.
• Toppings: Customize with your favorite toppings and condiments to suit your taste.
• Frying options: The best oil options for optimal crispiness and flavor are canola oil, vegetable oil, peanut oil, corn oil, and sunflower oil. However, you can use avocado or olive oil as well, but be mindful that it will have a stronger flavor at the end.

What to Serve with a Fried Pork Tenderloin Sandwich

When serving a fried pork tenderloin sandwich, it's great to pair it with side dishes that complement its crispy and savory flavors. Here are some excellent side dish options:

• House Salad (Outback Copycat)
• Loaded House Salad
• Marinated Vegetable Salad
• Cold Ramen Noodle Salad
• Best Broccoli Cranberry Salad
• Seven Layer Salad
• Best Ever Pasta Salad

Some heartier sides that are a great pairing are Baked Macaroni and Cheese, Apple Pie Baked Beans, French Onion Hashbrown Casserole, and Jiffy Corn Casserole Recipe.

Storage and Freezing

• Refrigerate: Store any leftover fried pork in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
• Freeze: You can freeze the fried pork pieces by placing them in a single layer on a baking sheet, freezing until solid, then transferring to a freezer-safe bag. Reheat in the oven directly from frozen.

Frequently Asked Questions

More Delicious Fried Recipes

• Fried Chicken Tacos
• Fried Green Tomato Sandwich
• Baked Fried Chicken (with Gravy!)
• Fried Apple Pies Recipe