Hoosier Pork Tenderloin Sandwich
Crispy, golden, and utterly satisfying, the Hoosier Pork Tenderloin Sandwich is a true Midwestern classic that will win over your taste buds. This beloved Indiana staple features juicy, hand-breaded pork tenderloin, pounded thin for ultimate tenderness, then coated in a flavorful blend of seasoned flour, egg wash, and crunchy breadcrumbs. Fried to perfection in hot oil, the tenderloin develops a beautifully crisp crust that contrasts perfectly with the fluffy, lightly toasted hamburger buns. Topped with a vibrant medley of fresh lettuce, juicy tomato slices, tangy pickles, and smothered with creamy mayo and zesty mustard, this sandwich delivers bold layers of flavor in every bite. Quick and easy to prepare in under 40 minutes, it’s the ultimate comfort food for both weeknight dinners and weekend indulgence.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 cup All-purpose flour
- 2 Eggs
- 0.5 cup Buttermilk
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 cup Breadcrumbs
- 0.5 cup Panko breadcrumbs
- 2 cups Vegetable oil
- 4 Hamburger buns
- 4 leaves Lettuce
- 4 Tomato slices
- 4 slices Pickles
- 0.25 cup Mayonnaise
- 2 tbsp Mustard
Instructions
Trim the pork tenderloin of any excess fat and silver skin. Slice into 4 even pieces.
Place each pork piece between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the pork pieces until they are about 1/4 inch thick.
In a shallow dish, mix the all-purpose flour with 1 teaspoon of salt, 1/2 teaspoon of black pepper, garlic powder, and paprika.
In another shallow bowl, whisk together the eggs and buttermilk until fully combined.
In a third shallow dish, combine the breadcrumbs, panko breadcrumbs, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Dredge each piece of pork in the flour mixture, shaking off any excess, then dip into the egg mixture, and finally coat with the breadcrumb mixture. Press lightly to ensure the coating adheres.
Heat vegetable oil in a large skillet over medium-high heat until the oil reaches 350°F (175°C). You can test the temperature by dropping in a breadcrumb—it should sizzle immediately.
Carefully place the breaded pork pieces into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes per side, or until golden brown and fully cooked through.
Transfer the cooked tenderloins to a paper towel-lined plate to drain any excess oil.
Lightly toast the hamburger buns in a dry skillet or toaster.
Assemble the sandwiches by spreading mayonnaise and mustard on each bun, then layering with the fried pork tenderloin, lettuce, tomato slices, and pickles.
Serve immediately and enjoy the classic Hoosier Pork Tenderloin Sandwich!
Nutrition Facts
Calories |
6221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 515.7 g | 661% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 271.6 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 10075 mg | 438% | |
| Total Carbohydrate | 280.2 g | 102% | |
| Dietary Fiber | 68.7 g | 245% | |
| Total Sugars | 19.7 g | ||
| Protein | 218.6 g | 437% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 466 mg | 36% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2969 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
