Hoosier Tenderloin
Crispy, golden, and delightfully indulgent, the Hoosier Tenderloin sandwich is a classic Midwestern comfort food that’s sure to impress your taste buds. This recipe showcases tender pork cutlets pounded thin, perfectly seasoned, and coated in a crunchy breadcrumb crust for a satisfying bite in every forkful. Deep-fried to perfection, each tenderloin is sandwiched between soft hamburger buns and can be customized with classic toppings like lettuce, tomato, pickles, and a generous slather of creamy mayonnaise. With just 20 minutes of prep time and a quick 10-minute fry, this iconic Indiana dish is a quick and easy way to bring restaurant-quality flavor to your dinner table. Perfect for busy weeknights or casual weekend gatherings, the Hoosier Tenderloin promises to be a new family favorite. Keywords: Hoosier Tenderloin recipe, pork tenderloin sandwiches, classic Midwestern comfort food, easy fried pork recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (4-6 ounces each, pounded to 1/4-inch thickness) Pork tenderloin
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 large Eggs
- 0.5 cup Buttermilk
- 1 cup Panko breadcrumbs
- 1 cup Regular breadcrumbs
- 2 cups (for frying) Vegetable oil
- 4 pieces Hamburger buns
- 0.25 cup (optional, for serving) Mayonnaise
- 4 leaves (optional, for serving) Lettuce
- 1 large (sliced, optional, for serving) Tomato
- 8 slices (optional, for serving) Pickles
Instructions
Place the pork tenderloin pieces between two sheets of plastic wrap and pound them to 1/4-inch thickness using a meat mallet or rolling pin.
In one shallow bowl, mix together the flour, salt, black pepper, garlic powder, and paprika.
In a second shallow bowl, whisk the eggs and buttermilk together until well combined.
In a third shallow bowl, combine the panko breadcrumbs and regular breadcrumbs.
Dredge each pounded tenderloin in the seasoned flour, coating both sides completely. Shake off any excess flour.
Dip the floured tenderloin into the egg and buttermilk mixture, ensuring it is fully coated.
Finally, press the tenderloin into the breadcrumb mixture, covering it evenly and pressing gently to adhere.
Place the breaded tenderloins on a plate or baking sheet and let them rest for 5 minutes to help the breading adhere.
Heat the vegetable oil in a large skillet or deep frying pan over medium heat until it reaches 350°F (175°C).
Carefully place one or two breaded tenderloins in the hot oil, depending on the size of your pan. Do not overcrowd.
Fry the tenderloins for 3-4 minutes on each side or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
Transfer the cooked tenderloins to a paper towel-lined plate to drain any excess oil.
Toast the hamburger buns lightly, if desired.
Assemble the sandwiches by placing each fried tenderloin on a bun. Add mayonnaise, lettuce, tomato, pickles, or any toppings of your choice.
Serve immediately and enjoy your homemade Hoosier Tenderloin!
Nutrition Facts
Calories |
6544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 520.2 g | 667% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 272.1 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 9267 mg | 403% | |
| Total Carbohydrate | 310.3 g | 113% | |
| Dietary Fiber | 69.8 g | 249% | |
| Total Sugars | 35.2 g | ||
| Protein | 251.2 g | 502% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 536 mg | 41% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 3793 mg | 81% | |
*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.
