The Ultimate Guide to Making a Crispy Breaded Pork Tenderloin Sandwich at Home
Originating in the heart of the American Midwest, particularly Iowa, the Breaded Pork Tenderloin Sandwich stands as a true culinary icon. This beloved regional specialty features a generous, thinly pounded pork tenderloin, expertly breaded and fried to achieve a perfect golden-brown crispness. What truly sets it apart is its impressive size, often extending well beyond the edges of its accompanying soft burger bun. Typically adorned with classic toppings such as crisp lettuce, ripe tomatoes, thinly sliced onions, tangy pickles, and a smear of mustard or creamy mayonnaise, this sandwich is the epitome of Midwestern comfort food – hearty, satisfying, and bursting with flavor. It’s more than just a meal; it’s a cherished tradition.
Across Nebraska and Iowa, the breaded pork tenderloin sandwich isn’t just an item on a menu; it’s a cultural staple. You’d be hard-pressed to visit a local diner, bar, or cafe and not find this beloved dish proudly featured. For many, it evokes a sense of nostalgia and home-cooked goodness. My youngest son, for instance, considers himself a true connoisseur of the pork tenderloin sandwich, constantly sharing photos of his latest discoveries and rating them meticulously. His passion inspired me to perfect my homemade version, which I now consider a duty to share with all of you, my valued readers. Recreating this iconic dish at home allows for personalization and ensures the freshest, most delicious results.
There’s nothing quite like the irresistible appeal of these thinly pounded pork cutlets, coated in a savory saltine cracker crust and fried to golden perfection. Served warm on a soft bun and loaded with your favorite burger or sandwich toppings, these homemade breaded pork tenderloin sandwiches are surprisingly simple to prepare, yet deliver an unparalleled level of comfort and flavor that will have everyone asking for seconds. They embody the essence of wholesome, satisfying comfort food.
Crafting the Perfect Homemade Breaded Pork Tenderloin Sandwich
This recipe guides you through the process of transforming a simple piece of pork into a delectable, deep-fried cutlet, perfect for an unforgettable pork sandwich. A genuine Midwest favorite, this breaded tenderloin sandwich promises to captivate your taste buds from the very first bite, making it a regular fixture in your home cooking repertoire. The key lies in understanding each step, from preparing the pork to achieving that ideal crispy coating and perfectly cooked interior.
Delicious Pairings for Your Fried Pork Tenderloin Sandwich
While a side of crispy homemade fries is the traditional companion for a fried pork tenderloin sandwich, feel free to explore other delightful pairings. For those who prefer a different starch, a creamy, flavorful potato salad offers a wonderful contrast. If you’re looking to lighten your meal, a fresh green salad with a vibrant vinaigrette can provide a refreshing balance to the rich sandwich. This versatility makes the fried pork tenderloin a perfect centerpiece for any meal, easily adapted to suit your preferences.
If you find yourself loving the satisfying crunch and robust flavor of these fried pork tenderloin sandwiches, you’ll surely enjoy exploring other hearty sandwich options. Consider trying our Toasted Italian Sub Sandwiches for a burst of savory Italian flavors, or the comforting BBQ Smoked Sausage Sandwiches With Kraut. For a different take on crispy protein, our Crispy Oven Fried Chicken In A Biscuit Sandwich offers a delightful alternative.
Maximizing Freshness: Tips for Meal Prep and Storage
For the absolute best flavor and texture, these fried pork sandwiches are ideally assembled and enjoyed immediately after the pork is cooked. The breading remains perfectly crisp, and the tenderloin is at its juiciest. However, if you’re looking to meal prep or simply manage your time efficiently, you can certainly prepare the boneless pork cutlets in advance. After frying, place them on a paper towel-lined plate to absorb any excess oil, then allow them to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 2-3 days.
When you’re ready to enjoy your prepped sandwiches, reheat the pork tenderloin cutlets on a baking sheet in a preheated oven (around 350°F or 175°C) for 8-12 minutes, or until thoroughly heated through and crisp again. Once warm, simply assemble them with fresh buns and your desired toppings. For longer storage, cooked pork tenderloin can be frozen for up to 3 months. I strongly recommend freezing the cooked pork cutlets and buns separately to maintain optimal quality; assembling the entire sandwich before freezing can lead to a soggy breading and less desirable texture upon thawing.
Key Ingredients for an Authentic Tenderloin Sandwich
Achieving the quintessential Breaded Pork Tenderloin Sandwich relies on a careful selection of ingredients. Below is a detailed look at what you’ll need. For a full, printable recipe with precise measurements and comprehensive instructions, please scroll to the bottom of this post.
- Pork Loin Chops: We opt for pork loin chops, ideally around 1-inch thick. These are perfect because they can be easily butterflied and pounded thin, creating the signature oversized cutlet that defines this sandwich.
- Saltine Crackers: The secret to the uniquely crispy and flavorful breading lies in saltine crackers. When crushed, they provide a distinct texture and savory profile that traditional breadcrumbs simply can’t replicate.
- Spices: A simple yet effective blend of garlic powder, onion powder, black pepper, and salt enhances the flavor of both the pork and the cracker coating, creating a balanced and aromatic profile.
- All-Purpose Flour: Essential for the initial dredge, the flour helps the egg wash adhere evenly to the pork, providing a crucial base layer for the cracker crumbs to stick to, ensuring a thick and consistent crust.
- Large Eggs: Whisked eggs create the vital “binder” in our breading station, allowing the flour and cracker crumbs to form a robust coating that stays put during frying.
- Vegetable Oil: A neutral-flavored oil such as vegetable, canola, or peanut oil is ideal for deep frying. It allows the natural flavors of the pork and breading to shine without imparting any unwanted tastes, while also reaching the high temperatures needed for a crispy exterior.
- Hamburger Buns: Soft, fresh hamburger buns are the traditional choice. While they might appear small in comparison to the expansive pork cutlet, their pillowy texture provides the perfect soft contrast to the crispy pork.
- For Serving: The classic toppings include creamy mayonnaise, zesty mustard, crisp onion slices, tangy dill pickle slices, fresh lettuce, and juicy tomato slices. These elements add layers of flavor and texture that complete the sandwich experience.
Step-by-Step Guide: How to Make a Pork Tenderloin Sandwich
This breaded tenderloin recipe uses simple, accessible ingredients and comes together quite easily. Follow these steps for a perfect homemade result:
1. Prepare the Pork Chops: Start by butterflying each pork chop. Make a horizontal cut almost all the way through, leaving one side attached like a book. This allows the chop to open up. Place each butterflied pork chop inside a large plastic bag or between two sheets of plastic wrap. Using a meat mallet, pound the pork evenly until each piece is about ¼-inch thick. This crucial step tenderizes the meat and creates the signature large, thin cutlet.
2. Prepare the Cracker Breading: Crush the saltine crackers. You can do this by placing them in a zippered plastic bag and crushing them with a rolling pin or the flat side of a meat mallet, or by pulsing them in a food processor until they are in small, coarse pieces – not as fine as bread crumbs, but with some texture. Transfer the crushed crackers to a shallow, rimmed dish. Add the garlic powder, onion powder, black pepper, and salt to the cracker crumbs and mix thoroughly to combine the seasonings.
3. Set Up Your Breading Station: Arrange three separate shallow, rimmed dishes (small Pyrex dishes or pie plates work perfectly) in an assembly line. In the first dish, place the all-purpose flour. In the second dish, whisk the large eggs until well combined. In the third dish, pour your seasoned cracker crumbs. This setup streamlines the breading process and helps ensure an even coating.
4. Bread the Pork Chops: Take one pounded pork chop at a time. First, dredge it thoroughly in the flour, shaking off any excess. Next, dip it into the whisked egg mixture, allowing any extra egg to drip off. Finally, press the pork chop firmly into the seasoned cracker crumbs, ensuring it is completely coated on both sides. This three-step process creates a robust and crispy crust.
Then press into the cracker crumbs until well coated. Ensure the entire surface is covered for optimal crispness.
5. Fry the Pork: Pour vegetable oil into a large (10 or 12-inch) skillet or frying pan to a depth of about ½ inch. Heat the oil over medium heat until it reaches 350°F (175°C). Using a kitchen thermometer is highly recommended for accurate temperature. Carefully add the breaded tenderloin into the hot oil, one at a time, ensuring not to overcrowd the pan. Fry for approximately two to three minutes per side, or until each side is beautifully golden brown and crispy. The pork is fully cooked when an instant-read meat thermometer inserted into the thickest part reads an internal temperature of 145°F (63°C).
6. Drain and Serve: Once fried, carefully remove the pork tenderloins from the oil using tongs and place them on a wire rack set over a baking sheet, or on a plate lined with paper towels, to drain any excess oil. While still warm, sprinkle lightly with a pinch of salt. Serve these glorious pork cutlets immediately on soft hamburger buns with your choice of fresh, crunchy toppings. Enjoy the fruits of your labor!
Serve the pork cutlets on a soft bun with your choice of toppings for the ultimate breaded pork tenderloin sandwich experience.
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Frequently Asked Questions About This Pork Tenderloin Recipe
- How do you cook pork tenderloin so it’s not dry? The key to a moist pork tenderloin, especially when breaded and fried, is careful temperature control and not overcooking. Ensure your oil is properly preheated to 350°F (175°C) before adding the pork. Fry quickly until golden brown, and use an instant-read meat thermometer to ensure it reaches an internal temperature of 145°F (63°C), then remove it immediately. Resting the meat briefly after cooking also helps retain juices.
- Should breaded pork tenderloin be cooked fast or slow? Breaded pork tenderloin, particularly in a sandwich application, should be cooked relatively quickly at a higher temperature. This rapid cooking ensures a crispy exterior without drying out the interior. Slow cooking would result in a soggy crust and potentially tough meat.
- Can you pound pork tenderloin flat? Absolutely! Pounding pork tenderloin flat is a fundamental step for this sandwich. Use a meat mallet to evenly thin the pork to about ¼-inch thickness. This not only tenderizes the meat but also creates the large, thin cutlet that extends beyond the bun, a hallmark of the classic Midwestern sandwich.
- What’s the difference between fried pork tenderloin and schnitzel? While both involve pounded, breaded, and fried pork, there are distinct differences. A fried pork tenderloin sandwich typically uses a thinner, larger cutlet, often deep-fried, and is specifically served on a bun with various sandwich toppings. Schnitzel, on the other hand (commonly Wiener Schnitzel, though variations exist), is traditionally pan-fried, often made from veal or pork, and is typically served as a main dish on a plate, usually with a lemon wedge and sometimes potato salad, not on a bun.
- Are a breaded pork tenderloin sandwich and a breaded pork cutlet sandwich the same thing? Yes, largely they refer to the same delicious dish! A breaded pork cutlet is essentially a piece of pork that has been tenderized (usually by pounding) and then breaded. So, when used in a sandwich, it becomes a breaded pork cutlet sandwich, which is interchangeable with the breaded pork tenderloin sandwich, especially in the Midwest where ‘tenderloin’ refers to the preparation of a cutlet from a pork loin.
Creative Substitutions to Customize Your Recipe
Remember, when it comes to cooking, feel empowered to get creative and tailor recipes to your personal taste, dietary needs, or what you simply have on hand. Making this recipe your own is part of the fun!
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Breading Alternatives: While saltines offer a unique crunch, some prefer to use panko bread crumbs for an extra-crispy, lighter coating. You could also experiment with other types of savory crackers like Ritz or Club crackers for a slightly different flavor profile in your crumb mixture.
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Spice It Up: Don’t be afraid to adjust the spice blend. Add a pinch of cayenne pepper or a dash of smoked paprika for a subtle kick. Italian seasoning, dried herbs, or even a touch of chili powder can introduce new dimensions of flavor.
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Gluten-Free Option: For a gluten-free version, use gluten-free crackers for the breading and a gluten-free all-purpose flour blend for dredging. Serve on gluten-free buns.
Expert Tips & Tricks for the Best Results
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Air Fryer Alternative: For a lighter take, consider cooking the breaded pork tenderloin in an air fryer instead of deep frying. This method yields a wonderfully crispy crust with significantly less oil. Preheat your air fryer, spray the breaded cutlets lightly with oil, and cook until golden and cooked through, flipping halfway.
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Ensure Tenderness: To guarantee an exceptionally tender pork chop, lightly sprinkle the pounded pork with a touch of commercial meat tenderizer about 15-20 minutes before you begin the breading process. Rinse and pat dry before proceeding.
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Serve Immediately: For peak crispness and flavor, serve the sandwiches right away. The breading is at its most satisfying when fresh from the pan.
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Temperature Control: Using a thermometer for your frying oil is key. Too low, and your pork will be greasy; too high, and the breading will burn before the pork cooks through. Maintain that 350°F (175°C) for perfect results.
More Pork Recipes to Love
If you’re a fan of delicious pork dishes, here are some other fantastic recipes from our collection that you’re sure to enjoy:
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BBQ Pork Ribs: Fall-off-the-bone tender ribs with a smoky, sweet, and tangy sauce.
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Pork Chops With Mushroom Gravy: A comforting and savory dish perfect for a family dinner.
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Baked Pork Chops With Stuffing: A wholesome, flavorful meal that’s easy to prepare.
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Breaded Pork Cutlets (pictured above): A versatile recipe for crispy pork cutlets, great on their own or as a base for other meals.
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Smoked Pork Loin: Infused with rich smoky flavor, perfect for a special occasion or flavorful weeknight meal.
Whether you’re a lifelong fan or new to this Midwestern classic, look no further for the ultimate breaded pork tenderloin sandwich recipe. Enjoy crafting and savoring this incredibly satisfying dish at your next family dinner, and experience a true taste of American comfort food right in your own home!
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Print Recipe
Breaded Pork Tenderloin Sandwich
Equipment
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4 Pack Black Kitchen Tongs
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KitchenAid KO119OHOBA Gourmet Meat Tenderizer, One Size, Black
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13×18 Half Sheet Pan
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Hiware 2-Pack Cooling Racks for Baking
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AmazonBasics Enameled Cast Iron Covered Dutch Oven, 6-Quart, Blue
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Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25″, Black
Ingredients
- 4 pork loin chops about 1” thick
- 2 sleeves of saltine crackers about 80 crackers, 2 cups
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 cup flour
- 2 large eggs
- 3-4 cups vegetable oil for frying
- 4 hamburger buns
- For Serving: Mayo Mustard, onion slices, dill pickle slices, lettuce and tomato slices
Instructions
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Prep the chops: Butterfly each chop, cutting through horizontally, but not all of the way through.
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Place in a plastic bag or between two pieces of plastic wrap and pound with a meat mallet until each is about ¼” thick.
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Crush crackers in a zippered bag or with your food processor until they are in small pieces (not like bread crumbs) Add the seasonings to the cracker crumbs. Mix. Pour into a rimmed dish. (a pie plate works great!)
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Add the flour to another shallow dish.
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Whisk the eggs and add to another rimmed plate.
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Dredge pork chops in flour. Then in the egg wash. Then press into the cracker crumbs until well coated.
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Add oil to a 10 or 12-inch skillet, about 1/2 inch deep. Heat over medium heat until the temperature reaches 350F.
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Using tongs add the breaded tenderloin into the hot oil one at a time and fry about two to three minutes per side. They are cooked internally when a meat thermometer reads 145 degrees F.
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Place fried pork tenderloins on a wire rack to drain excess oil.
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Sprinkle with salt. Serve on hamburger buns with your choice of toppings.
Nutrition