Breaded Pork Tenderloin Sandwich

The pork tenderloin sandwich is so prevalent throughout the Midwest, and Indiana in particular, that it is often known as the Hoosier Pork Tenderloin Sandwich and even inspired a documentary whose purpose was to find the perfect sandwich within the state. Marinated in spiced buttermilk, breaded and then fried until crispy and brown, the heart of this sandwich is both simple and extremely flavorful. Layer with a variety of condiments - lettuce, tomatoes, pickles, mayo and mustard - to complete the experience.

From Cooking Channel
TOTAL TIME: 4 hr 35 min
Prep: 15 min
Inactive Prep: 4 hr
Cook: 20 min
 
YIELD: 4 sandwiches
LEVEL: Easy

ingredients

  • 1 pork tenderloin (about 1 1/4 pounds)
  • 1 cup buttermilk
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon ground black pepper, plus more for seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon sugar
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups plain breadcrumbs
  • Vegetable oil, for frying
  • 4 hamburger buns, toasted on cut sides
    • Suggested garnishes: lettuce leaves, tomato slices, red onion slices, dill pickle slices, mayonnaise, mustard
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      Directions

      Trim the pork tenderloin of excess fat and silver skin. Cut crosswise into 4 even pieces. Cut each piece crosswise again, but do not go all the way through; you should be able to open it like a book. Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across.

      Whisk together the buttermilk, salt, black pepper, garlic powder, onion powder, paprika and sugar in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and keep refrigerated for at least 4 hours and up to overnight.

      Heat 1/2-inch oil in a large high-sided skillet to 350 degrees F. Set up a breading station of three shallow dishes consisting of the flour in the first dish, eggs in the second and breadcrumbs in the third. Sprinkle all three dishes with salt and pepper.

      Dredge each cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully flip and cook for another 2 minutes. Drain well on a paper-towel-lined plate.

      Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.

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      5

      Newest Ratings and Reviews

      Read all 3 reviews

      • on October 17, 2013

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        tasty and crisp but still juicy on the inside

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      • on August 15, 2013

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        I suggest you skip cutting the cutlet the second time. Instead, cut the pork about 3/4 inch thick, then trim, place the cutlet between sheets of plastic wrap and pound out to about an 1/8 inch think with your favorite rolling pin. This breaks the fibres and reduces cooking time as well as allowing your marinade to work more quickly. No self respecting Hoosier would do it any other way. Enjoy!

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      • on September 14, 2012

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        i am from iowa ,so i grew up on these!!
        sometime i skip the butter milk,still a winner!!

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