If you’ve ever lived in or visited the Midwest, you’ve probably come across a sandwich known as the breaded tenderloin. They are sometimes known as pork fritter sandwiches or just tenderloin sandwiches.
These sandwiches are made with a slice of boneless pork tenderloin that has been pounded out really thin. They get breaded and then fried. They are notorious for being much larger than the bun, making the bun almost pointless. Still, including the bun becomes the principle of the matter: A sandwich needs a bun.
If you venture out of the Midwest, it is difficult to find these sandwiches. If you do, chances are they are made by someone who has ties to the Midwest.
Now you no longer have to wait for your visit to the Midwest or county/state fair to enjoy one of these famous Hoosier delights!
Ingredients:
30 Ritz crackers
¼ cup all purpose flour
2 eggs
1 tsp salt
½ tsp ground black pepper
3 boneless pork tenderloin slices
Vegetable oil
3 sandwich buns (the cheap stuff)
Suggest toppings: Sliced cheese, lettuce, tomato, pickles, ketchup, mustard, mayonnaise
Lay a piece of plastic wrap over a slice of pork tenderloin, and pound out with a meat mallet until it is ¼ inch in thickness. Repeat for each slice of pork tenderloin.
Crush the Ritz crackers in a re-sealable plastic bag, using a rolling pin. You’ll want a breadcrumb-like consistency. Transfer the crumbs to a plate.
Combine the flour, salt, and ground black pepper, and transfer to a separate plate.
Whisk two eggs in a bowl.
Dredge each slice of pork tenderloin through the flour.
Next, dip each side into the whisked eggs.
Then, cover with the cracker crumbs. Be sure each step is completed on each side of the pork tenderloin. (Discard any leftover cracker crumbs, flour mixture, and whisked eggs.)
Heat vegetable oil in a 12-inch skillet to 350-375 degrees Fahrenheit.
Using tongs, gently place a pork tenderloin into the hot oil. Cook for about 2-3 minutes (until golden brown on the bottom), then turn halfway through cooking. Cook another 2-3 minutes. The tenderloin is finished when the internal temperature reaches 160 degrees Fahrenheit, checking with a meat thermometer.
*I was able to cook about two at a time in the skillet, but it will depend on how large your skillet is, and how large the tenderloins got after you pounded them out.
Remove the tenderloin from the pan using tongs. Allow the grease to drain from the pork tenderloins on a paper towel-lined plate. Repeat frying for each tenderloin.
Time to build your sandwich. Place the breaded tenderloin onto bottom half of bun. Top with your favorite toppings. Top the sandwich off with the top half of the bun.
These Breaded Pork Tenderloins sure make me feel like I’m back home in Indiana!
Instructions without photos:
Ingredients:
30 Ritz crackers
¼ cup all purpose flour
2 eggs
1 tsp salt
½ tsp ground black pepper
3 boneless pork tenderloin slices
Vegetable oil
3 sandwich buns (the cheap stuff)
Suggest toppings: Sliced cheese, lettuce, tomato, pickles, ketchup, mustard, mayonnaise
Pound out each slice of pork tenderloin with a meat mallet until it is ¼ inch in thickness.
Crush the Ritz crackers in a re-sealable plastic bag, using a rolling pin. Transfer the crumbs to a plate. Combine the flour, salt, and ground black pepper, and transfer to a separate plate. Whisk two eggs in a bowl.
Dredge each slice of pork tenderloin through the flour, next into the whisked eggs, and then into the cracker crumbs. (Discard any leftover cracker crumbs, flour mixture, and whisked eggs.)
Heat vegetable oil in a 12 inch skillet to 350-375 degrees Fahrenheit.
Using tongs, gently place a pork tenderloin into the hot oil. Cook for about 2-3 minutes (until golden brown on the bottom), then turn halfway through cooking. Cook another 2-3 minutes. The tenderloin is finished when the internal temperature reaches 160 degrees Fahrenheit, checking with a meat thermometer. Remove the tenderloin from the pan using tongs. Allow the grease to drain from the pork tenderloins on a paper towel-lined plate. Repeat for each tenderloin.
*I was able to cook about two at a time in the skillet, but it will depend on how large your skillet is, and how large the tenderloins got after you pounded them out.
Time to build your sandwich. Place the breaded tenderloin onto bottom half of bun. Top with your favorite toppings. Top the sandwich off with the top half of the bun.
These Breaded Pork Tenderloins sure make me feel like I’m back home in Indiana!
