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    Home > Blog > Pork > Pork Tenderloin Sandwich

    Pork Tenderloin Sandwich

    by Jenny Park · Published: May 18, 2021 · Modified: Jun 18, 2021

    Jump to Recipe
    This Midwest-style Pork Tenderloin Sandwich is a mouth watering beast! Breaded and fried in crushed oyster crackers, this sandwich is salty, crunchy on the outside and extra juicy on the inside. Sandwich perfection!
    Two pork tenderloin sandwiches on a cutting board. Potato chips on the side.

    One of my favorite foods to eat while growing up in the midwest was a Pork Tenderloin Sandwich. I’m not sure why this sandwich isn’t as widely talked about as something like deep dish pizza or Italian beef sandwiches. It totally should be because it’s delicious and always hits the spot. It’s similar to a wiener schnitzel, expect it’s made with a pounded out pork loin instead of veal and sandwiched between two hamburger buns.

    Where Did the Pork Tenderloin Sandwich Originate?

    It’s a popular sandwich from the midwest and is said to have originated from a place called Nick’s Kitchen in Huntington, Indiana.

    How to Make our Pork Tenderloin Sandwich Recipe

    Ingredients for a pork tenderloin sandwich shot overhead.
    Jump to Recipe

    Process

    Pork

    1. Start by pounding out the pork loin pieces until they’re about 1/8 – 1/4″ inch thick. Then season each piece generously with salt and pepper on both sides.
    2. Next, dredge each piece in flour and shake off any excess.
    A pounded pork tenderloin with three more in the background.
    Pork tenderloin in a baking dish of flour.
    1. Dip each piece of pork into the beaten eggs and allow any excess to drip off.
    2. Finally press each piece of pork into the crushed oyster crackers, on both sides, until completely coated, shaking off any loose bits.
    A pounded pork tenderloin in a dish with eggs.
    Pork tenderloins pounded and dredged ready to be fried.
    1. Allow coated pork pieces to rest on a baking sheet lined with a cooling rack while the oil heats up.
    2. Fill a large skillet with about 2 inches oil and preheat on the stovetop to 350˚F
    3. Once oil is hot, carefully slide two of the coated pieces into the oil and fry on each side for 3 to 4 minutes or until each cutlet is golden brown.
    4. Transfer cutlets to a clean baking sheet lined with a cooling rack. Season with salt.
    5. Repeat frying remaining pork cutlets and transfer to cooling rack.
    Freshly fried pork tenderloin cutlets on a baking sheet.
    Jump to Recipe

    Assembly

    1. Spread a generous amount of mayo onto the top and bottom of each toasted bun. Top each bottom bun with a pork cutlet. Top with pickles and sliced onion, if using, and press top buns over each sandwich. Serve!
    Two buns with mayonnaise spread on them and pork cutlets next to them.
    Pork cutlets on a cutting board with toppings next to it.
    Building a pork tenderloin sandwich with pickles on top of the cutlet.
    Building a pork tenderloin sandwich with pickles and onions on top of the cutlet.
    Overhead image of two pork tenderloin sandwiches on a cutting board.
    Jump to Recipe

    Tools You Will Need

    • knife
    • cutting board
    • dry measuring cups
    • liquid measuring cup
    • meat mallet
    • mixing bowls or shallow baking dishes
    • tongs
    • wide pan with high sides
    • sheet pan
    • cooling rack

    Using Pork Loin vs Pork Tenderloin

    Although the recipe is called pork tenderloin sandwich, we our pork loin in our recipe. Normally the two aren’t interchangeable in recipes, but since we’re pounding the meat out until it’s ultra thin (and tenderized) using either cut here is totally fine!

    We specifically use the loin because you can find nice sized, individually cut, boneless loin chops at the market making things just a tad bit easier on the prep end. We also prefer the slightly meatier texture paired with the oyster cracker breading with the loin.

    Definitely feel free to use tenderloin though if that’s your preference. Each piece of tenderloin should be about 6 ounces in weight.

    Best Breading for Pork Tenderloin Sandwiches

    Hands down crushed oyster crackers are the best and most delicious breading option for these sandwiches. The flavor is so good and the crunch is unbelievable!

    Alternatively can used crushed saltine crackers for equally delicious results. If you can’t find either cracker options you can use panko breadcrumbs which will still be very tasty, but the flavor and texture will be different.

    Make Ahead and Freezing Instructions

    These Pork Tenderloin Sandwiches are best eaten freshly fried (as they won’t be quite as crunchy as when they were freshly fried, but they will still be quite good), but they can certainly be made ahead of time and frozen for convenience!

    Make Ahead

    If you’re unable to eat them fresh you can place the fried cutlets into an airtight container, between layers of parchment paper for up to 2 days.

    To reheat, preheat an oven to 375˚F.  Place cutlets onto a baking sheet sprayed with cooking spray and bake for 10 minutes. Flip each cutlet over and bake for an additional 5 to 7 minutes or until cutlets are heated through and crisp back up a bit.

    Freezing

    I recommend freezing them before they are fried for best results. Once the uncooked cutlets have been fully coated, place them onto a parchment lined baking sheet, about 1/2 inch apart. Freeze until each cutlet is fully frozen. Transfer them to a resealable freezer bag and freeze for up to 3 months.

    When ready to use, fry them as stated in the directions, but for 2 to 3 minutes longer on each side.

    Jump to Recipe

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    Close up on a pork tenderloin sandwich on a cutting board.

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    Pork Tenderloin sandwich on a cutting board with potato chips.

    Pork Tenderloin Sandwich

    5 from 42 votes
    PRINT RECIPE Pin Recipe
    This Midwest-style Pork Tenderloin Sandwich is a mouth watering beast! Breaded and fried in crushed oyster crackers, this sandwich is salty, crunchy on the outside and extra juicy on the inside. Sandwich perfection!
    RECIPE BY Teri & Jenny
    Prep Time: 20 mins
    Cook Time: 16 mins
    Total Time: 36 mins
    Servings: 4

      INGREDIENTS  

    pork

    • 4 (6 ounce each) center-cut boneless pork loin pounded until 1/4” thin
    • 1 cup all purpose flour
    • 3 large eggs, well beaten
    • 2 cups crushed oyster crackers
    • salt and pepper to taste

    frying

    • 3 cups frying oil

    assembly

    • 4 burger buns lightly toasted
    • 1 cup mayonnaise
    • ½ cup pickle chips
    • ⅛ small red onion, thinly sliced optional

      INSTRUCTIONS  

    pork

    • Generously season the pounded pork tenderloin pieces with salt and pepper on both sides.
    • Dredge each pork piece in flour and shake off any excess.
    • Dip each flour covered pork into the beaten eggs, until fully covered, allowing any excess egg to drip off.
    • Finish by dredging each piece into the crushed cracker crumbs until fully coated, shaking off any excess.
    • Season each coated pork piece with salt and pepper. Set aside.
    • Fill a large skillet with about 2 inches of oil (about 3 cups) and preheat oil to about 350˚F.
    • Carefully place the breaded pork into the skillet. Fry cutlet on each side for 3 to 4 minutes, or until golden brown.
    • Repeat frying remaining pork cutlets.
    • Transfer to cooling rack and season cutlets with salt and pepper.

    Assembly

    • Spread a generous amount of mayo onto each top and bottom bun. Top the bottom halves of each bun with a pork cutlet and top with pickle chips and thinly sliced red onions, if using. Gently press the tops of each bun onto each sandwich and serve.

      NOTES  

    Flattening the pork  

    Place each piece of pork between two large sheets of plastic wrap or parchment paper. Using a meat mallet, pound each piece of pork loin until about 1/4″ thick. 

    Oyster Cracker Substitute

    You can used crushed saltine crackers in place of the oyster crackers. You can also use panko breadcrumbs in a pinch.

    Make Ahead and Freezing

    Make Ahead: Place fried cutlets in an airtight container, between layers of parchment paper for up to 2 days. To reheat, preheat an oven to 375˚F.  Place cutlets onto a baking sheet sprayed with cooking spray and bake for 10 minutes. Flip each cutlet over and bake for an additional 5 to 7 minutes or until cutlets are heated through and crisp back up a bit. They won’t be as crunchy as when they were freshly fried, but they will still be quite good.
    Freeze Ahead: Place coated and uncooked cutlets onto a parchment lined baking sheet, about 1/2 inch apart. Place baking sheet in freezer until cutlets are fully frozen. Transfer them to a resealable freezer bag and freeze for up to 3 months. When ready to use, fry them as stated in the directions, but for 2 to 3 minutes longer on each side. 

    Using Pork Loin vs Pork Tenderloin 

    Although the recipe is called pork tenderloin sandwich, we our pork loin in our recipe. Normally the two aren’t interchangeable in recipes, but since we’re pounding the meat out until it’s ultra thin (and tenderized) using either cut here is totally fine!
    We specifically use the loin because you can find nice sized, individually cut, boneless loin chops at the market making things just a tad bit easier on the prep end. We also prefer the slightly meatier texture paired with the oyster cracker breading with the loin.
    Definitely feel free to use tenderloin though if that’s your preference. Each piece of tenderloin should be about 6 ounces in weight.
    Calories: 1265kcal Carbohydrates: 64g Protein: 52g Fat: 88g Saturated Fat: 35g Cholesterol: 277mg Sodium: 1092mg Potassium: 838mg Fiber: 3g Sugar: 5g Vitamin A: 272IU Vitamin C: 1mg Calcium: 129mg Iron: 6mg
    CUISINE: Amercian
    KEYWORD: breaded pork, sandwich, weiner schnitzel
    COURSE: dinner, lunch, Main Course

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    May 18, 2021 / 27 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    Reader Interactions

    May 18, 2021 / 27 Comments

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      Recipe Rating




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    1. Gina

      March 20, 2023 at 4:03 pm

      5 stars
      I just made these and served them on some fresh-baked pretzel buns. So delicious!

      Reply
    2. Jayne

      March 19, 2023 at 10:18 am

      5 stars
      We are from the Midwest and struggle that in Tennessee the only way to have good pork tenderloin sandwiches, is to make them! You have given us the prefect recipe (and we have tried many), but will never switch now! Thank you very much.

      Reply
    3. Gaye

      September 09, 2022 at 9:41 am

      5 stars
      I have missed my home state’s tenderloins for years since I’ve had to go gluten free. This recipe sounds more like Indiana than some others, so I tried my hand at this with my usual GF flour (Better Batter Flour) and the only GF “saltines” I could find at my local store. Turned out very good, although it had a plain taste to it–I assume the GF choices had something to do with it. I’m so glad and proud that I was able to do it, I sent photos to my family back home. Yay!

      Reply
    4. Monica

      December 09, 2021 at 4:26 pm

      5 stars
      Only had townhouse crackers, very tasty!

      Reply
    5. Jennifer

      October 21, 2021 at 6:08 pm

      5 stars
      Yummy yummy yummy!!!! So crisp n so juicy. Dangerous with some kewpie mayo, katsu sauce, lettuce n tomato on a tested bun. Woo hoo!

      Reply
    6. Bob

      July 13, 2021 at 1:59 pm

      Hi Ms. Park, thank you for providing this recipe. I note though from the photos that you butterflied the pork loin prior to pounding thin. You might want to mention this in the instructions for folks. It’s not necessary to butterfly if using pork tenderloin, but when using pork loin it’s very difficult to pound a 6 ounce cutlet down to 1/4 inch without butterflying first (which is, I assume, why you butterflied yours). So I just figured you might want to mention that. Thanks again for providing this recipe!

      Reply
      • Jenny Park

        July 15, 2021 at 4:47 pm

        Hi! Thanks so much for your feedback! You’re absolutely right, I did butterfly the pork loin. I’m not sure why I didn’t include that in the instructions, but will make sure to update the recipe shortly. Thanks again!

        Reply
    7. Patti

      May 21, 2021 at 1:10 pm

      5 stars
      The breading is wonderful! These turned out great – very delicious!

      Reply
      • Jenny Park

        May 21, 2021 at 3:42 pm

        So happy you enjoyed these!

        Reply
    8. Marsha

      May 12, 2021 at 1:52 am

      5 stars
      Yummy for pork sandwich. So GOOD

      Reply
    9. Jennifer

      January 21, 2021 at 10:29 am

      Would you be able to cook this recipe in an air fryer?

      Reply
      • Jenny Park

        January 22, 2021 at 7:46 am

        Yes! Just make sure to spray the coated pork well before air frying. The temp and times may have to be adjusted a bit too.

        Reply
    10. Ainsley

      August 15, 2020 at 5:48 pm

      5 stars
      Made this last week and it’s incredible!

      Reply
    11. Joan

      August 12, 2020 at 11:35 pm

      5 stars
      I’m from Indiana so I’m extra picky about my pork tenderloin sandwiches, but man these were delicious! The oyster crackers were **Chefs kiss**!!

      Reply
    12. Megan L

      August 05, 2020 at 1:18 pm

      5 stars
      Made this last night and it was so delicious. I can’t wait to make it again!

      Reply
    13. Sarah

      August 04, 2020 at 2:37 pm

      5 stars
      These were definitely worth making! The whole family loved it! Half of us ate them as schnitzels and half of us as sandwiches.

      Reply
    14. Anne

      August 04, 2020 at 10:04 am

      5 stars
      Yum! These were awesome, thanks!

      Reply
    15. Mike

      August 03, 2020 at 3:29 pm

      5 stars
      My whole family went crazy over this tonight. Thanks!

      Reply
    16. Jordan

      August 03, 2020 at 3:28 pm

      5 stars
      First time trying this sandwich and whoa, that oyster cracker crust is mind blowing! A+

      Reply
    17. Christine

      August 03, 2020 at 3:26 pm

      5 stars
      I love a classic pork tenderloin sandwich and the second i saw this, i just had to make it. It’s incredible! So crunchy and flavorful!

      Reply
    18. edward lubomirski

      August 06, 2019 at 8:01 am

      Nick’s Restaurant in Huntington, IN has the best tenderloin in the state of Indiana.

      Reply
      • Gary Smith

        August 13, 2019 at 7:56 pm

        That is your opinion…I had many in Indiana, even there in Huntington, its good but there are better…lol

        Reply
    19. June

      June 04, 2015 at 2:03 pm

      Shades of my teenage years (60 years ago). I had a summer job and went to lunch everyday at a small café where I got the “pork tenderloin sandwich”, of course with pickles. I can still droll thinking about it. But it doesn’t exist out here in the Pacific Northwest. And Culvers – other wonderful memories. Thanks

      Reply
    20. Dynamo of Dixie

      June 04, 2015 at 2:32 am

      This looks delicious! I’m going to make it, and call it the Pig-Fil-A sandwich.

      Reply
      • Jenny Park

        June 04, 2015 at 11:34 am

        Lol, love that!

        Reply
    21. jalaus

      June 03, 2015 at 2:29 pm

      so its just a pork schnitzel between buns???

      Reply
    22. Emma (lvoes these Kids Lunchbox Ideas)

      June 03, 2015 at 2:27 pm

      Sorry but these look just too delicious. Its not often that my mouth waters this early in the morning but I am totally making these buns! Yum.

      Reply

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