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
Process
Pork
- 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.
- Next, dredge each piece in flour and shake off any excess.
- Dip each piece of pork into the beaten eggs and allow any excess to drip off.
- Finally press each piece of pork into the crushed oyster crackers, on both sides, until completely coated, shaking off any loose bits.
- Allow coated pork pieces to rest on a baking sheet lined with a cooling rack while the oil heats up.
- Fill a large skillet with about 2 inches oil and preheat on the stovetop to 350˚F
- 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.
- Transfer cutlets to a clean baking sheet lined with a cooling rack. Season with salt.
- Repeat frying remaining pork cutlets and transfer to cooling rack.
Assembly
- 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!
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.
More Sandwich Recipes You Will Love
Pork Tenderloin Sandwich
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.
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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!
Only had townhouse crackers, very tasty!
Yummy yummy yummy!!!! So crisp n so juicy. Dangerous with some kewpie mayo, katsu sauce, lettuce n tomato on a tested bun. Woo hoo!
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!
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!
The breading is wonderful! These turned out great – very delicious!
So happy you enjoyed these!
Yummy for pork sandwich. So GOOD
Would you be able to cook this recipe in an air fryer?
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.
Made this last week and it’s incredible!
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**!!
Made this last night and it was so delicious. I can’t wait to make it again!
These were definitely worth making! The whole family loved it! Half of us ate them as schnitzels and half of us as sandwiches.
Yum! These were awesome, thanks!
My whole family went crazy over this tonight. Thanks!
First time trying this sandwich and whoa, that oyster cracker crust is mind blowing! A+
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!
Nick’s Restaurant in Huntington, IN has the best tenderloin in the state of Indiana.
That is your opinion…I had many in Indiana, even there in Huntington, its good but there are better…lol
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
This looks delicious! I’m going to make it, and call it the Pig-Fil-A sandwich.
Lol, love that!
so its just a pork schnitzel between buns???
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.