This pork tenderloin sandwich is a Midwestern icon—a pounded-thin, breaded, and fried pork cutlet served on a soft bun with classic toppings. Jeff Mauro’s version delivers a shatteringly crisp crust and juicy meat, thanks to a simple buttermilk soak and a double-coating technique. It’s a hearty, satisfying sandwich that brings the flavors of an Indiana diner right to your kitchen.
Ingredients
- 1 pork tenderloin (about 1 lb / 450 g), trimmed
- 1 cup (240 ml) buttermilk
- 1 large egg
- 1 cup (120 g) all-purpose flour
- 1 cup (100 g) plain breadcrumbs (or panko)
- 1 tsp (5 g) salt
- 1 tsp (2 g) black pepper
- 1/2 tsp (1 g) paprika
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- Vegetable oil, for frying (about 2 cups / 480 ml)
- 4 soft hamburger buns (or brioche buns)
- Lettuce, tomato, pickles, and sliced onion for serving
- Mustard and/or ketchup for serving
Instructions
- Slice the pork tenderloin crosswise into 4 equal medallions. Place each medallion between two sheets of plastic wrap and pound with a meat mallet or rolling pin to about 1/4-inch (6 mm) thickness. Be careful not to tear the meat.
- In a shallow dish, whisk the buttermilk and egg together. In a separate shallow dish, combine the flour, breadcrumbs, salt, pepper, paprika, and cayenne if using.
- Dip each pounded pork piece into the buttermilk mixture, letting the excess drip off. Then coat thoroughly in the flour mixture, pressing gently to adhere. Place the breaded cutlets on a wire rack and let them rest for 10 minutes—this helps the coating stick during frying.
- While the cutlets rest, heat about 1/2 inch (1.5 cm) of vegetable oil in a large skillet over medium-high heat to 350°F (175°C). If you don’t have a thermometer, a pinch of flour should sizzle immediately when dropped in.
- Fry the cutlets in batches, without crowding, for 2–3 minutes per side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C) as the safe minimum for whole cuts of pork, per USDA FSIS guidelines. Use a meat thermometer to check.
- Transfer the fried cutlets to a paper-towel-lined plate to drain. Season lightly with extra salt while hot.
- Toast the buns lightly in the skillet or on a griddle until golden.
- Assemble each sandwich with a cutlet, lettuce, tomato, pickles, and onion. Spread mustard and/or ketchup on the bun as desired. Serve immediately.
Tips
- Pounding the pork to even thickness is crucial—it ensures quick, even cooking and a tender bite. If the meat tears, just patch it with a small piece from another cutlet.
- Letting the breaded cutlets rest before frying is a game-changer. It allows the coating to hydrate and adhere, preventing it from falling off in the oil.
- Use a thermometer to monitor oil temperature. If the oil is too hot, the coating will burn before the pork cooks; if too cool, the cutlets will absorb oil and become greasy.
- For a lighter version, you can bake the breaded cutlets at 425°F (220°C) for 12–15 minutes, flipping halfway, but the crust won’t be as crispy as fried.
Serving Suggestions
Serve these sandwiches hot with classic diner sides like crinkle-cut fries, onion rings, or a simple coleslaw. A side of pickled jalapeños or a dill pickle spear adds a tangy contrast. For a full Hoosier experience, offer extra mustard and ketchup on the table.
Variations
- Spicy version: Add 1/2 tsp of chipotle powder to the flour mixture and a few dashes of hot sauce to the buttermilk.
- Garlic-herb: Mix 1 tsp dried oregano and 1/2 tsp garlic powder into the breadcrumb mixture.
- Gluten-free: Use gluten-free flour and breadcrumbs. The texture will be slightly different but still delicious.
- Panko crust: Substitute panko breadcrumbs for regular ones to get an extra-crunchy coating.
Storage and Reheating
Leftover fried cutlets can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, or until hot and crispy. Avoid microwaving, as it will make the coating soggy. The breaded raw cutlets can also be frozen on a parchment-lined tray, then transferred to a freezer bag for up to 2 months; thaw in the refrigerator before frying.
Frequently Asked Questions
Can I use pork loin instead of tenderloin? Yes, pork loin works, but it’s leaner and can dry out more easily. If using loin, be extra careful not to overcook—remove from oil as soon as it hits 145°F (63°C).
Why is my coating falling off? This usually happens if the pork is too wet when you add the flour, or if you didn’t let the breaded cutlets rest before frying. Make sure to shake off excess buttermilk and let the coated cutlets sit for 10 minutes.
Can I make these ahead of time? You can bread the cutlets up to a day ahead and keep them refrigerated, but fry them just before serving for the best texture. If you fry ahead, reheat in the oven as described.
What oil is best for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Olive oil has too low a smoke point and will burn.
Is it safe to eat pork that’s slightly pink? The USDA recommends cooking whole cuts of pork to 145°F (63°C) with a 3-minute rest. At that temperature, the meat may still have a blush of pink, which is perfectly safe.
Can I double the recipe? Absolutely. Just fry in batches to avoid dropping the oil temperature, and keep cooked cutlets warm in a 200°F (95°C) oven while you finish the rest.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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