This pork tenderloin sandwich is a Cleveland-style classic, made famous by chef Michael Symon. Thin slices of pork tenderloin are pounded, seasoned, and pan-fried until golden, then piled onto a soft bun with a tangy, creamy sauce and crisp toppings. It’s quick enough for a weeknight but satisfying enough for a game-day spread.
Ingredients
- 1 pork tenderloin (about 1 lb / 450 g), trimmed
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) smoked paprika
- 1 tsp (2 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1/2 cup (120 ml) buttermilk
- 1 large egg
- 1 cup (120 g) panko breadcrumbs
- 1/2 cup (120 ml) vegetable oil, for frying
- 4 soft sandwich buns (like brioche or potato rolls)
- For the sauce: 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 g) Dijon mustard
- 1 tbsp (15 ml) pickle juice (from a jar of dill pickles)
- 1 tsp (5 ml) hot sauce (like Frank’s RedHot)
- For serving: sliced dill pickles, thinly sliced red onion, lettuce leaves
Instructions
- Slice the pork tenderloin crosswise into 8 equal medallions, about 1/2-inch (1.3 cm) thick. Place each medallion between two pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/4-inch (6 mm) thick.
- In a shallow dish, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. In a second shallow dish, whisk the buttermilk and egg until combined. Place the panko in a third shallow dish.
- Dredge each pork slice in the flour mixture, shaking off excess. Dip into the buttermilk-egg mixture, letting excess drip off, then press into the panko to coat evenly. Place the breaded slices on a plate.
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). Working in batches, fry the pork slices for 2–3 minutes per side, until golden brown and crispy. The pork is safe to eat when it reaches a USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Transfer to a paper-towel-lined plate.
- In a small bowl, stir together the mayonnaise, Dijon mustard, pickle juice, and hot sauce. Set aside.
- Toast the buns lightly in a dry skillet or under a broiler. Spread the sauce on both cut sides of each bun.
- Place two pork slices on each bottom bun. Top with pickles, red onion, and lettuce. Close the sandwiches and serve immediately.
Tips
- Don’t skip pounding the pork—it ensures even cooking and a tender bite. If you prefer extra-crispy coating, double-dip: flour, egg, flour, egg, then panko.
- Use a thermometer to check doneness. Pork tenderloin is lean, so overcooking makes it dry; pull it at 145°F (63°C) and let it rest.
- Substitute buttermilk with 1/2 cup (120 ml) regular milk mixed with 1 tsp (5 ml) lemon juice or vinegar, if needed. This will slightly change the tanginess.
- For a gluten-free version, use gluten-free flour and panko. The coating will be a bit less crisp, but still delicious.
Serving Suggestions
Serve these sandwiches with a side of crispy fries, coleslaw, or a simple green salad. They also pair well with pickled vegetables or a cold beer (for adults of legal drinking age).
Variations
- Spicy Kick: Add 1/2 tsp cayenne pepper to the flour mixture and increase hot sauce in the sauce to 2 tbsp (30 ml).
- BBQ Style: Swap the mustard sauce for your favorite barbecue sauce and top with crispy fried onions.
- Italian Twist: Replace the paprika with Italian seasoning and use marinara sauce instead of the mustard sauce; top with provolone cheese.
- Air Fryer: Cook breaded pork at 400°F (200°C) for 8–10 minutes, flipping halfway, until internal temperature reaches 145°F (63°C).
Storage and Reheating
Store leftover cooked pork slices in an airtight container in the refrigerator for up to 3 days. Keep the sauce and buns separate. To reheat, place the pork on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, until hot and crisp. Alternatively, reheat in an air fryer at 375°F (190°C) for 3–4 minutes. Avoid microwaving, as it makes the coating soggy.
Frequently Asked Questions
Can I use pork loin instead of tenderloin? Yes, but pork loin is leaner and can dry out faster. Slice it thin and pound to the same thickness; adjust cooking time as needed.
What can I use instead of buttermilk? A mixture of 1/2 cup (120 ml) milk with 1 tsp (5 ml) lemon juice or white vinegar works well. Let it sit for 5 minutes before using.
How do I keep the breading from falling off? Make sure the pork is dry before dredging, and press the panko firmly onto the meat. Let the breaded slices rest for 5 minutes before frying.
Can I make this ahead of time? You can bread the pork slices up to a day in advance and refrigerate them uncovered on a rack. Fry just before serving.
What’s the best oil for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Avoid olive oil for deep frying.
Is this sandwich authentic to Cleveland? Yes, the pork tenderloin sandwich is a regional favorite in the Midwest, and Michael Symon’s version is a celebrated take. Many restaurants have their own variations.
Related
- How to Make Dry Onion Powder at Home
- Almond Flour Dumplings: Easy Low-Carb Recipe
- Onion Powder to Fresh Onion: Substitution Guide
More recipes to cook
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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