The pork tenderloin sandwich is a Midwestern American classic—a thin, pounded, breaded and fried pork cutlet served on a soft bun with pickles, onions, and mustard. Its exact origin is disputed between Indiana towns, but it became a staple of diners and drive-ins across the region. This recipe delivers a crispy, juicy cutlet that’s easy to make at home, with a simple breading that stays crunchy and a tender inside.
Ingredients
- 1 lb (450 g) pork tenderloin, trimmed
- 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 min)
- 1 large egg
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 tsp (2 g) black pepper
- 1/2 tsp (1 g) garlic powder
- 1/2 tsp (1 g) paprika
- 1 cup (100 g) plain breadcrumbs (or panko for extra crunch)
- Vegetable oil for frying (about 2 cups / 480 ml, enough for 1-inch depth)
- 4 soft hamburger buns
- Dill pickle slices, for serving
- Thinly sliced red onion, for serving
- Yellow mustard, for serving
Instructions
- Cut the pork tenderloin crosswise into 4 equal pieces. Place each piece between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about 1/4-inch (6 mm) thick. Be careful not to tear the meat; aim for an oval shape roughly the size of your bun.
- In a shallow bowl, whisk together buttermilk and egg. In another shallow bowl, mix flour, salt, pepper, garlic powder, and paprika. In a third bowl, place the breadcrumbs.
- Dredge each pounded cutlet in the flour mixture, shaking off excess. Dip into the buttermilk-egg mixture, letting excess drip off, then press into breadcrumbs, coating both sides evenly. Place breaded cutlets on a plate; let rest 10 minutes to help the coating adhere.
- Meanwhile, heat oil in a large skillet over medium-high heat to 350°F (175°C). Use a thermometer to check. If you don’t have a thermometer, a pinch of flour sizzles immediately when dropped in.
- Fry 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. Use a food thermometer to check. Transfer to a wire rack to keep crispy.
- Toast the buns lightly in the skillet or under a broiler for 1 minute. Spread mustard on the bottom half, add a cutlet, then top with pickles and onion. Cover with the top bun. Serve immediately.
Tips
- Pounding even: Start from the center and work outward to get a uniform thickness. This ensures even cooking—thin parts overcook quickly.
- Substitutions: No buttermilk? Use regular milk with lemon juice as noted. For gluten-free, use gluten-free flour and breadcrumbs; the texture will be slightly less crisp.
- Common mistake: Skipping the rest after breading makes the coating fall off during frying. Don’t skip it.
- Oil temperature: If oil is too cool, the cutlet absorbs oil and becomes greasy; too hot, the outside burns before the inside cooks. Keep at 350°F (175°C).
Serving Suggestions
Serve the sandwich with classic sides like French fries, coleslaw, or potato salad. For a lighter option, a simple green salad with vinaigrette works well. Add extra pickles on the side if you like a tangy crunch.
Variations
- Spicy version: Add 1/2 tsp cayenne pepper to the flour mixture and use pepper jack cheese on the sandwich.
- BBQ style: Brush the cooked cutlet with your favorite barbecue sauce and top with crispy fried onions.
- Breakfast twist: Serve the cutlet on a biscuit with a fried egg and maple syrup.
- Baked alternative: For a lighter version, bake breaded cutlets at 425°F (220°C) for 15–20 minutes, flipping halfway, until golden and cooked to 145°F (63°C). They won’t be as crispy as fried.
Storage and Reheating
Store leftover cooked cutlets in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet in a 350°F (175°C) oven for 8–10 minutes, or until hot and crispy. Avoid microwaving as it makes the coating soggy. Freeze uncooked breaded cutlets in a single layer, then transfer to a freezer bag for up to 3 months; fry directly from frozen, adding 1–2 minutes to cooking time.
Frequently Asked Questions
Can I use pork loin instead of tenderloin? Yes, but slice it thin and pound well; pork loin is leaner and can dry out faster. Cook to the same 145°F (63°C) internal temperature.
Why is my breading falling off? Usually because the meat wasn’t dried before flouring, or the coating wasn’t pressed on firmly. Also, ensure the oil is hot enough—if it’s too cool, the coating absorbs oil and separates.
Can I make these ahead of time? You can bread the cutlets up to 24 hours ahead and keep them refrigerated on a baking sheet. Fry just before serving for best texture.
What is the traditional topping? In Indiana, the classic is pickles, onion, and mustard. Some add ketchup or hot sauce, but the simple trio is the most common.
Is it safe to eat pork at 145°F? Yes, the USDA FSIS states that whole cuts of pork are safe at 145°F (63°C) with a 3-minute rest. The rest allows the temperature to rise slightly and kills any remaining bacteria.
Can I use an air fryer? Yes, preheat to 400°F (200°C) and cook in a single layer for 10–12 minutes, flipping halfway, until golden and cooked through. Spray lightly with oil for extra crispness.
Related
- Jumbo Tenderloin Sandwich: Hoosier-Style Recipe
- Kettle Brand Sea Salt Chips: Make Them at Home
- Kettle No Salt Potato Chips: Easy Homemade Recipe
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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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