The Louisville pork tenderloin sandwich is a Hoosier-style classic that has found a devoted following in Kentucky: a thin, pounded pork cutlet, breaded and fried until golden, then served on a soft bun with pickles, onion, and mustard. It works because the tenderloin stays juicy inside a crisp, seasoned crust, and the tangy toppings cut through the richness. This recipe delivers that tavern favorite at home with a simple pan-frying method that anyone can master.
Ingredients
- 1 lb (450 g) pork tenderloin, silver skin removed
- 1 cup (240 ml) buttermilk
- 1 large egg
- 1 cup (120 g) all-purpose flour
- 1 cup (90 g) plain breadcrumbs (or panko for extra crunch)
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper (optional)
- 1 tsp (5 g) salt, divided
- 1/2 tsp (1 g) black pepper, divided
- 1/2 cup (120 ml) neutral oil (canola or vegetable), for frying
- 4 soft hamburger buns or brioche buns
- 1/2 cup (75 g) dill pickle slices
- 1/2 medium red onion, thinly sliced
- Yellow mustard, for serving
Instructions
- Slice the pork tenderloin crosswise into 4 equal medallions, each about 1 1/2 inches (4 cm) thick. Place each medallion between two sheets of plastic wrap or parchment paper and pound with a meat mallet or rolling pin to an even 1/4-inch (6 mm) thickness. Set aside.
- In a shallow bowl, whisk together the buttermilk and egg. In another shallow bowl, combine the flour, breadcrumbs, garlic powder, onion powder, smoked paprika, cayenne (if using), 1/2 tsp (2.5 g) of the salt, and 1/4 tsp (0.5 g) of the black pepper. Mix well.
- Season both sides of each pounded tenderloin with the remaining 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) black pepper. Dip each piece into the buttermilk mixture, letting excess drip off, then dredge thoroughly in the breadcrumb mixture, pressing gently to adhere. Place breaded cutlets on a wire rack and let rest for 10 minutes (this helps the coating stick).
- Meanwhile, heat the oil in a large skillet (cast iron works great) over medium-high heat until it shimmers, about 350°F (175°C). If you don’t have a thermometer, drop a pinch of breadcrumbs in; they should sizzle immediately.
- Working in batches to avoid crowding, fry the cutlets for 2–3 minutes per side, until golden brown and cooked through. The pork should reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, followed by a 3-minute rest. Transfer to a paper-towel-lined plate to drain.
- Lightly toast the buns in the same skillet (or a toaster) until golden. Spread mustard on the bottom and top bun halves.
- Assemble each sandwich: place a fried tenderloin on the bottom bun, top with pickle slices and red onion, then close with the top bun. Serve immediately.
Tips
- Pound evenly: If the cutlet is thicker in the center, it will cook unevenly. Aim for uniform thickness so the whole piece reaches 145°F (63°C) at the same time.
- Don’t skip the rest: Letting the breaded cutlets rest before frying helps the coating adhere and prevents it from falling off in the oil.
- Oil temperature: If the oil is too hot, the crust burns before the pork cooks; too cool, and the coating soaks up oil. Use a thermometer and adjust heat between batches.
- Substitutions: No buttermilk? Use 3/4 cup (180 ml) milk mixed with 1 tbsp (15 ml) lemon juice, let sit 5 minutes. For gluten-free, use gluten-free flour and breadcrumbs.
Serving Suggestions
Serve the sandwiches hot with a side of crispy fries, coleslaw, or a simple green salad. For a Louisville twist, add a slice of tomato or a few banana peppers. A cold beer or sweet tea pairs perfectly.
Variations
- Spicy: Add 1 tsp (2 g) chili powder to the breading and top with pepper jack cheese.
- BBQ style: Brush the cooked tenderloin with your favorite barbecue sauce and add a drizzle of ranch dressing.
- Breakfast: Serve the fried tenderloin on a biscuit with a fried egg and cheese.
- Air-fryer version: Spray breaded cutlets with oil and cook in an air fryer at 400°F (200°C) for 10–12 minutes, flipping halfway, until internal temperature reaches 145°F (63°C).
Storage and Reheating
Refrigerate leftover cooked tenderloin (without bun) in an airtight container for up to 3–4 days. To reheat, place on a baking sheet in a 350°F (175°C) oven for 8–10 minutes, or until hot and crisp. Avoid microwaving, as it makes the coating soggy. You can also freeze breaded raw cutlets between parchment layers for up to 2 months; thaw in the fridge overnight before frying.
Frequently Asked Questions
Can I use pork loin instead of tenderloin? Yes, but pork loin is leaner and can dry out faster. Slice it thinner and be extra careful not to overcook; use a thermometer.
Why is my breading falling off? Usually it’s because the cutlet wasn’t dry enough before breading, or the oil wasn’t hot enough. Pat the pork dry with paper towels before dipping, and make sure the oil is at 350°F (175°C).
Do I have to use buttermilk? No, you can use regular milk or even plain yogurt thinned with a little water. Buttermilk adds a slight tang and helps the breading stick.
Can I make these ahead of time? You can bread the cutlets up to 4 hours ahead and keep them refrigerated on a rack. Fry just before serving for the best texture.
What’s the best bun? A soft hamburger bun or brioche works well because it doesn’t overpower the pork. Some people like a hoagie roll for a heartier sandwich.
Is this the same as a breaded pork tenderloin sandwich from Indiana? Yes, it’s very similar. The Louisville version often adds a bit more spice or uses a different bun, but the core is the same: pounded, breaded, fried pork.
Related
- Le Chess Openings: A Savory Indian Egg Sandwich
- Jumbo Tenderloin Sandwich: Hoosier-Style Recipe
- Kettle Brand Sea Salt Chips: Make Them at Home
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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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