The deep fried pork tenderloin sandwich is a Midwestern American classic: a thin, pounded pork cutlet coated in a crispy seasoned breading, fried until golden, and served on a soft bun with pickles, onion, and mustard. It’s a satisfying contrast of crunchy crust and juicy pork, and the technique is simple enough for a weeknight yet impressive enough for game day. This version uses a buttermilk soak to keep the meat tender and a double-coating for extra crunch.
Ingredients
- 1 lb (450 g) pork tenderloin, trimmed of silver skin
- 1 cup (240 ml) buttermilk
- 1 large egg
- 1 cup (120 g) all-purpose flour
- 1 cup (100 g) plain breadcrumbs (or panko for extra crunch)
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) cayenne pepper (optional, for heat)
- 1 tsp (5 g) salt, plus more for seasoning
- 1/2 tsp (2.5 g) black pepper
- 4 soft hamburger buns or brioche buns
- Vegetable or canola oil, for frying (about 2 cups / 480 ml)
- For serving: dill pickle slices, sliced red onion, mustard (yellow or Dijon)
Instructions
- Slice the pork tenderloin crosswise into 4 equal medallions, each about 1 inch (2.5 cm) thick. Place each medallion between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about 1/4 inch (6 mm) thick. The cutlets should be roughly the size of your bun.
- In a shallow bowl, whisk together the buttermilk and egg. Place the flour in another shallow dish and mix in the garlic powder, onion powder, paprika, cayenne (if using), salt, and black pepper. Put the breadcrumbs in a third dish.
- Working with one cutlet at a time, dredge it in the seasoned flour, shaking off excess. Dip into the buttermilk mixture, letting any excess drip off, then press into the breadcrumbs, coating both sides evenly. Set the breaded cutlet on a plate and repeat with the remaining pork. Let the breaded cutlets rest for 10 minutes while you heat the oil.
- Pour the oil into a large, heavy skillet (cast iron works well) to a depth of about 1/2 inch (1.25 cm). Heat over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer. If you don’t have a thermometer, a small piece of bread dropped in should sizzle and turn golden in about 30 seconds.
- Fry the cutlets in batches of two, being careful not to crowd the pan. Cook for 2–3 minutes per side, until deep golden brown and the pork reaches a safe minimum internal temperature of 145°F (63°C) as checked with a food thermometer, followed by a 3-minute rest. Transfer to a wire rack set over a baking sheet to drain.
- While the pork rests, toast the buns lightly if desired. Spread mustard on the bottom half of each bun, top with a fried cutlet, and add pickle slices and red onion. Cover with the top bun and serve immediately.
Tips
- Don’t skip the rest after breading: Letting the breaded cutlets sit for 10 minutes helps the coating adhere, preventing it from falling off during frying.
- Keep the oil temperature steady: If the oil gets too hot, the crust will burn before the pork cooks; if too cool, the coating will absorb oil and become greasy. Adjust the heat between batches.
- Use a thermometer: Pork tenderloin is lean and cooks quickly; overcooking makes it dry. Pull it at 145°F (63°C) and let it rest for 3 minutes—it will continue to cook slightly.
- Substitutions: No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes. For a gluten-free version, use gluten-free flour and breadcrumbs.
Serving Suggestions
Serve the sandwiches hot with classic sides like French fries, coleslaw, or potato salad. For a lighter option, pair with a crisp green salad. The sandwich also works well with a side of pickled vegetables or a simple tomato-cucumber salad. Offer extra pickles and mustard on the table so everyone can customize.
Variations
- Spicy version: Add 1–2 teaspoons of hot sauce to the buttermilk mixture and increase the cayenne in the flour to 1 teaspoon.
- Herb-crusted: Mix 1 tablespoon of chopped fresh thyme or parsley into the breadcrumbs for a more aromatic coating.
- Chicken alternative: Substitute boneless, skinless chicken breasts pounded thin; cook until the chicken reaches 165°F (74°C).
- Sandwich style: Serve on a hoagie roll with lettuce and tomato for a different take.
Storage and Reheating
Leftover fried pork cutlets can be refrigerated in an airtight container for up to 3 days. To reheat, place them on a wire rack over a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, until hot and crisp. Avoid microwaving, as it will make the coating soggy. If you’ve already assembled the sandwiches, remove the pickles and onion before reheating to prevent them from becoming limp. For longer storage, freeze the cooked cutlets in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months; reheat from frozen in a 400°F (200°C) oven for 12–15 minutes.
Frequently Asked Questions
Can I use pork loin instead of tenderloin? Yes, but pork loin is leaner and can dry out more easily. Slice it thin and pound it as directed, and be careful not to overcook—check the temperature early.
Why did my breading fall off? This usually happens if the cutlets aren’t patted dry before dredging, or if you don’t let the breaded cutlets rest before frying. Press the breadcrumbs on firmly and let the coating set for 10 minutes.
Can I bake these instead of frying? Yes, for a lighter version, place the breaded cutlets on a greased baking sheet and bake at 425°F (220°C) for 12–15 minutes, flipping halfway, until golden and cooked through. The texture will be less crunchy but still tasty.
What oil is best for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Avoid olive oil, which has a lower smoke point and can burn.
How do I know when the oil is hot enough without a thermometer? Drop a small cube of bread into the oil; if it sizzles and turns golden in about 30 seconds, the oil is around 350°F (175°C). If it browns immediately, it’s too hot.
Can I make these ahead for a party? You can bread the cutlets up to 4 hours ahead and keep them refrigerated. Fry them just before serving for the best texture. Leftovers can be reheated in the oven as described above.
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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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