The pork tenderloin sandwich is a Hoosier icon: a pounded-thin, breaded and fried pork cutlet served on a soft bun with pickles, onion, and mustard. It works because the tenderloin is flattened to a wide, thin patty that cooks in minutes, staying juicy inside while the crust turns shatteringly crisp. This Indiana-style version gives you the classic oversized cutlet that hangs well past the bun, with a simple seasoned breading that lets the pork shine.
Ingredients
- 1 whole pork tenderloin (about 1 lb / 450 g), silver skin removed
- 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) salt, plus more for seasoning
- 1/2 tsp (2 g) black pepper
- 1/2 tsp (1 g) paprika
- 1/4 tsp (0.5 g) cayenne pepper (optional, for heat)
- Vegetable oil, for frying (about 2 cups / 480 ml)
- 4 soft hamburger buns (or brioche buns)
- Dill pickle slices, for serving
- Thinly sliced white onion, for serving
- Yellow mustard, for serving
Instructions
- Slice the pork tenderloin crosswise into 4 equal pieces (about 4 oz / 115 g each). Place each piece between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch (6 mm) thickness. The cutlets will be large and irregular—that’s perfect.
- In a shallow bowl, whisk together the buttermilk and egg. In a separate shallow dish, combine the flour, breadcrumbs, salt, pepper, paprika, and cayenne if using.
- Dip each cutlet into the buttermilk mixture, letting the excess drip off, then dredge in the flour mixture, pressing gently to coat. Place the breaded cutlets on a wire rack and let them rest for 15 minutes—this helps the coating adhere.
- Meanwhile, pour about 1/2 inch (1.25 cm) of vegetable oil into a large heavy skillet (cast iron works great). Heat over medium-high until the oil shimmers and a pinch of flour sizzles immediately (about 350°F / 175°C).
- Fry the cutlets in batches, without crowding, 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, then rest for 3 minutes before serving.
- Transfer the fried cutlets to a paper-towel-lined plate and season lightly with salt while hot.
- Toast the buns lightly in the skillet or under a broiler. Spread mustard on the bottom bun, place the cutlet on top (it will overhang), and add pickles and onion slices. Top with the other bun half and serve immediately.
Tips
- Don’t skip the rest: Letting the breaded cutlets sit for 15 minutes before frying helps the coating stick, preventing it from sliding off in the oil.
- Oil temperature matters: If the oil is too hot, the crust burns before the pork cooks; too cool, and the cutlet absorbs oil and turns greasy. Use a thermometer if you have one.
- Substitutions: No buttermilk? Use 1 cup (240 ml) regular milk mixed with 1 tablespoon (15 ml) lemon juice and let sit for 5 minutes. Gluten-free? Use a 1:1 gluten-free flour blend and gluten-free breadcrumbs.
- Pounding tip: If the tenderloin starts to tear, cover it with a second piece of plastic wrap and pound gently from the center outward.
Serving Suggestions
Serve the sandwich with classic sides like french fries, coleslaw, or a simple green salad. For a full Indiana experience, add a side of potato salad or pickled vegetables. The sandwich is best eaten hot and fresh, but it’s also great at room temperature for a picnic.
Variations
- Spicy version: Add 1/2 tsp (1 g) chili powder and a dash of hot sauce to the buttermilk mixture.
- Garlic-herb: Mix 1/2 tsp dried oregano and 1/2 tsp garlic powder into the flour mixture.
- Air-fryer: Preheat air fryer to 400°F (200°C). Spray breaded cutlets with oil and cook for 10–12 minutes, flipping halfway, until golden and cooked through.
- BBQ style: Brush the cooked cutlet with barbecue sauce and top with crispy onions for a twist.
Storage and Reheating
Refrigerate leftover fried cutlets in an airtight container for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 8–10 minutes until hot and crisp. Avoid microwaving, as it makes the coating soggy. The cutlets can also be frozen (raw or cooked) for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use pork loin instead of tenderloin? Yes, but loin is leaner and less tender. Slice it thin and pound it well; you may need to cook it a minute less to avoid dryness. The safe internal temperature remains 145°F (63°C) with a 3-minute rest.
Why is my breading falling off? Usually it’s because the cutlet wasn’t dry enough before dredging, or the coating wasn’t pressed on firmly. Pat the pork dry with paper towels, and let the breaded cutlets rest for 15 minutes before frying.
Can I make these ahead of time? Yes, you can bread the cutlets and refrigerate them for up to 4 hours before frying. Let them sit at room temperature for 10 minutes before cooking to ensure even frying.
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.
How do I know when the oil is hot enough without a thermometer? Drop a small piece of bread into the oil; if it sizzles and turns golden in about 60 seconds, the oil is ready. If it browns immediately, the oil is too hot.
Can I bake the cutlets instead of frying? Yes, for a lighter version, place breaded cutlets on a wire rack over a baking sheet, spray with oil, and bake at 425°F (220°C) for 12–15 minutes, flipping halfway, until golden and cooked through.
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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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