The Midwest pork tenderloin sandwich is a beloved regional classic: a thin, pounded pork loin cutlet, breaded and fried until golden, then served on a soft bun with pickles, onion, and mustard. The cutlet is intentionally larger than the bun, creating that iconic overhang that makes it instantly recognizable. This recipe delivers a juicy, tender interior with a crispy, well-seasoned crust, and the simple toppings let the pork shine.
Ingredients
- 1 lb (450 g) pork tenderloin, trimmed of silver skin
- 1 cup (240 ml) buttermilk (or 1 cup milk mixed with 1 tbsp lemon juice, let sit 5 min)
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 ½ cups (75 g) plain breadcrumbs (or panko for extra crunch)
- 1 tsp (5 g) salt, plus more for seasoning
- ½ tsp (1 g) black pepper
- ½ tsp (1 g) garlic powder
- ½ tsp (1 g) paprika
- Vegetable or canola oil, for frying (about 2 cups / 480 ml)
- 4 soft hamburger 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 1 inch (2.5 cm) thick. Place each piece between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about ¼ inch (6 mm) thick. The cutlets should be roughly 4–5 inches (10–12 cm) across.
- In a shallow dish, pour the buttermilk. In a second dish, whisk the eggs. In a third dish, combine the flour, breadcrumbs, salt, pepper, garlic powder, and paprika. Set up an assembly line: buttermilk, egg, flour mixture.
- Dip each cutlet first into the buttermilk, letting excess drip off, then into the egg, then into the flour mixture, pressing gently so the coating adheres. Place breaded cutlets on a plate; let rest for 10 minutes so the coating sets.
- Meanwhile, heat about ½ inch (1 cm) of oil in a large skillet over medium-high heat until it shimmers (about 350°F / 175°C). If you don’t have a thermometer, drop a pinch of flour into the oil; it should sizzle immediately.
- Working in batches, fry the cutlets 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 guidelines. Use a meat thermometer to check. Drain on paper towels.
- Serve immediately on buns with pickles, onion, and mustard. The cutlet will overhang the bun—that’s the tradition.
Tips
- Pounding even: Start with the tenderloin at room temperature for easier pounding. Aim for uniform thickness so the cutlets cook evenly.
- Don’t skip the rest: Letting the breaded cutlets sit for 10 minutes helps the coating stick during frying, preventing it from falling off.
- Oil temperature: If the oil is too hot, the crust will burn before the pork cooks; too cool, and the cutlets will absorb oil and become greasy. Keep it at a steady 350°F (175°C).
- Substitution: No buttermilk? Use regular milk with a tablespoon of lemon juice or vinegar, let it sit for 5 minutes. It will still tenderize the meat.
Serving Suggestions
Serve the sandwich hot, with extra pickles on the side. Classic sides include French fries, potato chips, or a simple coleslaw. For a Midwestern touch, add a slice of American cheese or a smear of ketchup, though mustard and onion are the traditional toppings.
Variations
- Spicy: Add ½ teaspoon cayenne pepper to the flour mixture, or serve with pickled jalapeños.
- Garlic-herb: Mix 1 teaspoon dried oregano or thyme into the breadcrumbs.
- Air-fryer: Lightly spray the breaded cutlets with oil and cook in an air fryer at 375°F (190°C) for 10–12 minutes, flipping halfway, until golden and cooked through.
- Gluten-free: Use gluten-free flour and breadcrumbs; the rest of the recipe is unchanged.
Storage and Reheating
Refrigerate leftover cooked cutlets in an airtight container for up to 3 days. To reheat, place on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, or until hot and crisp. Avoid microwaving, as it makes the coating soggy. You can also freeze breaded, uncooked cutlets in a single layer, then transfer to a freezer bag for up to 2 months; fry directly from frozen, adding 1–2 minutes per side.
Frequently Asked Questions
Can I use pork loin instead of tenderloin? Yes, but loin is leaner and can dry out more easily. If using loin, pound it thinner (about â…› inch / 3 mm) and be careful not to overcook.
Why is my breading falling off? Usually it’s because the cutlets weren’t patted dry before breading, or the coating wasn’t pressed on firmly. Also, letting the breaded cutlets rest for 10 minutes before frying helps the coating adhere.
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 60 seconds, the oil is around 350°F (175°C). If it browns immediately, the oil is too hot.
Can I make these ahead of time? You can bread the cutlets up to 4 hours ahead and keep them refrigerated. Fry just before serving for the best texture.
What if I don’t have a meat mallet? Use a heavy skillet, rolling pin, or even a wine bottle. Just wrap the pork in plastic wrap to avoid splattering.
Is it safe to reheat pork? Yes, as long as leftovers are refrigerated within 2 hours of cooking and reheated to an internal temperature of 165°F (74°C) per USDA FSIS guidelines.
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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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