Crispy Breaded Pork Tenderloin Sandwich: A Midwest Favorite

Introduction to Pork Tenderloin Sandwiches Growing up in the Midwest, one of my favorite foods was undoubtedly the Pork Tenderloin Sandwich.

Not just any sandwich, but a Midwest-style creation that truly stands as a mouth-watering beast. Imagine a sandwich where pounded-out pork loin—not veal like the similar wiener schnitzel—is breaded with crushed oyster crackers and fried to achieve a salty, crunchy texture on the outside while remaining extra juicy on the inside. This isn’t just any sandwich; it’s sandwich perfection. 

Though not as widely talked about as deep-dish pizza or Italian beef sandwiches, the Pork Tenderloin Sandwich hits the spot every time.

It delivers a unique flavor that encapsulates the heartiness of Midwest cuisine. This dish embodies the spirit of where I grew up; every bite takes me back to those cherished times.

Discover the ultimate Breaded Pork Tenderloin Sandwich recipe! Crispy, flavorful, and easy to make, this Midwest classic is perfect for any meal.

Jump to Recipe

Where Did the Pork Tenderloin Sandwich Originate?

The Pork Tenderloin Sandwich is a famous delight that has its roots deeply embedded in the Midwest. It originated in a cozy little spot, Nick’s Kitchen, in Huntington, Indiana.

This humble eatery has become synonymous with serving up this quintessential Midwest fare, drawing both locals and travelers eager to taste a piece of culinary history.

As someone who has explored various regional cuisines, I find Nick’s pork tenderloin sandwiches to have unique preparation and satisfying crunch, a testament to its enduring appeal.

It’s a popular sandwich from the midwest and is said to have originated from a place called Nick’s Kitchen in Huntington, Indiana.

How to Make Our Pork Tenderloin Sandwich Recipe

Preparing the Pork

1.      Pound the pork loin pieces until they are 1/8 – 1/4″ inch thick. This ensures they cook evenly and stay tender.

2.       Season each piece with salt and pepper on both sides, then dredge in flour, shaking off any excess. This adds flavor and creates a crispy outer layer.

3.       Dip the floured pork into beaten eggs, letting any excess drip off, then press into crushed oyster crackers until coated, again shaking off any loose bits. The crackers give a delightful crunch.

4.       Let the coated pieces rest on a baking sheet with a cooling rack while you preheat your skillet with about 2 inches of Oil on the stovetop to 350˚F.

Frying and Assembling

5.      Once the Oil is hot, carefully slide the coated pieces into the Oil and fry on each side for 3 to 4 minutes until golden brown. Transfer the cutlets to a clean baking sheet with a cooling rack and season with a bit more salt.

6.       Spread a generous amount of mayo on both the top and bottom of each toasted bun. Place a pork cutlet on each bottom bun, add pickles and sliced onion, and cover with the top bun. Press gently to secure everything together.

7.       Serve the sandwiches hot and enjoy the perfect blend of flavors and textures that make this dish uniquely satisfying.

Using Pork Loin vs Pork Tenderloin

Some may opt for pork loin instead of the traditional tenderloin when making a pork tenderloin sandwich.

Though these cuts are not typically interchangeable in most recipes, they can be for this specific recipe. Both cuts work well by pounding the meat until it’s ultra-thin and tenderized.

I prefer pork loin because it’s easier to find nice-sized, individually cut, boneless loin chops at the market, simplifying the prep end.

Additionally, pork loin has a meatier texture that pairs beautifully with oyster cracker breading. However, if your preference leans towards tenderloin, go for it.

Typically, each piece of tenderloin used should weigh about 6 ounces. This slight adaptation in choice of cut still honors the essence of the beloved pork tenderloin sandwich, blending tradition with a touch of personal kitchen innovation.

Best Breading for Pork Tenderloin Sandwiches

When making Pork Tenderloin Sandwiches, your breading option can significantly enhance their flavor and texture.

I’ve experimented with various cracker options and found that crushed oyster crackers and crushed saltine crackers provide a delightful crunch and ensure delicious results. While both are excellent choices,

The crushed oyster crackers tend to elevate the flavor profile more distinctly, giving the sandwiches a unique edge. If these aren’t available, panko breadcrumbs are a worthy substitute. They might deliver a different flavor and texture than the crackers but are still quite tasty and offer a satisfactory crunch.

How To Serve Breaded Pork Tenderloin Sandwiches

When serving a breaded pork tenderloin sandwich, the perfect canvas is a lightly toasted grilled bun to enhance the taste of the tenderloin. Keeping the toppings simple allows the authentic flavors of the meat to shine,

Just like a classic burger. I recommend a bit of mustard, ketchup, and onion for a tangy crunch. Some, like my husband, might prefer to slather on mayo to add creaminess. Pickle slices add a nice zesty touch that balances the savory flavor of the pork.

Accompaniments to Elevate Your Meal

A variety of sides can complement the main dish alongside your sandwich. French fries are a no-brainer, but pasta salad, potato salad, and baked beans are excellent choices for those who like a bit more variety.

For a unique twist, try Lipton onion soup with roasted potatoes or funeral potatoes, which bring a comforting richness to the meal, making it heartier and more fulfilling.

FAQS

What is a pork tenderloin sandwich made of?

A pork tenderloin sandwich is a delightful creation made from thinly sliced pieces of pork loin. The meat is carefully hammered thin with a meat mallet to achieve the perfect texture.

Once the pork is ready, it’s dipped in flour, followed by a mixture of eggs and either breadcrumbs or crushed saltine crackers. This coating process ensures a crispy exterior after the meat is deep fried in oil.

I remember the first time I tried making this sandwich at home; the satisfying crunch and juicy pork were unforgettable. The combination of simple ingredients and a little effort results in a classic that’s hard to beat.

Is breaded pork tenderloin the same as schnitzel?

Breaded pork tenderloin and schnitzel are similar but different. Both involve breaded and fried meat, but there are some key differences. Schnitzel, originally from Austrian cuisine, typically uses veal, pork, chicken, or turkey pounded thin, breaded, and then fried. It’s known for its light, crispy coating.

On the other hand, breaded pork tenderloin, particularly popular in the United States’s Midwest, explicitly uses pork loin or tenderloin. The meat is usually pounded less than schnitzel and can be thicker. It’s also breaded and fried, often resulting in a larger, sometimes bun-sized piece of meat that can be served as a sandwich.

So, while they share some cooking techniques, the preparation and presentation can vary.

What state is known for pork tenderloin sandwiches?

Indiana is particularly well-known for its pork tenderloin sandwiches. This iconic dish is a staple in many restaurants and diners throughout the state.

The pork tenderloin is typically breaded, fried, and served on a bun, often with condiments like lettuce, tomato, and mayonnaise. The tenderloin size usually exceeds the bun, making for a visually striking and satisfying meal.

Where was the breaded pork tenderloin sandwich invented?

The breaded pork tenderloin sandwich is believed to have been invented in Indiana, USA. Its creation is often attributed to Nick Freienstein, who reportedly sold them out of a converted streetcar in Huntington, Indiana, around 1908.

This dish has become a staple of Indiana cuisine and remains popular across the Midwest, particularly in states like Iowa and Illinois.

Top of Form

Why is a pork tenderloin sandwich so big?

The pork tenderloin sandwich is famously large primarily due to how the pork is prepared. The tenderloin is pounded thin, which increases its surface area, making it much larger than the bun it’s typically served on.

This technique ensures the meat cooks quickly and evenly and gives it a dramatic, appealing look that has become a signature characteristic of this dish. The size makes it visually impressive and adds to the eating experience, as the crispy, breaded pork extends beyond the edges of the soft bun.