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Crispy Breaded Pork Tenderloin Sandwich: A Midwest Favorite

Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Servings: 5
Course: Dinner, lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 Oz Slices of a pork loin
Dry Batter Ingredients
  • 2 sleeved Saltine Crackers
  • 1/2 cup All Purpose Flour
  • 1 Tbs each of Garlic Powder, Onion Powder, and Black Pepper
Wet Batter Ingredients
  • 3 Eggs
  • 1/4 Cup Cup Milk
  • 4 Cups Oil for frying Canola, Vegetable, or Peanut Oil works best
  • Salt to taste if needed

Method
 

  1. Preparing the Pork
    Cover pork loin slices with plastic wrap and pound them with a meat mallet until they are about 1/8-1/4 inch thick.
  2. Setting up the Batter Station
    Prepare your batters in two large bowls: one for the dry batter and another for the wet batter, using the ingredients specified in your recipe.
  3. Breading the Pork
    First, dip each pork loin slice into the wet batter, ensuring it’s fully immersed.
  4. Next, transfer the slices to the dry batter and press firmly to ensure they are well coated.
  5. Resting
    Allow the coated slices to sit for about 10-15 minutes to set the batter.
  6. Frying
    Heat the Oil in a large pot or deep fryer to 350 degrees.
    Carefully place the tenderloins in the hot Oil and fry for about 2 minutes per side. Flip them once they brown on the edges and float to the top. They are perfectly done when golden brown on both sides.
  7. Finishing Touches
    Optionally season with salt if needed. Typically, the saltines in the batter add enough saltiness. Place the finished cutlets on a cooling rack to drain excess Oil.