Inside look

Inside look

Inside look

Inside look


– 4, 4 oz slices of pork tenderloin – 1 cup buttermilk – 1 teaspoon salt – 1/2 teaspoon garlic powder – 1/2 teaspoon onion powder – 1/4 teaspoon seasoning salt – 1/4 teaspoon marjoram – 1/4 teaspoon oregano – 1/4 teaspoon ground black pepper – 1-1/2 cups bread crumbs – vegetable oil to fry – kaiser rolls cut in half

Place pork into a resealable gallon bag and seal shut. Use a meat tenderizer to flatten cutlet to about 1/4" in size. Repeat until all cutlets are flat.

In a small bowl, add buttermilk and spices. Mix well.

- Pour into resealable bag with pork and seal shut. Refrigerate and marinate for 4 hours or overnight, occasionally turning and kneading bag.

– Heat a skillet of hot oil. – Place bread crumbs onto a plate or shallow dish.

Remove 1 cutlet from the bag and add to bread crumbs, evenly coating both sides. Let cutlets sit for about 10 minutes on a drying rack.

- Fry in a pan for about 6 minutes or until golden brown. Drain on paper plate.

– Top a roll with mayonnaise, add cutlet, lettuce, tomato, onion, and pickles and top with remaining roll. Serve immediately.

- This Pork Tenderloin Sandwich is a Midwest Classic!