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Indiana Pork Tenderloin Sandwich being served on a plate.
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Breaded Pork Tenderloin Sandwich

Growing up in Indiana, the Breaded Pork Tenderloin Sandwich was and is a staple Comfort Food Dish. Here is our easy version of this Hoosier Classic.
Course Main Course
Cuisine American
Keyword pork, sandwich
Prep Time 10 minutes
Cook Time 6 minutes
Resting Time 4 hours
Servings 4 people
Calories 324kcal

Ingredients

  • 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

Instructions

  • 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.
    Pork Tenderloin Instructions 2
  • 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.

Nutrition

Calories: 324kcal