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 minutesminutes
Cook Time 6 minutesminutes
Resting Time 4 hourshours
Servings 4people
Calories 324kcal
Ingredients
4, 4ozslices of pork tenderloin
1cupbuttermilk
1teaspoonsalt
1/2teaspoongarlic powder
1/2teaspoononion powder
1/4teaspoonseasoning salt
1/4teaspoonmarjoram
1/4teaspoonoregano
1/4teaspoonground black pepper
1-1/2cupsbread crumbs
vegetable oil to fry
kaiser rollscut 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.
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.