This pork tenderloin sandwich (with a crispy golden cutlet that is so wide, no bun can contain it) is the deep-fried darling of Indiana. It’s is so beloved in the Hoosier state that it inspired a documentary about the search for the perfect version of it. We hope it will inspire you to try an uncommon way of cooking pork tenderloin, whether you’re a fan or a skeptic.
| Level: | Intermediate |
| Total: | 4 hr 30 min |
| Active: | 30 min |
| Yield: | 4 sandwiches |
Ingredients
- 1 pork tenderloin, trimmed (about 1 1/4 pounds)
- 1 cup buttermilk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon sugar
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups plain breadcrumbs
- Vegetable oil, for frying
- 4 toasted hamburger buns
- Lettuce, tomato slices, onion slices, pickle rounds, mayonnaise and mustard, for serving
Instructions
- Cut the pork tenderloin crosswise into 4 even pieces. Cut each piece crosswise again, but do not go all the way through; you should be able to open it like a book. Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across.
- Whisk together the buttermilk, garlic powder, onion powder, paprika, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and refrigerate for at least 4 hours and up to overnight.
- Set up a breading station with 3 shallow dishes: the flour in the first dish, eggs in the second and breadcrumbs in the third. Sprinkle all 3 dishes with salt and pepper.
- Fill a large, high-sided skillet with about 1/2-inch oil, attach a deep fat fry thermometer and heat to 350 degrees F.
- Dredge each pork cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully turn and cook for another 2 minutes. Drain well on a paper-towel-lined plate.
- Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 296 |
| Total Fat | 18 g |
| Saturated Fat | 2 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 12 g |
| Cholesterol | 46 mg |
| Sodium | 256 mg |
Reviews
I made this today and it was DIVINE!! I marinated it 24 hours and cooked it in the air fryer for 8 minutes at 400. It came out absolutely perfectly and so tender. I’m not from Indiana so I fixed it a little differently with cheese and a fried egg on top. To die for!!
Made this for the first time. Didn’t have bread crumbs so I used Keebler Club Crackers grounded up. Came out so good and tender. I will definitely make this again.
First, you don’t use a tenderloin, use a loin pounded to 1/4-1/2 inch, or use cubed pork steaks. Second, no need to marinate, just a waste of time. Third, mix four and saltine cracker crumbs (NO breadcrumbs!) together and save a step. Fry 2-3 minutes a side in a fry pan with 1/4 cup oil. Replenish oil as needed. That is the real Indiana breaded pork tenderloin sandwich!
Cut and pounded as described . Let sit overnight then coated per recipe. Heated oil to 350, put in the pork and BOOM! Instantly burnt and black! Something is wrong!! Won’t try again !
I am a born and bred Hoosier and this recipe does not disappoint! I never knew until I was an adult that our all time favorite was a bit of an oddity in the rest of the country. give it a try!