| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Active: | 1 hr 15 min |
| Yield: | 4 sandwiches |
Ingredients
- One 1 1/2-pound pork tenderloin, silver skin removed
- 1 cup buttermilk
- 1 tablespoon honey
- 1 tablespoon granulated garlic
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Peanut oil, enough to fill your cast-iron skillet 1 to 2 inches high
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs
- 1 cup mayonnaise
- 2 tablespoons whole grain mustard
- 1 tablespoon apricot preserves
- 1 teaspoon honey
- 1 teaspoon horseradish
- Kosher salt and freshly ground black pepper
- 4 soft hoagie rolls, split in half lengthwise, buttered and lightly toasted
- 8 slices American cheese
- 1/2 small red onion, thinly sliced
- Sliced dill pickles
- 4 to 8 iceberg lettuce leaves
Instructions
- For the tenderloin: Cut the tenderloin in 4 medallions. Butterfly each medallion crosswise, and then place each medallion between 2 pieces of plastic wrap. Using a meat mallet, pound until each patty is 1/8-inch thick and 6 to 8 inches wide.
- Mix together the buttermilk, honey, granulated garlic, salt, onion powder and paprika in a bowl to make the marinade. Place the pork into a 9- by 13-inch dish and cover in the marinade. Marinate in the fridge for 1 to 2 hours.
- In a large cast-iron skillet, heat oil over medium heat to 350 degrees F. Preheat the oven to 200 degrees F.
- Set up a three-stage breading station, with the flour, eggs and breadcrumbs in three separate baking dishes. Place the marinated tenderloins first in the flour, shake off any excess, and then in the eggs, and let any excess drip off, and then in the breadcrumbs. Press the patties into the breadcrumbs until total coverage is achieved.
- One at a time, fry each patty until golden brown, about 3 minutes, flipping if necessary. The pork is so thin, that by the time it is golden brown, it is done. Once the pork is finished, place it onto a wire-rack-lined baking sheet and place in the oven to keep warm, if you like. If not, no worries, it’s just as good at room temperature.
- For the apricot mustard spread: Mix the mayonnaise, mustard, apricot preserves, honey and horseradish in a bowl. Season with salt and pepper.
- For the sandwich build: On each bottom bun, place 2 slices American cheese and then top with the warm pork tenderloin. Top the pork with red onions, pickles and lettuce. Schmear the apricot mustard spread onto the top bun and then top the sandwich.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 304 |
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 66 mg |
| Sodium | 379 mg |
Reviews
Loved this ! It’s perfect .
My husband was raised in Peoria and laments the fact he can’t get this in California. I was looking for recipes that describe the flattening technique and came across this one. Thanks Jeff!!!
This is so delicious! I made with some leftover pork roast from the night before (Giada’s roasted pork loin & gremolata) and used provolone cheese because that’s what I had. AMAZING!! The sauce really takes it over the top…
Really good! This makes a lot for 2, so there are plenty of leftovers. I’ve made this numerous times because my husband loves it! Nice alternative use for pork tenderloin. This one is a keeper!
Why mess with perfection? I grew up in Peoria and this is not a true Central Illinois pork tenderloin. It should be as breaded pork t as big as your head, a hamburger bun, a few pickles, red onion, and mustard. There’s no need to try to fancy it up.
None better. Family favorite.
I live only an hour from Peoria and Illinois is the KING of tenderloin sandwiches. Always wanted a good recipe to make my own at home though. Thanks Jeff. These are the bomb!
c’mon.. cheese on a tenderloin? pickles, onions, mustard, plate sized tenderloin, generic hamburger bun… anything else is messing with the classic :
Although I have not made the entire recipe, I have repeatedly made the apricot mustard spread for not only pork chops, but steamed asparagus, cauliflower fritters & more…love! Thank you< Sandwich King Jeff! Stay on your throne!
I rarely cook pork but this was easy and made great sandwiches. I wouldn’t change a thing and I will make them again.