| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds center-cut boneless pork loin
- 2 large eggs
- 2 cups buttermilk
- 2 cloves garlic, crushed
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 sleeves saltines (about 80 crackers)
- 2 cups instant flour (such as Wondra)
- Peanut oil, for frying
- 4 soft hamburger buns, split
- 1/3 cup mayonnaise
- 3 tablespoons yellow mustard
- 1/2 head iceberg lettuce, shredded
- 2 tomatoes, thinly sliced
- 1 red onion, thinly sliced
- 4 half-sour dill pickles, thinly sliced
Instructions
- Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
- Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.
- Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.
- Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.
- Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2307 |
| Total Fat | 166 g |
| Saturated Fat | 29 g |
| Carbohydrates | 131 g |
| Dietary Fiber | 8 g |
| Sugar | 15 g |
| Protein | 74 g |
| Cholesterol | 251 mg |
| Sodium | 2132 mg |
Reviews
So good! I’ve always been afraid of frying things but wanted to make something special for my husband. Learned my candy thermometer works for oil too so was able to keep the temperature consistent. My husband loved it! Cleaning up all the spattered oil afterwards was not so fun. I think I need to read up on tips and tricks to be a little neater. Worth the mess though!
Half sour pickles are not a thing in the NW. What should I use?
Hoosier Tenderloin Sandwich is a Tradition as much as is Sugar Cream Pie !!
Found a Great Booklet on Both on Amazon: https://a.co/d/5oq8BUZ
My husband who hails from the Midwest loves this recipe.
We enjoy pork tenderloin, so I was pleased to find a good sandwich option. I’ve made a traditional Iowa Skinny for years (thinner, corn meal/flour base), but my family enjoys this recipe so much more. The marinade really tenderizes the pork, and saltines make the perfect crust. This one is forever in the rotation!
Melt in the mouth tender and delicious. Husband pronounced it the best pork loin he’s ever had.
Very good recipe! So pleased with the results although the toppings I choose are mustard, pickle and onion. That’s the holy trinity of a breaded pork tenderloin.
Best toppings for a tenderloin are horseradish sauce and lettuce on the top bun and mustard, onions, and dill pickle chips on the bottom bun.
Best recipe for a BPT sandwich (or “Veal” like they call them where I grew up in SE Ohio) you can find. Yellow mustard and pickles is the only toppings you need by the way.
As a meat cutter the recipe name is misleading. A tenderloin and what the recipe calls for, a center cut pork loin are two completely different cuts. So which do you use? personally i would use a tenderloin.