Crispy Fried Pork Tenderloin Sandwich: Midwest’s Ultimate Comfort Food

Key Info

Prep Time: 15-25 minutes
Cook Time: 5-8 minutes
Total Time: 25-35 minutes
Servings: 4
Difficulty: Moderate
Dietary: Contains eggs, wheat, pork

Equipment Needed

• Meat mallet
• Large skillet
• Mixing bowls
• Tongs
• Wire rack
• Measuring tools

Ingredients

Pork

• 1-1.5 lbs pork tenderloin
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp onion powder
• ½ tsp garlic powder

Breading Station

• 1 cup all-purpose flour
• 2-3 large eggs
• ¼ cup milk (optional)
• 2 cups crushed saltine crackers
• Extra salt and pepper

Frying

• 3-4 cups canola or vegetable oil

Sandwich Components

• 4 soft burger buns
• Mayonnaise
• Dill pickles
• Lettuce
• Sliced onion

Method

1. Trim pork, removing fat and silver skin.
2. Pound pork to ¼-inch thickness between plastic wrap.
3. Create breading stations:
   • Bowl 1: Seasoned flour
   • Bowl 2: Beaten eggs with milk
   • Bowl 3: Crushed crackers
4. Dredge each pork piece:
   • Coat in seasoned flour
   • Dip in egg wash
   • Press into cracker crumbs



5. Let breaded cutlets rest 5-10 minutes.
6. Heat oil to 350°F.
7. Fry cutlets 2-4 minutes per side until golden brown.
8. Drain on wire rack.
9. Toast buns, spread with mayo.
10. Assemble sandwich with pork, pickles, lettuce, onion.

Crucial Tips

• Oil temperature is critical
• Don’t overcrowd the pan
• Rest breaded cutlets for better coating
• Serve immediately for maximum crispiness

Storage

Refrigerate cutlets 3 days
Reheat in oven at 350°F for 8-10 minutes

Variations

• Add Sriracha mayo
• Use panko instead of crackers
• Spice up with cayenne

Common Mistakes

• Breading falls off: Pat meat dry
• Undercooked pork: Use meat thermometer
• Soggy coating: Maintain oil temperature

Pro Tip: This isn’t just a sandwich—it’s a Midwest culinary legend that transforms a simple pork cutlet into crispy, golden perfection.