Add a photo

Midwestern Pork Tenderloin Sandwich

By: National Pork Board  
"The 'tender' in the name of this sandwich refers to the ease with which you can sink your teeth into it. The cut of pork is actually boneless loin, 'tenderized' with a meat mallet. Serve these monster sandwiches with sliced tomato, sweet onion and lettuce."

Rating: This weblink has been rated 10 times with an average star rating of 4.8 Read Reviews (9)

Rate/Review | 246 people have saved this

 

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

Ingredients

  • 1 pound boneless pork loin
  • 1 cup flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 large sandwich buns

Directions

  1. Cut 4 1-inch slices of pork. Trim any exterior fat from edges and butterfly each slice by cutting horizontally through the middle almost to the edge so that the halves are connected by only a think piece of meat. Put each butterflied slice between pieces of plastic wrap. Using a wooden meat mallet, or the side of a cleaver, pound vigorously until the slice is about 10 inches across. Mix together flour, cornmeal, salt and black pepper.
  2. Heat 1/2 inch of oil in a deep, wide skillet to 365 degrees F. Dip each slice of pork in water, then in flour mixture. Fry tenderloin, turning once, until golden brown on both sides, about 5 minutes total. Drain on paper towels and season to taste with salt and pepper.
  3. Serve on buns with desired condiments (mustard, mayonnaise, dill pickle chips, ketchup, sliced onion, lettuce).

Nutritional Information open nutritional information

Amount Per Serving  Calories: 464 | Total Fat: 12.2g | Cholesterol: 54mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2006 by STRATMAN397 
I make mine a little differently..I dip in milk, then flour(with salt and pepper added), then... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2006 by BaysChick 
I used ground saltine crackers instead of cornmeal and put in a little garlic powder to the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2006 by COURTNEYGRIFF 
My husband is from Iowa and LOVES these sandwiches! We've ordered them from Iowa for a few... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2006 by JFATKA 
We too are from Iowa and find this a close homemade example of the fried fair classic. To help... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2009 by MMOH 
Yum, these are the best! I used a pork tenderloin since I had one that needed to be used, so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2009 by Raoulysgirl 
My family loved this. I took another's advice and used saltines instead of cornmeal. I also... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2009 by Michie 
My mom has been making tenderloin sandwiches for years. I use boneless pork loin chops. I dip... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2009 by JNDUSEK 
I moved back to Texas from Kansas 30 years ago. I can't tell you how many times I've tried to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2009 by lisa 
Very good sandwiches! Mine stayed a pretty light color even tho I doubled the cooking time.... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?