Reviewed: Oct. 18, 2009

Very good sandwiches! Mine stayed a pretty light color even tho I doubled the cooking time. Next time I'm going to up the temp & see if that'll brown them. Even my pickiest eater loved these!

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Reviewer:

lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Oct. 3, 2009

Yum, these are the best! I used a pork tenderloin since I had one that needed to be used, so our sandwiches were a little on the small side, but still great. After pounding the pork slices flat, we dipped them in seasoned flour (salt, pepper, garlic and onion powder), a beaten egg, and then the cracker crumbs. I served them on potato buns with dill pickles, mustard, mayo and ketchup. They went great with warm Sarah's Applesauce (from this site). Hubby said they tasted exactly like the ones his dad makes, and our 2 year old ate all of his. Thanks for helping me recreate one of hubby's favorite meals.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Aug. 20, 2009

My mom has been making tenderloin sandwiches for years. I use boneless pork loin chops. I dip in flour, beaten egg and finely ground saltine crackers! Tastes great every time!

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Michie

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2009

I moved back to Texas from Kansas 30 years ago. I can't tell you how many times I've tried to duplicate the fried pork sandwiches we used to get there. I could never quite get them right. I thought they were made with pork steaks so I was off there. I'm so glad to find this recipe, I can't wait to tell my brother. Thank you so much for this recipe!!!

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JNDUSEK

Cooking Level: Expert

Home Town: San Marcos, Texas, USA

Living In: Katy, Texas, USA

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Reviewed: Feb. 3, 2009

My family loved this. I took another's advice and used saltines instead of cornmeal. I also used milk, then flour, then egg wash, then crackers...to ensure my breading stuck. This was great! Thanks!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Jun. 5, 2006

I used ground saltine crackers instead of cornmeal and put in a little garlic powder to the crumbs. MmmmmmmMMmmm, I just wish I had a frosty mug of A&W root beer to wash it down!

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BaysChick

Cooking Level: Expert

Home Town: Katy, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: May 28, 2006

I make mine a little differently..I dip in milk, then flour(with salt and pepper added), then dip in egg, then italian bread crumbs(with a few different seasonings added), then I set my electric fry pan on 350 and put about an inch of crisco in it, then fry individually for about 2 min or a little less on each side..they are really good...had to learn how to make them, as down south, they don't know what pork tenderloin sandwiches are.

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STRATMAN397

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Reviewed: May 6, 2006

We too are from Iowa and find this a close homemade example of the fried fair classic. To help make the breading thicker I dip in water, followed by the breading mix (as the directions say) and then wrap each piece individually in saran wrap. I freeze them for 20-30 minutes, remove and re-bread in the cornmeal/flour mix only. We also have done these in our fryer with great results.

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JFATKA

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Reviewed: Apr. 7, 2006

My husband is from Iowa and LOVES these sandwiches! We've ordered them from Iowa for a few years because I wasn't quite sure of the recipe, but here it is!! I'm thrilled because I'll save all that money on shipping and DH will be soooo happy with a taste of home. Plus, these sandwiches are DELICIOUS! We load on dill pickles, sweet onions, and some mustard for that authentic taste.

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