Reviewed: Nov. 6, 2011

Just like I remember from back home in Indiana. I did make an adjustment after the first batch. I replaced half of the black pepper with paprika. Excellent!

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Reviewer:

Cheryl H.

Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA

Living In: Glen Ellyn, Illinois, USA

Reviewed: Sep. 7, 2011

Used leftover pork rib meat for my first try at these. Husband LOVED it! Said it was the best pork sandwich he'd ever had.

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Reviewer:

slubick

Reviewed: Aug. 11, 2011

Born & raised in Iowa & our family loved this recipe! We moved to Florida 10yrs ago & were so happy to come across this recipe! Just like home!

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3 users found this review helpful

Reviewer:

90%ornothing

Reviewed: Aug. 9, 2011

awesome!

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Reviewer:

ErinG

Reviewed: Feb. 7, 2011

Dipped pork in milk then into a flour, saltines, salt, pepper, garlic powder and a dash of onion powder mixture. Fried in olive oil until golden brown. THESE TURNED OUT GREAT! Served with lettuce, tomato and red onions. The taste of the pork was so good no one wanted to add any condiments! Served on fresh soft french rolls from the bakery. Will try again!

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Reviewer:

Emily Baker

Cooking Level: Expert

Home Town: Inverness, Illinois, USA

Reviewed: Jan. 22, 2011

i used panko and buttermilk and cayenne pepper and doble dipped!!! They were awesome!!!

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Reviewer:

Reviewed: Jul. 27, 2010

These are fantastic. We spread on a little horseradish sauce as well. Kicks it up a notch

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5 users found this review helpful

Reviewer:

steve

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Reviewed: Jun. 17, 2010

I was very disappointed in this recipe. I grew up on pork tenderloin sandwiches. I was skeptical about the flour breading from the start, but I was sold by the photo because it looks like a true pork tenderloin. My instinct was correct. The flour breading isn’t right at all. By comparison, this breading is mushy and flavorless. I even fried these in a deep fryer at the recommended temp and could barely get them brown, much less cripsy like you would with cracker crumbs.

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Reviewer:

DIZ♥

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Apr. 13, 2010

I am from Indiana and trust me, I KNOW a breaded tenderloin sandwich! A few little Hoosier secrets...use buttermilk instead of milk, peanut oil instead of vegetable oil and use saltine crackers for the breading. Mix together buttermilk, egg, a clove or 2 of garlic, salt pepper and some cayenne pepper and let the butterflied pork sit in it for 4 hrs to overnight. When preparing, dredge in Wondra instant flour, then into the buttermilk again, then the cracker crumbs. Ummmmm....I'm salivating at the thought of this sandwich!!!

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Reviewer:

WAYCOOLJULES

Cooking Level: Intermediate

Home Town: Kokomo, Indiana, USA

Living In: Sparks, Nevada, USA

Reviewed: Mar. 29, 2010

I gave this a try exactly as written. Sorry to say the end result was bland, tasteless, and just not at all good. I really had high hopes but this is definitely not what tenderloin sandwiches taste like in central Illinois. Disappointing.

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