Midwestern Pork Tenderloin Sandwich Recipe Reviews - Allrecipes.com (Pg. 3)
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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Photo by JNDUSEK

Cooking Level: Expert

Home Town: San Marcos, Texas, USA
Living In: Katy, Texas, USA
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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13 users found this review helpful

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Photo by 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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16 users found this review helpful

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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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37 users found this review helpful

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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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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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41 users found this review helpful

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Photo by COURTNEYGRIFF

Cooking Level: Expert


Displaying results 21-26 (of 26) reviews

 
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