Fried Pork Tenderloin Sandwich (A Midwest Favorite)

Fried Pork Tenderloin Sandwich (A Midwest Favorite)

  • Prep Time: 15 mins
  • Total Time: 23 mins
  • Servings: 4

    • About This Recipe

    “A favorite found exclusively in America’s Heartland. This one from America’s Hometown, Hannibal, Missouri.”

    Ingredients

  • 1pork tenderloin( cut into 3/4 inch slices)
  • saltine crackers, made into meal( use a blender or processor)
  • 1cupwater
  • 1tablespoonbouillon( I use Maggi brand chicken & tomato but any brand or flavor will do. Three of the cube variety work w)
  • oil( for frying)
  • 4hamburger buns

    • Directions

  • Cut the pork tenderloin into 3/4 inch slices.
  • Pound the slices until each is about 1/4 inch thick.
  • Place the cracker meal in a dish (aluminum pie pans work great).
  • In a second dish, pour in the water and stir in the bouillon.
  • Dip each slice in the bouillon water and then in the cracker meal.
  • Coat well.
  • Deep fry in a fry daddy or deep fryer at 375°F until golden brown. (Pan frying works equally well).
  • Drain.
  • Serve on a hamburger bun with your choice of condiments.

    • Reviews

  • “I live in the Midwest and we have a local diner that serves these, however they are very thin. These sandwiches are fabulous!I always loved the ones from the diner until I tried this recipe.Used cracker meal and Panko for the breading, added some garlic salt.Better than the drive in.Easy and tasty.Can’t wain til I make them for dh!”

  • “Made this for lunch today from 2 pork tenderloin slices from last nights dinner. Fabulous is all I can say. My DH gobbled it down and wanted more…only fixed the two for us. The pork tenderloin was a garlic/onion marinated one which I sprinkled the meat with Steak Seasoning, dipped in egg and milk batter and then in saltine cracker crumbs mixed with panko crumbs with old bay seasoning, salt and pepper. Thank you for a wonderful recipe that we can adapt to our taste.I noticed I didn’t give this fantastic recipe any stars…here they are!”

  • “This a great recipe that I’ve had for years!! I was going to post it but I was beaten to the punch!! lolI’m from Indiana(now in Arizona)..and this is just like what they serve around the area I grew up in. I usually pound my tenderloin really thin and then dip into an egg/milk mixture. Some of the Indiana place would dip there tenderloins in a cornmeal breading but I much prefer the cracker breading over the cornmeal. I think its really strange that people outside the midwest have not ever heard of this great sandwich. Midwestern’s..spread the word! :)”

  • “I fried some of these up tonight, half in the fryer with peanut oil at 375 and half in the frying pan with olive oil and butter.The ones fried in the fryer were more attractive, but I thought the flavor of the ones made in the frying pan was superior.My 15 year old son preferred the ones made in the fryer though – he just doesn’t know how to appreciate the olive oil flavor I guess.I used a couple of eggs with a couple of Tbsp of milk as others have suggested, as well as a liberal amount of salt and pepper BOTH in the cracker meal and in the egg.I can’t say I’ve had these before, but I can guarantee I’ll be having them again – thanks for an awesome recipe.”

  • “This is outstanding!My husband devoured it.My kids even liked it.Thanks!”

  • “I graduated from High School in 1967 and moved to Pennsylvania, via Chicago.Have not had a fried pork tenderloin sandwich sincs, and yet it was the most looked forward to lunch at school for the week.Have thought about this great sandwich often but could not find a restraunt that ever heard about it.Thanks for the fantastic sandwich, and we are enjoying them like we did as kids.-Brian”

  • “Makes a great little sandwich.I forgot the bullion but put some crushed garlic in the egg/milk mix before dipping into the crushed crackers. Pan fried in a little extra virgin olive oil.I could go for one now!”

  • “Made these last weekend and served with fried zucchini.It was a great meal.Try this you’ll like it.”

  • “OMG, I cant believe I found this recipe, now that I live in Texas a tenderloin sandwich is unheard of so this was amazing and what is even better is I am actually from Hannibal so this definitely feels like it brings me back home when I have one.Thank you so much.”

  • “Very easy, but I found it a bit salty using the stated directions.DS loved it.. this is a keeper.”

  • “Living in Ontario, noone I know deep frys pork tenderloin…but I figured why not. I was very surprised to actually like this and have made it a few times since porkloin often goes on sale here. Thanks for a wonderful meal idea.”

  • “These sandwiches are one of the foods DH and I miss since moving from the midwest almost 12 years ago. Sure has taken me a long time to try and make them at home, but I am glad that I used this recipe. These were a real treat. Like another reviewer, I fried mine in part oil/part butter in my electric skillet set at about 350. We enjoyed these with mustard, onion slices, lettuce and mayonnaise. Simply delicious. Thanks for posting this recipe.”

  • “I can’t believe I have been making this recipe (after a long search) for almost a year., and forgot to review it. To me this is the closest to what I liked in Indiana……(I live in Az. now). This is such an easy recipe, and the only advise I would give is to be sure to fry them over medium heat so that they cook to a golden brown and do not burn.I love this recipe and make it often…….Thank you DPN.Donna”

  • “Thumbs up from another Indiana girl. Simple, tasty recipe, and easy to make too. The only change I made was to use milk in place of the water, then topped my sandwich with ketchup, mayo and a slice of cheese. I think a bit of lettuce would have made it just absolutely perfect. Thanks for sharing. We’ll be making this one again.”

  • “Another Midwesterner remembers these with GREAT pleasure!I still make them at home, but dip them in a couple eggs diluted slightly with milk, then into finely ground saltine crackers and fry in a skillet with half butter and half olive oil.They’re are wonderful on a bun with ketcup, mayo, tomato and lettuce.You can freeze the cut and pounded pork between pieces of wax paper and put them in freezer bags; then pull as many out as you want them.I’ve often wondered why they don’t serve these across the entire U.S.”

  • “Oh my gosh, Ihave been looking for this recipe forever. I went to U of I way back when and there was a drive in restaurant called Lowry’s, I think that served these and they were so yummy,can’t wait to try these. Thanks”

  • “Absolutely fantastic!I grew up in Iowa and moved away 17 years ago when I joined the military.This really took me back.I couldn’t find pork tenderloin at the store so I substituted boneless butterfly pork loin chops and followed the instructions and it came out just as good.Thanks for a great recipe!”

  • “thanks David- great easy recipe- had to try this because of frank’s review 🙂 didnt think anyone else in the universe was from Brazil Indiana…lol even been to the Alabama a couple of times :)”

  • “Frank from Indiana, yes I enjoyed the recipe, however I used milk in place of the water. That’s how we do it at the Alabama Bar & Grill in Brazil,IN.On U.S.40 half way between Indy and Terre Haute”

  • “I am from Indiana!I want to try this! I have had some good Pork Tenderloin Sandwiches.I will let you know when I try it!PEACE RHONDA O”

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