Breaded Pork Tenderloin Sandwich

Votes: 2

Time: 4 hours 30 minutes
Complexity: easily
Servings: 4

This pork tenderloin sandwich (with a pork tenderloin covered in crispy, golden breading that's so wide it hangs well beyond the bun) is a staple in Indiana. It's so popular there that a documentary was even made about the quest for the perfect version. Let this inspire you to try this unusual way of preparing pork tenderloin, whether you're a fan or a skeptic.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 pork tenderloin, trimmed of fat (about 600 g)
1 cup of sour milk or kefir
0.5 tsp garlic powder
0.5 tsp onion powder
1/4 tsp sweet paprika
1/4 teaspoon sugar
1 cup premium flour
2 large eggs, beaten
2 cups plain breadcrumbs
Vegetable oil, for frying
4 toasted hamburger buns
Lettuce leaves, tomato slices, onion rings, sliced pickles, mayonnaise and mustard, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork tenderloin, pork, sour milk, kefir, breadcrumbs, hamburger buns, lettuce, pickled cucumber, garlic powder, onion powder, paprika

Cooking the dish according to the recipe:

Slice the pork tenderloin crosswise into 4 equal pieces. Cut each piece crosswise again, but not all the way through; you want it to open like a book. Pound each piece with a mallet until it's 0.5 cm thick and 15-20 cm long.
In a shallow bowl, combine the buttermilk, garlic powder, onion powder, paprika, sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the pork chops, ensuring all pieces are well coated with the marinade. Cover and refrigerate for at least 4 hours or overnight.

Prepare the breading area by placing three shallow bowls side by side: pour flour into one, beat eggs in another, and add breadcrumbs to the third. Season the contents of the three bowls with salt and pepper.
Pour about 1 cm of vegetable oil into a large, deep frying pan, attach a deep-fry thermometer to the pan, and heat the oil to 175°C.
Each pork chop is first coated in flour, then dipped in egg, and finally coated in breadcrumbsCarefully lower the meat into the hot oil, being careful not to overcrowd the pan. You'll need to fry several patties at a time.
Once they're golden brown on one side, about 2 minutes, carefully flip them over and cook for another 2 minutes. Transfer the patties to a paper towel-lined plate to drain off any excess grease.
Assemble the sandwiches, placing the patties between hamburger buns and topping them with lettuce, tomato, onion, pickle, mayonnaise, and mustard. The sandwich should hang over the bun.