How to Make Midwestern Pork Tenderloin Sandwich - A Step-by-Step Guide

The Midwest is known for its hearty and satisfying comfort foods, and the pork tenderloin sandwich is no exception. This Midwestern staple is a beloved sandwich that has been enjoyed for generations, and for good reason. With its crispy breading and tender, juicy pork, this sandwich is a delicious and satisfying meal that is perfect for a casual weeknight dinner or a weekend barbecue.

What sets the Midwestern pork tenderloin sandwich apart from other pork sandwiches is its unique prepa...

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Ingredients

  • 1 pound boneless pork loin
  • 1 cup flour
  • ½ cup yellow cornmeal
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 large sandwich buns

Information

  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Servings: 4
  • Yield: 4 servings

  • Cut 4 1-inch slices of pork. Trim any exterior fat from edges and butterfly each slice by cutting horizontally through the middle almost to the edge so that the halves are connected by only a think piece of meat. Put each butterflied slice between pieces of plastic wrap. Using a wooden meat mallet, or the side of a cleaver, pound vigorously until the slice is about 10 inches across. Mix together flour, cornmeal, salt and black pepper.
  • Heat 1/2 inch of oil in a deep, wide skillet to 365 degrees F. Dip each slice of pork in water, then in flour mixture. Fry tenderloin, turning once, until golden brown on both sides, about 5 minutes total. Drain on paper towels and season to taste with salt and pepper.
  • Serve on buns with desired condiments (mustard, mayonnaise, dill pickle chips, ketchup, sliced onion, lettuce).
  • Nutrition

    463 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Cholesterol: 54mg
    • Sodium: 866mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 3g
    • Total Sugars: 0g
    • Protein: 27g
    • Vitamin C: 1mg
    • Calcium: 79mg
    • Iron: 4mg
    • Potassium: 407mg