Midwestern Pork Tenderloin Sandwich Recipe | Yummly
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Midwestern Pork Tenderloin Sandwich

Carmen: "I am from Indiana and love pork tenderloin sandwi…" Read More
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Midwestern Pork Tenderloin Sandwich

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  • 1 lb. boneless pork loin (OR boneless pork chops)
  • 1 cup flour
  • 1/2 cup yellow cornmeal
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 4 sandwich buns (large)
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    1. 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 thick 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.
    2. 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).
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    Reviewer Profile Image
    Carmen 2 years ago
    I am from Indiana and love pork tenderloin sandwiches I introduced my husband to them years ago. He said this sandwich was better than the sandwich at my favorite place. Quick and easy to make. Simple recipe.