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Hoosier Pork-Tenderloin Sandwich Recipe

Hoosier Pork-Tenderloin Sandwich
Source: Food Network Kitchen



  • 2 pounds center-cut boneless pork loin
  • 2 large eggs
  • 2 cups buttermilk
  • 2 cloves garlic, crushed
  • Kosher salt and freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 sleeves saltines (about 80 crackers)
  • 2 cups instant flour (such as Wondra)
  • Peanut oil, for frying
  • 4 soft hamburger buns, split
  • 1/3 cup mayonnaise
  • 3 tablespoons yellow mustard
  • 1/2 head iceberg lettuce, shredded
  • 2 tomatoes, thinly sliced
  • 1 red onion, thinly sliced
  • 4 half-sour dill pickles, thinly sliced
4 servings


  • Cut the pork crosswise into 4 equal pieces.
  • Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side).
  • Open like a book.
  • Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
  • Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl.
  • Add the pork, cover and refrigerate at least 4 hours or overnight.
  • Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish.
  • Put the flour in another dish.
  • Remove each piece of pork from the marinade, letting the excess drip off.
  • Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.
  • Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360.
  • Fry the pork in batches until golden and cooked through, about 3 minutes per side.
  • Drain on paper towels.
  • Spread both halves of each bun with mayonnaise and mustard.
  • Layer the lettuce, tomatoes and onion on the bottom halves.
  • Add a piece of pork and a few pickle slices.
  • Cover with the bun tops.



A recipe from Food Network Kitchen

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