By Adam J Roland ( a carnivore , a part time gardener ) Guest Post
Now I’ll be honest with you — I’ve always been a beef man. Give me a ribeye or a burger hot off the grill, and I’m happy. But there’s one pork dish that’s held a special spot in my Hoosier heart for decades: the Indiana Pork Tenderloin Sandwich.
This thing isn’t just a sandwich — it’s tradition. Born in small-town diners and still ruling roadside cafes across Indiana, the pork tenderloin sandwich is one of those meals that hits you with a sense of place. Golden brown, crispy, hanging over the bun like it’s showing off — it’s pure Indiana pride on a plate.
And every few Sundays, especially when the guys come over for brunch and maybe a bit of Colts talk or early NASCAR, I break out the tenderloin. Here’s how I do it — and why even a beef-lover like me can’t say no to it.
What Makes It So Special?
It’s not just pork slapped between bread. The Indiana Pork Tenderloin Sandwich is:
- Made with a center-cut pork loin, pounded until thin and wide
- Breaded and fried until golden and crispy
- Served on a bun that looks way too small, with classic fixin’s like pickles, onions, lettuce, tomato, and mustard or mayo
The contrast between the crunchy exterior and the juicy pork inside is addictive — and honestly, it scratches a different itch than beef ever could.
Ingredients (Makes 4 Sandwiches)
For the Pork:
- 1 lb pork tenderloin (center cut)
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk or buttermilk
- 1 cup plain breadcrumbs
- 1 cup crushed saltine crackers (or use all breadcrumbs for smoother texture)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- Salt to taste
- Oil for frying (vegetable or canola)
For the Sandwich:
- 4 soft hamburger buns (or brioche buns if you’re feeling fancy)
- Dill pickle chips
- Lettuce
- Sliced tomato
- Sliced red onion
- Mayonnaise or yellow mustard (or both — I won’t judge)
Step-by-Step Recipe
Step 1: Prep the Pork
- Slice the pork tenderloin into 4 equal pieces.
- Place each piece between plastic wrap and pound it thin — about ¼ inch thick and wide enough to overhang a bun. This is where the visual magic comes in.
- Season both sides with a bit of salt and pepper.
Tip: Use the flat side of a meat mallet. Don’t bash too hard — just gentle, firm strikes.
Step 2: Breading Station
Set up three shallow bowls:
- Flour mix – Combine flour, garlic powder, paprika, black pepper
- Egg wash – Beat eggs with milk
- Breading – Combine breadcrumbs and crushed saltines
Dredge each pork cutlet:
- Dip in flour → shake off excess
- Dip in egg wash
- Press firmly into breadcrumb/saltine mix until fully coated
Tip: For extra crunch, chill breaded pork for 15–30 minutes before frying.
Step 3: Frying Time
- Heat 1 inch of oil in a deep skillet or cast-iron pan to 350°F (175°C).
- Carefully place the breaded pork into the oil. Fry 2 at a time.
- Cook 3–4 minutes per side until golden brown and cooked through.
- Drain on a wire rack or paper towels.
Tip: Don’t overcrowd the pan — it drops the oil temp and makes ‘em greasy.
Step 4: Assembly
- Lightly toast the buns (optional, but worth it).
- Spread mayo or mustard (or both) on the top and bottom bun.
- Layer the crispy pork cutlet.
- Add pickle chips, tomato slices, onion rings, and lettuce.
Serve hot — with kettle chips, coleslaw, or even some scrambled eggs on the side if you’re making it brunch-style like me.
Brunch Twist: Make It “Morning-Style”
If it’s brunch time, I like to:
- Top the pork with a fried egg (sunny-side up)
- Add a drizzle of hot honey or maple syrup
- Serve with hash browns and strong coffee
That combo of sweet, savory, crispy, and rich? Trust me — it works. Even the guys who swore off brunch now ask me when I’m making it again.
I still love my steak, no question. But this sandwich? It wins every time I make it — especially with good company, a cooler full of beer, and a lazy Sunday stretching ahead. It’s humble, it’s hearty, and it’s pure Indiana.
So even if you usually lean toward beef like I do, give this pork sandwich a chance. You might just find it ends up in your weekend rotation more often than you’d expect.
