Entree: United States – Indiana, Midwestern United States – Indiana Breaded Pork Tenderloin Sandwich

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) pork tenderloin, trimmed and cut into 4 pieces, approx. 8 oz (225 g) each usable weight
- 1 tsp (6 g) kosher salt, plus more for finishing
- 1/2 tsp (2 g) freshly ground black pepper
- 1 cup (120 g) all-purpose flour
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) paprika
- 1/2 tsp (3 g) onion powder
- 1 1/2 cups (150 g) fine breadcrumbs or panko
- 2 large eggs
- 1/4 cup (60 ml) milk
- 4 cups (950 ml) vegetable oil or peanut oil for deep-frying
- 4 hamburger buns
- Yellow mustard, for spreading
- 8–12 dill pickle slices (about 2–3 slices per sandwich)
- 1 small red or white onion, sliced into rings (about 3–4 oz / 85–110 g)
- Optional: paper towels or a wire rack for draining

Instructions

Short Description:
An oversized pork tenderloin cutlet, pounded paper-thin, seasoned, breaded and deep-fried until crisp, served on a soft bun with dill pickles, raw onion, and yellow mustard for a classic Indiana sandwich meal.

Regional Notes:
This Indiana version is defined by the large, thinly pounded pork tenderloin that often extends beyond the bun, a straightforward seasoned breading, and simple toppings of pickles, onions, and yellow mustard—unfussy and meant to highlight the crisp fried cutlet. Unlike some other Midwestern variants, it emphasizes a very thin, oversize tenderloin and deep-frying rather than pan-frying or baking.

1. Trim any silver skin from the pork pieces. Place one pork piece between two pieces of plastic wrap or in a large resealable plastic bag and use a meat mallet to pound each piece to about 1/8–1/4 inch (3–6 mm) thickness and roughly the diameter of the buns or larger. Repeat with remaining pieces. Season both sides lightly with the 1 tsp kosher salt and 1/2 tsp black pepper.
2. Set up a breading station: in one shallow bowl combine flour, garlic powder, paprika, and onion powder; in a second bowl whisk together eggs and milk; in a third bowl place the breadcrumbs. Pat each pounded tenderloin dry with a towel before breading.
3. Dredge a pork piece first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the breadcrumbs to coat thoroughly. Place on a tray and repeat with remaining pork pieces. For a thicker crust, repeat the egg wash and breadcrumb step once more.
4. Transfer breaded cutlets to a plate, cover loosely, and refrigerate for 15–20 minutes to help the breading adhere while you heat the oil.
5. Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1 1/2 inches (3.8 cm) and heat over medium-high until the oil reaches 350–375°F (175–190°C). If you don’t have a thermometer, test with a small breadcrumb—if it sizzles and browns in about 30–40 seconds, the oil is ready.
6. Fry the cutlets one or two at a time (do not crowd the pan). Fry until golden brown and crisp, about 2–3 minutes per side for thin pounded tenderloins; adjust time as needed so crust is deep golden and the pork is cooked through. Use a thermometer to check the thickest part reaches at least 145°F (63°C).
7. Transfer cooked cutlets to a wire rack or paper towel-lined baking sheet to drain and sprinkle lightly with a pinch of salt. Keep warm in a low oven (200°F / 95°C) if frying in batches.
8. Toast the hamburger buns lightly if desired. Spread yellow mustard on the bottom bun, place the oversized breaded pork tenderloin on top, add dill pickle slices and a few raw onion rings, and finish with the top bun. Serve immediately.
9. Serve each sandwich with your choice of fries or a simple side if desired; the sandwich itself is meant to be the main course. Enjoy.