Entree: United States – Kansas – Pork Tenderloin Sandwich

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 1 pork tenderloin, approx. 1.5 lb (680 g) — trimmed and cut crosswise into 4 portions
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper, plus more to taste
- 1/2 tsp (1.5 g) garlic powder
- 1/2 tsp (1.5 g) paprika
- 2 large eggs, approx. 100 g total
- 1/4 cup (60 ml) milk
- 2 cups (200 g) plain breadcrumbs or panko
- 1/2 cup (120 ml) vegetable oil for shallow frying (adjust as needed)
- 4 hamburger buns (brioche or plain), split
- 2 tbsp (30 g) unsalted butter, softened, for toasting buns (optional)
- 8–12 dill pickle slices
- 4 tbsp (60 g) yellow mustard (about 1 tbsp/serving) or more to taste

Quick Coleslaw (side to make the entree complete)
- 4 cups (about 340 g) shredded green cabbage (about 1 small head)
- 1 cup (110 g) shredded carrot
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) yellow mustard
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper

Instructions

Short Description:
A Kansas Great Plains classic: pork tenderloin pounded thin, seasoned, breaded and shallow-fried until crisp, served on a toasted bun with dill pickles and bright yellow mustard, accompanied by a simple coleslaw to complete the meal.

Regional Notes:
This Kansas version uses a whole pork tenderloin cut into pieces and pounded very thin before breading and frying, resulting in an oversized, tender cutlet that hangs over the bun — a hallmark of Great Plains pork tenderloin sandwiches. Unlike some other Midwestern variants, it’s traditionally served simply with dill pickles and yellow mustard and accompanied here by a quick slaw rather than heavy sauces.

1. Prep the pork: place one pork portion between two pieces of plastic wrap or in a large zip-top bag and gently pound with a meat mallet or rolling pin until about 1/4 inch (6 mm) thick and roughly the diameter of your bun. Repeat with remaining portions. Season both sides lightly with 1/2 tsp kosher salt and a pinch of black pepper.
2. Set up the breading station: in one shallow bowl combine flour with 1/2 tsp kosher salt, 1/2 tsp black pepper, garlic powder, and paprika. In a second bowl whisk eggs and milk until combined. In a third bowl place the breadcrumbs or panko.
3. Bread the cutlets: dredge each pounded pork piece in the seasoned flour, shaking off excess; dip into the egg mixture, letting excess drip off; then press into the breadcrumbs to coat thoroughly. Place breaded cutlets on a wire rack or tray while you heat the oil.
4. Heat oil and fry: in a large skillet heat 1/2 cup (120 ml) vegetable oil over medium-high heat until shimmering and a pinch of breadcrumb sizzles on contact (about 350°F / 175°C if using a thermometer). Fry cutlets one or two at a time (do not overcrowd), about 2–3 minutes per side until golden brown and cooked through — internal temperature should reach 145°F (63°C). Thicker spots may take slightly longer. Transfer to a paper-towel-lined tray and season lightly with salt.
5. Make the quick coleslaw: while the cutlets fry, in a large bowl combine mayonnaise, apple cider vinegar, mustard, sugar, salt, and pepper. Add shredded cabbage and carrot and toss until coated. Taste and adjust seasoning; refrigerate until serving.
6. Toast buns: spread softened butter on cut sides of the buns if using. Toast in a clean skillet or under a broiler until lightly golden.
7. Assemble sandwiches: spread about 1 tbsp (15 g) yellow mustard on each bun bottom, place a hot pork cutlet on top, add 2–3 dill pickle slices (or more to taste), top with bun. Serve immediately with a generous scoop of coleslaw on the side or a small heap on the sandwich.
8. Serve: arrange sandwiches on plates with coleslaw (or place some slaw on the sandwich for extra crunch). Leftovers keep chilled in an airtight container for 1–2 days (reheat cutlet briefly in a skillet to restore crispness).