This pork tenderloin sandwich is made from center-cut pork loin chops. Each chop is thinly sliced and pounded with a meat mallet so that its tenderized and flattened to about 6 to 8 inches wide. After the pork is coated with flour, buttermilk, and cracker crumbs, it's fried to golden perfection. Make this classic recipe and experience firsthand why this sandwich has become so popular in the Midwest.
Pork Tenderloin History
It is believed that the pork tenderloin sandwich was invented by Nicholas Freienstein, a pushcart operator in Huntington, Indiana. The meal was originally created in 1904 with the idea in mind to bring the German Weiner schnitzel to the Midwest. Weiner schnitzel is made of veal that is pounded until very thin, then breaded, pan-fried, and served smothered in gravy on a plate. Freienstein substituted veal for pork since it was more readily available in the Midwest at that time and made the dish portable by serving the meat between two hamburger buns so he could easily serve it on his pushcart. These days, the popularity of pork tenderloin sandwiches still remains strong in the Midwest where its often featured on the menus of fairs, festivals, and diners as a giant pork tenderloin sandwich.
The Difference Between a Pork Tenderloin Sandwich and a Schnitzel
While a pork tenderloin sandwich may look like it’s similar to Wiener schnitzel, the two entrées are quite different from each other. A pork tenderloin sandwich is made out of pork and it is served on warm buns with ketchup, mustard, onion slices, and/or dill pickle slices. Wiener schnitzel is made of veal and is usually smothered in gravy and served with a wedge of lemon.
Ingredients
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6 center-cut pork loin chops (about 3/4-inch thick), trimmed of fat
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2 sleeves saltine crackers or ritz crackers, processed into fine crumbs (about 2 1/2 cups)
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1 teaspoon garlic powder
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½ teaspoon ground black pepper
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2 cups flour
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1 ½ cup buttermilk
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Vegetable oil
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Salt
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6 hamburger buns
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Leaf lettuce, tomato slices, pickle slices, mustard
Directions
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Butterfly each pork chop by cutting horizontally to, but not through, the other side. Lay open the chops.
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One at a time, cover each piece of pork with plastic wrap, and using the flat side of a meat mallet or a small frying pan, lightly pound each chop until it is 6 to 8 inches wide.
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Add at least 1-inch of oil to a large skillet. Heat oil to 375°F.
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Meanwhile, in a shallow dish combine cracker crumbs, garlic powder and black pepper. In another shallow dish place flour. In a third shallow dish place buttermilk.
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One at a time, dip pork into flour and then into buttermilk. Evenly coat with cracker crumb mixture.
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Carefully lower breaded tenderloins into hot oil one at a time and fry about two to three minutes or until an instant-read thermometer inserted in the center reads at least 145°F, turning once. Place fried pork tenderloins on a cooling rack and sprinkle with salt. Repeat with remaining tenderloins.
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Place fried pork tenderloins on the bottom half of the hamburger buns and if desired top with leaf lettuce, tomato slices, pickle slices and/or mustard.