Indiana pork tenderloin sandwich recipe

I always keep buttermilk on hand because it makes an excellent marinade for chicken. What I didn’t know is that it works equally well for pork. This was a day of firsts because not only, for the first time, did I marinate pounded medallions of pork tenderloin in buttermilk, but, for the first time, used crushed saltines as a breading. Wow! What a difference that made from my usual breadcrumbs. I also, for the first time, had a breaded pork tenderloin sandwich, native to the state of Indiana…

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After recently making a slider version of this Indiana classic, I thought it about time that I just went for it and made a couple of monster-sized Indiana Hoosier-Style Fried Pork Sandwiches!

This crispy pork tenderloin sandwich is a Midwestern classic that's sure to satisfy! It's tender and juicy on the inside with an ultra-crunchy exterior.

Breadcrumb the chicken thighs in advance for a speedy cooking process

Crispy pan-fried Pork Tenderloin Sandwiches are a midwest tradition! Pork tenderloin is pounded flat and wide, then breaded and pan-fried until crispy on the outside and perfectly cooked inside.

In Indiana, the Breaded Pork Tenderloin Sandwich was and is a staple Comfort Food Dish. Here is our easy version of this Hoosier Classic.

Get Hoosier Pork-Tenderloin Sandwich Recipe from Food Network

Discover how the pork tenderloin sandwich developed into one of the most popular sandwiches in the Midwest, and how you can easily make your own.

I first had this sandwich in Peoria, Illinois, during my college years. I’ve never been more excited to eat a sandwich that was 97 percent crispy fried pork and 3 percent bun. This is a classic regional sandwich throughout the Midwest, especially in Indiana. Of course, I added a fun and creamy sauce to jazz it up.