If you’ve ever been to Indiana before, then you’ve probably had a Hoosier Fried Pork Tenderloin Sandwich. Many restaurants around the Hoosier state carry this signature dish on their menu. However, Matt Spivey-Bevington has one of the best recipes that we’ve ever tried. Matt’s recipe for Hoosier Fried Pork Tenderloin is simple enough that anyone can enjoy cooking it. However, don’t be fooled, just because the recipe is simple doesn’t mean that it’s lacking in flavor! Panko and Ritz Cracker coated Pork Tenderloin is just the perfect flavor combination for any night of the week. The big question at hand though…the condiments. We have always eaten our Fried Pork Tenderloin Sandwiches with yellow mustard and pickle. Matt, on the other hand, believes that this sandwich tastes best with Duke’s mayonnaise, sliced onion, and pickle. What toppings do you prefer? Stay fabulous y’all!
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matt’s hoosier fried pork tenderloin sandwich
- Mixing Bowls
- Nonstick Skillet
- Meat Mallet
- 1 pork tenderloin 1-2 lbs
- 2 eggs
- 2 tbsp milk
- 1 cup panko bread crumbs
- ⅓ cup Ritz crackers crushed
- salt and pepper
- sandwich buns
- vegetable shortening for frying
- Cut the pork tenderloin into four individual pieces about 2½ inches wide.
- With a meat tenderizer (or the bottom of a cast iron skillet), pound each section of pork tenderloin to about ½” thickness. Repeat for each section of pork tenderloin.
- Have two separate dishes for the bread coating process. In one dish whisk together two eggs with the milk. In the other dish combine the Ritz cracker and panko bread crumbs.
- First, dip the flattened pork tenderloin into the egg mixture. Then, dip into the panko bread crumb mixture. Flip each piece so that it’s completely coated.
- Add at least ½ cup vegetable shortening to a cast iron skillet. Heat over medium high heat until melted.
- Once the vegetable shortening is heated and hot, add each piece of pork tenderloin to the skillet. Fry on each side for 5-7 minutes until golden brown on each side and cooked completely. Transfer the cooked pieces to a paper towel lined plate and season with salt and pepper immediately.
- Serve on sandwich buns with desired condiments.