Fried Pork Tenderloin Sandwich (A Midwest Favorite)

DPN's Note:

A favorite found exclusively in America's Heartland. This one from America's Hometown, Hannibal, Missouri.

• Total Time: 23 mins
• Prep Time: 15 mins
• Cook Time: 8 mins

Ingredients:

Servings: 4

• 1 pork tenderloin (cut into 3/4 inch slices)
• saltine crackers, made into meal (use a blender or processor)
• 1 cup water
• 1 tablespoon bouillon (I use Maggi brand chicken & tomato but any brand or flavor will do. Three of the cube variety work w)
• oil (for frying)
• 4 hamburger buns

Directions:

1. Cut the pork tenderloin into 3/4 inch slices.
2. Pound the slices until each is about 1/4 inch thick.
3. Place the cracker meal in a dish (aluminum pie pans work great).
4. In a second dish, pour in the water and stir in the bouillon.
5. Dip each slice in the bouillon water and then in the cracker meal.
6. Coat well.
7. Deep fry in a fry daddy or deep fryer at 375°F until golden brown. (Pan frying works equally well).
8. Drain.
9. Serve on a hamburger bun with your choice of condiments.

Reviews

[jrtfan]

I live in the Midwest and we have a local diner that serves these, however they are very thin. These sandwiches are fabulous! I always loved the ones from the diner until I tried this recipe. Used cracker meal and Panko for the breading, added some garlic salt. Better than the drive in. Easy and tasty. Can't wain til I make them for dh!

[mama smurf]

Made this for lunch today from 2 pork tenderloin slices from last nights dinner. Fabulous is all I can say. My DH gobbled it down and wanted more...only fixed the two for us. The pork tenderloin was a garlic/onion marinated one which I sprinkled the meat with Steak Seasoning, dipped in egg and milk batter and then in saltine cracker crumbs mixed with panko crumbs with old bay seasoning, salt and pepper. Thank you for a wonderful recipe that we can adapt to our taste. I noticed I didn't give this fantastic recipe any stars...here they are!

[beckerd]

This a great recipe that I've had for years!! I was going to post it but I was beaten to the punch!! lol I'm from Indiana(now in Arizona)..and this is just like what they serve around the area I grew up in. I usually pound my tenderloin really thin and then dip into an egg/milk mixture. Some of the Indiana place would dip there tenderloins in a cornmeal breading but I much prefer the cracker breading over the cornmeal. I think its really strange that people outside the midwest have not ever heard of this great sandwich. Midwestern's..spread the word! :)