The great state of Indiana is known for its crispy breaded pork tenderloin sandwiches. Moms Breaded Pork Tenderloin Recipe is a classic and will leave you craving another! This fair food favorite is delicious and isn't hard to replicate!
Prep Time 20minutes
Cook Time 5minutes
Total Time 25minutes
Servings 4
Calories 971kcal
Author A Mom's Impression
Ingredients
1lbPork Tenderloin
3/4CupFlour
1tspfresh ground pepper
1tspseasoned saltyou can also use Emeril's essence or I used Rocky Mountain Seasoning from Penzeys
1clovegarlicoptional
1quartbuttermilk
2eggs
1package Panko Bread Crumbs
Canola Oil for frying
4Hamburger Buns
TomatoLettuce, and condiments of your choosing
Instructions
Begin by cutting the tenderloin into 4 large slices about 1 1/2 inches - 2 inches wide. Butterfly the pieces of pork and put it between two pieces of Saran Wrap (I also did it inside a large Ziploc bag and it worked great). Using the smooth side of a meat tenderizer mallet, pound the pieces of tenderloin until they are about 1/4 in thick.
Prepare your marinade by combining the buttermilk, eggs, and garlic into a marinating dish. Combine flour, pepper, and seasonings together in a dish big enough for the pounded tenderloin pieces to fit in. Coat each piece of tenderloin with the flour mixture and place in the marinade. Marinade in your refrigerator overnight (this is also optional but will make for a very tender pork tenderloin).
When you are ready to fry, first coat the tenderloins on both sides with Panko Bread crumbs. If you don't have Panko you can use regular bread crumbs it just won't be as crunchy (or tasty). In a large skillet, heat enough canola oil to cover the tenderloins (about 1/2 inch) to 360 degrees. Fry the pork tenderloin for about 3 minutes on each side, one at a time until golden brown.
Serve on a hamburger bun with a slice of tomato, lettuce and your favorite condiments. Enjoy!