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Moms Breaded Pork Tenderloin Recipe

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 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Calories 971 kcal
Author A Mom's Impression


  • 1 lb Pork Tenderloin
  • 3/4 Cup Flour
  • 1 tsp fresh ground pepper
  • 1 tsp seasoned salt you can also use Emeril's essence or I used Rocky Mountain Seasoning from Penzeys
  • 1 clove garlic optional
  • 1 quart buttermilk
  • 2 eggs
  • 1 package Panko Bread Crumbs
  • Canola Oil for frying
  • 4 Hamburger Buns
  • Tomato Lettuce, and condiments of your choosing


  1. 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.
  2. 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).
  3. 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.
  4. Serve on a hamburger bun with a slice of tomato, lettuce and your favorite condiments. Enjoy!