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Breaded Pork Tenderloin Sandwich
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4.86 from 7 votes

Midwestern Breaded Pork Tenderloin Sandwich

The Midwestern Breaded Pork Tenderloin Sandwich is a classic in America's heartland. A juicy, pan fried tenderloin needs only simple ingredients but brings big flavor!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Entree
Cuisine: American
Keyword: midwestern, pork, sandwich, tenderloin
Servings: 4 servings
Calories: 437kcal


  • 1 lb Pork Tenderloin
  • 1/2 cup Milk
  • 1/2 cup Flour
  • 1/4 cup Cornmeal (or unseasoned breadcrumbs)
  • ~1 tsp Salt
  • 1/2 tsp Pepper
  • Cooking Oil (such as canola)


  • 4 Hamburger Buns
  • 1 Red Onion (cut into rings)
  • 12 slices Dill Pickles
  • 4 leaves Lettuce
  • Mustard
  • Mayo (Optional)


  • After trimming any fat off from edges, cut pork into 4 equal pieces and butterfly each slice so only a thin piece of meat connects them. Put each butterflied slice between pieces of plastic wrap and use a meat hammer to pound the slice until is flattened but not torn (~1/3” thick).
  • Mix together flour, cornmeal, salt and black pepper.
  • Heat 1/2 inch of oil in a deep, wide skillet to 365 degrees F.
  • Dip each slice of pork in milk, then in flour mixture. Fry tenderloin, turning once, until golden brown on both sides, about 5 minutes total.
  • Drain on paper towels or wire rack.


  • Serve on buns with desired condiments (mustard, mayonnaise, dill pickles, sliced onion, lettuce).


Boneless pork loin or chops can be substituted if desired.
IF YOU LIKED THIS RECIPE check out my Herb Crusted Pork Tenderloin recipe too!


Calories: 437kcal | Carbohydrates: 57g | Protein: 34g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 4358mg | Potassium: 1068mg | Fiber: 8g | Sugar: 11g | Vitamin A: 940IU | Vitamin C: 6.5mg | Calcium: 317mg | Iron: 5.4mg