Hoosier Pork Tenderloin Sandwich

I never heard of a pork tenderloin sandwich until I moved to Indiana. Found on almost every Indiana restaurant menu, it is also a common State Fair food. This recipe is one of the best pork tenderloin sandwiches you'll ever eat. To be a true Hoosier pork tenderloin sandwich, it must be at least 2 inches larger than the bun! Taste a little bit of that Hoosier Hospitality today!

5 1/4 pound boneless pork tenderloin chops cut about 1 inch thick
2 eggs
2 Tbsp. milk
1/2 tsp. EACH - onion powder, granulated garlic, Lawry's seasoning salt, black pepper, oregano, marjoram
2 cups Panko breadcrumbs
Salt
Canola oil for frying
5 buns
Red onion slices
Sliced pickles
Dijon mustard
Hellmann's Mayonnaise
Sliced tomatoes & chopped lettuce (optional)

Butterfly pork chops by slice them in half horizontally, but not cutting through. Put each pork chop between plastic wrap and pound to 1/8 inch (should be fairly even so they cook evenly). Set aside.

Whisk 2 eggs, milk, and spices in a large flat dish (like a pie pan). Place Panko breadcrumbs in another flat dish. Dip each pork chop into the egg and then coat with Panko bread crumbs. Set on a piece of wax paper and set aside. Do not stack pork after breading. Allow to sit on counter until room temperature.

Prior to frying

Pour oil into an iron skillet or heavy pan. Oil should be about 2 inches deep (be sure pan is at least 4 or 5 inches deep). Once oil is hot, but not smoking, turn burner to Medium High. With a metal tongs, carefully place one pork tenderloin chop into hot oil. Fry for about 2 minutes and then turn over and fry an additional 1 minute or until golden brown. Drain on paper toweling. Continue frying each tenderloin, keeping the cooked ones in a warm oven or cover to keep hot. If oil gets low, add more oil and heat back up before frying again.

Should look golden brown, like this!

Toast buns in oven until golden brown. Place a mixture of mustard and Mayonnaise on both sides of the bun, add raw onion and pickles on top of tenderloin patty. You can also add fresh slices of tomato and chopped lettuce for additional crunch.

Makes 5 large sandwiches.

I served my tenderloin sandwiches with coleslaw and oven roasted white and sweet potatoes.