Coming from the midwest, we know our way around fried food. I’m from Indiana and the staple sandwich of the Hoosiers is the pork tenderloin sandwich. I remember stopping at diners during road trips and getting them with my mom. I’ve been researching different methods of making it and after a couple attempts, I think we finally nailed it.
I have to admit, I wasn’t totally sold on making this recipe until Sean kept suggesting it. When he went to Austria, he apparently had pork tenderloin sandwiches, also known as wiener schnitzel, almost everyday.
Every time we have this sandwich we argue about what it’s actually called. To me, it will always be a pork tenderloin sandwich. Let’s get started!
Indiana Style Pork Tenderloin Sandwich
This pork tenderloin sandwich is crispy, juicy, and goes great with almost any side.
- 1 lb thin sliced boneless pork We bought our pork already sliced thin.
- 1/4 cup whipping cream
- 3 egg whites
Baking & Spices
- 1 cup flour
- 1/2 inch deep of vegetable oil in large frying pan
- 1/2 tsp cayenne pepper
- 1 dash salt and pepper
- 1/2 tsp garlic powder
Bread & Baked Goods
- 3/4 cup panko bread crumbs
- 1 package brioche buns
Begin heating 1/2 inch deep of vegetable oil in a large frying pan on medium heat.
While the oil is heating, put three egg whites, whipping cream, cayenne pepper, and garlic powder in a bowl and whisk.
On a plate, mix flour and panko bread crumbs.
Coat your thin cut boneless pork in egg.
Put the pork in the flour and panko mixture and coat evenly on both sides.
Repeat steps four and five.
Repeat steps 3-5 on the remaining slices of pork. Be sure to shake off excess flour or your oil will turn black.
Fry the pieces of pork 3 minutes on each side, or until golden brown.