A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Pork Tenderloin Sandwiches – that Midwestern Classic.

Pork Tenderloin Sandwiches – that Midwestern Classic.

I’m not from the midwest, but my husband’s family is.  Each of the five years I was dating Steve, he would go back to Missouri on vacation and he and his mom, sister, and brothers couldn’t stop talking about how they couldn’t wait to have a tenderloin sandwich.

Well, we got married, and moved to Missouri, and I had my first tenderloin sandwich.  Definitely more of a treat than an everyday occurence, they were a big bundle of salty fried goodness.  Steve’s family’s favorite place was The Blue Moon, long since morphed into several different businesses.
Now we mostly get one from our local bbq place, or up at the golf club.  I haven’t tried to make any in years.  But one day this week I found myself with pork cutlets and two leftover sandwich buns.  I had everything else on hand.
But like I said, I hadn’t made any in years and I only really know how to fry chicken.  I do not have strong frying skills!  So I googled around looking for heat and fry times and came across an oven fried recipe.  The only thing I used from his recipe was the oven fried part, but I will post the link at the bottom.  Everything else I mostly knew already from Steve’s Grandma.
While the oven was heating up to 375 Fahrenheit I got the dipping station set up. I don’t have a fancy 3 part set up, I just used some shallow dishes I had.
It went flour+seasoning salt, beaten eggs, Panko bread crumbs.
I sliced some dill pickles into very thin slices.
Once the oven temp reached 375 I placed a rimmed baking sheet with 4 tablespoons of butter into the oven.  And it was time to dip.  Into the flour, shake off the excess; into the eggs, flip it once; and, coat with panko.  Onto a waiting plate they went.
I would hand flatten my own pork tenderloin cutlets next time.  These were a little too “tenderized” and two of them had a tendency to fall apart.
Once the butter was melted, each cutlet went into the hot cookie sheet and back in the oven.
20 minutes on one side, flip, 10 minutes on the other.  When they look crispy, they are done.  Don’t  brown too much.  And onto the sandwich buns they went!  I forgot to take a picture just out of the oven.  Pickles and mustard are a must for me, Steve adds ketchup.  I ate mine without a bun.  Lettuce, onions, whatever’s your pleasure.  Some people like them with mayo (ish).
Since I didn’t measure anything but the butter, you might find this helpful:  http://www.101cookingfortwo.com/oven-fried-pork-tenderloin-sandwiches/
He also has step-by-step instructions for making your own cutlets and only does a two-dip process, but I like to do the flour first as I read somewhere that it helps the egg stick to it.  Plus I didn’t add milk to the egg wash.  Grandma didn’t do it, and I only have a little milk left and need it for my tea.


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