Hand-Breaded Tenderloins | Love Bakes Good Cakes

TBN 678-0

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Tuesday, May 1, 2012

Hand-Breaded Tenderloins

One of my favorite meals from my time spent in the Midwest, is a Hand-Breaded Tenderloin Sandwich. Before moving to the Midwest, I had never heard of such a thing. One bite and I was hooked! Living in Eastern North Carolina, I'm not gonna find a Tenderloin Sandwich. But I can make my own! Traditionally, it is served with mustard, onions and pickles. No ketchup. No BBQ sauce. No mayo. I personally like it the traditional way ... The Mister likes his with BBQ sauce. Top it with whatever you like ... or with nothing at all. 

Hand-Breaded Tenderloin Sandwich
Yield: 6-8 servings

1 boneless pork loin roast or pork tenderloin, cut 6 to 8 1/2-in.-3/4-in. slices, (in a pinch, you could use boneless thick-cut center cut chops) - I used a boneless pork roast and save the remaining part for Sunday dinner
4 eggs
Splash of milk
2 sleeves of saltine crackers
Oil for frying

***You'll also need a rolling pin, or you could use the side of a vegetable can to pound out the meat.

Make an egg wash with the eggs and a splash of milk in a pie pan or similar sized bowl. Beat mixture well. Set aside.

Place both sleeves of crackers in a large zip-top bag, squeeze as much air out as you can. Crush the crackers with the rolling pin until the pieces are crumbs. Place in a pie pan or similar sized bowl. Set aside.

Place one piece of the pork on a plastic cutting board. Top with Saran wrap. Use the rolling pin to hit the pork, flattening it - working from the center out, flattening into fairly thin slices. Repeat with remaining pork slices.

Lay out enough aluminum foil on your counter to comfortably hold all the tenderloins.

One at a time, dip the pork pieces into the egg mixture, coating both sides well. Then place in the cracker crumb mixture, coating both sides well. Remove to the aluminum foil to rest while you repeat with remaining pork slices. Do not stack them on top of each other!

Let the tenderloins rest about 10-15 minutes so the breading stays on during frying. Meanwhile, heat oil to 375 degrees F.

Fry the tenderloins one or two at a time, depending on the size of your fryer, until golden brown. Flip once during frying to ensure even browning. Drain on paper towels.

To serve, place on hamburger buns and top with mustard, pickles and onions ... or your choice of toppings.

Hope you enjoy!

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  1. Oh My Heavens!! I grew up in Illinois and LOVED me some pork tenderloins. And it is impossible to find them out west (az). I will definitely be trying this recipe soon. Thanks so much!!

    1. Thanks for stopping by. Hope you enjoy it and maybe, it'll bring back fond memories of tenderloins in Illinois :)

  2. This looks delicious! I have never used tenderloin for frying but I do love it, so I will give this a try. Thanks for sharing.

    1. You're welcome. Hope you enjoy it :)

  3. This is one of the things that we always have to get from one of the midwest festivals!!! Now I don't have to wait for the next fair to happen:-) Showing this off on Trick or Treat Tuesday:-)

  4. There used to be a grungy little bar that served the best tenderloin sandwiches. One of those places I wouldn't have stepped a foot in, except I knew everyone from the plant I worked at went there to eat. Thanks for the recipe, I will be making these.

  5. This tenderloin sandwich looks amazing!! Thanks for sharing this delicious recipe! We're so glad you joined us for "Strut Your Stuff Saturday." Thanks and come back soon!! -The Sisters

  6. I made this recipe tonight and it was awesome and I also shared it with my readers here http://queenofsavings.com/hand-breaded-tenderloins.html/.


I love reading your comments. Thanks so much for taking the time to read and respond. :)

TBN 678-5