A Midwest favorite! This Hand-Breaded Tenderloin Sandwich is fried until golden brown, then topped the traditional way with mustard, pickles, and onions! You have to try this sandwich!!
Ok, I don’t say this about many things …. but you HAVE TO try this Hand-Breaded Tenderloin Sandwich!! If you are planning on making any recipes from my blog this recipe should be one of them! That is how much I love this sandwich. Seriously …. just do it!!
If you are from the Midwest, you have probably had a BPT (Breaded Pork Tenderloin) or two in your life …. if you live anywhere else, you are probably wondering what the heck this Hand-Breaded Tenderloin Sandwich is and what all the commotion is about it?! There are not enough words to describe how amazing this sandwich is … trust me! It’s crunchy, juicy, tender, amazing porkiness wrapped in a bun! I’m pretty sure I hear angels singing ….
Traditionally, this sandwich is topped with all kinds of bad-breath inducing ingredients (pickles, mustard, and onion – hello?!), but you could top it however you like. Brian likes it with BBQ sauce ….. whatever. Unless you have a hot date, I can’t encourage you enough to try it the traditional way! This Hand-Breaded Tenderloin Sandwich definitely ranks up among my top 3 favorite sandwiches in the history of ever!!
by Jamie @ Love Bakes Good Cakes
- 1 pork tenderloin – cut off 6 to 8 slices (½ to 1-in. thick), reserve the rest of the tenderloin for another use
- 4 eggs
- Splash of milk
- 2 sleeves of saltine crackers
- Oil for frying
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