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Nutrition Facts
Serving Size 1 (246g) Recipe makes 4 servings The following items or measurements are not included below: 4 inches pork
Calories 431
Calories from Fat 86		(20%)
Amount Per Serving		%DV
	Total Fat 9.6g	14%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 1.8g
	Trans Fat 1.3g
Cholesterol 110mg		36%
Sodium 745mg		31%
Potassium 335mg		9%
Total Carbohydrate 68.0g		22%
	Dietary Fiber 2.5g	10%
	Sugars 8.9g
Protein 16.7g		33%
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Hoosier Tenderloin

Recipe #395504 | 23 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: PrimQuilter
Oct 19, 2009

I love pork tenderloin sandwiches and haven't been able to find a good one since I moved away from MO. I found this recipe in a book by Jane and Michael Stern, who ate at Nicks Kitchen in Huntington, Indiana. I don't know whether this recipe is the Sterns' or the restaurant. Either way, it sounds like a keeper! Time allowed doesn't include the 12-16 hours of soaking.

SERVES 4 (change servings and units)

Ingredients

2/3 cup all-purpose flour, plus more for dredging
4 inches thick rounds pork, cut from a pork tenderloin
2 cups buttermilk
2 large eggs
vegetable oil (for frying)
2 cups saltine crackers, crushed
4 hamburger buns or hard rolls
mustard
pickle
onion

Directions

1
Pound pork tenderloin until it's 1/4" thick.
2
Mix together buttermilk, 2/3 cup flour and eggs to make a paste.
3
Cover tenderloins with this mixture and refrigerate 12-16 hours.
4
Heat 1" of oil to 350 degrees in a large skillet.
5
Remove soaked pork from dish, letting mixture drip away.
6
Bread pork with crushed crackers, patting the crumbs in so they stick.
7
Fry each slice until golden brown, turning once. Total cooking time for each slice should be 6-8 minutes.
8
Serve on bun with mustard, pickle slices and raw onion.