Fried Pork Tenderloin Sandwich (A Midwest Favorite)

Total Time
Prep 15 mins
Cook 8 mins

A favorite found exclusively in America's Heartland. This one from America's Hometown, Hannibal, Missouri.

Ingredients Nutrition

  • 1 pork tenderloin (cut into 3/4 inch slices)
  • saltine crackers, made into meal (use a blender or processor)
  • 1 cup water
  • 1 tablespoon bouillon (I use Maggi brand chicken & tomato but any brand or flavor will do. Three of the cube variety work w)
  • oil (for frying)
  • 4 hamburger buns


  1. Cut the pork tenderloin into 3/4 inch slices.
  2. Pound the slices until each is about 1/4 inch thick.
  3. Place the cracker meal in a dish (aluminum pie pans work great).
  4. In a second dish, pour in the water and stir in the bouillon.
  5. Dip each slice in the bouillon water and then in the cracker meal.
  6. Coat well.
  7. Deep fry in a fry daddy or deep fryer at 375°F until golden brown. (Pan frying works equally well).
  8. Drain.
  9. Serve on a hamburger bun with your choice of condiments.


Most Helpful

I live in the Midwest and we have a local diner that serves these, however they are very thin. These sandwiches are fabulous! I always loved the ones from the diner until I tried this recipe. Used cracker meal and Panko for the breading, added some garlic salt. Better than the drive in. Easy and tasty. Can't wain til I make them for dh!

jrtfan January 25, 2008

These sandwiches are one of the foods DH and I miss since moving from the midwest almost 12 years ago. Sure has taken me a long time to try and make them at home, but I am glad that I used this recipe. These were a real treat. Like another reviewer, I fried mine in part oil/part butter in my electric skillet set at about 350. We enjoyed these with mustard, onion slices, lettuce and mayonnaise. Simply delicious. Thanks for posting this recipe.

Princess Pea February 05, 2007

Made this for lunch today from 2 pork tenderloin slices from last nights dinner. Fabulous is all I can say. My DH gobbled it down and wanted more...only fixed the two for us. The pork tenderloin was a garlic/onion marinated one which I sprinkled the meat with Steak Seasoning, dipped in egg and milk batter and then in saltine cracker crumbs mixed with panko crumbs with old bay seasoning, salt and pepper. Thank you for a wonderful recipe that we can adapt to our taste. I noticed I didn't give this fantastic recipe any they are!

mama smurf September 08, 2009

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