Different cuts of pork, including tenderloin.
A pork tenderloin sandwich typically features a slice of pork tenderloin breaded and fried in a dense, crispy bun. The toppings used can include traditional or flavored mayonnaise, tomato slices, pickles, red onion and cheese. These sandwiches are popular throughout the United States, especially in the Midwestern and Southern states.
A piece of pork loin usually comes from the crotch area of a pig, near the top and inside both hind legs. This cut of meat is usually very flavorful and tender, making it ideal for a savory country-style pork tenderloin sandwich. The whole tenderloin is usually put on the bun, which gives many of these sandwiches a kind of sour quality. Fried filet mignon ends up on both sides of the round bun, meaning consumers often have to nibble off the excess before tasting all the ingredients. Some consumers like this, while others believe it makes for an unbalanced pork tenderloin sandwich.
Many people prefer to make homemade pork tenderloin sandwiches.
Many restaurants in the Midwest and South offer some version of the pork tenderloin sandwich. Often the dish includes some sort of local flair. For example, mayonnaise can be combined with other ingredients to make it a chipotle, honey and mustard sandwich or cracked pepper. Some pork tenderloin sandwiches may have pickles instead of pickle slices. Different types of lettuce, sautéed mushrooms, and homemade parsley are just a few more things a traveler can find when trying sandwiches in the United States.
Usually one of the best ways to get the perfect pork tenderloin sandwich is to make it at home. This gives the cook complete control over which ingredients go into the sandwich and how much of each goes into the bun. Most sandwiches start with pork tenderloin coated with buttermilk, beaten eggs, or egg whites and pressed in a breadcrumb mixture. This mixture can contain just flour and breadcrumbs, or it can include herbs and spices. Sometimes the tenderloin is re-dipped in buttermilk or egg and covered with a second layer of breadcrumbs for extra crispiness.
Once coated, the meat is usually fried in some type of oil until crisp, then placed on a bun with ingredients of the cook’s choosing. These side dishes can include homemade sauces or a variety of condiments prepared so that each person participating in the meal can customize their pork tenderloin sandwich. Some cooks make big changes to this sandwich, like grilling the pork without breading it first, or using long buns instead of round ones. These changes are largely a matter of preference and are rarely found in restaurant sandwiches.