Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Midwestern Pork Tenderloin Sandwich and a Question

Florida Grillin GirlFlorida Grillin Girl Posts: 4,393
edited 2:34AM in EggHead Forum
I wanted to make these for a friend that talks about them, and have been looking them up online and there are so many different recipes.

I have never had one before and was wondering how close this is to the real thing. Can anyone tell me if this is authentic and the toppings are correct??

I marinated sliced pork loin in an egg/buttermilk mixture. Then dipped it in Wondra, then back in the egg/milk marinade, then in crushed Saltine crackers.

Then I fried it in oil on the egg:


Flipped a couple of times til nice and brown.
Then I put it on a super soft bun, served with mustard, mayo, tomatoe, and sliced dill pickle:


The other ones I did were thinner than this, but you get the idea. You are supposed to pound the meat out, but I didn't. Even if it's wrong, it sure tasted good, and the saltines made it really nice and crunchy.

Thanks for any input.

Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!


  • Lawn RangerLawn Ranger Posts: 5,466
    Oh!, My Goodness, Darlin'!!! I was trying not to have lunch today. You're killing me. that is truly a work of art! I don't care if you made it correctly or not. :ohmy:

  • Thank you, Mike, but why are you lookin at FOOD pictures if you are trying not to eat lunch??? Hmmmmm...

    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • Lawn RangerLawn Ranger Posts: 5,466
    I'm living my lunch vicariously through others today. But your pic has nearly pushed me over the edge.
  • Boilermaker BenBoilermaker Ben Posts: 1,956
    I think the thinness varies from region to region. In central Illinois, it is common to find tenderloin sandwiches that are about as thick as yours appears to be. In central Indiana, they pound them wafer thin...easily 1/4" thick and 8" or more in diameter...practically more breading than pork...and then serve them on a 3" bun! :lol:

    As for traditional toppings, the only thing I've seen consistent is mustard...I prefer bbq sauce, but then again, I (despite being a Chicagoan) eat my hot dogs with ketchup, so maybe I'm not the best one to ask. ;)

    In honor of the day, I'd make one with guacamole, grilled peppers and onions, and queso fresco.
  • cbcb Posts: 27
    I like mine just a little on the thicker side.. with a crunchy breading but large enough to hang outside that big 3" bun!

    Iowa Pork Producers have a great version of the non-breaded tenderloing sandwich which is also terrific.
  • Little StevenLittle Steven Posts: 27,973

    Never heard of them but it sounds like a schnitzel a bit. Looks good!



    Caledon, ON


  • vidalia1vidalia1 Posts: 7,091
    Dang Faith that looks is a post of an Alaskan version I did last fall...maybe we should do a pork sandwich throwdown...or just make the sammies and eat them... ;) :)

    I present the McPalin....
  • BacchusBacchus Posts: 6,019
    Not a mayo fan, but everything else looks great!
  • Really sorry I can’t give a definitive...
    I have never had, nor heard of one.
    But I’m 100% right on with Steven, as it is approaching a “schnitzel” (this one on a bun) and I would love to have one! Now!
    Looks REAL nice!
  • FlaPoolmanFlaPoolman Posts: 11,670
    Faith, they sure look right from here
  • Boilermaker BenBoilermaker Ben Posts: 1,956
    The wikipedia page for the sandwich has a pic showing one pounded thin.
  • Kim, I'll take you up on a pork sammie throwdown. Yours looks good, but not near fattening enough. Maybe you should try deep frying the whole thing!!

    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • BigABigA Posts: 1,157
    looks pretty good to me! :)
  • Who knew that a sandwich would make it on Wikipedia!

    I found an entire blog about them:

    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • Capt FrankCapt Frank Posts: 2,578
    That looks pretty authentic [and delicious]. In Kentucky you will find them in just about every diner and country resturant. Often it will be advertised on the menu as "Pork Tenderloin sandwich" or "Country Fried Pork Tenderloin", but when you get it you discover it has been worked over with one of those "meat tenderizer hammers" used to make cube steak, so it rally isn't tenderloin at all :P
    Toppings are optional, I like a big 'ole slice of onion and a little mayo. :)

    Capt Frank
    Homosassa, FL
  • vidalia1vidalia1 Posts: 7,091
    I like the idea of deep frying it....

    B) ;) :) :laugh: :P
  • AZRPAZRP Posts: 10,116
    Dang Faith, that looks absolutely fabulous!!!! -RP
  • Big George's BBQBig George's BBQ Posts: 1,152
    Looks good to me I would hit that
  • CrueznCruezn Posts: 317
    Looks great. That's about how we make em in Iowa.
  • JBUG99999JBUG99999 Posts: 263

    That's not quite how they were back in Iowa, but your sandwich looks great nonetheless!

    If you take a slice of the pork tenderloin and pound it out just a little (not wafer thin!) it would be much closer. We always topped with cheese and lettuce, then added either ketchup/mayo/etc.
  • You ought to be ashamed of yourself!
  • Boilermaker BenBoilermaker Ben Posts: 1,956
    No shame, Dirty! I likes what I likes.
Sign In or Register to comment.
Click here for Forum Use Guidelines.