Every time I go home to Illinois this is one of the first foods I want to get.

Two pork tenderloin sandwiches on a cutting board. Potato chips on the side.



  • 4 (6 ounce each) center-cut boneless pork loin pounded until 1/4” thin
  • 1 cup all purpose flour
  • 3 large eggs, well beaten
  • 2 cups crushed crushed saltines or oyster crackers
  • salt and pepper to taste


  • 3 cups frying oil


  • 4 burger buns lightly toasted or plain white bread
  • 1 cup mayonnaise
  • ½ cup dill pickle chips
  • ⅛ small red onion, thinly sliced, optional
  • ketchup, optional

How to make our Pork Tenderloin Sandwich Recipe

  1. You want to start by pounding out the pork loin pieces until they’re about 1/8 – 1/4″ inch thick. Then season each piece generously with salt and pepper on both sides.
  2. Next, dredge each piece in flour and shake off any excess.
  3. Dip each piece of pork into the beaten eggs and allow any excess to drip off.
  4. Finally press each piece of pork into the crushed crackers, on both sides, until completely coated, shaking off any loose bits.
  5. Allow coated pork pieces to rest on a baking sheet lined with a cooling rack while the oil heats up.
  6. Fill a large skillet with about 2 inches oil and preheat on the stovetop to 350˚F
  7. Once oil is hot, carefully slide two of the coated pieces into the oil and fry on each side for 3 to 4 minutes or until each cutlet is golden brown.
  8. Transfer cutlets to a clean baking sheet lined with a cooling rack. Season with salt.
  9. Repeat frying remaining pork cutlets and transfer to cooling rack.
  10. To assemble: Spread a generous amount of mayo onto the top and bottom of each toasted bun or slice of white bread. Top each with a pork cutlet. Top with pickles, sliced onion, and ketchup, if using, and press top buns/bread over each sandwich. Serve!
  • Make Ahead: Place fried cutlets in an airtight container, between layers of parchment paper for up to 2 days. To reheat, preheat an oven to 375˚F.  Place cutlets onto a baking sheet sprayed with cooking spray and bake for 10 minutes. Flip each cutlet over and bake for an additional 5 to 7 minutes or until cutlets are heated through and crisp back up a bit. They won’t be as crunchy as when they were freshly fried, but they will still be quite good.
  • Freeze Ahead: Place coated and uncooked cutlets onto a parchment lined baking sheet, about 1/2 inch apart. Place baking sheet in freezer until cutlets are fully frozen. Transfer them to a resealable freezer bag and freeze for up to 3 months. When ready to use, fry them as stated in the directions, but for 2 to 3 minutes longer on each side.