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Midwest Pork Tenderloin Sandwich

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“From the National Pork Board; These bun-busting tenderloins are supposed to hang out from the bun by at least an inch (sometimes more), creating a two-fisted dining experience. Nicholas Freinstein, of Huntington, Indiana, is credited with creating “the tenderloin”.”

Ingredients Nutrition


  1. To make the pork: cut 4 (1-inch slices) of pork; trim any exterior fat from edges.
  2. Put each slice of pork between pieces of plastic wrap.
  3. Using a wooden meat mallet, pound vigorously until each slice is very thin and about 10 inches across.
  4. Mix flour with salt and pepper in a pie plate.
  5. Heat ½-inch of oil in a deep 12-inch skillet to 365°.
  6. Dip each slice of pork in water, then in flour mixture.
  7. Pat both sides with cornmeal.
  8. Fry, one at a time, turning once, until golden brown on both sides, about 5 minutes total; drain on paper towels and keep warm until all are cooked.
  9. Serve prepared pork on buns with desired condiments.

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