Midwestern Pork Tenderloin Sandwich
A regional favorite featuring breaded and fried pork tenderloin cutlets served in a bun, often larger than the bun itself. Crispy, juicy, and topped with pickles, mustard, or mayo—classic Midwest diner fare.
Ingreadient
- 1 pound boneless pork loin 1 cup flour
- 1/2 cup yellow cornmeal 1 teaspoon salt
- 1/2 teaspoon black pepper 4 large sandwich buns
Direction
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