Breaded Pork Tenderloin Sandwich

I grew up in a town of 6000 people on the banks of the Illinois river. For as long as I can remember my favorite thing to order at the local diners was a breaded pork tenderloin sandwich.  BB’s restaurant had one on a single bun that was bigger than a mans head. They are so good. Now that I am online and blogging, I come to realize other states claim this beautiful sandwich as their own. Well I will always think of the BPT as an Illinois specialty. That being said, I recognize that Iowa, Indiana, and on occasion Missouri put out some great BPT’s.

My cousin Jennifer and her boyfriend Kyle just drove the Al-Can highway all the way back to Kyle’s hometown in Illinois. The very next day he texts me that he was eating a BPT. Thanks ASSHOLE! I am 4000 miles away from the real thing. Try ordering one in Alaska and be prepared for “huh”.

Well that text wasn’t going to leave me alone. It was sitting in my head all day just festering. So I went to the store and did some shopping. Whole pork tenderloins were like $33. I just wanted a sandwich. So I ended up settling on some boneless pork sirloin chops cut to about 1″ thick. Normally each chop would make one sandwich but I am not cooking on a flattop or using an industrial size fry machine. So I cut the chop in half and pounded it out between several sheets of plastic wrap.

This is how thin and about the size you are looking for. I seasoned with salt and pepper. Then coated in flour seasoned with black pepper and hot Spainish paprika. Then dip in an egg/milk mixture that is also seasoned. Finally into fresh bread crumbs mixed with lots of grated parmesan cheese and black pepper.

I also poached some fries in 325 F oil just to cook through.

Turn up your oil until it reaches 365 F. The pork tenderloin was then deep fried. Next time I would shallow fry so as to help keep it flat.

Season with kosher salt as soon as it comes out of the oil.

The fries were then crisped up in the 365-360 F oil for about 2 minutes. I also buttered and toasted a sesame kaiser roll for the sandwich.

I take my BPT with onion, dill pickle slices, and lots of ketchup and mustard. Put the mustard and ketchup on the side so you can dip your fries and sandwich in them.

This silly sandwich brings back so many memories. Although I now call Alaska home, I am proud to have been raised in corn country. This kind of honest simple food is part of my heritage.

Enjoy.

~ by climbhighak on February 23, 2010.

15 Responses to “Breaded Pork Tenderloin Sandwich”

  1. Looks delicious!

  2. You are making me homesick. We had some great ones in my college town.

  3. yep, definitely something I miss from my home state of Iowa. Here in Tennessee pork is always smoked and slathered, I love a good tenderloin!

    • The last two times I did a whole hog, we cut out the tenderloin. That was marinated and quickly grilled as an app for the men helping with the butchering and hog prep.

  4. Oh yeah. I currently live in the East Central (Illinois), yo, and you gotta get a BPT whenever offered, especially dockside at say, Lake Shelbyville. They are also everywhere around Lake of the Ozarks, too. A good one will usually be at least twice as big as the bun it’s offered on! Now I can’t wait for summer!

  5. Hi Robert,
    It was the wrong time to visit, at lunch time. That sandwich looks so good! I may have to make it for dinner tonight.

    • You will not be disappointed. Try and use some kind of hot paprika. I used it in the seasoned flour and just a little in the eggwash. It really does set off the cutlet.

  6. Robert..where’s your risotto post? I could have sworn I saw you commiserating in the Daring Cooks thread. That said..your breaded pork cutlet reminds me so much of David Chang’s panko pork cutlets at the Momofuku Noodle House in NYC. but dare I say better? The fries looks perfect too..but I’m not surprised :)

    • You and Denise asking where was my post got me to working on the thing. The cooking was done several weeks ago but I was out of town on a job until the 14th. Today was really my first day with any sleep and the energy to write a post. Thanks for the encouragement, both of you.

    • The Momofuku cookbook has been everywhere lately. Lots of blogs posting his recipes. Do you have the book and would you recommend it knowing the foods I like to cook?

  7. Yeah Robert, we’re waiting…something about goat?

  8. So my foodtv mag came in the mail yesterday… and an impostor sandwich very similar to yours is in the mag. They used saltine crackers to create the breading. I’m gonna wait for some tenderloin to go on sale and give your recipe a shot. Cheers-Luci

  9. First off it’s nice to see that other families enjoy tormenting each other long distance over their access to particular food items. Secondly the BPT was the specialty of my grandparents crossroads family diner in a Missouri town of about 3000. It is legendary in the region and your description of one the size of your head takes me back. Love your take on the parmasean with the breadcrumbs. I’ll be trying that next time. Thank you for this blog. You have inspired me out of many multi-year ruts and my family is following. Your pot sticker recipe and tacos al pastor are amazing. My dad adapted the pot stickers with ground venison for a wild game banquet. The rednecks never knew what hit them. Not alot of Asian representation in SWVA. Cheers to expanding horizons.

  10. […] the internet for ideas, I came across this heavenly use for the product  http://climbhighak.wordpress.com/2010/02/23/breaded-pork-tenderloin-sandwich/ Breaded Pork Tenderloin Sandwich?.. Breaded anything = excellent, Pork = Excellent, […]

  11. I tried making this sandwich without a recipe, just a description from a restaurant. Glad to find this

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