I’m originally from Indiana, and I remember my mom occasionally ordering one of the region’s most well-known dishes: the breaded pork tenderloin sandwich. I was never tempted to try one, because they were always these gigantic pieces of meat on top of a normal sized hamburger bun. The bread was almost like a garnish.
I prefer my meat-to-bread-and-toppings ratio to be reversed. I had a pork tenderloin in the fridge, and I thought it would be fun to try to make a slider version of this Midwestern staple utilizing the 40-Minute Hamburger Buns that I made yesterday. They turned out very nicely!
This is a much more manageable version of the classic over-the-top sandwich, and it was extra tasty on homemade buns. Pork tenderloin is nice and tender, and the crispy breading was a wonderful contrast to that.
These fried up really quickly for me – I didn’t even need to flip them over to get them evenly browned. I’ll definitely make this again!