For as long as I have known him, Frank has thrown his classic party called Breakfast at Indy. First we watch the Monaco Grand Prix. Next comes the Indianapolis 500. We always bring a print-out of the drivers and draw their names from a hat. Everyone puts in $5 each and the winner takes all! Bring on the bloody Mary’s and fried pork tenderloins!
I’ve never been to the Indianapolis 500, but I’ve heard of the legendary pork sandwiches. Ours are a little smaller and more like a slider version of the massive tenderloins served at the track.
Cut your pork tenderloin into 8 pieces and slice them diagonally to get the largest surface area. The slices should be about 3/4 inch thick.
Pound the pieces between plastic wrap to 1/4 inch thickness.
Place in sealing back and add the buttermilk, seasoned salt, cayenne and hot sauce. Refrigerate overnight for best results!
Smash your crackers and mix with breadcrumbs in a large shallow dish.
Bread the tenderloins and fry for about 3 minutes on each side.
Let them cool and drain on paper towels. Yummy, crispy cracker crust…
Serve on white buns! You can do totally Midwest and eat it just with mayonnaise or add some pickles, onions and mustard. Serve with plenty of condiments.
Indy Fried Pork Tenderloin Sandwiches
• 1 1-2 pound pork tenderloin, cut into 8 pieces on the diagonal
• 1 cup buttermilk
• 1 tablespoon seasoned salt
• 1 teaspoon cayenne pepper
• 1 tablespoon hot sauce
• 1 sleeve saltine crackers, crushed
• 1 cup plain breadcrumbs
1. Pound each piece of pork to 1/4 inch thickness pieces and place in sealable bag
2. Add buttermilk, seasoned salt, cayenne, and hot sauce. Seal and refrigerate overnight
3. Mix crackers and breadcrumbs in a large shallow dish
4. Bread the tenderloins and place on a rack to fry
5. Heat vegetable oil to 375 degrees in a cast iron skillet or deep fryer
6. Fry pork 2-3 at a time for about 3 minutes per side
7. Drain on paper towel lined cooling rack and serve on white sandwich rolls