Close-up of a crispy fried pork tenderloin sandwich on a bun with lettuce, held forward in the hand of a person wearing a hat and apron.

Classic Pork Tenderloin Sandwich

Sep 10, 2025 • Tom Jackson

A Midwestern staple brought to the backyard, the Fried Pork Tenderloin Sandwich is all about oversized comfort. Pork chops are pounded thin, marinated in the citrusy, garlicky Smoke on Wheels BBQ Marinade, dredged in flour, dipped again in marinade, and finished in a crunchy oyster cracker crust. Fried in cast iron over the Yoder Smokers YS640s, the pork develops a golden, shatter-crisp exterior while staying juicy and tender inside. Layered on soft steamed potato buns with crisp romaine lettuce, sharp red onion, spicy dill pickles, and a generous swipe of Kozlik’s Market Mustard, this sandwich balances richness with tang. It’s rustic, indulgent, and undeniably satisfying—perfect for anyone who loves big flavors and bigger sandwiches.

What You’ll Love About This Recipe (highlights):

Oversized crispy pork cutlet spilling over the bun
Crunchy oyster cracker crust with tangy marinade built in
Balanced toppings of onion, lettuce, pickles, and mustard
Fried in cast iron over a Yoder Smokers YS640s
A true Midwestern regional classic brought to your grill

Crispy Pork Tenderloin Sandwich Recipe

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

Midwestern

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Calories

780

Crispy fried pork tenderloin sandwich with tangy toppings on soft potato buns. A Midwestern classic cooked on the Yoder Smokers YS640s.

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Ingredients

Pork

2 (8 oz each) pork chops
2 cups Smoke on Wheels BBQ Marinade
1 cup flour
2 cups oyster crackers, crushed
2 cups neutral oil

Sandwich

2 potato sandwich buns
1/4 cup mayonnaise
1/4 cup red onion, thin sliced
1/2 cup romaine lettuce, thin sliced
1/4 cup Holmes Made Dad’s Spicy Dill Pickles
Kozlik’s Market Mustard

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Directions

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF with the diffuser door open under a Lodge Cast Iron Baking Pan.
Slice the pork loin into 8 oz portions. Pound the pork chops thin, about 1/4"–1/2". Texture the surface with the mallet and place in a briner bag. Pour in one cup of Smoke on Wheels BBQ Marinade and marinate 30–60 minutes.
Set up a breading station with flour, marinade, and crushed oyster crackers. Coat pork in flour, dip in marinade, then coat fully in crackers.
Heat oil in cast iron to 400ºF. Gently lower pork into oil and fry until golden, 5–8 minutes per side. Drain on a rack.
Steam the buns by wrapping in a damp towel, placing in foil, and warming on the indirect side of the grill.
Build sandwiches: bottom bun with mayo, onions, lettuce, fried pork, pickles, and mustard on top bun. Serve immediately.