Indiana Breaded Tenderloin


  • 2 pounds center-cut boneless pork loin
  • 2 cloves garlic, crushed
  • 2 cups buttermilk
  • Kosher salt and freshly ground black pepper
  • 2 large eggs
  • 2 sleeves saltines
  • 2 cups instant flour
  • Peanut oil


Cut the pork into 4 equal pieces. Put each piece flat on a cutting board and slice almost in half. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet.

Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper in a bowl. Add the pork, cover and refrigerate at least 4 hours.

Pulse the crackers into crumbs in a food processor then transfer to a shallow dish. Put the flour in separate dish. Remove each piece of pork from the marinade. Cover both sides in the flour, dip in the buttermilk marinade again then coat with the cracker crumbs.

Heat 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, roughly 3 minutes per side. Drain on paper towels.

Leave a comment

Please note that we won't show your email to others, or use it for sending unwanted emails. We will only use it to render your Gravatar image and to validate you as a real person.