Breaded Tenderloin Tacos
The legendary Indiana pork tenderloin sandwich meets the taco. A thin, hand-pounded pork cutlet is breaded and fried until golden and crispy, then tucked into a warm tortilla with classic dill pickles and yellow mustard. Pure Hoosier comfort food.
Equipment Needed
Instructions
Prep the pork: Cut the pork tenderloin into 8 equal medallions, about 3/4-inch thick. Place each piece between two sheets of plastic wrap.
Pound thin: Using a meat mallet, pound each medallion to about 1/4-inch thickness. This is key to the classic Indiana tenderloin - it should be thin and tender.
Set up breading station: In three shallow dishes, place: (1) flour seasoned with salt, pepper, and garlic powder, (2) beaten eggs mixed with milk, (3) crushed saltine crackers.
Bread the pork: Dredge each pounded tenderloin in flour, shake off excess. Dip in egg mixture, let excess drip off. Press firmly into cracker crumbs on both sides. Set on a wire rack.
Heat the oil: Pour 1/2 inch of vegetable oil into a large skillet. Heat to 350 degrees F. The oil should shimmer but not smoke.
Fry the tenderloins: Working in batches, fry breaded tenderloins for 2-3 minutes per side until golden brown and cooked through (internal temp 145 degrees F). Drain on a wire rack and season with salt immediately.
Warm the tortillas: Heat flour tortillas on a dry comal or skillet over medium heat for 30 seconds per side until soft and pliable. Keep warm.
Assemble the tacos: Place a crispy tenderloin on each warm tortilla (fold if needed to fit). Add shredded lettuce, pickle slices, and a generous zigzag of yellow mustard.
Serve Hoosier-style: Serve immediately while the tenderloin is still hot and crispy. The contrast of crunchy coating, tangy pickles, and sharp mustard is pure Indiana magic.
💡 Pro Tips & Variations
- Saltine crackers are traditional: Indiana tenderloin purists use saltine crackers, not breadcrumbs. The saltines create a distinct crispy, flaky texture.
- Pound it thin: The thinner the better. Traditional Indiana tenderloins are pounded so thin they're almost translucent. This ensures they cook quickly and stay tender.
- Keep it simple: Hoosiers like their tenderloins with just pickles, mustard, and maybe lettuce. The pork is the star - don't over-complicate it.
- Mayo variation: Some Indiana folks add mayo to their tenderloin. If that's you, spread it on the tortilla before adding the meat.
- Air fryer option: For a lighter version, spray breaded tenderloins with oil and air fry at 400 degrees F for 8-10 minutes, flipping halfway.
- State fair style: At the Indiana State Fair, these are served on white bread buns. For a fusion take, try a Hawaiian roll instead of a tortilla.