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Wild Pork Tendy Sandwich

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I am lucky enough to have married a wonderful woman, I am also lucky that her sister moved to Indiana with her husband, and I’m even more lucky that his grandparents own a corn and soybean field. Unfortunately I have not had the luck of harvesting a Whitetail yet.

While in the state of Indiana, I always have to stop and have a staple food within the state. If you’ve been there, you know that I’m talking about the pork tenderloin sandwich. Which is said to have originated in Huntington, Indiana.

Some of my hunting buddies and I recently went on an archery boar trip to Gonzales, Texas. We harvested 7 pigs! So what better way to celebrate this pig then by making a simple yet delicious pork tenderloin sandwich, the Harvesting Nature way.

Prep time 20 min
Cook time 15 min
Serves 4

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Wild Pork Tendy Sandwich

Recipe by Daniel Kenworthy
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Course: Wild Pig, Wild Recipes


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  • 2 -3 lbs wild boar tenderloin 1 tsp salt

  • 1 tsp black pepper

  • 1 ⁄2 cup all purpose flour

  • 1 cup unseasoned bread crumbs 1 large egg

  • 1 cup peanut oil (for frying)

  • 1 ⁄4 cup mayonnaise Shmear of mustard

  • 1 sliced tomato

  • 4 leaves of romaine lettuce 10 dill pickle slices

  • 1 ⁄4 cup sliced red onion 4 large hamburger buns


  • Start by pounding your boar meat to 1⁄4 inch in thickness, first covering the meat in a piece of plastic wrap so you don’t damage it. Generously season each pounded out slice of meat with salt and pepper and let it rest to dry brine.
  • Pour your oil into a cast iron skillet or frying skillet. Set to medium heat. Dredge each piece of meat in all purpose flour, shaking off any excess.
  • Dip each piece of meat in your beaten egg, also letting any excess egg drip off.
  • Firmly press both sides of each piece of pork into your bread crumbs until completely coated. Once again, shake off any loose pieces.
  • While you’re waiting for your oil to heat up to roughly 350°. Allow your tenderloins to sit on a cooling rack.
  • Once your oil reaches temperature carefully slide each piece of meat into the oil, frying each side for about four minutes each. They should reach a gold brown color.
  • Transfer each fully cooked piece of pork to a cooling rack on a baking sheet with paper towels.
  • Toast each bun and top with a generous helping of mayonnaise and a shmear of mustard. Top the buns with your fried pork tenderloin, tomatoes, onions, pickles and lettuce.
  • Adding your favorite vinegar based hot sauce can kick it up to the next level. Hope you enjoy it as much as any Hoosier would!

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Daniel Kenworthy

First and foremost, I am a husband and dad, but I am also a plumber, an angler, and proud to say, a hunter. Though I started hunting much later in my life than most people who hunt, it has become a huge part of my life in a short amount of time. It has expanded into so much more. Hunting has made me into a hiker, nature lover and I even started gardening. My love of the outdoors has grown so much in my adulthood. I have found out that as long as I can be outside, I seem to be content. At the lake or in the mountains, I just seem to find my happy place.

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