Indianapolis Pork Tenderloin Pizza is a bold twist on a Hoosier classic, inspired by Indiana’s iconic breaded pork tenderloin sandwich. This legendary Midwestern favorite—crispy, golden, and famously oversized—gets reimagined with a chewy pizza crust, tangy pickles, melty cheese, and a zesty mustard sauce.
By combining the crunch of breaded pork cutlets with the irresistible pull of fresh-baked pizza, this recipe delivers a slice that’s full of local flavor and big personality. Whether you’re an Indiana native or just a pizza lover in search of something new, this Indianapolis Pork Tenderloin Pizza brings Midwest comfort food to your table in the most delicious way possible.
Servings: 4 people
Equipment
Ingredients
For the Dough:
- 1 ball pizza dough
- 1 small pork tenderloin, sliced into 2 thin cutlets and pounded to 1/4-inch thick
- 1/2 cup all-purpose flour
- 1 cup cup seasoned breadcrumbs
- 1/4 cup vegetable oil (for frying)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup dill pickle slices
- 1/4 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp 1 honey
- 1 tbsp olive oil (for brushing dough)
- Salt and pepper, to taste
Instructions
Prepare the Dough:
- Preheat oven to 500°F (260°C) with a pizza stone or baking steel inside.
- Set up a breading station with three shallow bowls: one with flour, one with beaten egg, and one with seasoned breadcrumbs.
- Season pork cutlets with salt and pepper, then dredge each cutlet in flour, dip in egg, and coat with breadcrumbs.
- Heat vegetable oil in a skillet over medium heat. Fry pork cutlets until golden brown and cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate.
- Roll out pizza dough on a floured surface to your desired thickness. Brush lightly with olive oil.
- Sprinkle mozzarella and cheddar evenly over the dough.
- Slice fried pork cutlets into strips and arrange them evenly over the cheese.
- Transfer pizza to the preheated stone or steel and bake for 8–10 minutes, until crust is golden and cheese is bubbling.
- Remove pizza from oven, top with pickle slices, and drizzle with the mustard sauce.
- Slice and serve immediately.
Notes
- For extra crunch, double-bread the pork cutlets by dipping them back in egg and breadcrumbs before frying.
- Swap cheddar for provolone if you prefer a creamier, meltier cheese.
- Dill pickle chips or bread-and-butter pickles both work well, depending on your flavor preference.
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