Not A Chicken Sandwich Or Burger: One Of Culver's Most Underrated Items Is A Midwest Favorite

Culver's may be growing nationwide in recent years, but there's no denying this popular fast food chain has deep Midwestern roots. From the day it opened the doors of its first restaurant in Sauk City, Wisconsin, it's provided an authentic taste of the region, from cheese curds to fried fish. While many opt for the classic ButterBurgers, others know there's a true Midwest classic waiting on the menu with a far lower profile nationally. That's the chain's pork loin sandwich, one of the most underrated Culver's items you need to try.

The sandwich itself is fairly straightforward: it's built around a slice of center-cut pork loin that's hand-breaded with seasoned cracker crumbs before being fried, then served on a lightly buttered bun. This simplicity also allows diners to customize their sandwich in the same way they can craft their preferred combinations of toppings for their burger, whether they add flavorful sauces, cheese, or "The Works" (the chain's term for ketchup, mustard, pickles, and raw onions).

With a low profile, there's little doubt it truly lives up to the underrated label. On Reddit, one self-identified Midwestern reviewer admitted it's not the best they'd ever had but concluded, "it tastes like home, I love it," while another declared it the "best food at Culver's." Still, others expressed surprise that the sandwich retained a menu spot or wondered aloud who ordered it. 

Nationally, pork sandwiches are fairly rare on fast food menus, especially as permanent or near-permanent menu items like at Culver's and fellow Midwestern regional chains Maid-Rite and Casey's. For example, the closest thing to a pork sandwich available on a national menu is the McRib, but not only is that not a pork loin sandwich (it's a boneless patty of formed minced pork), but also, McDonald's McRib keeps disappearing from the menu.

But breaded and fried pork has been part of cuisine for generations, such as the German schnitzel. Many immigrants from Germany and nearby countries brought their love of pork to the Midwest when they immigrated in the 19th century. However, the precise reason Midwestern restaurants serve outrageously large pork tenderloins is often linked to Nick's Kitchen, an Indiana restaurant that created the regional variation around the turn of the 20th century. While Culver's doesn't take the size to the comical proportions found elsewhere, the popularity of the dish throughout the Midwest likely influenced Culver's decision to give pork loin a spot on the menu.

As Culver's expands nationwide, more and more non-Midwesterners will likely notice the sandwich sitting on the menu amid the restaurant's more familiar alternatives. While there are plenty of underrated options from the chain (such as the grilled Reuben melt or fried North Atlantic Cod), those looking to change things up from their usual burger should consider this underrated gem for its savory flavor, crispy texture, and ability to provide a literal taste of Culver's Midwestern roots.