Not a Chicken Sandwich or a Burger: One of Culver’s Most Underrated Items Is a Midwestern Favorite

Culver’s may have seen growth across the country in recent years, but there’s no denying that this popular fast food chain has deep roots in the Midwest. Since the day he opened the doors to his first restaurant in Sauk City, Wisconsin, he’s been serving up 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 Midwestern classic waiting on the menu with a much lower profile nationally. It’s the chain’s pork loin sandwich, one of Culver’s most underrated dishes that you have to try.

The sandwich itself is quite simple: it’s built around a center-cut slice of pork loin, 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 that they can create their favorite 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 no doubt it lives up to the underrated label. On Reddit, one self-identified reviewer from the Midwest admitted it wasn’t the best they’d ever eaten, 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 place on the menu or wondered aloud who ordered it.

Nationally, pork sandwiches are quite rare on fast food menus, especially as permanent or near-permanent menu items, such as at Culver’s and other Midwest 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 it not a pork loin sandwich (it’s a boneless patty of formed ground pork), but the McDonald’s McRib keeps disappearing from the menu.

But breaded and fried pork has been a part of the cuisine for generations, like German schnitzel. Many immigrants from Germany and neighboring countries brought their love of pork to the Midwest when they immigrated in the 19th century. However, the precise reason why Midwestern restaurants serve incredibly large pork tenderloins often has to do with Nick’s Kitchen, an Indiana restaurant that created the regional variation at the turn of the 20th century. Although Culver’s doesn’t scale to the comical proportions found elsewhere, the popularity of the dish throughout the Midwest likely influenced Culver’s decision to give pork loin a place on the menu.

As Culver’s expands nationally, more non-Midwesterners will likely notice the sandwich on the menu among the restaurant’s more familiar alternatives. While there are plenty of the chain’s underrated options (like 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 deliver a literal taste of Culver’s Midwest roots.