Iowa Pork Tenderloin sandwiches, AKA tenderloins or breaded pork sandwiches, are a staple throughout the Midwest. Easy and inexpensive, they are one of the few treats I truly miss about Iowa–besides my family, of course!
A tenderloin consists of a trimmed and pounded-tender slice of pork loin, traditionally (in Iowa, at least) pounded out as wide as a dinner plate, breaded, and fried until golden brown. In fact, the tenderloin is normally so big, it doesn’t allow you to get your hands on the bun. You actually have to tear off the edges of the tenderloin and eat that before you can sink your teeth into the bun covered portion of the sandwich. Mmmmm!
A tenderloin is normally dressed with lettuce, pickles, mustard, and onions (YUCK, I hate onions!) but I topped it off with my Tangy Apple Slaw.
My daughters beg me to make this all of the time! So much that I finally bought a huge package of boneless pork chops at the wholesale club and made a bunch to keep in the freezer. They freeze nicely (for about 6-8 months) and you can pop them in the hot oil directly from the freezer.
I hope you love them as much as we do!