Iowa Pork Tenderloin Sandwich

Iowa Pork Tenderloin Sandwich

Traditionally, a tenderloin is served with just mustard and pickles, but you can dress it with nearly anything. It’s delicious with my tangy apple slaw. I also love it with jalapeno chutney.




  1. Place a chop on a cutting board and pound it out until it’s less than 1/4 inch thick. Repeat with the rest of the chops.
  2. If using, crush crackers/chips finely in a Ziploc bag.
  3. Mix the salt, fresh ground pepper and granulated garlic into the flour. (If using potato chips, omit the salt.)
  4. Pour flour, breadcrumbs (or cracker/chip crumbs) and whisked egg into three separate shallow bowls.
  5. Dredge the tenderized loin in the flour, shaking off the excess, then dip it into the egg mixture, and finally coat the meat evenly with the breadcrumbs.
  6. Set the breaded tenderloin on a piece of waxed paper or a baking sheet and repeat with the rest of the tenderloins.
  7. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the tenderloins, about 1/4-1/2 cup depending on the size of your pan.
  8. When the oil is heated to approximately 360 degrees (if you do not have a thermometer, place a grain or rice in the oil, if it pops right back up and starts to cook the temp is correct, you can also place the handle of a wooden spoon in the oil, if it bubbles the oil is ready) gently lay 1 or 2 breaded chops in the pan of oil. (I cook two at a time.)
  9. Cook about 3-4 minutes per side until golden brown and crispy.
  10. Remove from oil, and place on a plate lined with paper towels to drain excess oil. Cook remaining tenderloins.
  11. Place cooked tenderloins on a bun and dress to your taste.
  12. Enjoy!
Recipe Card powered by