So here is recipe #2 from the Food Lion Frugal Cook-off I participated in back in August! (If you missed the first recipe, click here for my Tangy Apple Slaw, it makes a great topping on the tenderloin).
Sorry it took me so long to post it… the past month or so has been kind of insane. But it is worth the wait because I’m also including a $100 Food Lion gift card giveaway! That is something to get excited about, don’t cha think?
Iowa Pork Tenderloin sandwiches, AKA tenderloins, are a staple throughout the Midwest. Easy and inexpensive (if you use pork chops instead of pork tenderloin), they are one of the few treats I truly miss about Iowa (besides my family, of course!)
I hope you love them as much as I do!
Iowa Pork Tenderloin Sandwich
- 4 boneless pork chops or pork tenderloins
- 2 large eggs, whisked
- 1 cup flour
- 1 cup bread crumbs (I have used both bread crumbs and panko. I actually prefer the bread crumbs, it gives the sandwich a nice texture... you can substitute crushed saltines or potato chips... I'm thinking about trying it with crushed Goldfish crackers next time!)
- 1/2 tsp each salt, fresh ground pepper and granulated garlic (not garlic salt)
- vegetable oil (enough to fry the tenderloins, about 1/4 to 1/3 cup)
- 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.
- If using, crush crackers/chips finely in a Ziploc bag.
- Mix the salt, fresh ground pepper and granulated garlic into the flour. (If using potato chips, omit the salt.)
- Pour flour, breadcrumbs (or cracker/chip crumbs) and whisked egg into three separate shallow bowls.
- 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.
- Set the breaded tenderloin on a piece of waxed paper or a baking sheet and repeat with the rest of the tenderloins.
- 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.
- 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.)
- Cook about 3-4 minutes per side until golden brown and crispy.
- Remove from oil, and place on a plate lined with paper towels to drain excess oil. Cook remaining tenderloins.
- Place cooked tenderloins on a bun and dress to your taste.