If you're from Iowa or Indiana, you know the deal: this isn’t just a sandwich—it’s a crispy, oversized pork fritter that barely fits the bun. A fair favorite and roadside legend.
Most are made with pork loin, but I use tenderloin for more flavor and less fuss. Just pan fry until golden and juicy—no deep fryer or fairgrounds needed.
Jump To (scroll for more)
- ❤️ Why You’ll Love This Fried Pork Tenderloin Sandwich
- 🐖 Ingredients for Iowa Pork Tenderloin Sandwiches
- 👨🍳Quick Overview: Fried Breaded Pork Tenderloin Sandwiches
- ♨️ Stovetop Frying Tips
- 👨🍳 Options and Variations
- 😊 Try the Oven-Fried Version
- 🍽️ How to Serve Pork Tenderloin Sandwiches
- 🧊 How to Store and Reheat
- ❓FAQs
- 🐷 About Iowa Pork Tenderloin Sandwiches
- 📖The Recipe Card
Featured Comment by Will from Waterloo:
"Best meat sandwich in the world. Great recipe, great tips. A ten for sure."
This isn’t pork loin pounded into a dinner plate—this is better.
Most traditional sandwiches use tenderized pork loin. I use pork tenderloin instead—it’s naturally more tender, full of flavor, and takes less pounding to get that signature thin, crispy fritter.
❤️ Why You’ll Love This Fried Pork Tenderloin Sandwich
- Crispy, pan-fried goodness—just like you remember.
- Tender and juicy—a quick flattening is all it takes.
- Iowa roots, fair food soul—made easier at home.
- Cracker or crumb? Saltines vs. breadcrumbs—pick your tradition.
- Toppings your way—mayo, pickles, mustard, lettuce… all fair game.
🐖 Ingredients for Iowa Pork Tenderloin Sandwiches
- Pork tenderloin – About 1½ pounds, trimmed. You can use pork loin (like boneless chops or cutlets), but it needs more pounding and isn't as tender.
- Oil – Corn or canola oil works well for pan frying. You want something neutral with a high smoke point.
- Breading – Use plain bread crumbs or go full Iowa with crushed saltine crackers or cornflakes. Each has its fan club.
- Egg wash – 1 egg + milk. Helps the breading stick and crisp.
- Pantry seasoning – All-purpose flour, salt, black pepper, onion powder, and garlic powder.
- For serving – Hamburger buns, mayonnaise, mustard, pickle slices, red onion, lettuce, tomato—or however your memories call it.
👨🍳Quick Overview: Fried Breaded Pork Tenderloin Sandwiches
1. Trim, flatten, and dry
Cut the pork tenderloin into four pieces and butterfly each one.
Flatten to ¼ inch thick and pat dry with paper towels.
2. Bread the fritters
Set up two pans—one with egg wash, one with the coating mix.
Dip each piece in egg, then coat with breading. Let rest 5 minutes.
3. Pan fry
Heat ¼ inch of oil to 350°–375°F. Fry each piece for 3–4 minutes per side, until golden brown and 145°F internal temp.
✅ Pro Tip: Don’t crowd the pan. Fry in batches, keep finished pieces warm in a 200° oven, and use a thermometer to keep the oil in the 350°–375°F range—adjust the heat as needed.
4. Serving
Add to a bun with mayo, pickles, and your favorite toppings.
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👇 Scroll down for the full printable recipe card and step-by-step photos—or keep reading for tips, toppings, and storage.
♨️ Stovetop Frying Tips
- This is a shallow pan-fry, not deep-frying. A countertop fryer will work, but a skillet is easier and less messy.
- Use a large, heavy pan—cast iron works great. It holds heat better than a lightweight skillet.
- Stick with a neutral oil like corn or canola.
- Keep the oil between 350° and 375°F. Start at the high end—adding the pork will drop the temp. Adjust the heat as you go.
- If the oil drops below 325°F, the coating will soak up more oil and get greasy. Too hot, and it burns. Aim for steady heat in that 350°–375°F sweet spot.
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👨🍳 Options and Variations
Meat choices
I prefer pork tenderloin—it’s naturally tender and full of flavor.
Pork loin works too, but it needs more pounding and tenderizing. If using chops or cutlets, butterfly and flatten them well.
Some Midwest grocery stores—like Hy-Vee—carry pre-tenderized pork loin fritters, often with or without breading.
Breading options
Use plain or Panko breadcrumbs, crushed saltines, or cornflakes—whatever fits your memory. Each gives a slightly different crunch and flavor.
Seasoning tips
Traditional versions are pretty mild. I usually stick with salt, pepper, garlic powder, and onion powder, but feel free to add paprika or use seasoned bread crumbs for more flavor.
😊 Try the Oven-Fried Version
Oven Fried Pork Tenderloin Sandwich
Oven Fried Pork Tenderloin Sandwiches are great tasting with crisp breading. A healthier version of that great Iowa comfort food. Perfect for a retro lunch or easy dinner.
🍽️ How to Serve Pork Tenderloin Sandwiches
Let’s be honest—these sandwiches are mild by design. That’s part of the tradition. But if you want to turn up the flavor, go for it. Try a zesty mayo (like cumin, garlic, or chipotle), spicy pickles, or a dash of hot sauce.
Serve on a soft bun with your favorite sides. Think stovetop French fries, scalloped potatoes, or roasted baby potatoes. Add a vegetable like microwave corn on the cob, baked green beans, or classic baked beans to round it out.
🧊 How to Store and Reheat
Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months.
To reheat, bake in a 400° oven for 10–15 minutes, or pop it in the air fryer until hot and crispy again.
❓FAQs
•Start with dry meat—paper towels are your friend.•Egg wash makes a great glue.•Let the breaded pieces sit for 5 minutes before frying.•Don’t flip too early—wait until the edges start to brown.•Use a fork, not tongs. One flip is plenty.
Yes, see my Oven Fried Pork Tenderloin Sandwiches.
🐷 About Iowa Pork Tenderloin Sandwiches
For non-Iowans, this is a small-town classic. All over Iowa—and Indiana—you’ll find restaurants proudly claiming to have the best, biggest, or most award-winning tenderloin sandwich around.
It’s a Midwestern staple: thin, crispy, and usually made from mechanically tenderized pork loin, fried like a schnitzel and hanging way over the edge of the bun. You don’t even need to say “pork”—just order a “tenderloin” and they’ll know.
Every year, Iowa pork producers hold a contest to crown the state’s best. The Des Moines Register runs an annual contest, and winning that title is a very big deal. Bragging rights last for decades.
And yes, Indiana has its own deep love for the sandwich—rooted in Hoosier diners and fairgrounds. In the spirit of Midwestern camaraderie, we’ll let them share it.
📖The Recipe Card
Fried Pork Tenderloin Sandwich (Crispy Iowa Classic)
Ingredients
- 1 pork tenderloin - trimmed
- ¾ cup oil - corn or canola
- 1 egg
- ½ cup milk
- 1 cup AP flour
- ½ cup bread crumbs - panko preferred
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Step-by-Step Instructions
Trim, flatten, and dry
- Trim the pork tenderloin of fat and silverskin. Cut into four equal pieces and butterfly each by slicing ¾ through and folding open.
- Cover with plastic wrap or place in a zip-top bag. Pound to ¼ inch thick. Pat dry with paper towels.
Bread the fritters
- Set up two pans. In the first, combine 1 egg and ½ cup milk—whip well. In the second pan, 1 cup of AP flour, ½ cup of bread crumbs, 1 teaspoon of salt, and ½ teaspoon each of pepper, garlic powder, and onion powder.
- Coat each piece with the egg wash—shake to remove excess. Coat well in the flour mixture and shake off excess. Let it rest for about 5 minutes on a flat surface before cooking.
Pan fry
- Heat ¼ inch of oil in a large, heavy pan (cast iron preferred) to 350°–375°F. You need to check the temperature frequently, and a good instant-read thermometer is great here. Preheat the oven and a tray to 200° to keep batches warm while you do additional pieces.
- Place breaded pork tenderloin into the hot oil, but do not "crowd the pan." Fry for 3-4 minutes per side. About a minute into each side, shake the pan a little to move the meat a little, keeping it from sticking and helping it be crispy. The edge of the breading starts to brown, as the meat is saying, "Turn me now."
- Cook until golden brown and internal temp of 145° plus. You will need to adjust the burner heat to keep the oil in the 350° to 375° range. You will not be able to keep it perfect, but be aware you need to turn up the heat. Between batches, you should turn the heat down to keep it from overheating.
- Transfer the completed tenderloin to the heated oven and pan to keep them warm for serving. Continue to cook your batches of tenderloins.
Serve
- Serve on a bun with mayo, a pickle, and other toppings of your choice.
Recipe Notes
Pro Tips:
- This recipe will work with tenderized pork loin like pork chops or cutlets.
- The recipe post contains variations in meat choices, coating, and seasoning.
- The temperature of your oil is critical. I suggest corn or canola oil.
- To help the coating stick better:
-Start with very dry meat. Dry with a paper towel before starting to coat.
-Use egg as the wash.
-Let the coating sit for 5 minutes before cooking.
-Don't play with your food. Wait for the edge color to change before flipping.
-When you do a flip, use a fork and stick it on the edge. Try only to flip once. - It is good refrigerated after cooking for 2-3 days or frozen for about 3 months. Reheat after thawing in a 400° oven for 10-15 minutes.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally published August 9, 2012. Updated with greatly expanded options and explanations. Photos have been refreshed, and a few from other cookings have been added to help explain—finally, a table of contents and a puppy picture.
Chuck says
Years ago in Knoxville IOWA @ Kone Corner they made a giant tenderloin sandwich the size of a dinner plate. It was fantastic. Does anyone know how this was done?
Thanks.
Ruth says
How much does the pork tenderloin weigh that you call for in this recipe? Seems like I have a lot of flour mix left over. The loins are very good, better than a restaurant as my husband puts it.
Dan Mikesell AKA DrDan says
Hi Ruth,
Welcome to the blog.
The Tenderloins are about 1 1/2 lb. usually. You are right, you can decrease the coating volume but I always have problems with breeding when I'm skimpy. So I always have a bit too much.
I need to rewrite this recipe a bit. Most people are using the oven fried version at https://www.101cookingfortwo.com/oven-fried-pork-tenderloin-sandwiches/ which is less of a mess.
Thanks for the note and rating.
Dan
David Fatka says
Can you use Canola oil to deep fry in?
Dan Mikesell AKA DrDan says
Hi David,
Welcome to the blog.
Yep, any vegetable oil in fine. I usually use corn or canola oil or mixture. Anymore though I usually do my oven version which is easier with less mess. https://www.101cookingfortwo.com/oven-fried-pork-tenderloin-sandwiches/
Thanks for the note and rating.
Dan
Will from Waterloo says
Best meat sandwich in the world. Great recipe, great tips. A ten for sure.
Dan Mikesell AKA DrDan says
Hi Will,
Welcome to the blog and sorry for the delayed response.
Glad you enjoyed the recipe. This and my oven version seem better to me than what I have had in Iowa in recent years. Too many restaurants are using premade.
Thanks for the note.
Dan
Alice Cato says
If someone knows Millies recipe would you post it to my Email Thank you
Sherrie says
I’d like that recipe as well. It was the top of the line tenderloin sandwich.
Frank Schroedl says
The recipe is good
Try making pork cutlet the easy way
Pork loin is best, but you can use trimmed, boned pork chops or steaks.
1. Trim and bone chops or steaks
2. Pound them out with a tenderizing hammer ( Both sides )
3. Dip in egg and milk mixture
4. Press your pork into crushed cracker crumbs (Premium) Don't use cheap salteans
5. Pan fry in corn oil until golden brown
Enjoy!
It's rare there are any leftovers
Lyle Mains says
Frank, try soaking or marinating the loin overnight, after pounding out to desired thickness in buttermilk. Dredge in milk/egg, flour, then dredge again, and coat with panko bread crumbs. Fry 3 minutes on a side, in 350 degree peanut oil!
CAROL says
Frank, I grew up in Iowa and your recipe which is the one I still use, (I'm now 72) has always been the one we use. Saltines for sure.
Nancy Brousseau says
I grew up eating these in Iowa. Always made with coating of eggwash and crushed cornflakes. Am going to make them for my grandkids. Had forgotten how good they were.
DrDan says
Thanks for the note and rating. I really like this but due to the fat I have moved on to the oven baked ones at https://www.101cookingfortwo.com/oven-fried-pork-tenderloin-sandwiches/ and I now like them better. Overall easier.
Dan
Dr Dan says
I just had to put this in the top 10...
Kingdango says
Yum, sharing this with Jenni...
Chris says
I've seen that state specialty on some of the food travelogues on TV but haven't tried making myself. Yours looks so nicely cooked and I bet it was tender.