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๐Ÿ Home ยป Recipes ยป Comfort Food Recipes

Iowa Breaded Pork Tenderloin Sandwich

Published: Aug 17, 2024 by Dan Mikesell AKA DrDan ยท 17 Comments

Jump to Recipe
Time: 26 minutes mins

Classic Midwest comfort food, this fried breaded pork tenderloin sandwich recipe is fast and easy to make at home in less than 30 minutes. Commonly made with mechanically tenderized pork loin, I prefer using pork tenderloin for more flavor and tenderness.

See what excites midwesterners, or bring back some of your favorite memories with this simple recipe.

๐Ÿ–Ingredients

Pork tenderloinโ€”or pork loin like pork chops or cutlets
Oilโ€”corn or canola
Bread crumbsโ€”or crushed saltine crackers or cornflakes
Eggs and milk
Pantry ingredientsโ€”all-purpose flour, salt, black pepper, onion powder, and garlic powder
Servingโ€”hamburger bun, mayonnaise, mustard, pickles slices, red onion, tomatoes, lettuce, and many other things.

Fried pork tenderloin sandwich with mayo on a bun.
Jump To (scroll for more)
  • ๐Ÿ–Ingredients
  • ๐Ÿ‘จโ€๐ŸณHow to Make Fried Breaded Pork Tenderloin Sandwichesโ€”Step-by-Step Photo Instructions.
  • โ™จ๏ธStovetop frying tips
  • ๐Ÿ‘จโ€๐ŸณOptions and variations
  • ๐Ÿ“‹Related Recipes
  • How to serve pork tenderloin sandwiches
  • How to store and reheat
  • โ“FAQs
  • About Iowa PorkTenderloin Sandwiches
  • ๐Ÿ“–The Recipe Card with Step-by-Step Instructions
  • Iowa Breaded Pork Tenderloin Sandwich
Blue ribbon divider used for visual effect

quote mark
Featured Comment by Will from Waterloo:
"Best meat sandwich in the world. Great recipe, great tips. A ten for sure.."

A classic from Iowa, Indiana, and other midwestern states, the pork tenderloin sandwich is made with a breaded and fried pork cutlet similar to the Wiener Schnitzel. Oddly enough, it is generally made with mechanically tenderized pork loin, not pork tenderloin.

Make it your way with the pork chops, pork loin, or pork tenderloin with the coating of your choice.

๐Ÿ‘จโ€๐ŸณHow to Make Fried Breaded Pork Tenderloin Sandwichesโ€”Step-by-Step Photo Instructions.

pork tenderloin and coating ingredients.

1. Be sure you have pork tenderloin and not pork loin. Pork cutlets may be used

cutting pork tenderloin on black board.

2. Trim pork tenderloin, cut into four equal-sized pieces of about equal weight. Butterfly the pieces.

flattening the pork with meat mallet.

3. Flatten the pieces to ยผ inch thick.

the start of the coating line.

4. Prep a pan of egg and milk. Do a second pan for the breading of flour, bread crumbs, and seasoning.

dipping tenderloin in egg wash.

5. Coat the meat with egg wash, then the breading. Let them rest for about 5 minutes on a flat surface before cooking.

Graphic with browning tenderlion for turning.
Photo showing the edge of the breading turning brown.

6. Place breaded pork tenderloin in ยผ inch of 350-375ยฐ hot oil and fry for 3-4 minutes until the edge of the breading starts to brown.

fried pork tenderloin on bun.

.

7. Cook until golden brown and internal temp of 145ยฐ+. Serve on a bun with mayo, a pickle, and other toppings of your choice.

For more details, keep reading. See the Recipe Card below for complete instructions and to print.

โ™จ๏ธStovetop frying tips

This is a stovetop frying recipe, so shallow-fry using oil in a frying pan. If you have a countertop deep-fryer, you can use it.

Start with a large frying panโ€”I use a 12-inch cast-iron pan. Other pans may be used, but heavy pans will hold their heat better.

The oil should be a neutral oil, like corn or canola.

The oil temperature must be monitored and kept between 350ยฐ and 375ยฐ. Start at the high end of the range since the temperature will drop when the tenderloins are added. Turn up the heat when adding the tenderloin.

The coating will absorb more oil if the oil gets colder than 325ยฐ. But too hot oil will burn. I recommend 350ยฐ to 375ยฐ as your goal, but 325ยฐ to 375ยฐ is OK.

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๐Ÿ‘จโ€๐ŸณOptions and variations

Meat Options

I suggest using pork tenderloin. It is full of flavor and is already tender. Pork loin will require more tenderization to get close.

If you choose to use pork lion, butterfly a pork chop and then use a meat mallet to flatten and tenderize. Many Midwest markets will sell mechanically tenderized pork cutletsโ€”made from pork loinโ€”with or without breading.

Breading and seasoning choices

Commonly used breading options are bread crumbs (regular or Panko for texture), crushed saltine crackers, or cornflakes. Each will work well, so choose the one you love.

For seasoning, these are bland on purpose. That is the way they are commonly made. I like some paprika or seasoning salt instead of other spices. Also, flavored bread crumbs may be used.

๐Ÿ“‹Related Recipes

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.

Pork Tenderloin Sandwich on white plate

Try some other comfort foods. Start with a much healthier version of this recipe: Oven Fried Pork Tenderloin Sandwiches. Or move on to other comfort foods: Oven Fried Chicken with Gravy, 30-Minute Chicken Fried Steak with Gravy, Fried Pork Chops with Gravy, or a Juicy Lucy Burger.

How to serve pork tenderloin sandwiches

First, a note about flavorโ€”these sandwiches are a bit bland, so spice it up if you want. Something like cumin mayo would be a great topping.

Serve on a bun with a side of some type of potatoes, like stove-top french fries, scalloped potatoes for two, or roasted small potatoes. Add a hot vegetable like microwave corn on the cob, baked green beans, or baked beans.

How to store and reheat

Store in an air-tight container in the refrigerator for 3 days or frozen for 3 months.

To reheat, use the oven at 400ยฐ for about 10-15 minutes. Or in an air fryer.

โ“FAQs

Getting the coating to 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, not tongs.
-Try only to flip it once.

Can breaded pork tenderloin filets be baked?

Yes, see my Oven Fried Pork Tenderloin Sandwiches.

About Iowa PorkTenderloin Sandwiches

For you non-Iowans, this is a small-town classic. Many small towns in Iowa, Indiana, and other states have restaurants that will claim to have the best, most award-winning, or the biggest tenderloin sandwich.

A classic Midwestern sandwich, pork tenderloin sandwiches are crispy and crunchy. They are usually made with mechanically tenderized pork loin fritters, similar to German Weiner Schnitzel.

You don't need to say pork; it is understood as "a tenderloin sandwich." The pork producers have a yearly contest to pick the best restaurant version. There are websites dedicated to this much-celebrated delicacy.

The Des Moines Register has a yearly roundup of the best tenderloin sandwiches in the state. It is a much-coveted award that will be talked about for decades. It has been, it is, and always will be a much-loved Iowa tradition.

I hear Indiana has the same passionate love for the tenderloin sandwich, which is embedded in their Hooser's hearts. In the interest of Midwest comradeship, we join them in admiring this classic.

Blue ribbon divider used for visual effect

๐Ÿ“–The Recipe Card with Step-by-Step Instructions

graphic for Pinterest of Pork Tenderloin Sandwich

Iowa Breaded Pork Tenderloin Sandwich

4.80 from 5 votes
From Dan Mikesell AKA DrDan
Classic Midwest comfort food, this fried breaded pork tenderloin sandwich recipe is fast and easy to make at home in less than 30 minutes. Commonly made with mechanically tenderized pork loin, I prefer using pork tenderloin for more flavor and tenderness.
Prep Time: 10 minutes minutes
Cook Time: 16 minutes minutes
Total Time: 26 minutes minutes
Servings #/Adjustable :4 servings
Print | Pin | Email share | Like and save for later Saved!

Ingredients

US Customary - Convert to Metric
  • 1 pork tenderloin - trimmed
  • ยพ cup oil - corn or canola

Egg wash

  • 1 egg
  • ยฝ cup milk

Breading

  • 1 cup AP flour
  • ยฝ cup bread crumbs - panko preferred
  • 1 teaspoon salt
  • ยฝ teaspoon pepper
  • ยฝ teaspoon onion powder
  • ยฝ teaspoon garlic powder

Step-by-Step Instructions
 

  • Trim pork tenderloin of any fat and silverskin. Cut into four pieces of about equal weight. Next, "butterfly" the pieces. Do this by cutting ยพ of the way through and folding it back to double the size.
    cutting pork tenderloin
  • Cover each piece individually with plastic wrap or put it in a ziplock bag and pound it to ยผ inch thick.
    flattening the pork with meat mallet
  • Set up two pans. In the first, combine 1 egg and ยฝ cup milkโ€”whip well. In the second pan, 1 cup of AP flour, ยฝ cup of bread crumbs, 1 teaspoon of salt, and ยฝ teaspoon each of pepper, garlic powder, and onion powder.
    the start of the coating line
  • Dry the meat with paper towels and coat it with egg washโ€”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.
    dipping tenderloin in egg wash
  • Heat ยผ inch of oil in a large pan over medium heat to 350ยฐto 375ยฐ. A heavy cast iron pan will hold the heat better. You need to check the temperature frequently, and a good instant-read thermometer is great here. Preheat the oven and a tray to 200ยฐ to keep batches warm while you do additional pieces.
    checking temperature of oil in pan
  • 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.
    Graphic with browning tenderlion for turning_
  • Cook until golden brown and internal temp of 145ยฐ plus. You will need to adjust the burner heat to keep the oil in the 350ยฐ to 375ยฐ 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.
    two tenderloins frying in oil
  • Transfer the completed tenderloin to the heated oven and pan to keep them warm for serving. Continue to cook your batches of tenderloins.
    four tenderloins staying warm on tray
  • Serve on a bun with mayo, a pickle, and other toppings of your choice.
    fried pork tenderloin on bun

Recipe Notes

Pro Tips:

  1. This recipe will work with tenderized pork loin like pork chops
  2. The recipe post contains variations in meat choices, coating, and seasoning.
  3. The temperature of your oil is critical. I suggest corn or canola oil.
  4. 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.
  5. It is good refrigerated after cooking for 2-3 days or frozen for about 3 months. Reheat after thawing in a 400ยฐ oven for 10-15 minutes.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

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)

Calories : 540 kcal (27%)Carbohydrates : 36 g (12%)Protein : 44 g (88%)Fat : 23 g (35%)Saturated Fat : 5 g (25%)Polyunsaturated Fat : 3 gMonounsaturated Fat : 14 gCholesterol : 164 mg (55%)Sodium : 736 mg (31%)Potassium : 748 mg (21%)Fiber : 2 g (8%)Sugar : 3 g (3%)Vitamin A : 150 IU (3%)Vitamin C : 2.5 mg (3%)Calcium : 90 mg (9%)Iron : 4.3 mg (24%)

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 explainโ€”finally, a table of contents and a puppy picture.

Dogs with Kongs.

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  1. Chuck says

    November 09, 2021 at 11:00 pm

    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.

    Reply
  2. Ruth says

    April 11, 2019 at 6:27 am

    5 stars
    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.

    Reply
    • Dan Mikesell AKA DrDan says

      April 11, 2019 at 9:40 am

      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

  3. David Fatka says

    April 04, 2019 at 8:03 pm

    5 stars
    Can you use Canola oil to deep fry in?

    Reply
    • Dan Mikesell AKA DrDan says

      April 04, 2019 at 8:39 pm

      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

  4. Will from Waterloo says

    March 21, 2019 at 7:35 pm

    Best meat sandwich in the world. Great recipe, great tips. A ten for sure.

    Reply
    • Dan Mikesell AKA DrDan says

      March 24, 2019 at 7:54 pm

      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

  5. Alice Cato says

    January 12, 2017 at 10:44 pm

    If someone knows Millies recipe would you post it to my Email Thank you

    Reply
    • Sherrie says

      December 01, 2021 at 5:10 pm

      Iโ€™d like that recipe as well. It was the top of the line tenderloin sandwich.

  6. Frank Schroedl says

    February 08, 2016 at 6:34 am

    4 stars
    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

    Reply
    • Lyle Mains says

      July 23, 2016 at 1:09 pm

      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

      April 05, 2024 at 5:18 pm

      5 stars
      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.

  7. Nancy Brousseau says

    October 16, 2015 at 10:56 am

    5 stars
    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.

    Reply
    • DrDan says

      October 16, 2015 at 11:12 am

      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

  8. Dr Dan says

    December 30, 2012 at 5:05 pm

    I just had to put this in the top 10...

    Reply
  9. Kingdango says

    December 30, 2012 at 1:32 pm

    Yum, sharing this with Jenni...

    Reply
  10. Chris says

    August 12, 2012 at 9:13 am

    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.

    Reply

DrDan imageHi, I'm DrDan.
Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
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