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    🏠Home » Recipes » Pork Tenderloin Recipes

    Oven Fried Pork Tenderloin Sandwiches

    Jul 9, 2019 | Last Updated Aug 18, 2021 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    3.95 from 120 votes

    A great-tasting pork tenderloin sandwich without all fat and mess of frying.  A healthier version of that great Iowa comfort food. Just follow these easy step-by-step photo instructions.

    Pork Tenderloin Sandwich on white plate

    Table of Contents
    • 👨‍🍳The Recipe
    • 🐖What Meat for Pork Tenderloin Sandwiches?
    • 🧂The Spicing
    • ♨️The End Point and Serving
    • 📖Pork Tenderloin Sandwich Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

    My first memory of the tenderloin sandwich was at the local A & W drive-up (not a drive-thru) restaurant in the early 1960s. They were huge, crunchy, and a wonderful greasy deep-fried treat. Please notice, you don't need to say "pork tenderloin," but just "tenderloin" is sufficient for those "in the know."

    This is Iowa comfort food although I will give a shout out to Indiana since they worship the same simple sandwich.

    The local newspapers and pork organizations will have yearly roundups or "awards" of the best pork tenderloin sandwiches. And these are highly prized awards that the restaurants will use for bragging rights.

    My Rating

    My rating system. Great 5 out of 5

    This is a double five. For me a nice solid lower 5. My wife (who will almost never rate) gave a strong five after she ate two sandwiches with the second being a "double".

    👨‍🍳The Recipe

    After the success of my oven-fried chicken recipe, my wife suggested this variation. I didn't know she was a fan of Iowa comfort foods.

    This is my Crispy Oven Fried Chicken meets my Iowa Breaded Pork Tenderloin Sandwich with some great taste in an easy recipe to make and scale to your needs.

    The deep-fried version is much fattier, and that is part of the taste, but this version gives some of that taste too. But deep-fried is a big mess to make at home.

    🐖What Meat for Pork Tenderloin Sandwiches?

    You would think it is pork tenderloin, but you are wrong usually.  It is almost always pork loin (think boneless pork chop here).

    Most of these are made with pork loin that is mechanically tenderized. In most grocery stores in Iowa (I'm thinking of you Hy-Vee) and some other states, the tenderized pork loin is common—specifically for this sandwich. Many times sold already breaded.

    But, I suggest using pork tenderloin which is more "tender", tastier and my preferred meat here. Since the meat is smaller in diameter, I butterfly slices and flatten them.

    graph showing pork loin vs tenderloin - Image licensed May 17, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.
    Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.

    Remember, a pork tenderloin is not a pork loin.

    🧂The Spicing

    The spicing is a bit bland. OK very bland but that is the norm for these. Feel free to go wild with the spicing since this can handle it.

    ♨️The End Point and Serving

    Lastly, the "done endpoint". I have been known to be attached at the hip to my thermometer. Not here. The meat is done long before you have the right browning. It stays moist in the breading, so all is well but go by crispiness and color, not temp on this one.

    Serving is on a soft white bread bun usually with only lettuce, tomato, onion, and pickle.

    📖Pork Tenderloin Sandwich Recipes

    Iowa Breaded Pork Tenderloin Sandwich

    Grilled Pork Tenderloin Sandwiches; Memphis Style

    Easy Crock Pot Shredded Pork Tenderloin

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Comfort Food Recipes, Pork Recipes, Pork Tenderloin Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    ingredients for baked pork tenderloin sandwich

    Preheat oven to 350° convection or 375° conventional.

    cutting pork tenderloin

    Trim a pork tenderloin of any visible fat and the silverskin. Cut the tenderloin into four approximately equal pieces by weight. Next “butterfly” the pieces. Do this by cutting ¾ of the way through and fold it back to double the size. On the thinner end which would be longer do two cuts one-third on opposite sides of the meat.

    flattening the pork with meat mallet

    Next cover with plastic wrap or place in a zip lock bag and pound to about ½ inch thick or thinner if you want.

    melted butter in sheet pan

    Place 4 tablespoons butter on a large baking tray and place in the oven for a few minutes to melt the butter.

    the start of the coating line

    Set up two pans. In the first, combine one egg and ¼ cup milk. Whip well. In the second pan, ½ cup flour, ½ cup Panko bread crumbs, one tablespoon seasoning salt, and ½ teaspoon pepper.

    dipping tenderloin in egg wash

    Start with coating the meat with the egg wash. Shake to remove excess.

    shaking off excess coating

    Coat well in the flour mixture and shake off excess.

    place tenderloins on tray with melted butter

    Place on the tray with the melted butter. Try to let them set for 5 minutes or so to help the coating stick.

    browned pork tenderloin cutlet

    Place in the oven for 20 minutes. Flip and bake another 10 minutes until golden brown. Serve hot.

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    📖Recipe

    Pork Tenderloin Sandwich on white plate

    Oven Fried Pork Tenderloin Sandwiches

    From Dan Mikesell AKA DrDan
    A great tasting pork tenderloin sandwich without all fat and mess of frying.  A healthier version of that great Iowa comfort food just follow these easy step by step photo instructions.
    Tap to leave a Rating
    3.95 from 120 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings #/Adjust if desired 4 servings

    Ingredients

    US Customary - Convert to Metric
    • 1 pork tenderloin
    • 1 egg
    • ¼ cup milk
    • 4 tablespoon butter
    • ½ cup AP flour
    • ½ cup Panko bread crumbs
    • 1 tablespoon seasoning salt - Lowery's or similar
    • ½ teaspoon pepper

    Instructions

    • Preheat oven to 350° convection or 375° conventional.
    • Trim a pork tenderloin of any visible fat and the silverskin. Cut the tenderloin into four approximately equal pieces by weight. Next “butterfly” the pieces. Do this by cutting ¾ of the way through and fold it back to double the size. On the thinner end which would be longer do two cuts one-third on opposite sides of the meat.
    • Next cover with plastic wrap or place in a zip lock bag and pound to about ½ inch thick or thinner if you want.
    • Place 4 tablespoons butter on a large baking tray and place in oven for a few minutes to melt the butter.
    • Set up two pans. In the first, combine one egg and ¼ cup milk. Whip well. In the second pan, ½ cup flour, ½ cup panko bread crumbs, 1 tablespoon seasoning salt and ½ teaspoon pepper.
    • Start with coating the meat with the egg wash. Shake to remove excess.
    • Coat well in the flour mixture and shake off excess. Place on the tray with the melted butter.
    • Place in oven for 20 minutes. Flip and bake another 10 minutes until golden brown.
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

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

    Pro Tips

    1. Get the thickness of the tenderloin down to at most ½ inch, but thinner is ok.
    2. You can use tenderized pork loin for this.
    3. This is bland, so add spices if you want.
    4. The coating will stick much better if the meat is very dry before coating and you let them set for a few minutes before cooking. Also, when doing the flip, use a fork on the edge.
    5. Leftovers should be good refrigerated for 3-4 days or frozen for 3-4 months.
     
     

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 634 kcal (32%) | Carbohydrates : 6 g (2%) | Protein : 96 g (192%) | Fat : 23 g (35%) | Saturated Fat : 9 g (45%) | Cholesterol : 330 mg (110%) | Sodium : 449 mg (19%) | Potassium : 1794 mg (51%) | Fiber : 1 g (4%) | Sugar : 1 g (1%) | Vitamin A : 220 IU (4%) | Calcium : 51 mg (5%) | Iron : 4.8 mg (27%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published March 8, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Ten week old Molly and Lilly
    « Broccoli Salad with Bacon
    BBQ Shredded Pork Loin in the Oven »

    Reader Interactions

    Comments

    1. MKA

      April 04, 2022 at 7:04 pm

      I have some boneless thin cut pork loin chops. Would I be able to use these and maybe cut down on the cooking time? How long would you recommend cooking them?
      Thanks!

      Reply
      • Dan Mikesell AKA DrDan

        April 04, 2022 at 8:17 pm

        Welcome to the blog.

        Almost all "pork tenderloin sandwiches" are really thin cuts of pork loin but then mechanically tenderized. So yes, they will do. If you have a way to mechanically tenderize, do it but will probably be tender anyway.

        How long to cook? The same, the meat is really a bit overdone once the breading is nice which is the end point of cooking.

        Dan

    2. Kathy M.

      January 11, 2022 at 4:52 am

      Looking forward to making these. One question before I do, does the butter splatter all over the oven? Thank you.

      Reply
      • Dan Mikesell AKA DrDan

        January 11, 2022 at 5:01 am

        Hi Kathy,

        Welcome to the blog.

        I have several recipes using this method and we see no splatter. We are using standard sheet pans with a side that is about an inch or a little less.

        We make this recipe frequently and my wife will even surprise me with it.

        Dan

    3. Sheila Skinner

      April 15, 2020 at 7:58 pm

      5 stars
      Soooo good!! Even my hubby, who often prefers the deep fried comfort these provide, loved them! Instead of gf flour mix I used cornstarch mixed with the panko. They were crispy and juicy but not greasy at all. Definitely will be my go to when I have that craving!

      Reply
    4. Vivian Sullivan

      December 11, 2019 at 8:02 pm

      5 stars
      I used this as a main course instead of sandwiches.. I was thinking schnitzel. This was really good. I made it Gluten free by using brown rice flour and gluten free bread crumbs along with the seasoning I did season the pork with Hog Waller before I dipped in corn starch, then egg, then seasoned crumb/ flour mixure. I baked it the same but broiled on low for a couple of minutes per side at the end.. my husband and I both really liked them. Plus I used both tenderloins in the package so I have leftovers!! Love that!

      Reply
    5. Kris Hodges

      September 19, 2019 at 12:19 pm

      5 stars
      I'm planning to make these sandwiches but wondered if I can freeze 2 of them with the breading already on them but uncooked.

      Reply
      • Dan Mikesell AKA DrDan

        September 19, 2019 at 12:36 pm

        Hi Kris,

        You need the breading to set up well and it should work.

        So, make them up with the breading being sure to have them very dry with a paper towel before the egg wash. After breading, let them sit at room temperature for about 10 minutes then freeze between layers of wax paper. It should work.
        I would put them in the oven froze since the meat should still cook well being so thin. Be sure to get to 165 due to the egg in the coating.

        That is my suggestion. If you test it, please report back, I would love to know.

        Dan

      • Kris Hodges

        September 20, 2019 at 10:28 am

        5 stars
        Thanks for your feed back, Dr. Dan, I froze the extras with the breading and stuck them in a freezer container with wax paper between them. I will let you know how they turn out after I cook them. I just wanted to say these were delicious. I used one of those tenderloins that is already marinated in the package. I used Mesquite so it had plenty of spicing on it already which I think is the way to make these more flavorful. I was skeptical at first but will definitely repeat next time. Thanks so much for a really good recipe that steps outside the norm here in the South.

      • Kris

        October 10, 2019 at 9:21 pm

        5 stars
        Well, Dr. Dan, just wanted to let you know that I cooked the frozen cutlets and they worked great! Tasted every bit as good as the original.

    6. Linda

      July 11, 2019 at 8:24 am

      I'm in love with my air fryer. Do you think this would work in an air fryer. I'm in Knightdale, NC. There used to be an old family owned place called Bar-B-Que Lodge, that made the most amazing tenderloin sandwiches. Alas, they have retired and closed. Can't tell you how many times my husband and I have driven by the old place wishing we could get one of their sandwiches. They deep fried it (obviously...it's the South) and served it on plain toasted white bread (and I'm a wheat bread lover). Had tremendous flavor...all from the spicing they used, which I believe was only salt and pepper.

      Love your blog and have used many of your recipes. When I have a big party to cook for I turn to you first and then multiply ingredients. Thank you sooo much.

      Reply
      • Dan Mikesell AKA DrDan

        July 11, 2019 at 8:43 am

        Hi Linda,

        Welcome to the blog. Glad you have been enjoying it.

        Part to the "feature" of this recipe is getting some oil (butter in this case) into the taste. For me, that needs to be there. Not as much as deep frying but still some. Just the taste I was going for, call it Iowa 1960s.

        I just don't see that working well in an air-fryer.

        Let me know if you try it but it does work great in the oven.

        Dan

    7. Susan Halverson

      April 01, 2019 at 5:09 pm

      What timing for this recipe! I am making breaded pork tenderloin as one of the entrees for my father's 90th birthday. I have never oven fried it before and have been experimenting with two failures. Will the meat still stick to the pan causing the breading to fall off even when baking in butter? Can non-stick foil or parchment paper be lined into the pan and then melt the butter?? Just trying to avoid a catastrophe for 35 guests! Also, would prefer to use fine breadcrumbs rather than Panko. They still should brown and crisp up nicely...right? I have researched this for hours and your site is the best method thus far, but just worried about sticking to the pan! Any advice would be appreciated!

      Reply
      • Dan Mikesell AKA DrDan

        April 01, 2019 at 5:48 pm

        Hi Susan,

        Welcome to the blog.

        First rule. NEVER do a new recipe for an important event. So you need to test your plan.

        Let's first talk about the coating coming off you meat. The meat must be DRY to start. This recipe uses an egg wash then coating of flour/breadcrumbs/seasoning. I have never had the coating come off but during the flip, always use a fork to stab the edge. Never grab with something. The egg with the flour will basically make glue. If you want it to stick better, let it set for about 5 minutes on a cutting board before putting it in the butter and cooking.

        You can also do a triple dip coating. Dry, flour (with some spices if you want), egg wash second, final coating with flour, breadcrumbs and spices. Then wait 5 minutes before starting to cook.

        Now the pan. I just use a sheet pan with the melted butter. It is a fair amount of butter. You could use parchment paper but probably not needed. The non-stick foil should be fine also. But I have never had it stick and I have done this recipe quit a few times.

        Plain bread crumbs should be fine but I like the texture of the Panko. Like most pork tenderloin sandwiches, they are bland so you might want to add some more spicing.

        Again, test, test, and test more.

        Hope that helps.

        Dan

    8. Lynn Graham Corbett

      February 23, 2019 at 11:10 pm

      I love pork tenderloin sandwiches and like mine with just lots of pickles. Can't wait to try this recipe tomorrow. Used to get them at home in Indiana but not so much in Texas. So hungry...yum!

      Reply
    9. Racheal

      December 19, 2018 at 11:47 pm

      I am from Missouri. Tenderloins are definitely a staple at my house. But I dont think of the PT sandwich as comfort food. For me, put a slice of bread, Tenderloin, top with mashed potatoes and gravy. Nice hot comfort food! Pairs well with a side salad. I normally just cook mine in a cast iron on top of the stove with some butter. I'd be willing to bet the taste and texture come out the same. Great idea with the oven...less to worry about with the kids.

      Reply
      • DrDan

        December 20, 2018 at 8:07 am

        Hi Racheal,
        Welcome to the blog.
        I haven't done a stovetop cooking of PTs since this recipe. It is reliable and easy. You will find the main difference is tenderloin vs. loin. I prefer the tenderloin myself. But you can use the traditional pork loin if you want. (Hit up HyVee for that).
        Have a great holiday and thanks for the note.
        Dan

    10. Sharon Hedge

      June 07, 2018 at 5:20 pm

      Oh my...you must've created this recipe with me in mind, Dan! Am making for supper tonight. I have turned my hubby into a T-sandwich lover (he's from Arkansas and never even tasted one until he married me, poor fella)! I'm serving mine topped with mayo, onions, frilly leaf lettuce and thin slices of tomato. Worth saving my Weight Watchers points for! Hey, thx SO much for posting this oven-fried, healthier version!

      Reply
    11. Donna

      March 09, 2018 at 2:39 am

      Forgot to mention... I cut the recipe in half since I was only making 2 and then did them in the cast iron skillet in the oven. Easy clean up and kept my iron skillet "seasoned".

      Reply
    12. Donna

      March 08, 2018 at 3:39 pm

      Trying this tonight for supper! I'm cheating, however... Fareway has a very highly respected meat department. I got their pre-tenderized pork loins, so I can eliminate the first couple of steps. Just wish I had a fresh Iowa tomato from the garden to complete the sandwich. Will have to keep this recipe handy for August.

      Reply
      • Donna

        March 09, 2018 at 2:37 am

        UPDATE: This was amazing! Will definitely be making this again and again! Will have to stock up on the tenderized pork loins when they come on sale and store in the freezer. How do I rate this a 5-star recipe?

    13. Sonia

      January 29, 2018 at 4:49 pm

      Love love love this recipe. We have made it many times and I always love it. I’m not sure why it is called an Iowa sandwich though. I’m from Nova Scotia, Canada.

      Reply
    14. HeidiCooksSupper

      April 25, 2017 at 7:25 pm

      You nailed it! This works exactly as described!!

      Reply
      • DrDan

        May 01, 2017 at 10:52 am

        My wife lives this one enough to make it herself. Now that is high praise.
        Thanks so much for the note.
        Dan

    15. Jennifer Barker

      March 22, 2017 at 6:12 pm

      These are so delicious! First time I made them, followed recipe exactly. Second time I cut the seasoned salt back a bit as a preference. They bake up golden and crispy. Better than fried in my opinion! Thank you!

      Reply
    16. Kim

      January 28, 2017 at 3:25 pm

      Husband approved!

      I have been doing Weight Watchers for the past 'month and a half which means we have gone out to eat about 1/10 as much as we used to. I have been trying to find recipes that recreate some of our favorites. There is a particular hole in the wall breakfast place we liked to go on the weekends so my husband could get his beloved pork tenderloin sandwich. He challenged me to find a recipe that's as good as it and I found your recipe.

      He told me this recipe was better! Thank you son much for this alternative!

      For any of you WW people out there, I used 3 butterfly pork chops (1.5 lbs) cut in half to make 6 servings so each serving came out to be 10 smart points.

      Delicious!!

      Reply
      • DrDan

        January 30, 2017 at 1:14 pm

        Husband approved is always important. In my case, it is wife approved to the point she will even make it.
        Thanks for the note.
        Dan

      • Sharon

        June 07, 2018 at 5:26 pm

        Thx, Kim, for the WW Points value! I've been on the plan for 6 months, and like you, enjoy converting my fave recipes to WW friendly ones!!

    17. Jovan Weismiller

      January 22, 2017 at 7:28 pm

      Thanks for the prompt response. Your answer makes perfect sense.

      Reply
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