If you’ve ever been to the Iowa State Fair, hopefully you’ve tried a pork tenderloin sandwich. They are made from pounded pork tenderloins or thin pork chops that are breaded and fried then served on a bun with your favorite condiments.
Why this recipe works
These tenderloin sandwiches are actually made with thin-cut boneless pork chops that have been tenderized, rather than their more expensive counterpart, pork tenderloin.
You can find them on the menu of Iowa restaurants, and some places in other areas of the midwest as well. But what’s noticeably different is the size of the tenderloin. It’s common in Iowa restaurants to make enormous patties that outsize the bun by 300% or more! There are news articles dedicated each year to the best Iowa tenderloin sandwich.
If you’ve ever had Schnitzel, this is pretty much the same thing, except that Schnitzel is made from veal, served with a side and sometimes gravy, and definitely no bun.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
How to Make Pork Tenderloin Sandwiches
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
- In a small bowl, whisk together flour, garlic powder, paprika, salt, and pepper. Place flour mixture into a shallow dish and bread crumbs in another.
- Crack eggs into a third dish and whisk until scrambled.
- Trim any extra fat off of chops then pound thin with a meat mallet.
- Dredge each chop in flour first, then dip in egg, finally coat in bread crumbs. Press crumbs into chop with your hands.
- Move each breaded chop to a plate until all chops are breaded. Allow to rest for 5 minutes.
- Melt butter in a large skillet over medium-high heat. Add breaded chops to pan. Cook in butter for about 3-4 minutes, until the edges of the meat start to turn brown. Turn over with tongs and cook the other side. Both sides should be golden brown.
- Move finished chops onto paper towels to drain.
- Serve on soft buns with pickles, red onions, tomatoes, lettuce, and mayonnaise.
Expert Tips & FAQs
- If making more than 4 tenderloin sandwiches, cook in batches, adding more butter to the pan as needed.
- Use a splatter guard whenever you fry or saute foods to keep those splatters from getting everywhere!
- Leftovers? If you have some cooked breaded tenderloins left over, line wax paper between each one, wrap in plastic wrap, then foil and freeze. To reheat, separate patties and place in a 13×9 baking pan, cover with foil and bake 20-25 minutes at 375 F.
I hope you enjoy these tenderloin sandwiches as much as we do! If you are eating a low carb or keto diet, try crushed pork rinds instead of bread crumbs. Enjoy!
More Sandwich Recipes
- Toasted Cheddar, Ham and Arugula Sandwich
- Ham & Cheese Pretzel Roll Sandwiches
- Avocado Toast
- Mediterranean Veggie Wrap
- Cucumber Sandwiches
- Slow Cooker Pulled Pork
- Philly Cheesesteak
- Sausage and Peppers
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Tenderloin Sandwiches
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 12 oz thin cut boneless pork chops about 4 chops
- ½ cup panko bread crumbs
- ½ cup all purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 large eggs
- 4 tablespoons butter
- 4 burger buns
Things You'll Need
Before You Begin
- If making more than 4 tenderloin sandwiches, cook in batches, adding more butter to the pan as needed.
- Use a splatter guard whenever you fry or saute foods to keep those splatters from getting everywhere!
- Leftovers? If you have some cooked breaded tenderloins left over, line wax paper between each one, wrap in plastic wrap, then foil and freeze. To reheat, separate patties and place in a 13×9 baking pan, cover with foil and bake 20-25 minutes at 375 F.
- Nutritional info includes buns, but not condiments.
Instructions
- In a small bowl, whisk together flour, garlic powder, paprika, salt, and pepper. Place flour mixture into a shallow dish and bread crumbs in another. Crack eggs into a third dish and whisk until scrambled.
- Trim any extra fat off of chops then pound thin with a meat mallot. Dredge each chop in flour first, then dip in egg, finally coat in bread crumbs. Press crumbs into chop with your hands. Move each breaded chop to a plate until all chops are breaded. Allow to rest for 5 minutes.
- Melt butter in a large skillet over medium high heat. Add breaded chops to pan. Cook in butter for about 3-4 minutes, until the edges of the meat start to turn brown. Turn over with tongs and cook the other side. Both sides should be golden brown. Move finished chops to paper towels to drain.
- Serve on hamburger buns with pickles, red onions, tomatoes, lettuce, and your choice of ketchup and/or mustard.
Nutrition
Amanda Davis
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Sue McEndree says
These sound so good!!! I love pork tenderloin sandwiches. I used to get them at our local Dairy Queen but they don’t do them any more. Now I can make them at home. Thanks for this recipe. & all your other great recipes.
Pudin says
Sound similar to a Hossier Breaded Tenderloin. I have been unable to find anthing close living in NC.
Mary says
Grew up on Tenderloin sandwiches in Western Iowa. Every trip back to Iowa always had to have several sandwiches before leaving. We usually started when we rolled into town and a few more times and then again just as we were leaving. Had to have our “fix”! Thanks so much!
Amanda Formaro says
Thanks mary! Glad you brought the recipe up, I need to add it to the menu next week!
Amanda says
I’m so glad the potatoes worked for you this time! I love those taters, need to make them again soon, a nice alternative from french fries
Sortin'ItAllOut says
Hi Amanda,
My daughter tried the fried potatoes again and they not only tasted great this time, they LOOKED great! Thanks for the tip. All we had to do was turn up the heat.
Thank-you again for a great blog and some great recipe ideas!
Grammy’s Recipes
Amanda says
It’s possible that the heat was too low. I put the pan on the stove over medium-high heat, add some olive oil, onion and garlic. Cook that for a couple minutes, then toss in the raw cubed potatoes. Shake some lemon pepper or other seasonings on them and let them cook a bit, maybe 4-5 minutes. Loosen them from the bottom if needed, then flip them or stir them around a bit. Do this a few times until you achieve that browned affect, then reduce the heat and cover. I hope they work for you! :)
Sortin'ItAllOut says
Hi Amanda, We did try your fried potatoes(first time we had a recipe).
My dd (age 12) did it and we (she) still was not able to achieve those great brown potatoes!
Instead they cooked awhile, then we turned up the heat and instead of browning nicely they stuck to the bottom–any suggestions? I was thinking the oil wasn’t hot enough to start with.
I know frying potatoes isn’t rocket science, but I would like mine to look like yours–just because I love that browned potato taste!
They were good-and I was able to scrape some browned bits from the bottom of the pan, but that’s just not what I was going for!
Thank-you again for a great blog!
Julie says
Mmm…another winner. I’ve made plenty of breaded pork chops but never thought of sandwiching them. Looks great!
Amanda says
Thanks everyone :) This is a favorite in our house.
Megan says
That porkchop looks like it would be good for breakfast, lunch or dinner. I would even go for a pork chop snack right now!
Elle says
Hello? It’s lunchtime, don’t you know you’re torturing us with all of this amazing food? Geez, the nerve of some people, hahaha!
Seriously, this look SO good, that my mouth started watering when I saw the photos.
Bridget says
This ALL looks so good. Boy, it’s only 10am and I could so eat a couple of those sandwiches right now! :)
Melissa's Journey says
That looks like GREAT comfort food!
Maria says
I don’t eat meat but the potatoes look tasty!!
Prudy says
That looks fantastic. Hey welcome to TWD also. You’re gonna love it.
Katherine Aucoin says
Amanda, I know how delicisous these sandwiches are. Yours look so good, I’m drooling over here!
Debbie says
Wow…looks delicious. I haven’t seen those around here in Virginia but my mom is German and has made schnitzel and it is very good!
The Blonde Duck says
It looks so good! I’ll eat anything fried. I must admit, I’m over here giggling and crowing, “Schnitzel!” just because I love the word.
Bridgett says
Oh wow, fried meat in a sandwich… How do you beat that? I am loving those fried potatoes. They remind me of how my Dad would make them.
Sortin'ItAllOut says
Amanda, That looks so good! My Dad was just talking about “pork chop” sandwiches, and my daughter thought that was “gross”–wait til she sees this it might just change her mind.
And those fried potatoes look so good–I’ve always been disappointed in my fried potatoes–never had a recipe just been told to cook em til they are done. I’ll have to try it your way next time!
Thank-you for a great blog.
Cathy