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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