Pork Tenderloin Sandwiches

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

PORK CHOPS – We’re using thin cut pork chops to make these sandwiches because they cook up quickly without a fuss. However, you can definitely use thick cut pork chops, just note that they’ll need longer in the pan to cook. You can also slice up a whole pork loin into chops and pound it thin with a mallet.

BREADCRUMBS – If you are eating a low carb or keto diet, try crushed pork rinds instead of breadcrumbs.

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!

1. 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.
2. Crack eggs into a third dish and whisk until scrambled.
3. Trim any extra fat off of chops then pound thin with a meat mallet.
4. Dredge each chop in flour first, then dip in egg, finally coat in bread crumbs. Press crumbs into chop with your hands.
5. Move each breaded chop to a plate until all chops are breaded. Allow to rest for 5 minutes.
6. 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.
   
   TIP – Use a splatter guard whenever you fry or saute foods to keep those splatters from getting everywhere! If making more than 4 tenderloin sandwiches, cook in batches, adding more butter to the pan as needed.
   
   
7. Move finished chops onto paper towels to drain.
8. Serve on soft buns with pickles, red onions, tomatoes, lettuce, and mayonnaise.

Frequently Asked Questions & Expert Tips

Can you freeze 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.

How do you store leftover pork tenderloin sandwiches?

It’s best to store the breaded tenderloins separate from the buns if possible, otherwise, the buns tend to get soggy. Store the cooled tenderloins in an airtight container kept in the refrigerator for up to 3 days. Rewarm in an air fryer using the reheat function.

Serving Suggestions

Serve your pork tenderloin sandwiches topped with your favorite fixin’s. Pickles, dijon or yellow mustard, tomatoes, crisp lettuce, red onion, and mayo are the most popular choices. Pair with some potato chips, French fries, onion rings, or a creamy potato salad. I hope you enjoy these tenderloin sandwiches as much as we do!

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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