Breaded Pork Tenderloin Sandwich a Midwest Favorite

One of the things I miss from Iowa are the breaded pork tenderloin sandwiches. There are restaurants that have it as their signature sandwiches and others who have it on their menu, which gives the burger lover a taste of something different. Despite the sandwich’s name, most are cut from the pork loin, not the pork tenderloin.


The breaded pork tenderloin is extremely popular in the Midwest and breaded tenderloin lovers spend a significant amount of time taste testing at various restaurants until they find their favorite. Once the favorite breaded pork tenderloin is found that restaurant will be promoted far and wide for the "best" breaded tenderloin sandwich. What deems "best"  is open for interpretation some people like them thick and meaty, some like them paper thin and toppings can range from your standard ketchup, mustard & pickles to cheese and chili. The one commonality all will agree upon is they need to be almost as large as the plate they are sitting on.

My step-father makes the "best" tenderloins in Iowa. They are paper-thin and only topped with the standard fare. No covering up that tenderloin taste for our family! I do love these sandwiches and I hope you will too.


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Breaded Pork Tenderloin 

1lb. - pork loin
2-3 cups - Saltine crackers, crushed
2 - eggs, beaten
Canola oil or grape seed oil
Cut the pork into 1" slices.  Take a meat tenderizer and beat it until it is less than 1/4" thick.
Cover bottom of skillet with oil and heat up on medium high heat. You don't want the oil too hot or it will burn the crackers and not cook the meat. Nor do you want it too low or it will just make the breading mushy. 

Meat Tenderizer

Dip pork in egg wash then into the crackers covering it completely. 
Fry until golden brown on both sides.
Serve with your favorite toppings.








Authored by +Shawna Williams

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