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Crispy, crunchy, and oh-so-delicious, this Pork Tenderloin Sandwich is a Midwestern classic and popular at the Iowa State Fair. Served on hot and fresh on a soft bun with lettuce, tomatoes, and mayonnaise, it’s almost too good to be true!
Also known as a BPT (Bread Pork Tenderloin [Sandwich]) or even an Iowa Skinny, this State Fair Favorite is the stuff Sandwich Dreams are made of.
Breaded in a cracker crust and pan-fried, serve these pork cutlets on a soft hamburger bun (undersized compared to the pork, ideally), slather with mayonnaise, and top with fresh lettuce and juicy tomato slices.
I’m honestly obsessed and wish I could eat this every day. I hope you love it as much as I do!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Pork tenderloin: Use a pairing knife to remove any silverskin (may have a bluish tint to it) or extra fat from the tenderloin
- Bread crumbs: Or, substitute 2 cups fresh breadcrumbs for the bread slices and pulse with the crackers in Step 4.
Step-by-step instructions
- Adjust oven rack to the middle position and preheat oven to 200 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on baking sheet. Cover a cutting board completely with a piece of plastic wrap. Cut pork into 4 pieces, aiming for them to be similar in weight if not shape (for example, cut tapered tail pieces slightly thicker than middle medallions).
- Arrange all four pieces in a single layer, cut side up, on the plastic wrap-covered cutting board. Cover with a second piece of plastic wrap. Pound pork to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season pork with salt and pepper.
- In a food processor, pulse bread and saltines until finely ground, about 12 pulses. Transfer to shallow dish and season with salt and pepper. In a second shallow dish, spread flour in second shallow dish and season with salt and pepper. In a third shallow dish, whisk eggs and mayonnaise together. Arrange the shallow dishes in this order: Flour, egg mixture, then crumbs.
- Working with 1 cutlet a time, dredge cutlets in flour, dip in egg mixture, then coat with crumbs, pressing gently to adhere. Return cutlets to cutting board or plate and let dry for 5 minutes.
- Heat ½ cup oil in 12-inch nonstick skillet over medium heat until shimmering. Working with 2 cutlets at a time, fry cutlets until deep golden brown and crisp, 2 to 3 minutes per side.
- Transfer fried cutlets to wire rack on prepared baking sheet and keep warm in oven. Discard oil, wipe out skillet, and repeat with remaining ½ cup oil and remaining 2 cutlets. Serve on buns with lettuce, tomato, and mayonnaise.
What is the best meat tenderizer?
To get your pork super flat and tender for cooking, I love using the Oxo Steel Meat Tenderizer! It’s my top choice in my roundup of the best meat tenderizers and the one I personally use for cooking and in my test kitchen. You can get it for $16.80 at Amazon.
Recipe tips and variations
- Yield: This recipe makes 4 sizeable sandwiches. Because of the way the pork is cut and pounded out, the resulting cutlet is large. For smaller appetites, you could definitely get 8 sandwiches out of 1 pound of pork tenderloin. But in the spirit of how they do it in Iowa, I’ll say it makes 4!
- Storage: Store leftover cutlets covered in the refrigerator for up to 4 days.
- Make ahead: Bread the cutlets and store on a plate in the refrigerator a day in advance. Fry at serving time.
- Freezer: Leftover cutlets can be frozen for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven to 165 degrees.
Recipe FAQs
In Iowa, they often call this sandwich the BPT, or Bread Pork Tenderloin sandwich. This is a common name on diner menus throughout the United States, too (the name, not the abbreviation). I’ve also seen this sandwich referred to as an “Iowa Skinny” which is just hilarious and ironic.
Pork schnitzel, or breaded, pan-fried veal cutlets, are called Schweineschnitzel in Germany.
More Midwestern favorites
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Pork Tenderloin Sandwich
Ingredients
- 1 pound pork tenderloin trimmed (see note 1)
- Salt and freshly ground black pepper
- 3 slices high-quality white sandwich bread torn into quarters (see note 2)
- 16 saltine crackers or Club crackers
- 1/2 cup all purpose flour
- 2 large eggs
- 1/4 cup mayonnaise plus more for serving
- 1 cup vegetable oil
- 4 Soft buns for serving
- Lettuce shredded, for serving
- Tomato cored and thinly sliced, for serving
Instructions
- Adjust oven rack to the middle position and preheat oven to 200 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on baking sheet.
- Cover a cutting board completely with a piece of plastic wrap. Cut pork into 4 pieces, aiming for them to be similar in weight if not shape (for example, cut tapered tail pieces slightly thicker than middle medallions).
- Arrange all four pieces in a single layer, cut side up, on the plastic wrap-covered cutting board. Cover with a second piece of plastic wrap. Pound pork to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season pork with salt and pepper.
- In a food processor, pulse bread and saltines until finely ground, about 12 pulses. Transfer to shallow dish and season with salt and pepper (I like ¼ teaspoon salt and ⅛ teaspoon pepper).
- In a second shallow dish, spread flour in second shallow dish and season with salt and pepper (I like ¼ teaspoon salt and ⅛ teaspoon pepper).
- In a third shallow dish, whisk eggs and mayonnaise together. Arrange the shallow dishes in this order: Flour, egg mixture, then crumbs.
- Working with 1 cutlet a time, dredge cutlets in flour, dip in egg mixture, then coat with crumbs, pressing gently to adhere. Return cutlets to cutting board or plate and let dry for 5 minutes.
- Heat ½ cup oil in 12-inch nonstick skillet over medium heat until shimmering. Working with 2 cutlets at a time, fry cutlets until deep golden brown and crisp, 2 to 3 minutes per side.
- Transfer fried cutlets to wire rack on prepared baking sheet and keep warm in oven. Discard oil, wipe out skillet, and repeat with remaining ½ cup oil and remaining 2 cutlets. Serve on buns with lettuce, tomato, and mayonnaise.
Notes
- Pork tenderloin: Use a pairing knife to remove any silverskin (may have a bluish tint to it) or extra fat from the tenderloin
- Bread crumbs: Or substitute 2 cups fresh breadcrumbs for the bread slices and pulse with the crackers in Step 4.
- Yield: This recipe makes 4 sizeable sandwiches. Because of the way the pork is cut and pounded out, the resulting cutlet is large. For smaller appetites, you could definitely get 8 sandwiches out of 1 pound of pork tenderloin. But in the spirit of how they do it in Iowa, I’ll say it makes 4.
- Storage: Store leftover cutlets covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
This is the only pork tenderloin sandwich recipe I use. It comes out so moist and takes me back to my childhood. And anytime I make these it is a winner with family and friends. Will not disappoint…promise!
Thanks! So glad you liked them. – Meggan
I added more egg to my mayo egg mixture as I did more meat and it was excellent!
Thanks for sharing Amanda, sounds great! – Meggan
The first time I made this and plated it up my children got all excited (ages 4,6,8) and said it looked like we were at a restaurant. I cheated and used the thin sliced pork chops. It’s one of our “fancy dinners” now. Thank you for the recipe!
So cute Michelle, I’m so glad they all love it! Thanks! – Meggan
This is better than our favorite local pubs recipe! We have tried adding Cajun seasoning and made a cranberry dipping sauce with it too! Almost like Weiner Schnitzel. Your taste buds will be in heaven!!!!!
I made this recipe without deviation. Very delicious!!! Thank you for sharing.
Hi Teresa, thank you so much! I’m so happy you loved it! 😀 -Meggan
So simple and tasty ! Thank you !
My daughter and her family were visiting from Racine .. She used your recipe for pork tenderloin sandwiches .. They were awesome moist tender and just so yummy !! I have never found a recipe that wasn’t really good and so easy to follow !! You are my only go to site for everything I wish to try or just make over and over !! Thanks Again for the greatest recipes ever !!