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A pork tenderloin sandwich on a wooden cutting board.
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Pork Tenderloin Sandwich

Crispy, crunchy, and oh-so-delicious, this Pork Tenderloin Sandwich is a Midwestern classic and popular at the Iowa State Fair.
Course Main Course
Cuisine American
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 sandwiches
Calories 1010kcal

Ingredients

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 1/4 teaspoon salt and 1/8 teaspoon pepper).
  • In a second shallow dish, spread flour in second shallow dish and season with salt and pepper (I like 1/4 teaspoon salt and 1/8 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 1/2 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 1/2 cup oil and remaining 2 cutlets. Serve on buns with lettuce, tomato, and mayonnaise. 

Notes

  1. Pork tenderloin: Use a pairing knife to remove any silverskin (may have a bluish tint to it) or extra fat from the tenderloin
  2. Bread crumbs: Or substitute 2 cups fresh breadcrumbs for the bread slices and pulse with the crackers in Step 4.
  3. 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.
  4. Storage: Store leftover cutlets covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 sandwich | Calories: 1010kcal | Carbohydrates: 52g | Protein: 35g | Fat: 73g | Saturated Fat: 12g | Polyunsaturated Fat: 40g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 161mg | Sodium: 595mg | Potassium: 595mg | Fiber: 2g | Sugar: 4g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 5mg