5.0 from 33 votes
Pork Tenderloin Sandwich
Crispy, crunchy, and oh-so-delicious, this Pork Tenderloin Sandwich is a Midwestern classic and popular at the Iowa State Fair.
Cook Time
mins
Total Time
30 mins
Servings: 4 sandwiches
Calories: 1010 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pound pork tenderloin trimmed (see note 1)
- Salt and freshly ground black pepper
- 3 lices 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 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.
Cup of Yum
Notes
- Store leftover cutlets covered in the refrigerator for up to 4 days.
- 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 Information
Serving
1 sandwich
Calories
1010kcal
(51%)
Carbohydrates
52g
(17%)
Protein
35g
(70%)
Fat
73g
(112%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
40g
Monounsaturated Fat
17g
Trans Fat
0.5g
Cholesterol
161mg
(54%)
Sodium
595mg
(25%)
Potassium
595mg
(17%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
129IU
(3%)
Vitamin C
1mg
(1%)
Calcium
125mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 1010
% Daily Value*
| Serving | 1 sandwich | |
| Calories | 1010kcal | 51% |
| Carbohydrates | 52g | 17% |
| Protein | 35g | 70% |
| Fat | 73g | 112% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 40g | 235% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 161mg | 54% |
| Sodium | 595mg | 25% |
| Potassium | 595mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 125mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.