Entree: United States – Iowa – Iowa Pork Tenderloin Sandwich

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Additional 15 min

Total 1 hr 5 min

Ingredients

- 4 pork tenderloin steaks, trimmed, about 6 oz (170 g) each (total ~24 oz/680 g)
- 2 tsp (10 g) kosher salt, plus more for finishing
- 1 tsp (2 g) freshly ground black pepper
- 1 1/2 cups (190 g) all-purpose flour, divided
- 1 tsp (5 g) smoked paprika
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1/2 tsp (1 g) cayenne pepper (optional)
- 2 large eggs
- 3 tbsp (45 ml) milk
- 1 1/2 cups (120 g) panko breadcrumbs (or plain breadcrumbs)
- Vegetable oil for deep frying, about 4 cups (950 ml) depending on pan
- 4 hamburger buns (soft white buns or seeded buns), split and toasted
- 8–12 dill pickle slices
- 1 small white onion, thinly sliced into rings
- 4 leaves iceberg lettuce (optional)
- 2 medium tomatoes, sliced (optional)
- Fresh lemon wedges (optional), for serving

Tangy Sandwich Spread:
- 1/3 cup (80 g) mayonnaise
- 2 tbsp (30 g) yellow mustard
- 1 tbsp (15 ml) dill pickle juice
- 1/2 tsp (2.5 g) sugar
- Pinch of salt and pepper

Quick Vinegar Slaw (vegetable accompaniment):
- 4 cups (360 g) shredded green cabbage (or coleslaw mix)
- 1 medium carrot, peeled and shredded (about 1/2 cup / 50 g)
- 1/3 cup (80 g) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.5 g) black pepper

Instructions

Short Description:
A classic Midwestern sandwich of thin, breaded, and deep-fried pork tenderloin that overhangs the bun, served with pickles, raw onions, and a tangy mayo-mustard spread; paired with a quick vinegar slaw as a simple vegetable side.

Regional Notes:
This is the Iowa-style pork tenderloin sandwich: the pork is pounded thin, breaded, and deep-fried so the cutlet is much larger than the bun, a hallmark of small-town Iowa diners. Typical toppings are dill pickle slices and raw white onion; lettuce and tomato are optional but not required. The recipe emphasizes the oversized, crisp fried cutlet and straightforward condiments that distinguish it from other regional pork sandwiches.

1. Prepare the pork: Trim any silver skin. If steaks are uneven, place each between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to about 1/4 inch (6 mm) thickness and to a diameter larger than your buns. Pat dry with paper towels. Season both sides with 2 tsp kosher salt and 1 tsp black pepper.
2. Set up the breading station: In a shallow dish whisk together 1 cup (125 g) flour, smoked paprika, garlic powder, onion powder, and cayenne (if using). In a second dish beat the eggs with 3 tbsp (45 ml) milk. In a third dish combine the remaining 1/2 cup (65 g) flour with the panko breadcrumbs.
3. Bread the pork: Dredge each pounded tenderloin first in the seasoned flour (pressing to adhere), then dip into the egg wash, letting excess drip off, then press into the panko-flour mixture to coat thoroughly. Shake off excess and set on a wire rack while you heat the oil.
4. Heat the oil: In a heavy 4–5 qt (4–5 L) Dutch oven or deep skillet add enough vegetable oil to reach about 2–3 inches (5–7.5 cm) deep (roughly 4 cups / 950 ml). Heat over medium-high until the oil reaches 350°F (175°C) on a deep-fry thermometer. If you do not have a thermometer, test with a small breadcrumb—it should sizzle and brown in about 30–40 seconds.
5. Fry the cutlets: Working in batches so you do not overcrowd the pan, carefully lower each breaded tenderloin into the oil. Fry until golden brown and crisp, about 2 to 3 minutes per side, flipping once with tongs. Maintain oil temperature near 325–350°F (160–175°C) as you fry. Cooked internal temperature should reach 145°F (63°C) if measured near the thickest part.
6. Drain and season: Transfer fried cutlets to a wire rack set over a baking sheet lined with paper towels. Immediately sprinkle lightly with a small pinch of salt. Keep warm in a 200°F (95°C) oven if frying in batches.
7. Make the tangy sandwich spread: In a small bowl whisk together mayonnaise, yellow mustard, dill pickle juice, sugar, and a pinch of salt and pepper until smooth. Taste and adjust tang/salt.
8. Make the quick vinegar slaw: In a large bowl combine shredded cabbage and carrot. Whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper; toss with cabbage mixture until evenly coated. Let sit at least 10 minutes for flavors to meld; chill if not serving immediately.
9. Toast the buns: Lightly butter the bun faces and toast in a skillet or under a broiler until golden.
10. Assemble the sandwiches: Spread a generous tablespoon (or to taste) of the tangy spread on both bun halves. Place a lettuce leaf on the bottom bun (if using) to help resist sogginess, then set the fried pork tenderloin so it overhangs the bun. Top with dill pickle slices and several rings of raw white onion (or as preferred). Add tomato slice if using. Cap with the top bun.
11. Serve: Serve each sandwich with a scoop of the quick vinegar slaw and lemon wedges on the side if desired. Provide extra pickle slices and ketchup or mustard as preferred.