A regional specialty in Iowa and Indiana, the breaded pork tenderloin sandwich is much beloved by locals, and easy to reproduce at home. The pork is a take on schnitzel: it’s pounded thin, marinated in seasoned buttermilk, coated in breadcrumbs, and deep fried.
Big Al notes that the tenderloin should be served on a hamburger bun, that “proper” tenderloins are about 2-3 times the size of the bun, and that purists eat them only with onion, pickles, and mustard.
After following this recipe, Rubee says, “YUM–I can see why these are popular–a crispy, porky, guilty pleasure.”
Check out this pictorial ode to the pork tenderloin sandwich to see some more extreme examples of the genre.
Crispy Breaded Pork Tenderloin Sandwiches