Pork tenderloin sandwiches are deliciously crispy on the outside and tender and juicy in the center. These Iowa-inspired sandwiches will become a favorite.

Pork Tenderloin Sandwich on parchment on a table up close

On a trip inspired by these Crispy Pork Tenderloin Sandwiches, I went on about a month ago, my husband and I went out to dinner at our favorite Italian Place. I ordered my favorite, but my husband went on a limb, getting the prosciutto-wrapped tenderloin in a port wine fig sauce.

To our surprise, the waitress asked how he wanted it cooked. That was the first time we had ever heard of cooking pork to order.

Accepting an invitation from the National Pork Board to visit the Brenneman Pork farm, the largest family-owned U.S. farm in America, and seeing the pride, love, and excellence that goes into raising their pigs, I understand now why the quality of pork is so high that it allows us to order it however we want it.

up close Pork Tenderloin Sandwich with barbecue on top of pork

Ingredients for crispy pork sandwiches

  • Canola oil
  • Flour
  • Cornstarch
  • Lawry’s Seasoned Salt
  • Black Pepper
  • Eggs
  • Milk
  • Chicken in Biscuit Crackers
  • Panko Bread Crumbs
  • Pork Loin Chops
  • Buns
up close Pork Tenderloin Sandwich with bite taken

Farms in the Midwest are more than just an occupation aimed at making a living. A tangible immense pride is present, with each farm representing a vital piece of a greater community. Many farms are generationally owned, including 96% of those in Iowa.

With over 93,000 farms in just that state, it’s no wonder they treat everyone who comes through like relatives. And family is what farming is all about. During harvest, it’s not surprising to find the entire family out in the fields, each doing their part to help.

a woman with a young boy on her lap sitting in the driver seat of a tractor

Iowa’s farms are our nation’s leaders in producing pork, corn, and soybeans – each a vital commodity in a symbiotic relationship with the others. And it’s not all just for production; you will not meet a farmer in Iowa who doesn’t eat what they raise.

tractor plowing a field at sunset

Iowa Farming

If 25% of the state is fueled by farming, the other 75% must come from hard work, dedication, perseverance, calloused hands, and warm smiles.

And the Brennemans are the poster family for those qualities.

Char and Rob are the sweetest, most down-to-earth people you’ll ever meet. The first night we met them, Char smiled the entire time. We heard how they met and started the farm while juggling family life. Rob came in casual for what one might expect from a very successful businessman. I anticipated something like fancy cowboy boots and a family belt, but he just had on his New Balance tennis shoes and khaki shorts. His laughter and loving glances told most of the story as he and his wife recalled their journey. I felt right at home.

erin and tim in a field next to a tractor

Tim, the Brenneman’s oldest, is married to Erin – city girl turned country. Tim and Erin know the ins and outs of the farm, with Erin leading the nursery. Their two sons are future farmers in the making, expertly knowing their way around the farm.

two different tractors with headlights on harvesting a field at night

They welcome anyone and everyone to their farm. If you don’t believe me – go. They’ll give you a tour just like the one we got. They don’t hide; they share their standards and want to show what they have learned. Incredible attention to detail and the constant yearning to better their farm, farming methods, and the broader community are impressive. They want you to be a part of the farm – part of the family.

The Brennemans aren’t just producing a quality product and raising the standard in farming; they’re inspiring and allowing future farmers to join an industry that made America.

overhead Pork Tenderloin Sandwich on parchment, with top bun moved to the side showing onion slices on top of crispy pork, potato chips and BBQ sauce on the side

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Pork Tenderloin Sandwiches

Prep: 20 minutes
Cook: 12 minutes
Total: 32 minutes
Servings: 6
Calories: 528 kcal
Crispy Pork Tenderloin Sandwiches deliciously crispy on the outside, tender and juicy in the center, these Iowa-inspired sandwiches will become a favorite.
crispy pork sandwich in bun


  • 1 quart canola oil
  • 1 cup flour
  • 1 cup cornstarch
  • 2 teaspoons Lawry’s Seasoned Salt
  • 1 teaspoon ground black pepper
  • 2 eggs well beaten
  • 3 tablespoons milk
  • 1 cup Chicken in a Biskit crackers crushed
  • 1 cup panko bread crumbs
  • 3 boneless pork loin chops approximately 1.25 lbs.
  • Salt or Lawy’s Seasoned Salt
  • 6 large buns buttered, toasted


  • On a large plate add flour, cornstarch, Lawry’s and pepper, if using and gently mix together. On a separate plate add crushed crackers and panko crumbs and gently mix together.
  • In a large mixing bowl add beaten eggs and milk and whisk together.
  • Butterfly each pork chop, this means cut them vertically. And pound each thin one thin, by placing them in a Ziploc bag and pound with a meat mallet or rolling pin until they are ¼ inch thick.
  • Coat each pork chop. Dredge in the seasoned flour on both sides and shake off excess.
  • Then dip into the egg mixture to coat both sides evenly. Transfer back to the flour, repeat and then add back into the egg mixture. After you have dipped into the egg mixture for the second time, dredge into the cracker/panko bread crumb mixture, press into the mixture to both sides to coat evenly.
  • In a large, heavy-bottomed skillet add oil and heat oil to 350 degrees.
  • Fry the breaded pork chops until a golden brown on both sides, about 3 minutes per side.
  • *Note: The pork is cooked once the internal temperature reaches 145 degrees on an instant-read thermometer. Transfer to a cooling rack or a paper towel lined plate and sprinkle with seasoned salt or salt, if desired. Repeat with remaining pork chops.
  • Butter and toast buns. Assemble sandwiches and serve.
  • Cristen Clark loves to make “Pig Twigs” for the kids versus sandwiches, just slice the fried pork tenderloin after it has rested into strips. Serve immediately.



Recipe adapted from Cristen Clark, Food & Swine. You can also find her recipe featured in Iowa Food & Family Cookbook, you need this book check out iowafoodandfamily.com for more info.
Calories: 528kcalCarbohydrates: 71gProtein: 25gFat: 14gSaturated Fat: 3gCholesterol: 100mgSodium: 435mgPotassium: 388mgFiber: 2gSugar: 4gVitamin A: 90IUVitamin C: 0.6mgCalcium: 133mgIron: 4.1mg
crispy pork sandwich in bun
Tried this recipe?Let us know what you think!

Thank you to the National Pork Board for sponsoring this post.

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  1. 5 stars
    Love the crispy crunch – it was really tasty. Looks like such a fun trip to Iowa too! Lord bless our farmers and all they do!

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