Pork tenderloin sandwiches are deliciously crispy on the outside and tender and juicy in the center. These Iowa-inspired sandwiches will become a favorite.
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.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
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.
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
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.
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.
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.
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.
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.
what to serve with pork sandwiches
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Pork Tenderloin Sandwiches
Ingredients
- 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
Instructions
- 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.
Video
Notes
Thank you to the National Pork Board for sponsoring this post.
Great post, Sandra and boy does that sandwich look GOOD!
That was such an incredible trip – we learned so much and had so many laughs. Thank you again, friend. <3 <3
Great post and it was really so amazing hanging out with you and getting to know you!! Love the sandwiches!
Am totally DROOLING here Sandra!! I am a total lover of all things pork & this looks AWESOME!! Thanks for another AMAZING recipe!!
Delicious! Just as good as any I have eaten as a Midwesterner from Missouri!!
So glad to hear you enjoyed it!
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!
Made these for the kids lunches. They loved them!!
These pork chops really pack a punch of flavor. That breading is perfection, too.
These were so easy to make and so tasty!