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Pork Tenderloin Sandwich

Photo: Oxmoor House
Total time 25 mins
Yield Serves 4 (serving size: 1 sandwich)
This sandwich is about half the size of the original, because it uses a pork tenderloin rather than the larger cut of pork loin. It is pan-fried instead of deep-fried, but offers the same whole-hearted flavor that has made this sandwich an Iowan classic.


  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 1 tablespoon water
  • 1 large egg
  • 3/4 cup panko (Japanese breadcrumbs)
  • 1 tablespoon dried parsley
  • 1 (1-pound) pork tenderloin, trimmed
  • 1/4 teaspoon kosher salt
  • 1/4 cup canola oil, divided
  • 4 romaine lettuce leaves
  • 4 (1.25-ounce) slider buns, toasted
  • 8 dill pickle slices
  • Ranch dressing, mustard, ketchup, chopped onions (optional)

Nutrition Information

  • calories 390
  • fat 12.8 g
  • satfat 1.7 g
  • monofat 5.8 g
  • polyfat 3.7 g
  • protein 31.9 g
  • carbohydrate 36.1 g
  • fiber 2 g
  • cholesterol 120 mg
  • iron 2.6 mg
  • sodium 474 mg
  • calcium 67 mg

How to Make It

  1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a shallow bowl. Combine 1 tablespoon water and egg in a second shallow bowl, stirring with a whisk. Combine breadcrumbs and parsley in a third shallow bowl.

  2. Cut pork crosswise into 4 pieces. Place pieces between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of pork evenly with salt.

  3. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Dredge half of pork in flour; dip in egg mixture, and dredge in breadcrumb mixture. Cook pork in hot oil 3 minutes on each side or until tender. Repeat procedure with remaining oil and pork.

  4. Place 1 lettuce leaf on each bun bottom. Top each with 1 piece of pork and 2 pickle slices; add ranch dressing, mustard, ketchup, or chopped onions, if desired. Cover with bun top.

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