American · Dinner
Iowa Pork Tenderloin Sandwich Plate
Iowa breaded pork tenderloin sandwich tradition reading a pounded thin pork loin cutlet dredged in seasoned cracker crumb then fried until the crust shatters and the meat doubles the bun, plated with crinkle fries, dill pickle, mustard, and lettuce for the heartland diner classic.
$
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
360Calories
62gProtein
11gFat
0gCarbs
0gSugar
0gFiber
156mgSodium
195mgChol
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Instructions
1
Prep
Pound each pork loin between plastic wrap to 5mm thickness. Crush 40 saltines into fine crumbs. Cut potatoes into 1cm crinkle fries. Whisk 2 eggs with milk. Slice onions into rings. Mix crumbs with paprika, garlic powder, onion powder, cayenne, and 0.5 tsp salt. Season flour with 0.5 tsp salt and black pepper on separate plate.
2
Roast
Heat 2 tbsp oil on two sheet pans at 425F for 5 minutes. Divide fries between pans and toss with hot oil and 0.5 tsp salt. Roast 26 minutes, flipping at 14 minutes, until edges turn deep golden.
3
Build 1
Coat each pork cutlet in flour, then egg wash, then press firmly into seasoned crumbs until evenly crusted. Rest on a rack 5 minutes.
4
Fry
Heat remaining oil in heavy skillet to 350F over medium-high, 5 minutes. Fry cutlets one at a time, 3 minutes per side, until crust turns deep golden brown. Lift each to paper-towel-lined rack and season with 0.25 tsp salt.
5
Build 2
Toast buns in dry skillet over medium for 60 seconds total (in batches if needed). Spread mustard on base of each bun, mayonnaise on top. Layer lettuce, cutlet with overhanging edges, and onion rings on each.
6
Plate
Close buns and serve each sandwich with crinkle fries and dill pickle spear on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) pork loin
- 40 saltine crackers
- 60g (2.1 oz) all-purpose flour
- 2 free-range eggs
- 2 large potato burger buns
- 600g (21.2 oz) russet potato
- 2 dill pickle spears
- 40g (1.4 oz) iceberg lettuce
- 60g (2.1 oz) yellow onion
- 960ml (4 cups) neutral oil
- 120ml (1/2 cup) whole milk
- 2 tbsp yellow mustard
- 2 tbsp mayonnaise
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cayenne pepper
- 2 tsp fine sea salt
- 1 tsp ground black pepper