Iowa Breaded Pork Tenderloin Recipe
Get ready for this; you won't believe your eyes when you see this tenderloin! Breaded fresh daily or have it grilled.
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Ingredients
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For the Pork Tenderloins
Breading Station
For Frying (or Grilling Option)
To Serve
Method
For the Pork Tenderloins
Trim and Butterfly
Trim any silver skin and excess fat from each tenderloin. To achieve the classic thin Iowa-style tenderloin, place one tenderloin between two sheets of plastic wrap or in a heavy-duty resealable bag and pound with a meat mallet or heavy skillet to an even thickness of about 1/4 inch. Repeat for all tenderloins.
Season both sides of each pounded tenderloin with salt, black pepper, garlic powder, and a light sprinkle of paprika. Set aside on a tray while preparing the breading station (about 10 minutes).
Breading Station
Prepare Dry and Wet Mixtures
Set up three shallow dishes: 1) In the first dish combine the flour and 1/2 tsp salt and stir. 2) In the second dish whisk together the eggs, buttermilk, hot sauce (if using) and a pinch of salt until smooth. 3) In the third dish combine bread crumbs, cornmeal, paprika, onion powder, and a pinch of black pepper and mix well.
Dredge the Tenderloins
Working one at a time, dredge a tenderloin first in the flour, shaking off excess. Then dip it into the egg-buttermilk mixture, allowing excess to drip off. Finally press firmly into the breadcrumb-cornmeal mixture on both sides so the coating adheres well. For an extra-thick crust, repeat the egg and breadcrumb steps one more time. Place breaded tenderloins on a wire rack and let rest for 5–10 minutes to set the coating.
Frying (traditional) - makes crisp golden crust
Heat oil in a large skillet (cast iron recommended) over medium-high heat until it reaches 350°F (175°C) or until a small piece of bread sizzles and turns golden in about 30 seconds. There should be about 1/4 to 1/2-inch of oil in the pan to shallow-fry the tenderloins.
Carefully place 1–2 breaded tenderloins in the hot oil without overcrowding. Fry 3–4 minutes per side, adjusting heat as necessary so the crust becomes deep golden brown and the internal temperature of the pork reaches 145°F (63°C). Use tongs to flip gently to avoid knocking off the crust.
Transfer cooked tenderloins to a wire rack set over a baking sheet or paper towel-lined tray to drain. If desired, immediately dot each with 1/4 teaspoon butter to melt over the hot crust for added flavor. Repeat with remaining tenderloins.
Grilling Option (alternate cooking method)
If you prefer grilled pork tenderloin instead of breaded, skip the breading station. Brush the pounded, seasoned tenderloins lightly with vegetable oil and grill over medium-high heat (about 400°F/200°C) for 3–4 minutes per side until crosshatch marks form and the internal temperature reaches 145°F (63°C). Let rest 3 minutes before serving.
To Serve
Lightly toast the buns in a skillet or oven until golden. Spread mayonnaise on the bottom bun and mustard on the top bun (or mix together to taste). Place a lettuce leaf on the bottom bun, top with the hot breaded pork tenderloin, add tomato slices and pickle slices, then cover with the top bun.
Serve immediately while the breading is crisp. Offer extra pickles, ketchup, or hot sauce on the side. Leftover cooked tenderloin will keep in the refrigerator for up to 3 days; re-crisp in a 375°F (190°C) oven for 8–10 minutes.