Iowa Pork Tenderloin Recipe
Fried tenderized pork loin, lettuce, tomato, onion, and pickle. Served on brioche bun with a side of stone-ground mustard.
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Ingredients
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Pork Tenderloin
Toppings
Method
Preparing the Pork Tenderloin
- 1
Tenderize the Pork
Place the pork loin between two sheets of plastic wrap. Use a meat mallet to pound the pork to about 1/2 inch thickness.
- 2
Set Up Breading Station
In three separate shallow dishes, place flour in the first, whisked eggs in the second, and breadcrumbs mixed with salt, pepper, and garlic powder in the third.
- 3
Bread the Pork
Dredge the tenderized pork in the flour, shaking off excess. Dip in the beaten eggs, then press into the breadcrumb mixture until fully coated.
- 4
Fry the Pork
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded pork and cook for 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Assembling the Sandwich
- 5
Prepare the Toppings
Wash and dry the lettuce. Slice the tomato and onion into thin rounds.
- 6