The Ultimate Guide to the Iowa Breaded Pork Tenderloin Sandwich: A Midwestern Culinary Icon

Before diving into the delicious world of Midwestern cuisine, I want to express my deepest gratitude. To the hundreds of bloggers and social network friends who reached out with prayers and positive thoughts during a challenging time in my life, thank you from the bottom of my heart. While the situation hasn’t fully resolved, my husband and I have found immense solace and therapy in reconnecting with our community through our shared passions for cooking, gardening, and travel. Last week, I began catching up on your posts, and it’s clear you are truly some of the most talented cooks on the planet! I promise to return to commenting on your incredible creations very soon.

I’m now ready to fully re-engage with this wonderful community of friends. Your collective prayers and positive energy mean the world to me, and I trust that everything will unfold in the right way and at the right time.

Midwestern Foodie Trivia: Unveiling a Regional Gem

Every region in the United States boasts its iconic culinary creations, dishes that evoke a strong sense of place and tradition. New York, for instance, is globally renowned for its classic pizza slices, a staple of city life. Chicago proudly presents its deep-dish pizza, a hearty, cheesy marvel, alongside its famous Vienna Beef hot dogs. Travel to Buffalo, NY, and you’ll encounter the legendary hot wings, a spicy and tangy sensation. Boston has its comforting baked beans, while New Orleans offers the delightful muffaletta sandwich, brimming with cured meats and olive salad. San Francisco’s sourdough bread is a testament to its artisanal baking heritage, and the American South embraces the comforting flavors of shrimp and grits and pimento cheese.

But what about the Midwest? Beyond the summer classic of corn on the cob, the rich flavor of buttery corn-fed beef, or the whimsical butter cow sculptures at the State Fair, what culinary masterpiece truly defines this heartland region? Prepare to discover a hidden gem, a dish few outside the Midwest are familiar with, yet it holds a cherished place in local culture: the Breaded Pork Tenderloin sandwich. This unassuming, yet incredibly satisfying, sandwich was even recently highlighted in Cook’s Country (Cooks Illustrated) magazine, bringing long-overdue attention to this regional delicacy.

The exact origin state of the Breaded Pork Tenderloin sandwich remains a topic of friendly debate among Midwesterners. However, considering Iowa is home to more hogs than people, it’s a strong contender for its birthplace – a theory I wholeheartedly support! No offense intended to my friends and relatives in neighboring Illinois and Indiana, who also embrace this beloved sandwich. And let’s be fair, Iowa deserves some culinary recognition beyond its Maytag Blue Cheese and Amana appliances.

My own roots are deeply embedded in the Midwest, and this sandwich holds a special place in my memories. My parents owned and operated an Italian and American restaurant called “The Safari” in Ames, Iowa, back in the 60s and 70s. The Breaded Pork Tenderloin sandwich was a star on their menu, selling out almost as quickly as hot dogs at a baseball game. Every summer, during our annual four-hour drive to the beautiful Lake Okoboji in northern Iowa, near the Minnesota border, stopping at a roadside diner for one of these magnificent sandwiches was a non-negotiable ritual.

It was more than just a meal; it was an integral part of our summer tradition, a taste of home and happiness. This year, during one of my recent visits to Iowa, I made sure to bring back some super-sized pork tenderloins specifically for this sandwich. It’s been a truly long time, perhaps even a decade, since I’ve savored one of these magnificent creations!

Crafting the Authentic Breaded Pork Tenderloin Sandwich: The Essential Rules

To truly capture the essence of this iconic Midwestern sandwich, there are a few non-negotiable rules:

Epic Size is Paramount: The tenderloin must be absolutely massive, at least twice the size of the bun, proudly overflowing from all sides. The phrase “think outside the bun” takes on a literal and delicious meaning here! This dramatic presentation is a hallmark of the authentic experience.
Tenderized Pork Tenderloin is a Must: It’s crucial to use a properly tenderized piece of pork *tenderloin*, not a tough, lesser pork chop. The tenderloin is pounded thin, ensuring a melt-in-your-mouth texture that distinguishes this sandwich.
Classic Condiments: Mustard and Pickles: The traditional accompaniments are yellow mustard and dill pickle slices. While other condiments like lettuce, mayonnaise, onions, or tomatoes are acceptable additions for some, they are not strictly necessary and are often considered secondary to the classic pairing. The tangy mustard and crisp pickles perfectly complement the rich, crispy pork.

Recreating the Iconic Iowa Breaded Pork Tenderloin Sandwich: A Step-by-Step Recipe

Now that you understand the historical context and the essential characteristics of a true Iowa Breaded Pork Tenderloin sandwich, it’s time to bring this Midwestern treasure to your own kitchen. This recipe, inspired by my parents’ original from “The Safari” restaurant, will guide you through creating a crispy, juicy, and famously oversized pork tenderloin that’s perfect on a bun with classic toppings. The key lies in proper tenderizing, a flavorful marinade, and a robust breading technique that yields that irresistible golden crust. Get ready to experience a taste of genuine Midwestern comfort food.

Iowa Breaded Pork Tenderloin Sandwich

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Ingredients for Iowa Breaded Pork Tenderloin

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For the Dry Breading Mixture:

Use equal amounts of each of the following (start with one cup each). Adjust quantities based on the number of tenderloins you are breading.

All-purpose Flour
Super-fine Crushed Saltine Crackers
Panko Breadcrumbs or Fine White Cornmeal

For the Wet Batter and Marinade:

1 cup Whole Milk (buttermilk can also be used for extra tenderness)
2 Jumbo Eggs
Minced Garlic or Garlic Powder (to taste; sprinkle liberally over the milk/egg mixture)
A few shakes of Paprika (or a pinch of cayenne pepper for a subtle kick)
*Note: Adjust these wet batter amounts based on the number of tenderloins being marinated. Prepare more if necessary.

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Instructions for the Perfect Tenderloin

Preparing the Tenderloins (The Day Before)

Begin by preparing the wet batter: whisk together the milk, eggs, minced garlic (or garlic powder), and paprika in a bowl.
Pour this flavorful marinade into a ceramic or glass baking pan, ensuring it’s large enough to accommodate the tenderloins.
Carefully place your pounded pork tenderloins into the wet batter. Make sure each piece is fully submerged and coated.
Cover the pan tightly and refrigerate the tenderloins overnight. This crucial marination step significantly enhances their tenderness and flavor, making a truly remarkable sandwich.

The Next Day: Breading and Frying

The following day, prepare your dry breading mixture. In a large cake pan or a similar wide, shallow dish, combine equal parts flour, super-fine crushed saltine crackers, and panko breadcrumbs (or white cornmeal). You’ll need ample space for the breading process, as these tenderloins are famously large.
Remove the tenderloins from the marinade, allowing any excess liquid to drip off. Place them directly into the dry breading mixture. Lightly press down on the tenderloin, ensuring the breading adheres well and gets into all the crevices of the tenderized pork.
Gently flip the tenderloin over and repeat the breading process on the other side, pressing lightly to secure the coating.

For the “Real Deal” Double Breading and Frying Technique

For an extra-thick, wonderfully crispy crust – the true hallmark of an authentic Iowa tenderloin – dip the already breaded tenderloins *once again* into the wet marinade, and then immediately double-dip them back into the dry breading! This step might be a bit messy, but the resulting thick, crunchy breading is absolutely worth it.
Heat canola oil (or another neutral frying oil) in a deep cast iron pan (like a Le Creuset Dutch oven) or a deep fryer to 350°F (175°C). The oil must be sufficiently hot to ensure a crispy exterior without making the pork greasy.
Carefully deep fry the tenderloins. Do not overcrowd the pan; fry them in batches if necessary to maintain oil temperature.
Fry each tenderloin for approximately 3 minutes, or until golden brown and cooked through.
Remove from oil and place on a wire rack over paper towels to drain excess oil. Serve immediately while hot.
Season generously with salt to taste immediately after frying.
Serve your hot, crispy breaded pork tenderloin on soft buns, garnished generously with dill pickles and yellow mustard – the traditional and perfect accompaniments.

Recipe Notes & Tips

Original Recipe Web Page on La Bella Vita Cucina: https://www.italianbellavita.com/2011/09/iowa-breaded-pork-tenderloin-sandwich/
This cherished recipe comes directly from my parents’ menu at “The Safari” restaurant, which they owned and operated in Ames, Iowa, during the 1960s and 70s before their retirement. This iconic sandwich was so popular it consistently sold out every single night, a testament to its deliciousness and enduring appeal.

Savoring a Midwestern Classic

There’s an undeniable satisfaction that comes from biting into a perfectly prepared Breaded Pork Tenderloin sandwich. The initial crunch of the thick, seasoned breading gives way to the incredibly tender, juicy pork within, a testament to the overnight marinade and proper tenderizing. The sharpness of the yellow mustard and the crisp tang of the pickles cut through the richness of the fried pork, creating a harmonious balance of flavors that is truly addictive.

This sandwich isn’t just food; it’s a culinary experience that speaks to the heart of Midwestern hospitality and comfort. It’s hearty, fulfilling, and embodies a tradition passed down through generations. This particular “bad boy” was so generously sized that my husband (Mr. M., as in ‘meat and potatoes’) and I happily split it, savoring every delicious mouthful together. Whether you’re a seasoned fan or discovering this gem for the first time, I encourage you to try this recipe and bring a piece of Iowa’s culinary heritage to your table.

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Iowa’s Signature Breaded Pork Tenderloin Sandwich