Iowa-Style Pork Tenderloin Sandwich

July 21, 2017

Iowa-style pork tenderloin sandwiches are AMAZING! These sinfully delicious, crunchy bits of piggy goodness were hard to resist when we went to Southeast Iowa and Northeast Missouri last week. And we ate more than we should have. Frankly, it was the perfect comfort food.

1 pork tenderloin (1 to 1-1/2 pound) trimmed of fat and silver skin
1 cup buttermilk
2 sleeves saltine crackers, processed to crumbs
1 cup flour
2 teaspoons Lawry's Seasoned Salt
4-8 tablespoons slivered sweet onions
16-32 oval dill pickle slices (see notes)
Mustard, to taste
Oil for deep frying (quantity varies by frying vessel)
4-8 large hamburger buns (see notes)
Butter (optional, for toasting buns)

Pre-heat enough oil for deep-frying to 350° F in either a deep fryer or a heavy pan. Cut the trimmed pork tenderloin into 4 equal-weight portions. Butterfly a portion by cutting it ¾ of the way...
See the full directions on my site

Nutritions

Calories
765

Sodium
723mg
30% DV

Fat
11g
17% DV

Protein
36g
72% DV

Carbs
126g
42% DV

Fiber
7g
30% DV