An Iowa Mom Makes Iowa Breaded Pork Tenderloins
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- Опубліковано 10 лют 2025
- Those Iowa hang-outside-the-bun breaded pork tenderloins are delicious. An Iowa Mom shows how to make them at home.
Breaded Pork Tenderloin
by Lana Shea as posted on An Iowa Mom Videos
4 tenderloins
About 2” of tenderloin for 4 tenderloins
Cut and package the rest and freeze for later
Cut pork tenderloin into 1/2 inch slices
Put each slice between parchment paper and pound to ¼” or less thick
In a pie plate beat together
2 eggs
1 1⁄2 teaspoon salt
1⁄8 teaspoon pepper
Put on same parchment paper
1 cup dried breadcrumbs
Heat up frying pan with enough oil to coat the bottom.
Dip meat into egg mixture to coat both sides, then dip in crumbs.
Repeat until each piece is coated twice and fry in the hot oil until golden brown on each side - cooking thermometer should say 160o to be safe. They fry fast so watch (about 5 minutes a side.)
Makes 4 large tenderloins which can be eaten in a hamburger bun or serve as a meat without buns.
(These keep in frig for up to 3 days and makes great left overs.)
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Got to have the works on mine 😊
My husband is an Iowan and we recently moved away and he's feeling pretty homesick. He mentioned wishing he could visit iowa and get a tenderloin this evening. I told him to look up a recipe and we can make it. How perfect it is to find your videos! His mom passed years ago so watching your videos tonight felt like home. I wish you had more views and we're monotized. Thanks for making your video Iowa Mom!
Thank you so much for sharing that, toni linquist. I was so happy to know it was a blessing to you and your husband. It brought a tear to my eye. Hope you'll enjoy watching my other videos too.
I am out west now, but I order tenderloins from Amana meats and they ship frozen via UPS
Grew up in Iowa and my grandma would make these for me every time I came to visit, and it was one of the first recipes she ever taught me. I moved to Boston about a month ago, and im feeling homesick. Im using this refresher to make this for my partner. Thank you
That's great. Enjoy good memories from Iowa.
Making this tonight. Thank you!
Love Maid Rites and pork tenderloin sandwiches to, I’m from Iowa ♥️
Hello, Iowan! Lovely weather today.
I was born in Iowa, Newton to be exact! My family moved to Calif when I was five yrs old. Our family would visit our Iowa families every couple of years on vacation. We always made sure to stop at the local Maid-Rite and have a sandwich.
Maid Rite - another yummy Iowa sandwich. 😊 South Dakota has similar "barbecues" and when we lived in southern Kanasas they called them "taverns" Ive hears some use "Sloppy Joes" for a similar sandwich. 😂
@@janetingersoll5787 now you can make them in California. Perhaps start a new trend out there. 😅
Awesome! 😊❤
An early memory is my dad taking me to a place called Millies in DesMoines in the 60s that tenderloin sammich was great! Thank you! Now I gotta try your recipe.
George Goddard, thank you for sharing your memory. Such precious memories makes the deliciousness taste even better. :)
@@IowaMom we went to Millie’s in Des Moines several time, they were great, with the works
Ok tried it a couple weeks ago. Wonderful! Fortunately a couple extra so that’s supper tonight 👍. Thanks again!
Thanks for the comment, George Goddard. I'm so glad you are enjoying Iowa Tenderloins. :)
We always used saltine cracker crumbs for ours. I grew up across the Mississippi from Iowa in Rock Island, IL. We love pork tenderloin sandwiches. Our little Dairy Queen made the best and biggest ones. I use the same boneless chops as you, but I use my cast iron tortilla press to flatten them. I cut open a zip lock bag and put a chop on it, then one press of the handle makes it flat.
You ask for a Pork Tenderloin sandwich here in Texas and you get a blank stare.
Thanks for sharing. My mom used cracker crumbs for breaded pork chops and they were delicious. You'll have to make tenderloins for some of your neighbors. Who knows, you may start a new trend in Texas. 😄
@@IowaMom lol. You never know. ;)
Austin Texas here, I grew up in Missouri my dad ran a tenderloin sandwich shop in Chillicothe Mo and I watched him make tenderloins a many nights. When I get hungry for some I make up a batch. Calverts drive-ins have a breaded port tenderloin sandwich that's not bad. I've lived in Texas for 30-plus years and have Known two food trucks that tried to make a go of selling Tenderloins, but both moved back, one to Iowa another just left. Crazy Texans think the only thing good beaded, is a chicken-fried steak, that's made with a beef cutlet.
Lol
Grew up in IL before moving to VA, these are one of the foods that I miss most from the Midwest. I like mine with mustard, onions and pickle though.
Benjamin Douglas, thanks for your comment. Adding those extras are always a personal touch. Glad you found your favorite way to eat them. :)
Yep. Yellow mustard, onion and pickles
I use to get a Tenderloin sandwich at a small roadside dinner in Mt Ayer Iowa. Golden piece of pork hanging over a toasted bun, dill pickles and mustard with a strawberry milkshake…that was 60 years ago and the tenderloin sandwich cost .35 cents…. Now I live in a big city and pay $50 for a ribeye in a fancy restaurant and it can’t hold a candle to that .35 cent Tenderloin sandwich…..where did I go wrong?
My parents were from Afton, but after they married they moved to KC. I was a city slicker, but drove through Mt Ayer hundreds of times growing up. Nothing better than an Iowa pork tenderloin sandwich. A lot of nostalgia in a sandwich.
@@BillyDee159 cant beat those memories! Thanks for sharing.
Thank you for your video. I know these will be great.
@@thomaswalker842 thanks for your comments.
One of my favorite sandwiches. Thank-you for sharing your recipe with us. I will have to try it some time soon.
I just found this recipe! I have always wanted to try to make them but never knew how! Thank you also for the tip of using plastic wrap over the meat. That would definitely help me as I use a knife to tenderize like my mother did. However, it often cuts thru the meat & the juice does splash around. Thanks for the tips you give as they are so useful! I may have to try to make one! Thanks
I grew up In Iowa. A tenderloin sandwich is great. During High school I lived on pork tenderloins at lunch. These were from a fast food restaurant.
I have used several recipes to make these at home without much success. They are just not the same. Giant patty's hanging over the bun, mustard a little mustard and sliced dill pickles and this is just great.
I think the difference is the patty is frozen and then deep fried.
Thanks for your video.
Thanks Mom! An Iowa son in SLC.
@@beanboy367 😎
I found this randomly on UA-cam. Great tip. I like your channel.
Great to hear. Thanks.
Delicious 😋 thank you 😋
Thank you for the comment. So glad you like it.
Beautiful!
😀And delicious.
Nice work!
Thanks, Shawn Frey
Nice video!
Thanks for your comment
I like to use spring loaded tongs for flouring and breading. If you don't want t get your hands messy, you can also use diposable latex or nitrile gloves.
Thank you for the tip, nicole-uo9cd.
Mmm those look so good. How long do you set your timer for the tenderloins?
I set the timer for 1 minute to check on them. I usually do about 2 minutes on each side. It will depend on how hot the pan is but the minute timer keeps me from burning them. :)
Iowa Mom knows how to do it right. Bun and pork are all that is necessary.
LOL. Thanks for watching.
We had them in Ohio too. Made big as a plate on a small bun with mustard and pickles. Haven't had one in 40 years. We don't have them in the south 😭
Now you don't have to miss out on that yummy blast from the past. 😋
Iowa & Indiana state sandwich!
It’s kinda like basketball Iowa is good but not quite as good as us
If your ever in Indiana let me know I’ll make ya a great tenderloin
FYI, flour first, egg and then crumbs.
I do the EXTRA egg at first then the usual flour then egg again before crumbs. That extra egg layer makes for a thicker crust and egg again after the flour insures that the crumb will stay on the pork.
All states have their go to sandwiches. I'd put this up against anyone's.
Thanks for your comment, toddm9501
I love breaded pork tenderloin but never on a (hamburger) bun. I know this is your recipe and how you make it, and it does look good, but I just prefer the patties with brown gravy poured over them; you should try it some time.
We usually eat it without the bun just to save on carbs. The gravy idea is like chicken fried steak, which was one of my mother's favorites. Thanks for sharing, loveforeignaccents
You are describing an Austrian schnitzel……which immigrants from Austria brought to Iowa in the 1800’s that was later made into a tenderloin sandwich…. I’m pretty sure most people have tried a schnitzel with gravy but it doesn’t even come close to a tenderloin sandwich
@@BillyDee159 Yeah, it goes by the name wiener schnitzel, too.
I like making those as a patty with chicken gravy and mashed taters 😁
Yum! Sounds good!
You do know there is a big difference in pork loin and pork tenderloin?
Thanks for the comment, Mr MR. Yes, they are different cuts of pork but I have used both as shown at the beginning of the video, and as long as you pound out the meat to make the thin patties, I can't tell the difference. You may use the pork tenderloin if you prefer.
No salt or pepper?????
For sure. At minute marker 2:31 I say to generously salt and pepper. It does need that for the best flavor. Thanks for asking.
If you do butter your buns, USE REAL BUTTER!
Butter is wonderful
That’s a loin not a tenderloin big difference
Thanks for your comment. I guess we could call it tenderized loin since the process of tenderizing the meat makes it work.