Ingredients:
1 1/2 lbs pork tenderloins
1/4 cup milk
1/2 cup Italian style breadcrumbs
2 eggs
2 teaspoons dried oregano
Salt and pepper to taste
I teaspoon garlic salt
1 tablespoon canola oil
1. Preheat oven to 325 degrees F.
2. Slice tenderloin into 1/4 inch slabs.
3. Place rounds between sheets of plastic wrap and pound until thin.
4. Beat eggs and milk together and pour into a shallow dish or bowl.
5. Set aside.
6. In a separate dish combine breadcrumbs with garlic salt, oregano, salt and pepper.
7. Mix together.
8. In a large skillet heat oil over medium high heat.
9. Meanwhile, dip tenderloins in egg mix and coat with bread crumb mixture.
10. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through).
11. Place browned tenderloin in a baking dish lined with aluminum foil.
12. Bake for 20 minutes at 375 degrees uncovered.
13. Serve on bun. Lettuce, mayonaise, and tomatoes, ketchup or mustard are optional.
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How to make championship pork tenderloins in your kitchen
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This recipe might be all you need to make the same kind of pork tenderloin sandwiches you enjoy at Iowa's best restaurants and drive-ins. Combined with homemade french fries and ice-cold beer from one of the state's brew pubs, it'll make the perfect dish to serve during Saturday afternoon football games. No matter the score, you guests will be cheering you on.
Another great recipe for this classic sandwich, including easy-to-follow illustrated instructions, can be found at
David Stovall's excellent website. We co-opted David's pork recipe when one of our most faithful readers did a cut and paste job and e-mailed it to us. We've taken it down and replaced it with this one from the 1984 IPPA Pork Check-off Cook-Book. Give it a try.
Pork Tenderloin Sandwiches
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