Title: Iowa Breaded Pork Tenderloin Sandwich | 101 Cooking For Two
Headings: Iowa Breaded Pork Tenderloin Sandwich
Iowa Breaded Pork Tenderloin Sandwich
Introduction
My Rating
🐖The Meat
🥣The Coating
♨️Cooking
✔️Final Tips
📖Related Recipes
🖼️Step-by-Step Instructions
📖 Recipe
Iowa Breaded Pork Tenderloin Sandwiches
Tap to leave a Rating
Ingredients
US Customary
Convert to Metric
Instructions
Recipe Notes
Pro Tips:
TO ADJUST THE RECIPE SIZE:
Nutrition

Content: If the oil gets colder than 325°, the coating will absorb more oil. But too hot oil will burn. I recommend 350° to 375° as your goal, but 325° to 375° is OK. You can store after cooking for a few days and reheat in the oven at 400 ° for about 10-15 minutes. You can freeze after cooking. One commenters froze after coating, but before cooking, I have not done this, so I can't endorse it. A final point - this is frying and makes a bit of a mess at times. See the oven-fried recipe below. 📖Related Recipes
Oven Fried Pork Tenderloin Sandwiches
Oven Fried Chicken with Gravy
30-Minute Chicken Fried Steak with Gravy
Fried Pork Chops with Gravy
🖼️Step-by-Step Instructions
Start with about a quarter-inch of oil in a large pan. I used a 12 cast-iron chicken fryer, but any large, heavy frypan would work.