Iowa Fried Pork Tenderloin

This is the state dish of Iowa.  It’s a huge seller at the state fair.  Iowans know their pork.  This dish is a crunchy sandwich with sour pickles and creamy mayo.  So walk down the midway and enjoy this Iowa treat.  I hope you like it.
1 2-pound pork tenderloin ( l got mine from Happy Family Ranch – farmers market tenderloin takes your salt down to  3% from 20-25 %.  They don’t add sodium brines.)
1 cup flour
2 tablespoons corn meal
1 teaspoon season salt
1 teaspoon black pepper
1/2 cup buttermilk
2 eggs, beaten
1 cup Panko bread crumbs
2 Kiser rolls
8 dill pickle slices
1 head bib lettuce
mayo to taste
1 quart vegetable cooking oil
In a pie pan, mix flour, season salt, pepper, and corn meal
In a separate bowl, mix buttermilk and eggs
Spread Panko bread crumbs on a plate
Heat oil in an electric fryer or cast iron skillet to 350 degrees
Butterfly pork loin and pound to 1/4 inch thick and cut into bun size portions
Roll pork loin in flour mixture
Dip tenderloin in buttermilk mixture
Coat in Panko
Let pork rest for 10 minutes
Fry pork for 3 minutes per side until golden brown; pork should be 145 degrees
Serve on Kiser roll with pickles, lettuce and mayo

2 Comments Add yours

  1. Sally Holdener says:

    Dan, Tenderloin or Loin? You say Loin in some places, and it is different from the Tenderloin.


    1. It’s what spell check said


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