“I Grew Up in Iowa and My Dad Used to Take Me to Get This All the Time! I’ve Missed This So!”

Some foods are more than just something to eat — they’re a warm memory, a place in time, a person you miss. For me, that dish is Iowa-style Breaded Pork Tenderloin Sandwich. Growing up in the heartland, this was more than a local favorite — it was a tradition.

I can still picture it: the corner diner, the paper-lined basket, the tenderloin so big it spilled over the bun, and my dad sitting across from me with that same proud smile every time I took the first bite. It was crispy, golden, and perfectly seasoned — and somehow always made ordinary days feel special.

After moving away, I searched high and low for something that could compare — and nothing ever quite did. Until I finally said, “Why not try making it myself?”

I’m so glad I did.

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🐖 The Recipe: Iowa-Style Breaded Pork Tenderloin Sandwich

This isn’t just any sandwich. It’s a Midwestern classic — crispy on the outside, juicy on the inside, and stacked between soft buns with the perfect fixings. It's not complicated, but it does everything right.

And when you take that first bite? It's like going home again.

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🛒 Ingredients:

• 2 boneless pork chops, pounded thin (about ¼-inch thick)

• 1 cup buttermilk

• 1 egg

• 1 cup all-purpose flour

• 1 cup plain breadcrumbs or crushed saltine crackers

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• Salt & pepper to taste

• Vegetable oil for frying

• Hamburger buns

• Classic toppings: mustard, pickles, lettuce, tomato, onion (your call!)

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👨‍🍳 How to Make It:

1. Tenderize the pork:
   Place pork chops between plastic wrap and gently pound with a meat mallet until about ¼-inch thick.

2. Marinate:
   In a bowl, whisk together buttermilk and egg. Submerge the pork and let it soak for at least 1 hour (or overnight for even more flavor).

3. Bread it up:
   In a shallow dish, mix flour, breadcrumbs, garlic powder, paprika, salt, and pepper. Dredge each pork cutlet in the dry mixture, pressing to coat well.

4. Fry it up:
   Heat oil in a large skillet over medium-high heat. Fry each cutlet for 2–3 minutes per side, or until golden brown and crispy. Drain on paper towels.

5. Assemble your sandwich:
   Place pork on a bun (it will likely hang over the edges — that’s part of the charm!). Top with mustard and pickles — or however your dad used to order it.

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🧡 Why This Sandwich Is Special

• 🟢 It’s Iowa in a bite – A true local delicacy

• 🟢 Tastes like home – Crispy, juicy, and satisfying

• 🟢 Brings back memories – Food made with love and history

• 🟢 Customizable – Go classic or add your own twist

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💬 A Taste of the Past

The first time I made this at home, I almost teared up. The smell, the crunch, the first bite — it brought me right back to that little diner booth, across from my dad, both of us quiet for a minute because the sandwich was just that good.

It’s not just about food. It’s about the moments food helps us remember — and sometimes, even relive.

So if you’ve been missing a little taste of the Midwest, or just want to try something classic, comforting, and soul-satisfying, this Iowa Breaded Pork Tenderloin Sandwich is it.

Trust me — your heart (and your stomach) will thank you.