I made the Iowa pork sandwich last night. Even though my husband is
from Iowa he has never had one. I will make this again. Tasty. The
first thing he said after his first bite was 'good.' There are many
recipes on the 'Net but I chose this one. This is an excellent way to
use those hugely thick loin pork chops we get at Costco. I cut just
one in half laterally and pounded both halves until a generous 1/4
inch thick. Recipe and instructions are as I found them. You are all
good cooks so I figure you'll be able to adjust for your own
circumstances. I used bolilo rolls, a hoagie roll would work fine as
well. I figure this is now part of my repertoire

Iowa Breaded Pork Tenderloin Sandwich
1/26/18 very good
" 1 pork tenderloin trimmed
" 3/4cup oil
" 1 egg
" 1/2cup milk
" 1cup AP flour
" 1/2cup bread crumbs
" 1teaspoon salt
" 1/2teaspoon pepper
" 1/2teaspoon onion powder
" 1/2teaspoon garlic powder
Instructions
1. Start with about a quarter inch of oil in a large pan. I used
a 12 cast iron chicken fryer, but any heavy large fry pan would work.
Preheat oven and a tray to 200 to use to keep batches warm while you
do additional trays. Put the oil over medium heat and heat to 365. You
need to check temp, and a good instant read thermometer is great here.
2. Trim a pork tenderloin of any fat and silverskin. Now cut into
four equal size piece. You are going for approximately equal weight.
Next "butterfly" the pieces. Do this by cutting 3/4 of the way through
and fold it back to double the size.
3. Next cover with plastic wrap and pound to 1/4 inch thick. Some
go to 1/8 inch, but that becomes huge.
4. Set up two pans. In the first, combine one egg and 1/2 cup
milk. Whip well. In the second pan, 1 cup flour, 1/2 cup bread crumbs,
1 t salt, and 1/2 tsp each of pepper, garlic powder and onion powder.
5. Start with coating the meat with the egg wash. Shake to remove
excess. Coat well in the flour mixture and shake off excess.
6. Place in the 365-degree oil. Fry for 3-4 minutes per side.
About a minute into each side, shake the pan a little to move the meat
a little, this will keep it from sticking and help it be crispy.
7. Cook until golden brown and internal temp of 160 plus. You
will need to adjust heat to keep the oil in the 365 range. You will
not be able to keep it perfect but be aware you need to turn up the
heat. Between batches, you should turn the heat down to keep it from
overheating.
8. Transfer the completed tenderloin to the heated oven and pan
to keep warm for serving.

Janet US