Air Fryer Iowa Breaded Pork Tenderloin Sandwiches
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An Iowa Breaded Pork Tenderloin Sandwich should have the pork patty as big as your head! These pork tenderloins might not be quite as big as the ones back home – but in the air fryer they’re super simple!
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| This post is sponsored by Iowa Pork. All opinions are my own. |
If you’re a long-time Food Hussy fan, you know that I’m originally from Iowa. Iowa is in my heart and soul and I still consider it “home” even though I have been living in Ohio for over 15 years!
I have two food loves in Iowa – the Maid Rite and a Breaded Pork Tenderloin sandwich (they even have a Tenderloin Trail!). I’ve long conquered the Maid Rite (even made them into sliders) – but now it’s time for the Breaded Pork Loin Sandwich!
Can you make the breaded pork fritter sandwich in the air fryer?
Most definitely! It’s the same process as you’d make them in a frying pan – but no oil! I love it. The process is super easy – you take your pork chop and you pound it SUPER thin – the thinner the better for me! Then you dredge in flour, egg and panko. Spritz with cooking spray and into the air fryer!
How do you tenderize your pork chop?
The quickest and easiest way to a super thin chop is to take a boneless pork chop (don’t be afraid of fat in your pork – fat = flavor!) and put it in a zipper bag. Then use the FLAT side of your meat tenderizer and get out those aggressions! Pound it super thin!! When you think you’ve done enough – give it a few more whacks!
I really think pork is tender on it’s own and love a thick juicy chop – but for this sandwich to be authentic – you need it super thin.
I made my Iowa breaded pork tenderloin two ways! I did a couple chops full size for sandwiches like you see above. Then – after pounding thin – I cut the other chops into pieces like you would have for a chicken tender! These are perfect as dippers or for a slider sandwich! (That’s Freddy’s Fry Sauce on top – yum!)
I top my sandwiches with pickle, mayo, ketchup and mustard – always! And you can see the pork is still moist and juicy – no dry chops here!
The best way to tell if your pork is done is to use a meat thermometer (my favorite is this one!) and pork is safe to eat at 145! (Here’s an easy temp chart if you’re curious.) And that’s when it’s the best! Juicy with a blush of pink! With these tenderloin sandwiches – they’re so thin – you don’t really need to temp them – but you can if you like.
I loved the idea of Breaded Pork Tenderloin Dippers! I just cut the thin chop into three strips and did the same breading technique and air frying. You just air fry for a minute less per side and the spritz of cooking spray helps them turn golden brown.
Where is the best place to buy pork?
I always get my pork at the grocery store. Being from Iowa – I know that 1/3 of the pork in the US comes from Iowa. We have pigs, cows, corn and soybeans…and I love it! You can feel good knowing that the pork you’re buying at the grocery store is coming from a family farm and helping support their local economy.
What are other quick and easy pork recipes?
I have no shortage of pork recipes on my blog – Here are my favorites:
- First up – 21 pork recipes you can make in under 30 minutes!
- Garlic Brown Sugar Pork Chops
- Pulled Pork Pasta Salad
Air Fryer Pork Recipes
- Air Fryer Pork Tenderloin
- Air Fryer Pork Belly
- Air Fryer Stuffed Pork Chops
- Air Fryer Country Style Ribs
You can find more ideas in my Air Fryer Recipes section or in my Air Fryer Facebook group!
Air Fryer Pork Loin Sandwich
As an Iowan – a breaded pork tenderloin sandwich is near and dear to my heart but I just can’t find a good one here in Ohio. So – I took to the kitchen and made my own! The best part is you can make big sandwiches with them or slice them up and make tenders or sliders!
Video
Ingredients
- 2 boneless pork chops
- 1/2 cup flour
- 2 eggs lightly beaten
- 1 cup Panko bread crumbs
- salt
- pepper
- olive oil spray
Instructions
- Place one pork chop in a ziploc bag and pound them until just 1/4-inch thick – using the flat side of a meat tenderizer.2 boneless pork chops
- Get two plates and a bowl. In one plate, pour flour. In bowl, whisk together eggs, salt & pepper. In the last plate, place the bread crumbs and stir in salt & pepper.1/2 cup flour, 2 eggs, 1 cup Panko bread crumbs, salt, pepper
- For full size sandwich – Take one flattened chop and dredge both sides in flour, then egg, then bread crumbs. For tenders – slice flattened chop into 3-4 slices and dredge as noted.
- Gently place pork into air fryer. Spritz with olive oil spray.olive oil spray
- For full size sandwich – air fry at 400 degrees for 5 minutes. Open air fryer, flip, spray and air fry for 5 minutes more. For tenders – air fry at 400 for 4 minutes per side – spraying each side with olive oil spray. Transfer to a plate and repeat the process until all pieces of pork are fried.
- For full size sandwich – serve on bun and top with mayo, mustard, ketchup and pickles. For tenders – dip in your favorite sauce! (Honey Mustard, Ranch or Fry Sauce!)
Nutrition
Serving: 1pork chopCalories: 436kcalCarbohydrates: 39.1gProtein: 35gFat: 15.1gSaturated Fat: 5.5gCholesterol: 55mgSodium: 737mgPotassium: 141mgFiber: 2gSugar: 2.5gCalcium: 71mgIron: 3mg
Tried this recipe?Let us know how it was!
Looks amazing! I am definitely going to make this.
Oh my!!! These are great! Followed just as you said and they were crispy and still very juicy!
That’s awesome – they’re my fav!
Awesome recipe! I’ve done the same thing with chicken breasts and this is a great recipe because it’s so easy to modify to your own taste. Thanks for sharing!
Nice!!! I do it with chicken too
Delicious… only changes I made was to substitute Pete’s extra hot sauce for the ketchup and spicy sweet pickles instead dill pickles.
sounds yum!
This was a huge hit! My husband LOVED it
yeah!!!!
You can have them shipped frozen from amana meats. We have them shipped to us here in California. Trying to figure out if I can make a frozen one in the air fryer.
Oooh – I’m buying them today!!!! I will say for air fryer based on frozen items – i typically do same temp as the oven but start with half the time. Let me know how that works – woohoo! (homemade is great too – but i like the ease of the freezer option!)
Thank You! These were to die for! I was born in Muscatine, Iowa. Have lived in Des Moines, Keokuk and now live in Cedar Rapids, Iowa. I have never had a Tenderloin from Maid Rite before so I can’t compare, I’d say they are in a league of their own!
I can still remember the Ladies stirring up that delicious beef at the giant cooker. And the wonderful smells!
I am a Mega Rite girl ( who needs French Fries?)
Thanks again you Hussy!
I was born in Muscatine as well! And I lived in CR! My best friend is in Marion!
How do I cook a store bought frozen , breaded pork tenderloin in an air fryer ?
I just bought some from the Amanas back home! I put them in at 350 for 10 minutes and flip after 5. You’ll have to try it in your AF and then go from there – if it browns too much – do a lower temp for a little longer.
I was born in Iowa and there is nothing like an Iowa tenderloin. I live in north Georgia now and they have no idea what one is. I eat low carb, so I made my husband’s like your recipe and mine with almond flour, egg, and crushed pork rinds. They were delicious (both types).
I’m a born and raised Iowan and still live here (63 years!). I have a go-to recipe for oven-fried Iowa pork tenderloins from another blogger who is originally from Iowa. His recipe calls for 1 pork tenderloin that you trim the fat from, cut into approx 4 pieces, “butterfly” the pieces, pound into 1/4-1/2 inch thickness. That’s quite a process. I’ve discovered that the Iowa-based Fareway stores have individually cut pork loins that are frequently on sale and I have them tenderized. I came here looking for a way to do these in an air fryer as the original chef didn’t recommend his recipe for that since butter is used for “frying” and extra flavor. But when I get an air fryer, I’m definitely going to try your recipe as your breading is very similar to his.
Oh heck yeah – it’s super easy in the air fryer! I just need to work on getting them as big as my head! hahahah
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Excellent info on how to prepare in an air fryer to get Iowa cafe quality crispiness and porky goodness. That being said, the only REAL tenderloin sandwich is from the actual pork tenderloin – not a tenderized pork chop. I began with 2 in thick slices from the large end of a tenderloin. The results were ideal using the rest of the Hussy’s recipe. Being a born and bred Iowan, I can state with certainty that the sandwich will be more tender, and more authentic to your taste buds if you pound out your sandwich patties from the tenderloin – afterall, that is the name of the sandwich.
I tried this recipe so that I could fix a healthier tenderloin for my husband who has heart problems. He liked the meat and chowed down on the sandwich. Thanks.
How do you know maid rite and tenderloins? Only people from SE Iowa know that. I’m from Ottumwa and miss both of those. 2 of my favorite things to eat!
I’m from SE Iowa too!!!! Near Iowa City…
I live in SW Iowa and we’ve had tenderloins forever. We also had a Maidrite restaurant an hour away but it has since closed. I make my own Maidrites and they’re very popular – taste like the real thing. Yum.
I’m from Des Moines and we have tenderloins all over! Definitely not a SE Iowa thing, it’s an Iowa thing! These are delicious though! Have made them several times! They satisfy the craving and are much better for you!
Oh yea – definitely a state-wide thing. And Indiana thinks it’s THEIR thing!! #nope! hahaha
I’m from West Central IL and we have a Maid Rite Restaurant and Tenderloins everywhere. my kids school even has both sandwiches on the school menu.
That’s it – I’m moving there!!!!
I don’t have olive oil spray. Can I use Pam?
yes! just try and spray the breaded tenderloin. you want to keep the spray off the sides of the basket.
Did mine with Saltine Crackers. Came out Great! Its an Indiana thing.
It’s an Iowa thing too! hahaha
My 90 year old parents are from Iowa. We live in Oklahoma and they don’t go back to Iowa anymore. My dad really really misses the pork tenderloin sandwiches. When we’d go to Iowa, we would arrive in early evening, dad had to get his pork tenderloin sandwich and mom would get her maid rite, then we would visit the relatives. I’m going to try and make one for dad and hope hit is like he remembers!!
That’s what I get every time I go home – pork tenderloin & a maid rite. I have a maid rite recipe on the blog too! And Casey’s breakfast pizza. I’m all about Iowa!
As a kid at the end of World War Two in Indiana, my Mom used to host returning soldiers and they favored her fried chicken and breaded pork tenderloin sandwiches. She was a local homemaker who knew how to feed hungry folks. I learned to cook by watching her and she never had a cookbook! Folks passed recipes on request and people of that era ate well.
I love to cook and I love my air fryer, but when it comes to breading, I don’t like to spray oil on stuff to brown it, but I like stale bread crumbs ground fine in my mini food processor with soft butter and whatever seasonings I need. Much less mess! I fry fish, using corn meal and masa flour with butter and seasoning.
Hi! I’m from Illinois originally and miss a good pork sandwich! Thanks. When you are ready to put the pork in the air fryer, do you use the basket of the pan? Thanks
Yes – i usually line with parchment to prevent sticking
Couple of years ago wife and I returning from CO to FL made intentional visits to 3 on-line recommended pork tenderloin sandwiches restaurants in Iowa and Indiana. All were fine, but we both preferred the IN style. No catsup, more seasoning, spicy mustard not yellow, lettuce, slice of sweet onion, tomato optional. The added spices…..seasoned salt, light ground garlic, pepper, or whatever, made the meat tastier. Another difference in appearance and taste was where Panko STYLE bread crumbs vs. AUTHENTIC Panko Flakes were used. Flakes best.
Just a matter of taste…..can’t go wrong with State’s tradition.
Or you can use pork cube steak. Great for non aggressive people.
i’m not a fan of cube steak – i think it’s really tough.