Real Iowa Tenderloins

IowatenMy husband specializes in what he calls “gruel”–usually concoctions that involved loose meat and cheese, but this is one of his stellar recipes and let me tell you, it’s one you will add to your repertoire once you’ve tried it.

It’s simple, yet sublime.

It’s the best of chicken sandwiches and then some.

It’s pure Iowa along with the Maid-rite sandwich.

So enjoy.


  • 1 pork tenderloin
  • 2 eggs
  • flour
  • salt and pepper
  • deep frying set up


  1. Set up your work station. Three bowls: one for dusting with flour, one for egg bath and one for more flour.
  2. Heat oil to about 350-375°.
  3. Slice the tenderloin into about 1 – 1 1/2 inch slices. Pound until quite thin, but not paper thin. (Best to do this between a layer of Saran wrap.
  4. Salt and pepper each slice.
  5. Dredge in flour, then shake excess off. Then drop in the egg until coated, and then in the last flour making sure both sides are covered.
  6. Drop carefully into the hot oil and fry until golden brown.
  7. Drain on a cooling rack with paper towel underneath.
  8. Serve with buns, lettuce, tomato, onion slices, pickles and ketchup and mustard as you desire.


NOTES: Nothing fancy here, just use the condiments you normally would use on a burger. You could be creative using sliced jalapeño, a slice of cheese, cooked mushrooms and so forth.

SOURCE: Parker Peyton


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