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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for IOWA PORK TENDERLOIN SANDWICH is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1-2½-3 lb. Pork tenderloin(not pork loin)
2- 3 cups not too finely crushed saltine crackers, in flat dish
2 large eggs, beaten in a flat dish
1½ cups flour, in flat dish
1 tsp. Seasoning salt
6 hamburger buns
6 lettuce leaves
6 tomato slices
sliced dill pickles

Stir seasoning salt into flour dish. Eggs beaten in next flat dish. Cracker crumbs in 3rd flat dish. On a wood cutting board, cut tenderloin short way into about 6 equal pieces. They will be thick. Next put one in a quart size freezer bag. With a kitchen hammer or meat tenderizer pound out pork until about ½ to ¾ inch thick(they swell when cooking). Then dip in flour and dredge both sides, shake off excess. Dip in egg mixture, both side. Then in cracker crumbs. Lay on waxed paper lined cookie sheet. Layering if need be with wax paper between layers. When finished put them in the freezer for at least one hour. Then deep fry at 375º for 3 to 4 minutes turning once. Then serve on buns with condiments you would eat on a burger.

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Personal Notes:
“For nothing is impossible with God. Luke 1:37




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