This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to Recipe Crispy, crunchy, and oh-so-delicious, this Pork Tenderloin Sandwich is a Midwestern classic and popular at the Iowa State Fair.

Served on hot and fresh on a soft bun with lettuce, tomatoes, and mayonnaise, it’s almost too good to be true! Also known as a BPT (Bread Pork Tenderloin [Sandwich]) or even an Iowa Skinny, this State Fair Favorite is the stuff Sandwich Dreams are made of.Breaded in a cracker crust and pan-fried, serve these pork cutlets on a soft hamburger bun (undersized compared to the pork, ideally), slather with mayonnaise, and top with fresh lettuce and juicy tomato slices.I’m honestly obsessed and wish I could eat this every day.

I hope you love it as much as I do! Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsRecipe FAQsPork Tenderloin Sandwich Recipe Recipe ingredients At a Glance: Here is a quick snapshot of what ingredients are in this recipe.Please see the recipe card below for specific quantities.Ingredient notes Pork tenderloin: Use a pairing knife to remove any silverskin (may have a bluish tint to it) or extra fat from the tenderloin Bread crumbs: Or substitute 2 cups fresh breadcrumbs for the bread slices and pulse with the crackers in Step 4.

Step-by-step instructions Adjust oven rack to the middle position and preheat oven to 200

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