Crispy Iowa Pork Tenderloin Sandwich with Dill Pickle Brine
The Iowa pork tenderloin sandwich is a Midwest icon—oversized, golden-fried, and unapologetically crunchy. It is a sandwich where the crispy pork cutlet boldly sticks out far beyond the bun, making every bite a perfect balance of meat, breading, and tangy toppings. While the original recipe traces its roots to small-town diners across Iowa, our version gets a Revolution Barbecue upgrade with SPG$ Salt, Pepper, Garlic and More! for added savory depth. Brining the pork in dill pickle juice infuses it with a subtle zing that enhances its natural sweetness, while the seasoned flour and buttermilk coating create a crust that is light yet satisfyingly crunchy. Topped with yellow mustard, pickles, and sliced red onions, this sandwich captures the essence of a true road trip classic—only better.
Iowa Pork Tenderloin Sandwich
Glenn Connaughton
4
15 minutes
30 minutes
680
American
Main Dish
What makes a great Iowa pork tenderloin sandwich isn’t just its impressive size but the layers of flavor and texture in every bite. By brining the pork cutlets in dill pickle juice, the meat stays tender and juicy while gaining a burst of tang that complements the crispy coating. We’ve taken it a step further by adding Revolution Barbecue SPG$ Salt, Pepper, Garlic and More! to the flour dredge, giving each bite a rich, savory note with a touch of smoky paprika and garlic. When fried to golden perfection and served on a soft sesame bun, this sandwich is a masterclass in contrast—crisp and juicy, bold yet comforting. The sharpness of yellow mustard, crunch of pickles, and bite of red onion bring the whole experience together.
Ingredients
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- 4 sesame seed hamburger buns
- Yellow mustard
- Dill pickle slices
- Sliced red onion
- 4 boneless pork loin chops
- 1 cup dill pickle juice (from a pickle jar)
- 2 cups all-purpose flour
- 3 tablespoons Revolution Barbecue SPG$ Salt, Pepper, Garlic and More! (2 for dredge, 1 for finishing)
- 2 large eggs
- ¼ cup whole milk
- Vegetable oil, for frying
Directions
- Pound the Cutlets: Place each pork chop between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the meat to about ½ inch thick, ensuring even thickness throughout.
- Brine the Pork: Place the pounded cutlets in a shallow dish and cover with dill pickle juice. Refrigerate for 1 hour to brine, then pat dry.
- Set Up the Dredge: In one shallow bowl, whisk together flour and 2 tablespoons of SPG$ Salt, Pepper, Garlic and More!. In another bowl, whisk together the eggs and milk until smooth.
- Bread the Pork: Dip each cutlet into the flour mixture, then into the egg and milk mixture, and back into the flour. Press the flour onto the pork to create a thick, even coating.
- Fry the Pork: Heat about 1 inch of vegetable oil in a cast iron skillet or heavy pan to 350°F. Fry each cutlet for 3 to 4 minutes per side until golden brown and cooked through (145°F internal temperature). Transfer to a wire rack to drain and immediately sprinkle with the remaining 1 tablespoon of SPG$ Salt, Pepper, Garlic and More! while hot.
- Assemble the Sandwiches: Spread yellow mustard on the bottom bun, top with a fried pork cutlet, dill pickles, and sliced red onion. Cap with the top bun and serve hot.
