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Jeremy Jackson's rendition of Iowa's famous pork tenderloin sandwiches showcases another state classic, Maytag blue cheese, in a creamy, tangy dressing. The sandwich is even better with a dash of hot sauce. Fast Pork Recipes

Jeremy Jackson
August 2005

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Recipe Summary

total:
30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. In a medium bowl, whisk the mayonnaise with the yogurt, then whisk in the olive oil until smooth. Stir in the blue cheese and vinegar and season with salt and pepper.

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  • Put the flour, beaten eggs and bread crumbs into 3 shallow bowls. Season the pork cutlets with salt and pepper. Dredge the pork cutlets in the flour, shaking off the excess, then dip in the beaten eggs and bread crumbs.

  • In a large nonstick skillet, heat 1/4 inch of vegetable oil until shimmering. Fry 3 pork cutlets over moderately high heat until browned, about 2 minutes per side. Drain on paper towels, then transfer the pork cutlets to a rimmed baking sheet. Repeat with the remaining cutlets, adding more oil to the skillet as needed. Reduce the heat to moderate if they start browning too quickly.

  • Transfer the cutlets to the oven and bake for 3 to 4 minutes, until just cooked through. Put the rolls in the oven, cut sides up, and bake for 1 minute, until the rolls are lightly toasted.

  • Spread about 2 tablespoons of the blue cheese dressing on each side of the rolls. Mound 1/2 cup of the shredded lettuce on the bottom half of each roll. Top with a tomato slice and a pork cutlet and close the sandwiches. Cut the sandwiches in half and serve with hot sauce.

Make Ahead

The blue cheese dressing can be refrigerated for up to 3 days. Bring to room temperature before serving.

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