The Midwest is renowned for its breaded pork tenderloin sandwiches. Giant, crunchy, deep-fried pork cutlets overflowing from a hamburger bun make this sandwich a local specialty. While you can find this delicacy in restaurants across Iowa, Indiana, Illinois and beyond, grocery store chain Hy-Vee offers an easy way to enjoy this classic comfort food at home. Their ready-to-cook breaded pork tenderloins deliver big Midwest flavor with none of the prep work. Follow these simple instructions for cooking up the ultimate Hy-Vee breaded pork tenderloin sandwich.
What Makes Hy-Vee’s Tenderloins Special
Hy-Vee is a Midwest-based grocery chain with over 285 stores across eight states. Their in-store kitchens create a variety of ready-to-cook specialty items like breaded pork tenderloins. Here’s what makes their product stand out:
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Generous size – Each tenderloin is nearly 1/2 pound with a large surface area for maximum crispiness.
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Tenderized meat – The pork is mechanically tenderized for easy biting.
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Double-dipped breading – The tenderloin is coated in an egg wash and seasoned flour before a crunchy layer of Japanese panko breadcrumbs
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Well-seasoned – Subtle notes of garlic and onion powder enhance the pork flavor
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Minimal prep – Simply thaw, fry and build your sandwich.
With big taste in every bite, Hy-Vee delivers an authentic pork tenderloin sandwich experience with half the effort.
Picking the Right Size Tenderloin
Hy-Vee offers breaded pork tenderloins in a few convenient sizes:
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Single sandwich – 1/3 pound tenderloin perfect for one hungry diner.
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Value pack – 1 pound package with 3 tenderloins to feed a small crowd.
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Family pack – 2 1/2 pounds with 5 large tenderloins for big gatherings.
I recommend allowing 1/3 to 1/2 pound per sandwich. Pick any value pack for a family meal, or grab a few single sandwiches for quick weeknight dinners.
Frying Tips for Maximum Crispness
The key to the crispy crunch of a breaded tenderloin is properly frying at the right temperature. Follow these tips:
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Use a heavy pan like cast iron or carbon steel to maintain even frying heat.
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Fill pan with 1/2 inch of vegetable or canola oil. Monitor temperature with a deep fry thermometer.
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Heat oil to 350°F to 375°F for best results. The breading may soak up oil if too cool.
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Gently add tenderloins to the hot oil in batches without crowding the pan.
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Fry for 5-7 minutes, flipping once during cooking until both sides are golden brown.
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Adjust heat to maintain oil temp. Drain fried tenderloins on a paper towel-lined plate.
With a perfect crisp coating and juicy interior, you’ll achieve tenderloin perfection.
Oven-Baked Method
You can opt to bake instead of fry for a healthier, less messy preparation:
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Preheat oven to 400°F. Line a baking sheet with parchment.
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Arrange tenderloins on prepared pan and bake 20-25 minutes.
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Flip tenderloins halfway during cooking until golden brown and crisp.
While not as crunchy, oven-baking still delivers flavorful and satisfying results. Add a spritz of oil for added crispness.
Sandwich Customizations
Now for the fun part – piling on toppings and condiments to your tenderloin sandwich:
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Buns – Go classic with soft white hamburger buns or switch it up with pretzel or Hawaiian rolls.
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Condiments – Slather mayo, mustard, ketchup or try flavored aiolis.
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Cheese – Add slices of American, pepper jack, Swiss or provolone.
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Veggies – Cool, crisp lettuce, tomato, onion and pickles balance the richness.
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Extras – Bacon, fried egg, avocado, roasted peppers – customize away!
With its simple flavor, the breaded pork tenderloin canvas is ideal for creative sandwich stacking.
Storage and Reheating
Like many fried items, breaded pork tenderloins are best eaten freshly cooked but leftovers can be saved:
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Allow cooked tenderloins to cool completely before refrigerating in a sealed container.
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Refrigerate for up to 4 days. Reheat frozen tenderloins after thawing.
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To reheat, bake at 375°F for 10 minutes until hot and crispy.
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Microwaving will soften the breading texture.
Plan ahead when cooking multiple tenderloins. Eat within a few days and revive the crispiness when reheating.
Serving Suggestions
Round out your breaded pork tenderloin sandwich meal with:
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Double-baked potatoes, fried potato wedges or chips
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Creamy coleslaw, potato salad or pasta salad
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Fresh vegetables like corn on the cob, roasted broccoli or glazed carrots
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Baked beans, mac and cheese or fruit salad
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Iced tea, lemonade, beer or a frosty milkshake
With its hefty size, the tenderloin sandwich stars as the centerpiece of any hearty Midwest-inspired meal.
Frequently Asked Questions
Still have questions about cooking Hy-Vee’s breaded pork tenderloins? Here are some common FAQs:
What’s the difference between frying and baking? Frying lends the signature crispy crunch while baking sacrifices a bit of texture for easier cleanup.
Can you cook frozen tenderloins straight from the freezer? It’s best to thaw completely in the fridge overnight before frying or baking.
Do the tenderloins contain pork or fillers? Hy-Vee uses only real pork loin for their tenderloins. No fillers.
Why pound out the meat so thin? Smashing the tenderloins thin helps them cook up incredibly crispy outside with tender meat inside.
Can you freeze any leftovers? Yes, cooked tenderloins freeze well for 2-3 months. Reheat frozen tenderloins in the oven.
For authentic deep-fried flavor with half the work, Hy-Vee’s breaded pork tenderloins deliver on this Midwest specialty. Crisp up a few for your next easy comfort food dinner or game day spread.
Where is the best place to buy pork?
How do you tenderize your pork chop?
I fried my Iowa pork tenderloin in two different ways. First, I made a few full-size chops for sandwiches, like the ones you see above. After making the other chops very thin, I cut them into pieces like you would for a chicken tender. These are great for dipping or making a slider sandwich (that’s Freddy’s Fry Sauce on top, yum!)
I top my sandwiches with pickle, mayo, ketchup and mustard – always! And you can see the pork is still moist and juicy – no dry chops here! The best way to tell if your pork is done is to use a meat thermometer (my favorite is this one!) and pork is safe to eat at 145! (Here’s an easy temp chart if you’re curious.) And that’s when it’s the best! Juicy with a blush of pink! With these tenderloin sandwiches – they’re so thin – you don’t really need to temp them – but you can if you like.
