In Iowa, a tenderloin is a bunned sandwich for which a slice of pork is pounded thin, breaded and fried to a crisp. Girth is a big issue, some cutlets pounded out so wide that the sandwich is literally impossible to hold. But a super-thin tenderloin runs the risk of frying dry. Excellence is built upon a fine balance: a vast amount of crisp, crunchy crust, but a ribbon of pork within that is thick enough to remain juicy. Traditionally, tenderloins are garnished with mustard and pickle chips with the option of lettuce and tomato.