Fried Pork Tenderloin Sandwich
This breaded pork tenderloin sandwich is huge in the Hoosier state for good reason- it’s a huge, crispy, juicy piece of pork adorned with condiments.
Indiana is home to a lot of great food that captures the hearts and appetites of locals and visitors alike— like the Breaded Fried Pork Tenderloin Sandwich. This iconic Hoosier dish is a mouthwatering masterpiece that showcases the heartiness and flavors of the Midwest.
Think of a pork tenderloin pounded thin to be a massive piece of mouthwatering fried pork- much larger than the bun. That’s a standard Midwestern pork tenderloin sandwich.
The Breaded Fried Pork Tenderloin Sandwich: A Hoosier Tradition
The Breaded Fried Pork Tenderloin Sandwich, often simply called a “Tenderloin Sandwich,” is a beloved culinary tradition in Indiana. This iconic sandwich consists of a tender, boneless pork loin that is pounded thin, breaded, and deep-fried to golden perfection. Serve on a soft hamburger bun or a piece of bread large enough to accommodate the generously sized tenderloin.
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To make a classic Breaded Fried Pork Tenderloin Sandwich, you will need the following ingredients:
- Boneless pork loin
- Breading mixture (usually made with flour, saltines, and spices)
- Eggs for dipping
- Hamburger buns or bread slices
- Optional toppings such as lettuce, tomato, onion, pickles, and condiments
- The star is undoubtedly the breaded and fried piece of meat. It should be juicy and tender on the inside with a crispy, golden-brown exterior.
How to Cook Fried Pork Tenderloin?
To cook a Breaded Fried Pork Tenderloin, follow these basic steps:
- Cut the boneless pork loin into thin slices, about 1/4 to 1/2 inch thick.
- Place the slices between plastic wrap or parchment paper and use a meat mallet or rolling pin to gently pound them to an even thickness.
- Dip each pork slice into beaten eggs, coating it evenly.
- Coat the pork slices with the breading mixture, pressing the saltines firmly onto the meat.
- Heat vegetable oil in a deep fryer or a skillet to around 350-375°F (175-190°C).
- Carefully fry the breaded pork slices until they’re golden brown and crispy, which typically takes 3-4 minutes per side.
- Drain the cooked tenderloins on paper towels to remove excess oil.
- Serve the fried pork tenderloins on hamburger buns or bread slices, adding your choice of toppings and condiments.
What is the Name of a Breaded Fried Pork Tenderloin Sandwich in Indiana?
In Indiana, people call this a “Breaded Fried Pork Tenderloin Sandwich” or often shortened to just “Tenderloin Sandwich.” It’s a classic comfort food that has become a symbol of Hoosier cuisine.
What is Another Name for a Pork Tenderloin Sandwich?
While it’s primarily referred to as a “Tenderloin Sandwich” in Indiana, you might hear variations of the name such as “Breaded Pork Tenderloin Sandwich” or “Fried Pork Tenderloin Sandwich.”
The Difference Between Pork Tenderloin Sandwiches in Iowa and Indiana
While both Iowa and Indiana are known for their Pork Tenderloin Sandwiches, there are some differences. In Indiana, the tenderloin is typically pounded thin and breaded before frying, resulting in a larger, thinner patty that extends beyond the bun. In Iowa, the tenderloin is often thicker and smaller in diameter but still pounded thin and breaded. The choice of bun and toppings can also vary between the two states.
Indiana’s Culinary Legacy
Indiana is known for its diverse culinary offerings. The Breaded Fried Pork Tenderloin Sandwich is just one example of the state’s delicious comfort food. The Hoosier state is also famous for its sugar cream pie, persimmon pudding, and farm-to-table dining experiences.
Indiana’s Culinary Delights
Indiana food has a huge focus on farm-fresh ingredients and locally sourced products. The state is renowned for its pork production. Dishes like the Breaded Fried Pork Tenderloin Sandwich a true reflection of its agricultural heritage.
Is Indiana a Good Place to Live In?
Indiana offers a high quality of life with affordable housing, excellent schools, and a strong sense of community. The state’s rich cultural and recreational opportunities, along with its welcoming residents, make it a desirable place to call home.
The dish is a delicious and iconic dish that captures the essence of Indiana’s culinary heritage. With its crispy exterior and tender pork inside, it’s a beloved comfort food. We can see how this has a special place in the hearts and palates of Hoosiers and beyond. So, the next time you find yourself in Indiana, be sure to savor and experience a taste of the Midwest.
Ingredients
Marinade
- 1 lb center cut boneless pork tenderloin
- 1 cup buttermilk
- 1 egg
- 1 garlic clove crushed
- ¼ tsp cayenne
- salt and pepper
Everything else
- 1 sleeve Saltines
- 1 cup all purpose flour
- salt and pepper
- peanut oil
- 2 hamburger buns
- mayo
- mustard
- dill pickles
- tomato slices
Recipe Instructions
- Cut pork crosswise into 2 equal pieces. Place each piece flat and cut horizontally almost all of the way through, stopping about an inch from the other side. Open pieces like a book and place between plastic wrap. Pound to a ¼ inch thick with a rolling pin or mallet.
- Whisk the buttermilk, egg, garlic, salt, pepper, and cayenne in a medium sized bowl. Add the pork, cover, and refrigerate overnight or up to 4 hours.
- Using a food processor, pulse the Saltines into coarse crumbs and transfer to a dish. In a separate dish, mix flour, salt, and pepper.
- Remove each piece of pork from the marinade, allowing excess to drip. Dredge both sides in flour, dip back into marinade, and then coat with the cracker crumbs.
- Set pork aside while you heat your oil. Heat ¼ inch to ½ inch of oil in heavy bottomed skillet over medium high heat until oil reaches 360 degrees F.
- Fry pork in batches until golden brown and cooked through, about 3 minutes per side. Drain on paper towels.
- Spread mayo and mustard on both buns. Add pork and top with lettuce, tomato, and pickles.
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