Best 2 Hoosier Pork Tenderloin Sandwich Recipes

In the heart of the Midwest, Hoosiers take pride in their iconic culinary creation: the Hoosier pork tenderloin sandwich. This sandwich is a testament to the state's rich agricultural heritage, showcasing the versatility and flavor of Indiana pork. Savor the crispy, golden-fried pork tenderloin, carefully pounded thin and seasoned to perfection, nestled between two soft, fluffy pieces of bread. Embark on a culinary journey as we explore the secrets behind the best Hoosier pork tenderloin sandwich, uncovering the perfect balance of flavors and textures that make this sandwich a beloved classic.

Check out the recipes below so you can choose the best recipe for yourself!

HOOSIER PORK-TENDERLOIN SANDWICH

Hoosier Pork-Tenderloin Sandwich image

This pork sandwich comes breaded, fried and way oversized. Buttermilk is the secret ingredient in the Indiana pork-tenderloin sandwich. Up to a half pound of meat is pounded thin, marinated in buttermilk, breaded with cracker crumbs, fried and served, despite its size on a regular hamburger bun. At some restaurants, the pork is a foot in diameter! Try this recipe from the Food Network Kitchens. Note: Time does not include marinating time.

Provided by Crafty Lady 13

Categories Lunch/Snacks

Time 45m

Yield 4 sandwiches

Number Of Ingredients 16

Ingredients

2 lbs center-cut boneless pork loin
2 large eggs
2 cups buttermilk
2 garlic cloves, crushed
kosher salt & freshly ground black pepper
1/4 teaspoon cayenne pepper
2 sleeves saltines (about 80 crackers)
2 cups instant flour (such as Wondra)
peanut oil, for frying
4 soft hamburger buns, split
1/3 cup mayonnaise
3 tablespoons yellow mustard
1/2 head iceberg lettuce, shredded
2 tomatoes, thinly sliced
1 red onion, thinly sliced
4 half-sour dill pickles, thinly sliced

Steps:

Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.
Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.
Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360°F Fry the pork in batches until golden and cooked through about 3 minutes per side. Drain on paper towels.
Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with bun tops.

Nutrition Facts : Calories 785.8, Fat 41.3, SaturatedFat 12.9, Cholesterol 245.9, Sodium 1347, Carbohydrate 42.9, Fiber 4.1, Sugar 15, Protein 58.8

HOOSIER PORK TENDERLOIN SANDWICH

Hoosier Pork Tenderloin Sandwich image

There is no where else in the States to find this particular sandwich recipe, and it is one that I have craved for 38 years since I left Indiana to join the Air Force.

Provided by Penny Hall

Categories Sandwiches

Time 35m

Number Of Ingredients 7

Ingredients

4 4 boneless butterfly chops, cut about a half inch thick, or 4 boneless loin chops, cut an inch thick
1 c flour
1/2 c milk
1/2 c cornmeal
1 tsp salt
1 tsp black pepper
3/4 c cooking oil

Steps:

1. If you bought regular loin chops, butterly them. With a sharp knife, cut them almost all the way in half, then open them. Beat the butterflied chops with a meat mallet until a quarter inch thick. Mix the breading ingredients and put on a plate. Heat about a half inch of oil in a heavy skillet until a one-inch cube of bread browns in about a minute, and turn the oven on warm. Dip the first tenderloin in milk, then dredge on both sides, making sure every bit is covered. Place the first in the hot oil (only do these one at a time), and fry until the bottom is golden brown, then turn, and fry until golden brown all over (this should only take five minutes if your oil is the right temperature). Drain on a paper towel, then start frying the second one. Place the first on a rack in the warm oven. Repeat the process until all four are done.

Tips:

For a crispy coating, double-dredge the tenderloins in the flour mixture.
Use a meat mallet or rolling pin to pound the tenderloins to an even thickness before dredging.
Be sure to heat the oil to 350°F before frying the tenderloins.
Fry the tenderloins in small batches to avoid overcrowding the pan.
Drain the tenderloins on paper towels to remove excess oil.
Serve the tenderloins on toasted buns with your favorite toppings, such as lettuce, tomato, onion, and pickles.

Conclusion:

The Hoosier pork tenderloin sandwich is a delicious and iconic Indiana dish. It's made with a pork tenderloin that's been breaded and fried, then served on a bun with your favorite toppings. This sandwich is a must-try for any food lover visiting Indiana. With its crispy coating, juicy pork, and flavorful toppings, the Hoosier pork tenderloin sandwich is sure to satisfy your taste buds.