TRADITIONAL INDIANA BREADED TENDERLOIN SANDWICH
If you leave Indiana, nobody will know what you are talking about. But if you come visit us, you will make it a point to grab one of these on your next trip back!
Provided by Kathi Richards Smith
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h30m
Yield 4
Number Of Ingredients 20
Steps:
- Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
- Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
- Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
- Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
- Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
- Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.
Nutrition Facts : Calories 478.3 calories, Carbohydrate 55.8 g, Cholesterol 97.8 mg, Fat 14.7 g, Fiber 3.8 g, Protein 29.6 g, SaturatedFat 3.1 g, Sodium 1446.4 mg, Sugar 6.5 g
HOOSIER PORK-TENDERLOIN SANDWICH RECIPE - (4.4/5)
Provided by á-25138
Number Of Ingredients 16
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 piece 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. 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 the bun tops.
HOOSIER PORK TENDERLOIN SANDWICH
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
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.
BREADED PORK TENDERLOIN SANDWICH
The pork tenderloin sandwich is so prevalent throughout the Midwest, and Indiana in particular, that it is often known as the Hoosier Pork Tenderloin Sandwich and even inspired a documentary whose purpose was to find the perfect sandwich within the state. Marinated in spiced buttermilk, breaded and then fried until crispy and brown, the heart of this sandwich is both simple and extremely flavorful. Layer with a variety of condiments - lettuce, tomatoes, pickles, mayo and mustard - to complete the experience.
Provided by Cooking Channel
Categories main-dish
Time 4h50m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- Cut the pork tenderloin crosswise into 4 even pieces. Cut each piece crosswise again, but do not go all the way through; you should be able to open it like a book. Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across.
- Whisk together the buttermilk, garlic powder, onion powder, paprika, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and refrigerate for at least 4 hours and up to overnight.
- Set up a breading station with 3 shallow dishes: the flour in the first dish, eggs in the second and breadcrumbs in the third. Sprinkle all 3 dishes with salt and pepper.
- Fill a large, high-sided skillet with about 1/2-inch oil, attach a deep fat fry thermometer and heat to 350 degrees F.
- Dredge each pork cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully turn and cook for another 2 minutes. Drain well on a paper-towel-lined plate.
- Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.
HOOSIER TENDERLOIN
I love pork tenderloin sandwiches and haven't been able to find a good one since I moved away from MO. I found this recipe in a book by Jane and Michael Stern, who ate at Nicks Kitchen in Huntington, Indiana. I don't know whether this recipe is the Sterns' or the restaurant. Either way, it sounds like a keeper! Time allowed doesn't include the 12-16 hours of soaking.
Provided by PrimQuilter
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound pork tenderloin until it's 1/4" thick.
- Mix together buttermilk, 2/3 cup flour and eggs to make a paste.
- Cover tenderloins with this mixture and refrigerate 12-16 hours.
- Heat 1" of oil to 350 degrees in a large skillet.
- Remove soaked pork from dish, letting mixture drip away.
- Bread pork with crushed crackers, patting the crumbs in so they stick.
- Fry each slice until golden brown, turning once. Total cooking time for each slice should be 6-8 minutes.
- Serve on bun with mustard, pickle slices and raw onion.
PORK TENDERLOIN SANDWICH
A classic sandwich in the Midwest, particularly popular in Iowa and Indiana, but there are regional variations throughout the entire United STates. I've always thought of this as a German schnitzel on a sandwich. It's crispy and crunchy... tender deliciousness!
Provided by lutzflcat
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
- Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
- Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
- Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
- Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.
Nutrition Facts : Calories 1064.6 calories, Carbohydrate 109.8 g, Cholesterol 116.2 mg, Fat 53.7 g, Fiber 4.9 g, Protein 40.3 g, SaturatedFat 10 g, Sodium 1995.4 mg, Sugar 2.3 g
HOOSIER PORK-TENDERLOIN SANDWICH
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
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
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 16
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 piece 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. 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 the bun tops.
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MOMS BREADED PORK TENDERLOIN RECIPE - A MOM'S IMPRESSION
From amomsimpression.com
Reviews 358Estimated Reading Time 5 minsServings 4Total Time 25 mins
- Begin by cutting the tenderloin into 4 large slices about 1 1/2 inches - 2 inches wide. Butterfly the pieces of pork and put it between two pieces of Saran Wrap (I also did it inside a large Ziploc bag and it worked great). Using the smooth side of a meat tenderizer mallet, pound the pieces of tenderloin until they are about 1/4 in thick.
- Prepare your marinade by combining the buttermilk, eggs, and garlic into a marinating dish. Combine flour, pepper, and seasonings together in a dish big enough for the pounded tenderloin pieces to fit in. Coat each piece of tenderloin with the flour mixture and place in the marinade. Marinade in your refrigerator overnight (this is also optional but will make for a very tender pork tenderloin).
- When you are ready to fry, first coat the tenderloins on both sides with Panko Bread crumbs. If you don't have Panko you can use regular bread crumbs it just won't be as crunchy (or tasty). In a large skillet, heat enough canola oil to cover the tenderloins (about 1/2 inch) to 360 degrees. Fry the pork tenderloin for about 3 minutes on each side, one at a time until golden brown.
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- Place pork into a resealable gallon bag and seal shut. Use a meat tenderizer to flatten cutlet to about 1/4" in size. Repeat until all cutlets are flat.
- Pour into resealable bag with pork and seal shut. Refrigerate and marinate for 4 hours or overnight, occasionally turning and kneading bag.
HOOSIER FRIED PORK TENDERLOIN SANDWICH - COOKBOOKIES
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Ratings 2Calories 604 per servingCategory Main Course
- With a meat tenderizer (or the bottom of a cast iron skillet), pound each section of pork tenderloin to about ½" thickness. Repeat for each section of pork tenderloin.
- Have two separate dishes for the bread coating process. In one dish whisk together two eggs with the milk. In the other dish combine the Ritz cracker and panko bread crumbs.
- First, dip the flattened pork tenderloin into the egg mixture. Then, dip into the panko bread crumb mixture. Flip each piece so that it's completely coated.
HOOSIER BREADED PORK TENDERLOIN SANDWICH RECIPE – STATE OF ...
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Ratings 1Category Main CourseCuisine AmericanTotal Time 4 hrs 35 mins
- Slice the pork tenderloin into 4 pieces. One piece at a time, cover in plastic wrap or place in a plastic bag. Using meat pounder or mallet, pound to 1/4-inch thickness.
- Mix together eggs, buttermilk, garlic, salt, pepper, and cayenne in a large bowl. Add pork tenderloin pieces and stir to coat each piece. Place in the refrigerator and marinate for 4-12 hours.
- After at least 4 hours, remove the pork from your refrigerator and pour the buttermilk mixture into a shallow bowl. Set up another bowl with flour, and a third with the seasoned panko and cracker crumbs. Wipe excess buttermilk off of the pork pieces. Dip one piece at a time into the flour dredging both sides, then the buttermilk, and finally the seasoned panko and cracker crumbs. Press the crumbs firmly into the pork. Set each pork tenderloin piece aside on a plate or parchment for 10 minutes.
- Heat 1/2-inches of oil in your cast iron skillet or a heavy-bottom pan over medium-high heat to 360 degrees. Working in batches of 2 at a time, pan fry your breaded pork tenderloin for 2-3 minutes on each side, until the breading is golden brown. Remove and place on a wire rack or paper towel-lined plate. Repeat these steps with your remaining pieces.
THE TOP 10 PORK TENDERLOIN SANDWICHES IN ... - LIFE IN INDY
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- The Aristocrat – 5212 N College Ave, Indianapolis. The Aristocrat Pub has arguably the most famous tenderloin in Indianapolis. But there’s a good reason this restaurant is recommended the most when folks ask where to try their first tenderloin.
- Dooley O’Toole’s – 160 E Carmel Drive, Carmel. Dooley O’Toole’s is a family-owned restaurant and bar that serves Midwestern food with a touch of Irish fare.
- Big Lug Canteen – 1435 E 86th Street, Indianapolis. Big Lug is a member of the Sahm’s Family of Restaurants, a group of family-owned Hoosier restaurants around Indianapolis.
- That Place Bar & Grill – 8810 S Emerson Ave, Indianapolis. In the world of breaded tenderloins, bigger isn’t always better. But in this case, it is! That Place Bar & Grill serves a very large sandwich!
- Billy O’Neal’s Pub & Eatery – 7445 W 10th Street, Indianapolis. One of Indy’s oldest bars, Billy O’Neal’s is a family-owned Irish pub down in Indianapolis.
- Grindstone on the Monon/Grindstone Public House – Westfield and Noblesville. These two pubs are sister restaurants, both with a tenderloin that’s fit to write home about.
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