Indiana fried pork tenderloin sandwich

Indiana Breaded Pork Tenderloin Sandwich Recipe #BreadedPorkTenderloin #IndianaCulinaryTrail #IndianaFood #CulinaryTravel #Travel #CulinaryTourism #RealFood #RFTin2023

I first had this sandwich in Peoria, Illinois, during my college years. I’ve never been more excited to eat a sandwich that was 97 percent crispy fried pork and 3 percent bun. This is a classic regional sandwich throughout the Midwest, especially in Indiana. Of course, I added a fun and creamy sauce to jazz it up.

I always keep buttermilk on hand because it makes an excellent marinade for chicken. What I didn’t know is that it works equally well for pork. This was a day of firsts because not only, for the first time, did I marinate pounded medallions of pork tenderloin in buttermilk, but, for the first time, used crushed saltines as a breading. Wow! What a difference that made from my usual breadcrumbs. I also, for the first time, had a breaded pork tenderloin sandwich, native to the state of Indiana…

Straight from my state of Indiana is the pork tenderloin sandwich! A sandwich bigger than your head that has insane crunch! 4 thick cut boneless pork...

In Indiana, the Breaded Pork Tenderloin Sandwich was and is a staple Comfort Food Dish. Here is our easy version of this Hoosier Classic.

There are lots of variations of pork tenderloin sandwich throughout the United States but in this one, pork tenderloin is flattened, breaded, and fried until crispy and crunchy.

This breaded pork tenderloin sandwich is beloved in the Hoosier state for good reason- it’s a huge, crispy, juicy piece of pork adorned with condiments.

On a number of the cooking sites and forums I belong to, the topic often comes up about great local and regional sandwiches. Sandwiches that always get...

Get Hoosier Pork-Tenderloin Sandwich Recipe from Food Network

In the Midwest, we pound our pork tenderloin thin, bread it, and deep fry it before sandwiching it between hamburger buns. We made that classic a bit healthier by using the air fryer, but it still turns out juicy, crispy, and flavorful. Highly recommend serving these with a big squirt of yellow mustard, plenty of dill pickles, and a few thin slices of onion.