Indiana’s Iconic Breaded Tenderloin Sandwich: A Step-by-Step Recipe

The Indiana breaded pork tenderloin sandwich isn’t just a meal; it’s a cultural icon. A behemoth of a sandwich, it often dwarfs the bun it’s served on, boasting a crispy, golden-brown exterior and a tender, juicy interior. This sandwich is a staple at local diners, county fairs, and family gatherings across the Hoosier State. While variations exist, the essence remains the same: a massive, hand-pounded pork tenderloin, perfectly breaded and fried to crispy perfection. This isn’t a sandwich for the faint of heart; it’s a true Indiana experience.

This guide will walk you through the traditional process of creating this legendary sandwich at home. From selecting the right cut of pork to mastering the breading technique, we’ll cover every step to ensure you can recreate this Indiana classic in your own kitchen. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you with a sandwich you’ll be proud to share (or devour yourself!).

The History of the Indiana Breaded Tenderloin Sandwich

While the exact origins are debated, the breaded pork tenderloin sandwich is believed to have originated in central Indiana in the early 20th century. Some credit Nick Freienstein of Huntington, Indiana, who began serving a similar sandwich called the “Schnitzelburg” at his restaurant, Nick’s Kitchen, in 1904. Others attribute it to various other establishments around the state. Regardless of its precise beginning, the breaded tenderloin quickly gained popularity as a hearty and affordable meal, particularly among farmers and factory workers. Its generous size and satisfying flavor made it a beloved staple. Over the decades, the sandwich has evolved, with different restaurants and home cooks adding their own unique twists. However, the core elements – the pounded tenderloin, the crispy breading, and the simple toppings – have remained consistent, solidifying its place as an Indiana culinary icon.

Ingredients: The Key to Tenderloin Triumph

The quality of your ingredients will directly impact the final result. Here’s a breakdown of what you’ll need to create an authentic Indiana breaded tenderloin sandwich:

• Pork Tenderloin: This is the star of the show. Choose a fresh, high-quality pork tenderloin, about 1-1.5 pounds. The tenderloin should be firm and pink, with minimal discoloration. Avoid tenderloins that are excessively pale or have a strong odor. One tenderloin will typically make 2-3 sandwiches, depending on size.
• All-Purpose Flour: This forms the first layer of breading, helping the egg wash adhere properly. Use plain all-purpose flour; self-rising flour will result in a different texture.
• Eggs: The egg wash provides moisture and helps the breadcrumbs stick to the pork. You’ll need 2-3 large eggs.
• Milk (Optional): A splash of milk in the egg wash can help to thin it slightly and create a smoother coating. 1-2 tablespoons of milk is sufficient.
• Breadcrumbs: Use plain, unseasoned breadcrumbs. Panko breadcrumbs can also be used for a crispier texture, but traditional recipes typically use finer breadcrumbs. Avoid seasoned breadcrumbs, as they can overpower the flavor of the pork. About 2-3 cups of breadcrumbs are needed.
• Seasonings: Salt, black pepper, garlic powder, and onion powder are the essential seasonings. You can adjust the amounts to your preference, but a good starting point is 1 teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder. Some people also add a pinch of cayenne pepper for a little heat.
• Oil: Use a neutral-flavored oil with a high smoke point for frying, such as vegetable oil, canola oil, or peanut oil. You’ll need enough oil to reach a depth of about 1-2 inches in your frying pan or deep fryer.
• Buns: Choose soft, classic hamburger buns. The bun is often dwarfed by the size of the tenderloin, which is part of the sandwich’s charm.
• Toppings: The traditional toppings are simple: mustard, pickles, onion, and maybe a slice of tomato. Feel free to customize with your favorite condiments, such as mayonnaise, lettuce, or cheese.

Equipment You’ll Need

• Cutting Board: A large, sturdy cutting board is essential for prepping the pork.
• Meat Mallet/Pounding Tool: This is crucial for pounding the tenderloin to the desired thickness.
• Plastic Wrap or Ziplock Bags: To protect the pork while pounding.
• Shallow Dishes or Plates: For the flour, egg wash, and breadcrumbs.
• Large Frying Pan or Deep Fryer: For frying the tenderloin. A deep fryer will provide more consistent results, but a large frying pan works well too.
• Tongs or Slotted Spoon: For transferring the tenderloin to and from the oil.
• Paper Towels: For draining excess oil.
• Thermometer (Optional): To ensure the oil is at the correct temperature (350-375°F).

Step-by-Step Instructions: Crafting the Perfect Tenderloin

Now, let’s get down to the nitty-gritty. Follow these steps carefully to create an authentic and delicious Indiana breaded tenderloin sandwich:

Step 1: Preparing the Pork Tenderloin

1. Trim the Tenderloin: Remove any silverskin or excess fat from the pork tenderloin. Silverskin is a thin, tough membrane that can make the tenderloin chewy. Use a sharp knife to carefully slide it away from the meat.
2. Slice the Tenderloin: Cut the tenderloin crosswise into ½-inch to ¾-inch thick slices. This will make it easier to pound the meat to the desired thickness.
3. Pound the Tenderloin: This is arguably the most important step. Place a slice of pork between two sheets of plastic wrap or inside a Ziplock bag. Use a meat mallet or pounding tool to pound the pork to a thickness of about ¼-inch. Start in the center and work your way outwards, using even pressure. Be careful not to tear the meat. The goal is to create a large, thin patty. Repeat this process for each slice of pork. The pounding process breaks down the muscle fibers, resulting in a more tender and easier to chew final product. Pounding to a uniform thickness also ensures even cooking.
4. Season the Tenderloin: Season both sides of each pounded tenderloin with salt, black pepper, garlic powder, and onion powder. Be generous with the seasoning, as it will help to flavor the meat and the breading.

Step 2: Setting Up the Breading Station

1. Prepare the Flour: Place the all-purpose flour in a shallow dish or plate.
2. Prepare the Egg Wash: In a separate shallow dish or plate, whisk together the eggs and milk (if using). Whisk until the yolks and whites are fully combined.
3. Prepare the Breadcrumbs: Place the breadcrumbs in a third shallow dish or plate.

Step 3: Breading the Tenderloin

1. Dredge in Flour: Dredge each seasoned tenderloin slice in the flour, making sure to coat both sides completely. Shake off any excess flour. The flour helps the egg wash adhere to the pork.
2. Dip in Egg Wash: Dip the floured tenderloin into the egg wash, again coating both sides thoroughly. Let any excess egg wash drip off.
3. Coat in Breadcrumbs: Transfer the egg-washed tenderloin to the breadcrumbs and press gently to ensure the breadcrumbs adhere to both sides. Make sure the entire surface is covered with breadcrumbs.
4. Repeat (Optional): For a thicker, crispier crust, you can repeat the breading process. Dip the breadcrumb-coated tenderloin back into the egg wash and then back into the breadcrumbs. This double-breading will create a more substantial and crunchy coating.
5. Rest the Breading: Place the breaded tenderloins on a wire rack and let them rest for about 10-15 minutes. This allows the breading to adhere better to the pork and prevents it from falling off during frying.

Step 4: Frying the Tenderloin

1. Heat the Oil: Heat the oil in a large frying pan or deep fryer to 350-375°F (175-190°C). Use a thermometer to ensure the oil is at the correct temperature. If the oil is not hot enough, the tenderloin will absorb too much oil and become greasy. If the oil is too hot, the breading will burn before the pork is cooked through.
2. Fry the Tenderloin: Carefully place the breaded tenderloins into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy tenderloins. Fry in batches if necessary.
3. Cook Until Golden Brown: Fry the tenderloins for 2-3 minutes per side, or until they are golden brown and cooked through. The internal temperature of the pork should reach 145°F (63°C).
4. Drain Excess Oil: Remove the fried tenderloins from the oil using tongs or a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Step 5: Assembling the Sandwich

1. Toast the Buns (Optional): Toast the hamburger buns lightly for added texture and flavor.
2. Add Toppings: Spread mustard on both halves of the bun. Add pickles, onion, and tomato (if using).
3. Place Tenderloin on Bun: Place the fried tenderloin on the bottom bun. Be prepared for the tenderloin to be much larger than the bun!
4. Top with Bun: Top with the other half of the bun and serve immediately.

Tips for Tenderloin Perfection

• Don’t Overcrowd the Pan: Frying in batches is crucial for maintaining the oil temperature and ensuring crispy tenderloins.
• Monitor the Oil Temperature: Use a thermometer to ensure the oil stays within the optimal range of 350-375°F.
• Don’t Overcook: Overcooked pork can be dry and tough. Use a meat thermometer to ensure the internal temperature reaches 145°F.
• Let the Tenderloins Rest: Allowing the breaded tenderloins to rest for a few minutes before frying helps the breading adhere better.
• Use Fresh Oil: Fresh oil will result in a cleaner, crisper flavor.
• Pound Evenly: Aim for a uniform thickness when pounding the tenderloin to ensure even cooking.
• Season Generously: Don’t be afraid to season the pork and the breading generously.
• Experiment with Seasonings: While the classic seasonings are salt, pepper, garlic powder, and onion powder, feel free to experiment with other spices, such as paprika, cayenne pepper, or chili powder.
• Consider a Double Breading: For a thicker, crispier crust, try double-breading the tenderloins.
• Serve Immediately: The breaded tenderloin sandwich is best served immediately after frying, when the breading is still crispy and the pork is still juicy.

Variations and Customization

While the classic Indiana breaded tenderloin sandwich is a masterpiece in itself, there’s always room for customization. Here are a few variations to try:

• Spicy Tenderloin: Add cayenne pepper or chili powder to the seasoning mix for a spicy kick. You can also use a spicy breadcrumb mixture.
• Cheese Tenderloin: Top the tenderloin with a slice of your favorite cheese, such as cheddar, Swiss, or pepper jack. Melt the cheese under a broiler or with a kitchen torch.
• Deluxe Tenderloin: Add lettuce, tomato, mayonnaise, and other toppings to create a deluxe version of the sandwich.
• Tenderloin Sliders: Use smaller pork cutlets and slider buns to create bite-sized tenderloin sliders.
• Grilled Tenderloin: For a healthier option, try grilling the tenderloin instead of frying it. Marinate the tenderloin for at least 30 minutes before grilling.
• Air Fryer Tenderloin: Another healthier alternative is to cook the breaded tenderloin in an air fryer. Preheat the air fryer to 400°F (200°C) and cook for 12-15 minutes, flipping halfway through.
• Different Breads: While hamburger buns are traditional, you can experiment with other types of bread, such as brioche buns, pretzel buns, or sourdough rolls.
• Sauces: Experiment with different sauces, such as barbecue sauce, ranch dressing, or aioli.

Serving Suggestions

The Indiana breaded tenderloin sandwich is often served with simple sides, such as:

• French Fries: A classic pairing!
• Onion Rings: Another popular choice.
• Coleslaw: A refreshing and tangy side dish.
• Potato Salad: A classic picnic side.
• Macaroni and Cheese: A comforting and cheesy side.
• Pickles: A must-have for the sandwich itself, but also a great side.

Storage and Reheating

If you have leftover breaded tenderloin, store it in an airtight container in the refrigerator for up to 3 days. To reheat, you can bake it in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat it in an air fryer for a few minutes. Reheating in a microwave is not recommended, as it can make the breading soggy.

Conclusion: A Taste of Indiana at Home

The Indiana breaded pork tenderloin sandwich is more than just a meal; it’s a symbol of the state’s culinary heritage. With this comprehensive guide, you can now recreate this iconic sandwich in your own kitchen and experience a taste of Indiana. So gather your ingredients, fire up the fryer, and get ready to indulge in this monstrously delicious masterpiece. Enjoy!