Welcome to JayPo’s Penalty Boxed Lunch, where we explore food from around the country! This week’s 20th official entry comes to us from the Hoosier State and their affinity for dinner plate sized fried tenderloins.
Food History!
While it might be a Midwest staple, it has become synonymous with Indiana, who has laid claim to the sandwich. According to the wiki page, Nick’s Kitchen outside of Fort Wayne, Indiana is the precise location of origin. The sandwich itself consists of a pork loin/cutlet smashed very thin, breaded (flour, egg, bread crumbs) and then deep fried. It’s served on a bun and accompanied by various condiments.
How I Made It!
I probably didn’t capture the true spirit of the sandwich because my pork tenderloin didn’t hang enough off the bun. I breaded it traditionally with flour to egg to Italian bread crumbs. Potato buns are the best buns, so I used that and topped it all with a slice of tomato.
I’m finally back on my BS this week and making sandwiches. Tonight we do Indiana’s signature sammie the pork tenderloin. Breaded and fried pork cutlet? Hell yes. Did mine on a potato bun and topped with tomatoes. How did I do hoosiers? pic.twitter.com/ok1RwVEVSv
— Jason Polinsky (@Jay_Poozle) March 12, 2021
What Does A Local Think? (thanks to Tom from Indy Cornrows!)
Do you think the pork tenderloin represents your state accurately?
Not only does your pork tenderloin represent Indiana accurately, it could be plated in any rural county restaurant in the state and get a “Thanks, looks delicious” response from the locals.
How do you make your sandwich?
OK, thanks to the prevalence of really incredible tenderloins that are not expensive, I have never made a tenderloin from scratch at home. Now, when I order my tenderloin the critical components include red onion, tomato and mayo. I’m fine with some lettuce but only if the other three vital components are on point. Having seen the incredible effort you produced, I am inspired to try my own version in my home kitchen. I love to make good food, so this seems like a no brainer.
How did I do?
Again, you’ve inspired me. The tomato is perfect, with a swipe of mayo and the tenderloin overwhelming the bun, making it a textbook presentation of the sandwich. There are places that make the tenderloin so huge you need two buns, but that seems like a gimmick at this point. The amount of excess tenderloin you have is my preference. I also enjoy some red onions included (shout out to the Red Onion restaurant in Sheridan, IN which had one of the legendary tenderloins, a two bun situation, in the state before closing several years ago). Well, done!!!
Where do you order your favorite pork tenderloin?
There are many fantastic options to find a quality pork tenderloin throughout the state, but my current favorite is in Indy at the Steer Inn restaurant at 10th and Emerson. All of the food at this place is great, but the tenderloin hits all of the marks I’m looking for in a tenderloin sandwich and looks quite similar to the version you shared, as well.
