For a newbie to the world of a Breaded Pork Tenderloin sandwich, it’s a bit of a shocker when it’s presented to you. Completely out of proportion for its bun, the big, flat, tenderized meat is golden brown and crispy in its seasoned breading. Doll it up the way you want, it’s good, if not a bit awkward eating. But when you’re in Indiana, no one’s going to take notice of how you’re eating it because they’re busy eating it too. It’s one of those authentic dishes we here at RealFoodTraveler.com like to encourage people to try when they visit a destination to eat like the locals do. We’re thankful to our friends at VisitIndiana.com for sharing this information with us and the recipe for Breaded Pork Tenderloin sandwiches so that you can make them at home too – until you get to Indiana, that is. Stay tuned for our upcoming article that will guide you in what to do, see, and where to stay in Fort Wayne and surrounding areas of Indiana.

Save this recipe for an Indiana Breaded Pork Tenderloin Sandwich to Pinterest to keep it handy. Photo courtesy of Oasis Diner. Graphic by RealFoodTraveler.com.

The Story Behind the Breaded Pork Tenderloin Sandwich in Indiana

You’ll find it on many menus in the Midwest but Indiana lays claim to having originated the Breaded Pork Tenderloin. A relatively basic sandwich, various restaurants and diners make it their own with their own variations. But no matter what, the tell-tale sign is that the meat is going to be way bigger than the bun. As a local told me, the bun on a breaded pork tenderloin sandwich looks like a little hat.

A staple in restaurants and at fairs, it’s said that the sandwich was created in 1908 at Nick’s Kitchen in downtown Huntington. Owner Nick Freienstein played off of his family’s German heritage doing a version of a Wiener Schnitzel which is a thin, tenderized cut of veal, breaded and fried. His pork tenderloin version looked very similar. You can read more about the growth and success of Nick’s sandwich here.

Hungry for more? Hear our podcast conversation with a Ft. Wayne chef and restaurant owner.

Where to Get a Great One

When you’re in Indiana, you can eat like a local and have the BPT in Indiana but it’s most helpful to take advantage of the Tenderloin Lovers Trail, one of 21 culinary trails created by the Indiana Foodways Alliance. Very handy, it’s sorted by north, central, and south.

The seasonings cooks use for the breading may vary according to their own, individual spin. It varies by restaurant, but the sandwich is sometimes served with lettuce and tomato. And then the diner can ask for things like mayonnaise, pickles and onions if they want. Give the Pork Tenderloin Sandwich a try at home using this recipe, experimenting with the toppings you like. But for the real deal, head to Indiana!

Official Hoosier Hand-Breaded Pork Tenderloin Recipe

Created By: Indiana Foodways Alliance

Serves 4

Ingredients:
Four 5-ounce center-cut pork loins
2 cups all-purpose flour
2 sleeves of Ritz Crackers
2 TBS garlic powder
1 tbsp black pepper
2 TBS salt
1 TBS of pepper
4 eggs
1 cup milk
40 ounces of vegetable oil

Instructions:

Prepare Pork:
Butterfly cut each piece of pork loin but cutting in half longways almost all the way through. This should allow you to double the size of the loin.
Lay each piece on a cutting board in between wax paper and pound out to 1/4-1/2 inch thickness.
Tip: Do not pound out too thin.

Prepare Breading:
Whisk eggs and milk together in a bowl and set aside.
Crush the crackers and add them to a bowl with flour.
Add salt, garlic, and black pepper to the cracker bowl.

Bread Tenderloins:
Individually dredge each loin piece through the wet egg mixture and then into the dry mixture bowl.
Pull out of breading and shake gently to remove excess breading.

Fry Tenderloins:
Pre-heat skillet or deep fryer to 350°.
Deep fry until golden brown.
Now it’s time to place the tenderloin on a bun and top with all of your favorites!

Breaded Pork Tenderloin Sandwich photo courtesy of Nick’s KItchen.

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