Reviewed: Mar. 7, 2011

This is definitely a traditional Indiana breaded pork tenderloin sandwich. And it's wonderful! I miss these so much. If you really want it to be authentic, take the time to pound the meat until it's about 1/4" thick. It helps it overhang the bun (like it should). Also, be sure to use mustard and pickles, the rest is optional. Thank you, Kathi!

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9 users found this review helpful

Reviewer:

Katy

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 31, 2010

love this recipe,fav sandwich of all time it rocks!!

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Reviewer:

tina

Reviewed: Jan. 31, 2010

Great recipe---I tried grilled, also. Both are super yummy.

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4 users found this review helpful

Reviewer:

GMPinky

Reviewed: Feb. 10, 2010

This was my first attempt at frying anything (kind of try to keep things healthy) and I didn't know my oil was too hot so I kind of burned the outside of the first two, but after that I just browned them in the oil and finished cooking in the oven and the Hubby RAVED! Few tiny changes for health reasons: used egg beaters rather than egg, made whole grain bread crumbs, and dipped in whole wheat flour before egg/milk mix. I WILL be making these again!

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15 users found this review helpful

Reviewer:

CrabbApple

Cooking Level: Beginning

Reviewed: Feb. 12, 2010

An even healthier way to make them is to do away with the breading all togethe. Add your seasonings and grill. Wonderful!!

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4 users found this review helpful

Reviewer:

Kathi Richards Smith

Cooking Level: Professional

Home Town: Indianapolis, Indiana, USA

Living In: Oolitic, Indiana, USA

Reviewed: Apr. 15, 2010

Growing up in the midwest, these were available in every restaurant. Now I live in the south and you never see them. My husband and I have enjoyed these numerous times now and everytime it reminds me of my grandmother frying these up in her Iowa kitchen. Thanks for the recipe!!

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16 users found this review helpful

Reviewer:

Bailey

Reviewed: Sep. 27, 2010

Tastes very close to the one's served at the Indiana State Fair. The key is to pound the cutlets VERY thin. I am not a fan of Marjoram, so I always add a little less. Overall, my family loves this!

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3 users found this review helpful

Reviewer:

boilermakernurse

Reviewed: Oct. 25, 2010

This is an excellent recipe for an exceptional lunch/dinner option. I halved the recipe and did find, however, that the amount of bread crumbs was certainly too much for just two tenderloins, and was able to bread 4 tenderloins with still more bread crumbs leftover. I would say half the amount of bread crumbs and if it is still too little, then just add some more. For the cooking portion, I heated up my oil on medium-high heat and was able to brown the tenderloin at 2 minutes a side, making it 4 minutes per tenderloin. If I left it at 8 minutes as noted by the recipe directions, it would certainly would have been burnt. But all in all, a very hearty dish that I will certainly try again!

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9 users found this review helpful

Reviewer:

Dennis Chu

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: West Lafayette, Indiana, USA

Reviewed: Nov. 6, 2010

I love these, they are the BEST. I used panko bread crumbs - nothing better.

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14 users found this review helpful

Reviewer:

Kristi

Cooking Level: Expert

Home Town: Fridley, Minnesota, USA

Living In: Ham Lake, Minnesota, USA

Reviewed: Jan. 9, 2011

We used to make these tenderloins in our restaurant, top seller! We would bread and freeze them before frying, just make sure you put freezer paper in between them for ease on getting them apart.

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3 users found this review helpful