Recipe by Kathi Richards Smith
"If you leave Indiana, nobody will know what you are talking about. But if you come visit us, you will make it a point to grab one of these on your next trip back!"
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4 (4 ounce)
slices of pork tenderloin, cut across the grain
ground black pepper
1 1/2 cups
peanut oil for frying
Kaiser rolls, split
mayonnaise, or as needed
ketchup, or as needed
prepared yellow mustard, or as needed
pickle, for garnish
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!!
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!
I love these, they are the BEST. I used panko bread crumbs - nothing better.
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!
Pretty darn yummy. I doubled the mik/egg/spices and double dipped & coated my pork. Used an electric skillet and after getting oil good and hot, turned it down to medium. Cooked for more like 5 minutes tops on each side. Thanks for sharing this recipe.
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!
These are very good! We made them twice once with Panko and once with crushed saltines. We liked the saltines better but think it is because of the increase of salt.
Also, make sure you pound them out really thin... they seem to shrink back up so really really pound them!
We had watched Adam Richman on Man Vs. Food eat these and this recipe seemed very close. They were da bomb! We had tons left because they pounded out so nicely...lots of yummy leftovers~
* Percent Daily Values are based on a 2,000 calorie diet.
Traditional Indiana Breaded Tenderloin Sandwich
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 132
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