"In Search of the Famous Hoosier Breaded Pork Tenderloin Sandwich!" by Jensen Rufe
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- Опубліковано 25 вер 2024
- A 12 minute doc short about Indiana's beloved culinary delight.
Director Jensen Rufe and Cameraman Steve Love ventured all over the state for a whole week devouring notorious 'loins for breakfast, lunch and dinner, learning about secret recipes, but also learning a lot about Indiana folks and their "simple pleasures" way of living High on the Hog!
Rufe ultimately declared Mr. Dave's Restaurant in North Manchester to be of the highest quality--prepared fresh daily. Residents of Indiana should do themselves a favor and make a pilgrimage to Manchester for lunch! And you might even get to meet Mr. Dave himself!
[This was made as part of Rufe's graduate thesis from Humboldt State University, slightly re-edited in 2004 as part of the "Steve and Jensen's Universe" trilogy. This movie aired on PBS in San Francisco, Arcata and all over the State of Indiana in 1999.]
I’m from Iowa and we have several restaurants that serve tenderloins as their main menu item.
Ya but.. iowa...
Cool
What a flood of great memories your video brought back. I grew up in Anderson and as a kid we used to go to Pendleton to get a pork tenderloin sandwich at a little restaurant drive in called the Shamrock. That is the one I remember the most as being one of the best. A pretty good substitute the last time I went back to Anderson was the Lemon Drop. When ever I visit Indiana, I have to have a breaded tenderloin sandwich with lettuce tomato and mayo. That's what makes the trip worth while.
We used to live in Pendleton and go to the Anderson Speedway to watch the 1/4 mile oval on warm Saturday nights and get the best BPS. It’s been years.
Thanks!!!
I remember reading about this documentary in a Bloomington newspaper 20 years ago. I've had tenderloins at 2 of the places shown. Truly great slice of Indiana culture.
Thank you!
Making this Hoosier PROUD. Great piece!
Thank you!
Jean Dunn.....you are right about those tenderloins in Pendleton but it was called the Irish Point. They were the bomb! My brother used to work there. Unfortunately it closed several years ago and the building was leveled. :(Next time you are in the area try The Mug inGreenfield. It is on Apple street across from the old jail and chapel. It is owned by Tyner Pond Farm and they are a farm to table restaurant. Drive in, eat on the patio or eat at the counter inside.
Ohh please come to Florida and make millions. I crave them. I grew up in Peoria Illinois and I could go get a tenderloin when ever I wanted. I now make my own and use an Indiana recipe. Delisious
I used to go way out of my way to get a breaded tenderloin and onion rings from the Mug and Bun on the westside of Indy. Been there since 1970 or so. Homemade root beer also !!
Yes sir, we Iowans do know what these tenderloins are. Pork heaven. Eastern Iowa. Next time your in Clinton, Iowa, be sure to go to the Almont Tap. This sandwich is the best. When I go home, I go there for sure.
I don't know why, but this is enthralling!
Thank you!
My mom had a restructuring in Illinois in the 50's we made them. She worked in many kitchens in Indiana. I still love making them as I learned from her.
I haven't had a good breaded tenderloin sandwich since I left Indiana in the 1970's. They are so hard to find. The only place in Austin that I know even sells them is Culver's and there's are nothing like the tenderloins I remember in Indiana.
I can get a chicken fried steak sandwich in Austin and it's about the same as a breaded tenderloin, but it's still not quite the same. It does satisfy my breaded tenderloin cravings for the most part,.
2 foods I miss most from Indiana is Burkie's breaded tenderloin sandwich and a Royal Feast pizza with bbq sauce from the Pizza King, both in Muncie.
Outside of Indianapolis there used to be a place called "Al Green's Famous Food" that was renouwned for its pork tenderloin sandwich. The place should have been a national landmark.
I live in Northwest Indiana and I've never even heard of this sandwich lol. I want one so bad
Remember the Indianapolis Monthly article well, and have eaten at several of the restaurants whose sandwiches were featured in the video.
Unfortunately, I had to move out of state in 2003, to maintain a career, and am continually irked when I can't go to the nearest bar-and-grill-on-the-corner for "a tenderloin".
Making my own always seems to take a lot more time, and the noise irritates the neighbors.
Al Greens back in the 70s in Indianapolis Indiana. The wet tenderloin dipped in brown pork gravy. Nothing better,,
These can be found in Florida. There is a small hole in the wall restaurant called The Crazy Horse in Pensacola on US Hwy 98. Being raised in Southern Indiana, this is a staple item.
Nice to have this snapshot in time (24 years ago!). $2.99 in 1998 is about $5.50 in 2022, which would be cheap for most of those sandwiches. And indeed, we in Iowa do know our way around pork...
As I remember, a true Tenderloin is a small strip of meat cut from the much larger loin. If a slice of " Tenderloin " is pounded thin , breaded and fried it should be called a fritter. The sandwich in this video is normally made from a slice of pork " Loin " which is pounded, tenderized, breaded and fried. Big diff. at the butcher shop.
In Sanford Florida there’s a restaurant called the breezeway and they have an authentic Indiana pork tenderloin sandwich there it’s bigger than a regular dinner plate It’s so big I split into four pieces and have four different meals. It’s awesome!
Oh my goodness, it made me so hungry for one I can't stand it....wow, on the weekend, one sells 1,500 a day!!!!! can you imagine it???? wow....this would be good to start on the West Coast, huh? Wow.....
great one here. Good work. You deserve more upvotes.
There’s a drive in restaurant named Mr. Wienie’s that serve delicious tenderloin in Peru, Indiana
Um there are plenty of joints that make tenderloins in Iowa. I eat them all the time lol! Don't know what the guy was talking about.
"I mean, we're not talking french cuisine. Hell, we're talking Indiana farm cooking, that's where it all started."
Yes, and that is why I want it all the more. What I can enjoy in fancy restaurants the world over is not special. What _is_ special is the food of real people, from communities and regions all across the world, who have their own special thing, the thing they and their ancestors may have grown up eating. _That_ is special; it is irreplaceable. And in the end, I will always look to those peoples and regions, their culture, and their foods before I turn to the finest of dining the major metropolises of the world could offer.
Culvers has a good pork tenderloin sandwich. The Hoosier pork tenderloin is the best. Had 'em in South Bend; don't have 'em in Ceentral Fk.
don't know what that one guy is talking about. I live on the IA/IL border and have had these tenderloins in both states
Wonderful documentary!
Thank you!
That guy with the Iowa comment doesn't know what he is talking about!! I am from Iowa and I know!!
I used to order one of these at Lord Ashley’s in Oaklandon. Such a good n tasty sandwich
Perfect
Iowa has tenderloins on every corner. I don't know what that guy's talking about.
I was born and raised in North Central Illinois in the 1930s and 1940s and was indoctrinated into the pork tenderloin culture way back then. In those days we were told that "Chuck" who operated a sandwich shop one block street up the block from us invented the port tenderloin and he charged $0.35 for them as opposed to hamburgers which sold for $0.25. Believe thee me, they were well worth the difference whenever Mom and Dad would spring for the extra bucks (pennys). Now I have had many different varieties since and most are pretty good but then it takes a pretty rank amateur to goof up a good pork Tenderloin - yep when you say tenderloin in Illinois (or Indiana or Iowa) you know if it definetly is not beef that you are talking about - kinda seperates ya from all the other people from away out there.
The tenderloin at the Nickel Plate in Fishers is pretty doggone tasty.
most of the pork I'm seeing t hem preparing is LOIN, not "tender"loin. But that's OK, still tastes amazing.
The “Mug n Bun” is up for sale!!!
Nothing compares to a breaded Tenderloin sandwich from Indy... State Fair or the infamous MUG N BUN on the west side with a side of Jumbo Onion Rings and a Cold Mug of Root Beer! Thanks for the Video!
Thank you!
I used to serve this in Minneapolis at the Gay 90's...I would ALWAYS run out.. it was available as a sandwich, or as a dinner with mashed potatoes and Redeye (spicy) gravy and hot vegies..Each one was hand pounded out by me with a meat hammer and double breaded before serving
Born and raised on them, nothing better. I do prefer the thick meat type of tenderloin. The ones that are smashed out flat are good when they are hot, but get tough when they cool down I think. (But they're still goooooood). I'll take a good tenderloin any day over beef.
One of my first jobs ever was working at the restaurant at the 8:14 mark.
The Sleepy Owl is certainly one of the best tenderloins in Indiana!
He is correct....YOU CANNOT FIND THEM ANYWHERE.
Shouts out to budgees burgers in Lafayette Indiana.
Order yourself a chuckwagon!! Omg
.. One of the first things I look for when I travel is the pork tenderloin, typically they are good, but it's rare to find en exceptional one. I've had offers for my breading recipe.. and have not broke down to even write it down quite yet.. the one thing I know is.. it's perfect.. served as they say with all the side options.. and when in season.. potato salad.
Onion pickle and mustard
At the very beginning of the video…the menu board with yellow letters on black background…where was that? Very 70s vibe. Reminds me of JustRite, but those types of boards were everywhere from that time in history.
Almost positive that's the menu at Mr Dave's in N. Manchester (circa June of '98)
Came here from Tiger Belly 👌🏽
I'm from North Central IL and we eat them exactly as you see in this video. This is what I crave the most when I'm away. Chicago has them in restaurants but without the bun. The only places I've found them in IL have been in North Central. I have read that the Pork Tenderloin sandwich was derived from the Austrian wiener schnitzel. Not sure if it's true though. en.wikipedia.org/wiki/Wiener_Schnitzel
we have them in the Quad Cities. Viener Schnitzel in made from veal, but the principal is the same. except schnitzel is firsst fried then baked
i like penguin points
Neds Corner Pub in Kokomo In. They have some really GOOD ones. They have been there a long time. My first job was there in 1976. I`m really missing my old friend dean as i type this.
Village Inn in Roanoke , Indiana
Al Greens back in the 70s in Indianapolis Ind.
Gnaw bone indiana is the Spot. Brown county!!
I was born and raised in Clinton, Iowa. We have and do pork tenderloin sandwiches. For many years, my whole life. The best place to get one is make it your own or go to the Almont Tavern. The best. These sandwiches are found where ever hogs are raised. Iowa, Illinois, Arkansas , North Carolina. Its not an Indiana staple.
best tenderloin you'll ever have are the ones you make at home experiment with different seasonings, breading, egg wash or batter, how thick you want your meat etc.
find what works for you and you can never go wrong with a classic tenderloin :)
*edit:* also WTF we have tenderloins in Iowa I've been making them my whole life with my mom and grandma and you can find them at almost every gas station in my part of the state
It's health junk food! Lol
Makin' me hungry. I miss those Huntington tenderloins.
yeah NICKS!
+Sandi Scheuber We drove for 2 hours just to try Nick's BPT sandwich because so many rave about it. Wasn't at all impressed. The very best in Indiana are made by my brother at home. None hold a candle to his!
You should try the WET tenderloin,,, it’s dipped in brown pork gravy. Mmmmmm
Pork tenderloins have been a staple in central illinois forever
There was an article in the Indianapolis Star that rated the best tenderloin restaurants in Indiana. The one ranked #1 is Nick's Kitchen and located in Huntington. Their website is nickskitchen [dot] net
TL;DR - The gentleman in question is talking about the Iowa of over 20 years ago, and his statement, I am very willing to bet, was spot on for the time.
For all of those who are talking about how this or that is wrong, consider that this film is over 20 years old, and even longer since it was first shot. For instance, some are complaining about the statement that Iowans may not know about pork tenderloin. His statement may not be patently wrong. Instead, it is likely due to migration and the passage of time, which could have greatly increased the availability over the years since this film was made. After all, it is not like this film was made yesterday, right - it is originally from 1998. In that same time period, for instance, we have moved the internet from a curiosity for a good number of households, and cell phones being mostly for business use, to being commonplace, even among the poorest in our population. Exposes like this are just one way that people learn more about, and want to try, regional food variants.
From some comments I have seen, it is not well known in some parts of Indiana; so it sounds like it is still somewhat regional, even today. Things can and do change over time, and foods can transplant to other areas; this can often happen when entrepreneurial people move away from their home areas, and crave that taste of home. As well, as more exposure to a food occurs, the more likely it is to be seen elsewhere. In modern times, it is easier than ever to bring a new food or concept to your corner, and expand the availability and popularity of a regional item into a national or international one seemingly overnight. Presently, one could watch a video in a language they do not speak today, and have a working concept for a restaurant to present to potential investors within days, and have a fully staffed and running restaurant dedicated to a regional cuisine in months, if not sooner. [except for COVID this past almost year, this is a viable statement]
Tin Star in Broad Ripple
That dude lied about Iowa...I had some of the best tenderloins in Iowa.
From Chicago, neva heard
Is the movie available to watch anywhere?
just click play above!!!
@@renderville Oh! I thought something different aired on PBS. Just watched it & loved it!
As long as it’s way bigger than the bun…
Heck of a samich!
u can too get a good tenderloin in IOWA !!!! called Smitty's 1401 Army Post Rd, Des Moines, IA
and it's ben here for 20+ yrs and we use to have a nother one called porkie's but have ben closed for some time
is Mr. Dave the same dude who started Wendy's?
Different guy. Doing well! I got a letter from him last week!!!
A place out near beach......hmmmm.....Largo, Fl (Clearwater) has them. Owners are natives of Ohio.
I prefer pork breading from wal mart and I eat mine with mashed potatoes and pepper gravy yummy
It's a shame you can no longer find a good jumbo tenderloin😭 The places that do have them cut them so thick🙄 Come on Indy bring back the giant THIN tenderloin.
Nosotros Papaya
1:26 WTH? everyone in Iowa knows what a tenderloin is, that guy should get out of Indiana some time. Tenderloins in Iowa, Nebraska, Illinois, and even in San Diego.
I know lol! I was confuse to.
+xomthood and at 2:25 that swath runs right thru Iowa and South Dakota, when was that interview done 65 years ago? I grew up in Iowa and South Dakota and have known about eaten and loved the Tenderloin Sandwich for over 50 years
Also A&W Restaurant in Mentone, California, 70 miles east of Los Angeles use ta have smaller versions back in The 1980's when I was a kid and I'm a Hoosier! 8-)
Smittys fro des moines iowa
I'm not sure if the filmmakers ever got the point of why this sandwich is so popular. Instead, they substituted their stereotypes about Indiana (they were positive stereotypes, don't get me wrong) with true understanding. Many people in Indiana, especially where the pork tenderloin got its start, are German. It's meat pounded thin and fried. It's basically schnitzel. The tenderloin is popular because it connects us with our German heritage.
Thanks!
Columbus Grill. Period.
Forgot Azar’s
“Editer?” Seriously?
These look like Pork loins to me, not Pork Tenderloins. I'm I wrong??
Growing up in Ohio I've eaten hundreds of them no doubt. Mustard and pickle on 99 % of them.
AND mayo (and onions)
(and maybe some lettuce and tomato)
@@renderville Sometimes I would add onion. Never tried lettuce or tomato.
That is pork loin not tenderloin big difference
pier2107 it is a pork tenderloin sandwich, has been for years throughout the midwest, it is the name of the sandwich
+pier2107 Right...He's honing his knife and the table is full of LOINS.
I agree, inside the box and on the table is PORK LOINS, not tenderloins... sad that the people who made this short film obviously don't know the difference.
Very nice film. It's a shame that the idiot who claimed that Iowans don't know what a tenderloin is was featured so prominently, however -- while not as big as in Indiana, the tenderloin is practically the Iowa state sandwich.
Lol!! It's funny when people from Iowa try to call it their own 😂😂😂 meanwhile the guy literally said there are people in Iowa that have never heard of it. You won't find a single place in Indiana that has never heard of a tenderloin. And that's a fact.
Pork should not be lean. This whole "The other white meat" bullcrap has ruined American pork. It should be rich and fatty and cooked in it's own fat.
My god man you hit the nail strait on that head. That is so true it's not even funny.
Ya better get better experts to comment in your video... here in Iowa (the number one hog producing state) we certainly have pork tenderloin sandwiches... geez
Thank you
The one I had at our local DQ last week was Awful!!!!!
+Mary Jordan probably came in frozen
I'm from Iowa
You want a tenderloin instead of a cookie?? 😂😂 you've probably never even had one.
He is wrong. People want breading just as much as they want that slim and thin slice of giant pork on their little ass buns. Looks like his tenderloins barely cover the bun... If the meat isn't about as big as your face, send it back, get out of that restaurant and find another place. I'm not gonna pay 6 to 8 bucks for a tenderloin sandwich unless I can see how big they are before hand.
Now this makes me home sick!
Forget the fritters.
Those are simply not the same as a true tenderloin, which must be cut by hand directly from the fillet portion of the pork chop, tenderized with a mallet, dipped in beaten eggs with pepper, then rolled in cracker crumbs, preferably either Ritz or Keebler Town House.
Have it on a wheat bun, with mayonnaise, tomato slice, and lettuce.
Nothing beats it.
Breaded pork "fritters" are those made from a ground meat such as the Pete's Pride brand frozen ones. A REAL "true" BPT is cut from a loin or tenderloin, normally butterflied, pounded to desired thickness or occasionally ran thru a tenderizer then breaded. The best ones are usually marinated overnight in a seasoned buttermilk then dredged in flour, dipped in egg and coated with cracker or bread crumbs before deep frying. Idk what the "filet portion of a pork chop" is that you are talking about but since pork chops are mostly cut from the loin or tenderloin of pork it looks to me like you are just paying more for the meat to already be sliced for you.
@@cynthiashoemaker4588 You speak from experience, Cynthia.
I love hearing from those who really understand how to do it up right.
Whether you're a Hoosier or not, you should be given honorary Hoosier status!
grew up in Indiana missed this sandwich till I saw the baby pigs killed my appetite
mug and Bun is the worst resturant in Indiana!! I don't know why anyone bothers to stop in that shit hole. Opie Taylors in Bloomington Indiana has the best Tenderloin
Too bad the sandwich originated in Iowa.
+M. Adam Pike You better check your history, Indiana is where it started.
It's always been rumored that the first one was Cooked In Gnaw bone Indiana
If you want to talk about the origination, it is basically schnitzel which is originated from Austria. Probably a result of a substantial amount of Central European immigrants in the midwest. But I would say that Indiana has the best case for claiming the home of the breaded tenderloin in the US.
+Jon Redenbarger Hey, man. Do you happen to know/remember where you first heard this rumor?
M. Adam Pike I've always heard that the breaded tenderloin was a German origin and Northern Indiana's heavily German. I might be wrong but I thought Clinton Iowa was Irish, after all that's where my family came from and we now live in northern Indiana. Maybe us Irish brought it to Iowa? I'm kidding. I'm sure you have breaded tenderloins is good or is unique is ours. One of my favorite sandwiches here in Indiana. Need to visit my cousins in Iowa. Peace