How to Make Indiana Breaded Tenderloin Sandwiches | Sandwich Recipe | Allrecipes.com
Вставка
- Опубліковано 31 січ 2013
- Get the 5-star recipe @ allrecipes.com/Recipe/Traditio...
Watch how to make this sandwich that hails from Indiana. Slices of pork tenderloin are covered with a breading seasoned with garlic powder, onion powder, marjoram, salt and pepper, then fried. Serve on a Kaiser roll and top with your favorite condiments.
Facebook
/ allrecipes
Twitter
@Allrecipesvideo
Pinterest
/ allrecipes - Навчання та стиль
Illinois and Iowa have these too
Really Enjoyed your recipe! I am an Indy Gal and used to buy these pre breaded from Krogers then fried. I finally asked for their recipe for breading. They use a combination of Bread crumbs and the Boxed Corn flake crumbs. Give it a try they turn out well also. Thanks for sharing so much! You inspired me to make this meal ASAP!
Yes panko crumbs make for nice crispy tenderloins. Our Iowa cousins use saltine cracker crumbs on theirs.
Thank you I tried these rescipie tonight and it was a hit we added chilli to ours.
All the Midwest has these sandwiches. The coasts, not so much.
Damn! Those look good. Why aren't these served in more diners/restaurants?
Nice!
Oooooh looks yummy! : )
We eat tenderloins in Missouri too.
Jacob, that's called a Fritter, not a tenderloin.
And here in Central Indiana, we don't use bread crumbs, it's a seasoned flour like Henny Penny, or you can even use a commercially available variety like Golden Dipt batter mix. One other thing, The tenderloins here are jumbo; usually 8-11" (will fill even a large dinner plate), so they are deep fried, not pan fried.
I`m in central Indiana, and I use breadcrumbs...and, I pan fry mine...
While I don't care for this recipe, I am from Iowa, where tenderloins are king. Flour, then egg wash, then bread crumbs. And pan frying is usually the method for tenderloins.
Joel Mc I agree bread crumbs should be used but you have to deep fry this thing. I'm also from Iowa and most every place I've ever been to that has tenderloins deep fries them.
That is incorrect. It's an easier method, but the pan frying gives it the kind of browning that a deep fryer doesn't provide. Certainly both methods are used, but in 3 kitchens I worked in in Southern Iowa, only 1 deep fried.
+jimsil1315 Please tell me the breading mixture..I'm from Anderson and have been gone for almost 40 yrs. I crave the tenderloins, how thin and choice of pork,,the loin or roast.
Looks like a decent sandwich but the Hoosier style sandwiches are a lot thinner and the pork is twice the size of the bun
Hoosier here. Some are thinner and bigger. Certainly not all, or even most. Depends on where you like to go to get your food.
i though we were known for our corn crops but the State Fair has great food as such the fried tenderloin saltwater taffy, etc. I take pride as i am a Hoosier
They are supposed to be giant tenderloins if it is from Indiana lol.
Alex Cutler exactly, much thinner and three times the size. This is a pork fritter
As much as I love the tenderloin sandwich, I do not like the extra big sandwiches. Just a little past the bun is fine for me.
@@michaelbryant7377......just so long as you can get a bite of pork every time !
No not how we do it. Pfft! You've never worked in an Indiana restaurant making Tenderloin's.
EXACTLY! Not at all the Hoosier way!😑
Enlighten us then. Where’s your video?
Neil Yaremchuk they got the process right but, tenderloins should take up the whole plate. They should be much thinner. This video shows you how to make a pork patty. Not a Giant pork tenderloin
This more like a schnitzel
Mmm*
In a pinch this works. You don't have to use a deep fryer.
i've had these in several states. no one uses panko bread crumbs which is what these are. no one uses any kind of bread crumbs. they the only toppings are mustard, onion, maybe pickle.
I have been making this pork tenderloin sandwich for many years now, and I'm not anywhere near Indiana of I ever been there.
Indiana my A- - they were made famous in Iowa, Missouri and Southern Illinois
Mamma
"Pork Tenderloin Sandwich" does not refer to the cut of meat in this case . You use Pork Loin and pound it thinly to make these thus tender. Not a 8 to 12 dollar a pound pork tenderloin.
You can buy the cut of Pork Tenderloin.
Born in Ohio in 1962, I grew up eating breaded pork tenderloin, this started much further east than Indiana. Ohio was the pork capital of the world back in the day.
It actually started in Indiana, champ. Huntington to be exact. But this isn't how you make a tenderloin.
@@tylerdillon5153 Sure did. Hoosier tradition!!
Ohio sucks
@@HoosierSapper27 I'm 59 and when I turned 18 I couldn't get out of that shit hole fast enough, Indiana is even worse.
@@MarkWoodChannel congratulations, you made it !
Durkee mustard all day.
Aww, this looks like the ones at Dairy Queen, i like the more ground meat like the kind generally found in the Pete's Pride kind.
I've lived in Northwest Indiana for 23 years and have never even heard of this lol
Shaggy NE Indiana but we deep fry ours and they're larger and much thinner. This is a pork fritter
that's because northwest Indiana is just more Chicago
Those are too small for Indiana Tenderloins
yay i'm from indiana
They aren't big enough to be from Indiana
Hold the ketchup, mustard Is best on a tenderloin and real mayo, not miracle whip if you must.
Ketchup doesn't belong on a tenderloin.
agreed
Gatekeeping a sandwich? Wow!
Yeah, because everyone should like their food prepared as you like it🙄
Ketchup and mustard...what is this heresy?
Stop draining on paper towels. Spend the $5 and get a wire rack. Everything stays crispy instead of going greasy and limp.
Giving this a thumbs down! Most people will know why. I’m from Indiana I still love here, and I’m Fat.
Working at a restaurant that's been 10 years going in Indianapolis, I disagree with this recipe
What do you disagree with, Martin? I'm in Southern Indiana and am looking for the perfect recipe for this sandwich.
@@michaelbryant7377 I worked in a little ice cream and sandwich deli in Seymour, IN back in the 70's that was famous for their breaded tenderloins.
They pounded the meat out really thin dipped them in eggs and dredged and pounded in the saltine cracker crumbs, then they were deep fried.
No other seasoning was used.
The meat was about 3 times the size of the bun.
@@pamcooper5837, is the place still there? I am in Salem, so it would be a 30 minute jaunt.
@@michaelbryant7377 Sorry, no. It closed in the 80's but he ran the 'County Fair' Restaurant (where DQ is now) in Brownstown for a few years just in case you're familiar with the area. He has passed away now.
Btw, I made some for supper tonight!
Basically, it depends on how thick your meat is and how thin you pound it. (your preference) I coated them in the egg mixture with a little flour added and let it set in the refrigerator until I was ready to cook it. The saltines can be put in a food processor for uniformity, but I like the mixed sized chunks or crumbs for extra crispiness so I just go a little light on crushing them.
Then just fry and enjoy. Yummy.
We don't eat out much, but I haven't found
a good kitchen made restaurant tenderloin in a long while.
Pam Cooper, thank you. I’m familiar with Brownstown. I’m going to start on my version. Thank you, again.
Idk who taught you how to make a Tenderloin, but this is wrong... You obviously aren't from Indiana...
One. This is awful. Two, breaded tenderloins are always soaked in buttermilk. Three, the breading/coating is crushed up saltine crackers. And lastly they're either deep-fried, or shallow fried in multiple cups of oil. Not a few tablespoons. And "Even pickles if you'd like."? Really? If you eat anything on a breaded tenderloin other then only pickle, and mustard half the people I know from Anderson IN would ask why you even ordered a tenderloin. You don't take something that good, and part of the state culture, and mask it in a bunch of toppings. Worst recipe I've ever seen. Oh. Last thing. You set them on a wire rack. Not paper towels. Have you never fried anything in your life? Every thing from tenderloins to fried chicken. Everyone knows paper towels make fried foods go soggy.
I was born in Anderson!!!
I was with her until that ketchup and mustard garbage. 🤮
You need to never post a video again. Ketchup does not go on a BPT.