Iowa here & of course you all know where the number one producing state! Actually a pork tenderloin and a pork loin are two different cuts of meat. Yes, a pork tenderloin is smaller but it's a separate structure that runs along the backbone of the hog a pork loin can be what you have there or even one that has a bone in it. They are two separate and entirely different cuts.
Miller’s menu, I live down in Florida now for 2 1/2 years and I’ve even gone to the extreme looking for pork tenderloin sandwiches at the local county fairs and people look at me like I’m crazy, dude. I enjoyed your video. I did make some this past weekend and that’s a story in itself, keep posting
Every time I go to Florida, I see BBQ sandwich places everywhere. I have stopped numerous times and man, those are NOT BBQ as we know it here in Indiana. It isnt even very good for a smoked cut. I cant imagine what they would do with breaded tenderloin.
Yup, that is them ones, lol. Lynch's Frankfort, Indiana had a sign in the window, "World's Largest Tenderloin." Was a cool soda bar type place. Loved it. Tenderloin is actually its own muscle located under the spine, whereas the loin is along the top of the spine.... any animal. Thanks man, nice video on how to do an Indiana Tenderloin..... and yes as others have said 140F is plenty.
Yumm I can't wait to make these. I moved from Indiana to Tennessee and they've never even heard of breaded tenderloin sandwich. My mouth is watering. Thank you so much for this video. 💗
We use to get pork tenderloin sandwiches at the chicken shack near Winchester In. They were huge! They closed down and I haven't had one in over 25 years. I'm definitely going to make these. I'm also going to surprise my Dad with one when he stays with us for a month in the summer. We always talk about how good they were and how much we miss them. I also add lettuce, tomato, mayo on mine too. It was so good. Thank you for this. 😊
Reminds me of Mexican milinesa. I'm from San Diego Thin steak thee exact same way. On a grilled torta ...bun ... spread refried beans. Add lertuce and pico or guacamole Whatever u want Thank you!! Since i mowed to Mississippi... i see different cooking videos from all over the country
I just want to say a HUGE thank you for sharing this recipe! My husband loves this one. This is the one and only recipe I have used since first learning how to make it and enjoy homemade at a fraction of the cost of going out to eat. (We still have to go try the sandwich at The Checkered Flag Tavern in Indy…only because his grandpa was the original owner of it and he wants to go see if it is still as good as it was way back when) Since I am a Michigan girl I had never even heard of this sandwich until I met him . I can say that people do not know what they are missing out on. I did have him get me the meat tenderizer attachment for my kitchen aid because I don’t have that much aggression in me. Lol. But again…,thank you this is an amazing recipe!
Made the marinade this morning and have 2 pounds of flattened tenderloin marinating in the fridge. Will cook tomorrow and let you know how it works out. Have 6 more pounds of tenderloin to cook and freeze so I am hoping the results are good. I figure they will be good.
i have a question the buttermilk mixture is that flour or more breadcrumbs you let it marinade in for 4 hours it looked like all purpose flour the after 4 hours you put bigger crushed bread crumbs
I just made some yesterday. They were great. We are from Indiana, now in Florida. Can not find a decent T sandwich down here. The other day we stopped at the Sebring diner, supposed to be the best….lol. My husbands was so thin, they came in 3 pieces. Mainly breading. He wasn’t happy. So I had pork cube steak on hand, so I pounded them, breaded and deep fried. Man! Good stuff. I’m gonna try your way, though. Needed just a little more flavor. I like all the condiments, but my husband just wants lettuce. These look great. Can almost smell them, thanks.
I also moved fro Indiana to Sebring Fl, The diner used to have decent tenderloins but after the reopened after covid they a nasty. Going to start making my own. You can take the girl out of Ind, but you can't take the pork out of the girl.
Great recipe thank you for the recipe. for those wondering bout the flour missing in the ingredients list it's 1 Cup of Flour. He mentions the ingredients at 3: 01 in the video.
Thank you for sharing this recipe. Just an fyi…(I know you have had this up for over a year and a half but I just came across it today) you didn’t include the amount of flour used in the recipe in the description! Thank you again!!!!!
Looks pretty good. I'll be subbing out the flour and saltines for seasoned whey protein. You can get a surprisingly good flakey and crunchy crust without the carbs.
As many have said you need to learn what an actual tenderloin is as far as cuts of meat. That being said most restaurants use pork loin as it's cheaper and easier to make big like you said. You'll never know the difference between them in this form.
Also 175 is WAY to far. 165 is what most places will tell you but even that is too far for pork. Pork is fairly safe at medium and VERY SAFE anywhere beyond that. Also 165 is the temp for instantly killing bacteria but a couple minutes at 155 is just as safe. TIME and temp not just temp.
Tenderloin and pork loin are two different cuts of meat. A tenderloin isnt a loin cut in half. I don't know how a common sandwich can be Just an Indiana thing? Isn't that food like a fair food? Its common everywhere? My bad it is an Indiana thing.
I was born in Kokomo and moved to ky when I was little.. but always loved visiting my Indiana family and dining on some tenderloin sandwiches… if your a Hoosier you just know! ❤
awesome im in NW IN Near Chicago but I am in Indy 2-3 times a week or Frankfort. Everyone from out here including Rich Chicago Burbs are moving out towards Carmel, Zionsville and Fishers. It was an article I literally just read yesterday.
Iowa here & of course you all know where the number one producing state! Actually a pork tenderloin and a pork loin are two different cuts of meat. Yes, a pork tenderloin is smaller but it's a separate structure that runs along the backbone of the hog a pork loin can be what you have there or even one that has a bone in it. They are two separate and entirely different cuts.
Latest USDA guidelines say 145° is hot enough to eat pork safely. Should keep more moist that way.
Thanks!
I agree
That's what I was thinking as well.
I’m from Indiana and love pork tenderloins
I’ve been craving tenderloins for the last few days and binge watching tenderloin videos LOL.
Miller’s menu, I live down in Florida now for 2 1/2 years and I’ve even gone to the extreme looking for pork tenderloin sandwiches at the local county fairs and people look at me like I’m crazy, dude. I enjoyed your video. I did make some this past weekend and that’s a story in itself, keep posting
Every time I go to Florida, I see BBQ sandwich places everywhere. I have stopped numerous times and man, those are NOT BBQ as we know it here in Indiana. It isnt even very good for a smoked cut. I cant imagine what they would do with breaded tenderloin.
Yup, that is them ones, lol. Lynch's Frankfort, Indiana had a sign in the window, "World's Largest Tenderloin." Was a cool soda bar type place. Loved it. Tenderloin is actually its own muscle located under the spine, whereas the loin is along the top of the spine.... any animal. Thanks man, nice video on how to do an Indiana Tenderloin..... and yes as others have said 140F is plenty.
Every Indiana Hoosier knows that tenderloins are best when they are bigger than the plate.
Yes, you should be able to fold it at least twice three times is better. Too bad he can't get a good one in Indy.
Great video.
Thank you.
I like the overnight marinade - to me it makes everything better.
I’m from Indy & we all make em different but it’s All Good👍😋
Yumm I can't wait to make these. I moved from Indiana to Tennessee and they've never even heard of breaded tenderloin sandwich. My mouth is watering. Thank you so much for this video. 💗
Hope you enjoy!
This was great! Keep up the good work!
We use to get pork tenderloin sandwiches at the chicken shack near Winchester In. They were huge! They closed down and I haven't had one in over 25 years. I'm definitely going to make these. I'm also going to surprise my Dad with one when he stays with us for a month in the summer. We always talk about how good they were and how much we miss them. I also add lettuce, tomato, mayo on mine too. It was so good. Thank you for this. 😊
That’s awesome!!! Let me know how it turns out!
The only thing ya need is mayo, heavy pickles and lettuce... Yum To bad we can't a good " Indiana state sandwich " in Indiana😩
As a Hoosier I’ve never heard of the saltine breading before! Looked fantastic!
Give it a shot and let me know what you think.
Don’t use saltines use ritz crackers you’ll thank me later yes I am a Hoosier
175° will be shoe leather. Trichinosis hasn’t been a concern for decades.
Reminds me of Mexican milinesa. I'm from San Diego
Thin steak thee exact same way. On a grilled torta ...bun ... spread refried beans. Add lertuce and pico or guacamole
Whatever u want
Thank you!! Since i mowed to Mississippi... i see different cooking videos from all over the country
Breaded tenderloin is the best sandwich there is. I'll take it over any sandwich.
Hoosier here....awesome job! Like the comparison on the 2 methods. Dang, I'm gonna weigh 300lbs if I keep watching and learning!
Thanks buddy! Glad you are enjoying them.
I just want to say a HUGE thank you for sharing this recipe! My husband loves this one. This is the one and only recipe I have used since first learning how to make it and enjoy homemade at a fraction of the cost of going out to eat. (We still have to go try the sandwich at The Checkered Flag Tavern in Indy…only because his grandpa was the original owner of it and he wants to go see if it is still as good as it was way back when) Since I am a Michigan girl I had never even heard of this sandwich until I met him . I can say that people do not know what they are missing out on. I did have him get me the meat tenderizer attachment for my kitchen aid because I don’t have that much aggression in me. Lol. But again…,thank you this is an amazing recipe!
That’s awesome. Thank you!
The best tenderloin sandwiches came from Anderson Speedway in the 70’s-80’s.. & we don’t use saltines in Indiana, don’t know where you got that from
Those look amazing! I haven't had one of those in over 20 years. Makes me want to add them to the menu this week.
You should!!! They turned out awesome.
Grew up in Schooners tenderloins in Peoria IL. Moved to Indiana 9 years ago. Had no idea this is where it started. Marinating 4 cuts tonight.
Im a Hoosier & the place in Peoria I miss most is Jumers. Oh my. What a restaurant that was.
Made the marinade this morning and have 2 pounds of flattened tenderloin marinating in the fridge.
Will cook tomorrow and let you know how it works out.
Have 6 more pounds of tenderloin to cook and freeze so I am hoping the results are good.
I figure they will be good.
Awesome! Enjoy, can’t wait to hear how it goes.
That’s just the way I like em. Good taste
i have a question the buttermilk mixture is that flour or more breadcrumbs you let it marinade in for 4 hours it looked like all purpose flour the after 4 hours you put bigger crushed bread crumbs
I just made some yesterday. They were great. We are from Indiana, now in Florida. Can not find a decent T sandwich down here. The other day we stopped at the Sebring diner, supposed to be the best….lol. My husbands was so thin, they came in 3 pieces. Mainly breading. He wasn’t happy. So I had pork cube steak on hand, so I pounded them, breaded and deep fried. Man! Good stuff. I’m gonna try your way, though. Needed just a little more flavor. I like all the condiments, but my husband just wants lettuce. These look great. Can almost smell them, thanks.
I also moved fro Indiana to Sebring Fl, The diner used to have decent tenderloins but after the reopened after covid they a nasty. Going to start making my own. You can take the girl out of Ind, but you can't take the pork out of the girl.
I will try using cube steak.
Great recipe thank you for the recipe. for those wondering bout the flour missing in the ingredients list it's 1 Cup of Flour. He mentions the ingredients at 3: 01 in the video.
Looks great !
Yes! Hoosier here! I love my fried tenderloin!
Great job man! You’re making me hungry!
Thank you sir!
I miss it so much
Thank you for sharing this recipe. Just an fyi…(I know you have had this up for over a year and a half but I just came across it today) you didn’t include the amount of flour used in the recipe in the description! Thank you again!!!!!
I’ll see if I can find the amount and update it.
@@MillersMenu amazing!!! Thank you!
it's 1 Cup of Flour
Is it tender?
That’s alright, we all do stuff. I don’t always use gloves when I’m at home.
Are you related to Miller's of Colfax, Indiana?
Nope, sorry I’m not!
Thank you!!! 😮
Pretty high IT for pork?
I understand but that’s what the thermometer said and people go off if I said something under that. Haha
Looks pretty good. I'll be subbing out the flour and saltines for seasoned whey protein. You can get a surprisingly good flakey and crunchy crust without the carbs.
Awesome, I’ll have to try that.
@@MillersMenu Appreciate ya! Keep doing your thing!
You got my attention without one can you see me a link to the seasoned whey?
Everything but onion please! Nice video!
Thanks buddy!
What kind of oil do you use??
Miss tenderloins in the south
Thanks a ton for the video aka gunshow
Thanks. Just regular veg oil.
As many have said you need to learn what an actual tenderloin is as far as cuts of meat. That being said most restaurants use pork loin as it's cheaper and easier to make big like you said. You'll never know the difference between them in this form.
Also 175 is WAY to far. 165 is what most places will tell you but even that is too far for pork. Pork is fairly safe at medium and VERY SAFE anywhere beyond that. Also 165 is the temp for instantly killing bacteria but a couple minutes at 155 is just as safe. TIME and temp not just temp.
Tenderloin and pork loin are two different cuts of meat.
A tenderloin isnt a loin cut in half.
I don't know how a common sandwich can be Just an Indiana thing? Isn't that food like a fair food? Its common everywhere?
My bad it is an Indiana thing.
This is number one on my top of all. Popeye should take note.
Thanks Brother!
good video but you need to educate yourself with the difference between loin and tenderloin.
The definition of insanity!
Crappy gun show but I enjoyed the loins.
Haha thanks buddy.
I miss the tenderloin. They don’t have it in SC. 👎
Well, hopefully you will make your own down there! Thanks for watching.
You can NO longer get a good THIN tenderloin in Indy. They are all thick😭
great video, what part of IN are u from?
Thanks! I’m in Bloomington.
I was born in Kokomo and moved to ky when I was little.. but always loved visiting my Indiana family and dining on some tenderloin sandwiches… if your a Hoosier you just know! ❤
awesome im in NW IN Near Chicago but I am in Indy 2-3 times a week or Frankfort. Everyone from out here including Rich Chicago Burbs are moving out towards Carmel, Zionsville and Fishers. It was an article I literally just read yesterday.