Hoosier Tenderloin Recipes

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HOOSIER PORK TENDERLOIN SANDWICH



Hoosier Pork Tenderloin Sandwich image

There is no where else in the States to find this particular sandwich recipe, and it is one that I have craved for 38 years since I left Indiana to join the Air Force.

Provided by Penny Hall

Categories     Sandwiches

Time 35m

Number Of Ingredients 7

4 4 boneless butterfly chops, cut about a half inch thick, or 4 boneless loin chops, cut an inch thick
1 c flour
1/2 c milk
1/2 c cornmeal
1 tsp salt
1 tsp black pepper
3/4 c cooking oil

Steps:

  • 1. If you bought regular loin chops, butterly them. With a sharp knife, cut them almost all the way in half, then open them. Beat the butterflied chops with a meat mallet until a quarter inch thick. Mix the breading ingredients and put on a plate. Heat about a half inch of oil in a heavy skillet until a one-inch cube of bread browns in about a minute, and turn the oven on warm. Dip the first tenderloin in milk, then dredge on both sides, making sure every bit is covered. Place the first in the hot oil (only do these one at a time), and fry until the bottom is golden brown, then turn, and fry until golden brown all over (this should only take five minutes if your oil is the right temperature). Drain on a paper towel, then start frying the second one. Place the first on a rack in the warm oven. Repeat the process until all four are done.

HOOSIER TENDERLOIN



Hoosier Tenderloin image

I love pork tenderloin sandwiches and haven't been able to find a good one since I moved away from MO. I found this recipe in a book by Jane and Michael Stern, who ate at Nicks Kitchen in Huntington, Indiana. I don't know whether this recipe is the Sterns' or the restaurant. Either way, it sounds like a keeper! Time allowed doesn't include the 12-16 hours of soaking.

Provided by PrimQuilter

Categories     < 30 Mins

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

2/3 cup all-purpose flour, plus more for dredging
4 inches thick rounds pork, cut from a pork tenderloin
2 cups buttermilk
2 large eggs
vegetable oil (for frying)
2 cups saltine crackers, crushed
4 hamburger buns or 4 hard rolls
mustard
pickle
onion

Steps:

  • Pound pork tenderloin until it's 1/4" thick.
  • Mix together buttermilk, 2/3 cup flour and eggs to make a paste.
  • Cover tenderloins with this mixture and refrigerate 12-16 hours.
  • Heat 1" of oil to 350 degrees in a large skillet.
  • Remove soaked pork from dish, letting mixture drip away.
  • Bread pork with crushed crackers, patting the crumbs in so they stick.
  • Fry each slice until golden brown, turning once. Total cooking time for each slice should be 6-8 minutes.
  • Serve on bun with mustard, pickle slices and raw onion.

HOOSIER PORK-TENDERLOIN SANDWICH



Hoosier Pork-Tenderloin Sandwich image

This pork sandwich comes breaded, fried and way oversized. Buttermilk is the secret ingredient in the Indiana pork-tenderloin sandwich. Up to a half pound of meat is pounded thin, marinated in buttermilk, breaded with cracker crumbs, fried and served, despite its size on a regular hamburger bun. At some restaurants, the pork is a foot in diameter! Try this recipe from the Food Network Kitchens. Note: Time does not include marinating time.

Provided by Crafty Lady 13

Categories     Lunch/Snacks

Time 45m

Yield 4 sandwiches

Number Of Ingredients 16

2 lbs center-cut boneless pork loin
2 large eggs
2 cups buttermilk
2 garlic cloves, crushed
kosher salt & freshly ground black pepper
1/4 teaspoon cayenne pepper
2 sleeves saltines (about 80 crackers)
2 cups instant flour (such as Wondra)
peanut oil, for frying
4 soft hamburger buns, split
1/3 cup mayonnaise
3 tablespoons yellow mustard
1/2 head iceberg lettuce, shredded
2 tomatoes, thinly sliced
1 red onion, thinly sliced
4 half-sour dill pickles, thinly sliced

Steps:

  • Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
  • Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.
  • Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.
  • Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360°F Fry the pork in batches until golden and cooked through about 3 minutes per side. Drain on paper towels.
  • Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with bun tops.

Nutrition Facts : Calories 785.8, Fat 41.3, SaturatedFat 12.9, Cholesterol 245.9, Sodium 1347, Carbohydrate 42.9, Fiber 4.1, Sugar 15, Protein 58.8

HOOSIER PORK-TENDERLOIN SANDWICH RECIPE - (4.4/5)



Hoosier Pork-Tenderloin Sandwich Recipe - (4.4/5) image

Provided by á-25138

Number Of Ingredients 16

2 pounds center-cut boneless pork loin
2 large eggs
2 cups buttermilk
2 cloves garlic, crushed
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
2 sleeves saltines (about 80 crackers)
2 cups instant flour (such as Wondra)
Peanut oil, for frying
4 soft hamburger buns, split
1/3 cup mayonnaise
3 tablespoons yellow mustard
1/2 head iceberg lettuce, shredded
2 tomatoes, thinly sliced
1 red onion, thinly sliced
4 half-sour dill pickles, thinly sliced

Steps:

  • Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet. Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight. Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs. Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels. Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.

HOOSIER BREADED TENDERLOINS



Hoosier Breaded Tenderloins image

Apparently, a over-sized pounded piece of pork loin, breaded and fried, placed on a toasted bun and topped with "everything" is a dish unique to Indiana and a few other Midwestern places. Here is a great recipe for anyone missing this and anyone who wants to learn to love it!

Provided by Lise in Indiana

Categories     Pork

Time 54m

Yield 4 serving(s)

Number Of Ingredients 12

4 pork loin, slices 1 inch thick, cut across the grain
1 egg, beaten
2 tablespoons milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoning salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups breadcrumbs
1/2 cup peanut oil (for frying)

Steps:

  • Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and, using a meat mallet or the bottom of a heavy skillet, flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
  • Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
  • Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a rack to dry slightly; do not stack.
  • Add oil to a large heavy skillet to a depth of at least 1 inch. Heat the oil to 325 degrees. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 3 or 4 minutes per side. Drain the cutlets on a cooling rack set over a rimmed baking sheet lined with paper towels.
  • Serve on toasted buns; traditionally a breaded tenderloin will exceed the bun size by 3 or 4 inches all way around. Dress with ketchup, mustard, pickle, lettuce, tomato, and onion, and serve.

Nutrition Facts : Calories 423.2, Fat 30.6, SaturatedFat 5.6, Cholesterol 47.6, Sodium 899.6, Carbohydrate 30, Fiber 1.9, Sugar 2.6, Protein 7.3

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