Veeky Forums, when I was a young lad I lived in Indiana...

Veeky Forums, when I was a young lad I lived in Indiana. A local bar my mom went to had these awesome pork tenderloin sandwiches, spreading bountifully away from the bun even more so than pic related. Also had crinkle cut fries funnily enough. Anyway, I've never had one since leaving, and I'd like to make it. Any of you have a favorite recipe or any tips to share?

Other urls found in this thread:

foodnetwork.com/recipes/food-network-kitchens/hoosier-pork-tenderloin-sandwich-recipe.html
porkbeinspired.com/recipes/midwestern-pork-tenderloin-sandwich/
indystar.com/story/entertainment/2016/05/23/where-indianas-best-breaded-tenderloin/84539268/
twitter.com/NSFWRedditGif

They make something like that at a diner in Mount Airy, North Carolina. Except they use porkchop and it fits the bun better.

Tried it once, thought it was gross as fuck desu.

Did they pound it thin? I don't think it'd work right with pork chop rather than pork loin.

Not as far as I could tell. It was cut thin, breaded, and fried. Served with pickles.

I mean, you just pound it flat, bread it, and fry it. Lots of techniques, but I like making cutlets, pounding flat, seasoning, rubbing mustard on, then coating in panko. Then you fry in olive oil.

Something like your picture looks like how you cut it to make a stuffed pork loin, except when it's flat you leave it that way, pound and divvy how big you want. Then soak in buttermilk, salt/pepper, flour, eggwash, breadcrumb, then deep fry. More a restaurant thing unless you've having a bunch of guests and have a deep fryer (or fuckheug pan).

They just pound the pork really thin, do a standard three stage breading, and throw it in the deep fryer. Then it's just a matter of throwing it on a bun and adding whatever toppings.

Iv'e only had them a few times, but honestly don't know why nobody sells them outside of Indiana. They're kind of stupid, but are also cheap, easy to make, and fun to eat.

Nah dog, I don't think that was the same shit. Thanks for the reply though.

>Something like your picture looks like how you cut it to make a stuffed pork loin, except when it's flat you leave it that way
Like cut it almost in half through the thick side and then just lay it out?

>cheap
>fun to eat
Can confirm. Hope you aren't rusing me about easy to make.

Second guy you're quoting, but imagine a cinnamon roll. One inch in form the side, cut down, then once you're one inch from the edge you're cutting towards (bottom) turn 90 degrees, then repeat until it completely unravels flat.

Pic related, but it looks a little sloppy. Imagine that unraveled.

Alright, that seems doable. I don't have a meat mallet, think a cast iron skillet would work?

>hope you aren't rusing me about easy to make

It's really simple in a restaurant with a deep fryer, especially if you know basic frying techniques. The biggest issue at home would be getting enough oil into a big pot in order to fry something that big. You could always shallow fry in a large pan, but throwing something into a heat controlled deep fryer is mindless work.

I don't mind using my mind for this on occasion, not like I'm making it all day every day. I got a 10" cast iron skillet and a thermometer, should work fine yeah?

Yeah, may want to put it between saran wrap though for a little better distribution (and a little less mess). Or not, depends on how you feel.

Yeah, you should have no problem if you've done anything similar before. It's all pretty basic.

My point was more that in a restaurant kitchen where everything is already set up and ready to go you could easily pump out half a dozen fried tenderloin sandwiches every couple of minutes.

You're not gonna be able to fit a huge ass one in a 10" skillet if you're pounding it out. I don't really use a thermometer on pan frying either, but I guess it would be good insurance if you don't trust yourself to know by feel.

Well, that's the biggest skillet I got at the moment. I guess worst case I could cook separately and stack em, I ended up ripping off the pork and stacking onto the bun sometimes anyway when I was eating them before.

>Mount Airy, North Carolina
Live there or just visiting?

why wouldnt they cut it in half and give you another bun?

Cause that's not the point user, that's not the point at all.

but I like pork schnitzels and all that but I'd rather have two pork schnitzel sammichs than half a schnitzel hanging out either end

There's something to be said for having this instead my man, it's fun to eat like the other guy said.

b-but two schnitzel sammiches ;_;

TRY IT user

I agree.
Its like having your prostate manipulated via your asshole - it's not practical if you haven't had an enema recently but it sure is fun.

My grandmother used to make Palacsinta, and when she did, I'd always have it with cottage cheese and chocolate milk powder. Don't ask why, but to this day I'll eat that shit. I miss her.

OP here, the butcher at Publix cut the pork loin for me so I plan to soak it in salt and pepper, egg, and buttermilk overnight and fry em up tomorrow after work. Will report back.

>OP here, the butcher at Publix cut the pork loin for me so I plan to soak it in salt and pepper, egg, and buttermilk overnight and fry em up tomorrow after work. Will report back.
Nice of him. Give it a little pound, even if you just smack it all over with the back of a pan, bottom of a can, or base of a heavy glass.

I've had this in restaurants which cater to snowbirds from your region (down in Florida), so I thought that I would google it. Turns out it might be "hoosier" style, and if this recipe is accurate the final breading is cracker crumbs, not breadcrumbs. A minor difference that might help you match your dish to your memory.
foodnetwork.com/recipes/food-network-kitchens/hoosier-pork-tenderloin-sandwich-recipe.html
These guys are using cormeal:
porkbeinspired.com/recipes/midwestern-pork-tenderloin-sandwich/
I'll also tell you that if you use the slightly darker pork chop tha publix labels "sirloin chop" it fries up nicer and more porkier/browned flavors, and not as dry.
Maybe the local paper will inspire you when they list the top 10 sandwiches in town:
indystar.com/story/entertainment/2016/05/23/where-indianas-best-breaded-tenderloin/84539268/


Let us know how it turned out tomorrow

Yeah, I bought saltines while I was at the store.

It's just labeled "pork loin."

You're good to go! Enjoy!

That sounds really good, will monitor thread.

Memeing aside, this looks amazing. What are standard toppings for this sandwich? I see onion and mustard.

As I understand it standard toppings are mayo, yellow mustard, and pickles. I always had mine plain as a lad, I'll be having spicy brown (non horseradish) mustard on mine when I make it.

My impression was always that there were no standard toppings, and that you could usually get any combination of burger type toppings you wanted (lettuce, tomato, pickle, onion, ketchup, mayo, mustard...).

I'm sure most places would let you do that, but I know if my mom forgot to order plain I'd get mayo, mustard and pickles.

Visited a couple years back. I'm an Asheville fag.

Not literally, but still.

my grandma is from iowa. here is her recipe.

pound a pork cutlet thin as fuck. hammer with spikes on it. coat it in egg and crushed saltine crackers. fry in butter.

yellow mustard, pickles, onion

YES

OP bumping. Will post pics soon.

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So toppings you'd find on a burger. Nice.

I'd have mine with lettuce, tomato, mayo, mustard, and onions. Apparently Indiana is really the only place you can find this standard on menus? That's what a vid I saw on it said.

I imagine some german joints might have something similar? But yeah since leaving Indiana I've never seen it. I have heard that Idaho has them though but I've never been to Idaho because who goes to Idaho?

Unfff yeah you pounded that meat good you dirty bitch

Tbh I don't think I pounded enough. It was a bit undercooked, though it may have merely been a temperature issue. Regardless, this time I'm going to err on the side of a little darker breading in the hopes of better cooked innards.

That pork chop looks like a barnacle-encrusted ship, ye scallywag.

But yes, turn the heat down a little bit.

The recipe I saw called for 360 F, during cooking it was around 250. Is that normal?

Yeah, the temperature will drop if you put in a lot of food in proportion to the oil. Shallow frying might be a better idea for this.

Was pic related up there too much oil? I'm using a lodge 10" skillet, not a huge pot or something.

I'm making the other 2 sandwiches here soon, need an answer desu

onion and mustard are traditional but yeah what said - a lot of places will just give you everything on the side, including a cup of mayo and a cup of cole slaw.

Really the biggest variation you'll see is in what kind of breading it is. OP's pic looks like cornmeal which is kind of ugh; a lot of places do batter instead. My mom makes these at home (though not pounded as flat, in order to get six of them to fit in the electric skillet) with crushed up saltine crackers for the breading.

I'm thinking not enough skillet.
More heated surface exposed to the oil would retain oil temp temp better with that chunk o pork.

Well, that's the most skillet I got bro. I'm frying up the second one right now. The first got cooked to around 155 F right out of the oil. I think I'll dunk it back in for a bit once the second one is done. I want that white inside, not pink.

Sorry, it's the opposite. When you put that much food into that much oil, the temperature drops too much. It's why deep fryers always have a big container to hold the hot oil with a relatively small basket. You'd need a bigger container of hot oil to fry it properly. You could let it fry until the oil comes back up to temp, but the outside will probably dry out and get hard.

Do a shallow fry instead, where the oil comes up halfway of the pork chop. Doing it like this means it won't drop as much since there's not as much going in at once, and it'll heat back up quicker.

I only had maybe 1/4 to 1/2 an inch of oil I think. I took the two new ones out just now. Will post an AMR. (after meal report)

Hoosier here

To make this you just pound a boneless pork chop thin then you dredge in eggwash then breadcrumbs and pan fry.

Season with s and p

dress your sandwich with mayo mustard lettuce and fresh tomato

I like to grill my buns in butter too

It's not rocket science and soaking in buttermilk wont do shit.

It's just a schnitzel on a bun for christsakes.

AMR

Still not really satisfied. The flavor was significantly different than the sandwich I had as a kid. The inside was also not the texture I was shooting for. Will have to conduct further experiments in the future.

I'll try this next time instead of fucking about with buttermilk and crushing crackers.

>mayo
>lettuce
>tomato

raw onion goes well too

Maybe try it with a beer batter at some point. There's a lot of variation in "breaded shit" and none of us know where you had one as a kid.

It's also possible your taste buds have changed.

Indiana diners don't use beer batter...

iowa grandma man here:

smaller cracker crumbs.

way thinner than that, like 50% of that thickness. cut thinner slices of the tenderloin if the finished thing is too big for the pan you have. and i'm telling you, a spiked meat tenderizer will give it that tender texture. yours would be like biting through a porkchop.

lower heat as you already figured out.