Joe's Hoosier Tenderloin Sandwich. The crispy breaded pork tenderloin sandwich is an Indiana specialty from way back. Recipe courtesy of Food Network Kitchen. This pork sandwich comes breaded, fried and way oversized.
Hoosier Breaded Tenderloin Sandwich - Koger's Kountry Cafe. It's a truck stop, and one not frequented by very many trucks what with two big ones just a few miles down the road. I am from time to time struck with an insatiable craving for a pork tenderloin sandwich.does anyone know where I can find one in the Bay Area? You can have Joe's Hoosier Tenderloin Sandwich using 9 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Joe's Hoosier Tenderloin Sandwich
- You need 4 of thick-cut, boneless pork tenderloin chops.
- It's 1 of garlic powder, to taste.
- You need 1 of salt & pepper, to taste.
- You need 3 tbsp of cornmeal.
- You need 1/4 cup of all-purpose flour.
- Prepare 1 1/2 cup of buttermilk.
- It's 2 cup of Panko breadcrumbs.
- It's 1 of peanut oil (for frying).
- It's 4 of large burger buns.
To clarify, I'm talking about a sandwich that features a piece of pork pounded thin (nearly to the diameter of a dinner plate), breaded. The pork tenderloin sandwich, also known as breaded pork tenderloin sandwich aka BPT, contains a breaded and fried cutlet similar to the Wiener Schnitzel and is popular in the Midwest region of the United States, especially in the states of Indiana, Missouri and Iowa. Midwestern Pork Tenderloin Sandwich With Boneless Pork Loin, Flour, Yellow Cornmeal, Salt, Black Pepper, Sandwich Buns. Drain on paper towels and season to taste with salt and pepper.
Joe's Hoosier Tenderloin Sandwich step by step
- Butterfly the pork chops by slicing through the thickness from one side to about 1/2 inch before slicing it completely in two. Open the chop out flat..
- Place the chop between two sheets of plastic wrap. With a meat mallet, starting at the center of the chop and working out toward the edges, beat the chop thin, until it's about 1/4" thick..
- Liberally season both sides of each chop with garlic powder, salt and pepper..
- Mix the cornmeal and flour together. Dredge both sides of each chop with this mixture, patting/rubbing it in with your fingers. Set aside..
- In a cast iron skillet, heat peanut oil to 360°. (You can do this in a deep fryer, but I prefer the traditional cast iron skillet method.).
- Pour the buttermilk into a large, shallow dish (such as a cake pan). Pour the panko breadcrumbs onto a large dinner plate and spread them out flat..
- Dip each pork chop into the buttermilk, covering completely; let excess drain off, then dredge them with the panko breadcrumbs. I like to use the back of a soup spoon to press the crumbs onto the meat so it sticks well..
- Let the breaded chops sit for 15 minutes. This step's important! If you fry immediately after breading, your breading won't stick to the meat..
- Fry each tenderloin until golden brown, about 2-3 minutes on each side. They're so big, you can only fry one at a time. Line a cookie sheet with paper towels, place a cake-cooling rack on top of the paper towels, and transfer your finished tenderloins to the cooling rack; keep finished tenderloins in a warm oven while you cook the rest..
- Serve on a toasted bun. The traditional toppings for a Hoosier Pork Tenderloin are mayonnaise, lettuce, and dill pickle chips (LOTS of pickles!). But feel free to add thinly sliced onion, tomato, or your own favorites..
Pound the meat thin to create the classic look when you add it to the bun. You'll savor every bite of this classic dinner sandwich. Pork Tenderloin Sandwiches. this link is to an external site that may or may not meet accessibility guidelines. Tenderloin from Joe's Italian Foods & Pizza in Robinson, Illinois. Tenderloin from Yogi's Fireworks at the Tipsy Pig Music Festival in Palestine, Illinois.