The Meat In This Hoosier Pork Tenderloin Sandwich Is Bigger Than The Bun

Every state has its own regional delicacy or representative food, and when it comes to Indiana — AKA The Hoosier State — it only makes sense that the Hoosier pork tenderloin sandwich claims the title. Originally inspired by German schnitzel, the Hoosier pork tenderloin sandwich is relatively simple by design, but what stands out is that almost comically large pork cutlet, which is often three, four, or five times the size of the bun itself. It's not exactly clear why the cutlet is so big, though it's possible that pounding the pork incredibly thin helped make the most of a small amount of meat, and made it look bigger than it was. There's no denying that such a larger-than-bun tenderloin makes for an iconic and unmistakable dish, one more commonly eaten with a fork and knife than as a handheld. 

You'll find all sorts of Hoosier pork tenderloin sandwiches across Indiana, and it's common for restaurants to compete over just how large they can make their cutlets. If a trip to the Midwest isn't in the cards, though, this Hoosier pork tenderloin sandwich recipe is a great opportunity to get in on the regional fun regardless of location. This recipe highlights the essential over-the-top breaded and fried pork tenderloin cutlet as the star of the show, but you'll find that toppings are a more choose-your-own-adventure kind of journey. We'll touch on toppings to go with for the most Hoosier-state approved approach, as well as alternative options that will pair just as well with that ultra-thin, crispy tenderloin base.

To begin this sandwich recipe, start with the pork tenderloin itself, which you'll cut into portions and pound thin before dredging and frying. For the dredging, you'll need both panko and regular breadcrumbs, paprika, garlic powder, onion powder, salt, pepper, an egg, milk, and flour. You'll also need plenty of canola oil to fry the tenderloins.

When it comes to assembling and topping your sandwiches, you'll want hamburger buns of some sort. There are two classic versions of this sandwich, and what other toppings you choose depends on which version you want to make (or simply what toppings you like best). But, for the sake of having toppings on hand before starting the recipe, know that lettuce, tomatoes, onions, pickles, mayonnaise, and mustard are all viable options.

Whisk together the panko, breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper.

Whisk the egg and the milk.

Cut the pork tenderloin crosswise into 4 equal pieces.

Butterfly each piece of pork by slicing horizontally through the center of each piece, stopping just before cutting all the way through. Then open it like a book.

Place the pork between two sheets of plastic wrap and pound with a meat mallet until very thin, about ¼ inch thick.

Season the pork generously on both sides with salt and pepper.

Working in batches, dip each cutlet in the flour. Shake off any excess.

Dip the cutlets evenly into the egg mixture.

Dip each cutlet into the panko mixture, pressing the crumbs firmly onto both sides to ensure an even coating.

Heat the oil in a deep, heavy-bottomed skillet 350 F.

Cook the cutlets one at a time, flipping once, for approximately 5 minutes or until the internal temperature reaches 145 F.

Transfer the cutlets to a wire rack set over a paper towel-lined baking sheet to drain.

Build the sandwiches as desired. For the mayonnaise version, spread the buns with mayonnaise and layer with lettuce, a pork cutlet, and tomato. For the mustard version, spread the buns with mustard and layer with a pork cutlet, onions, and pickles. Serve immediately.

• Copycat McDonald's Fries Recipe
• Traditional Coleslaw Recipe
• Homemade Potato Chip Recipe
• Classic Potato Salad Recipe
• Easy Kale Caesar Salad Recipe

Considering that the Hoosier pork tenderloin sandwich is such a regional delicacy, you'd think that there'd be one strict formula for toppings and spreads, sort of how a classic Chicago-style hot dog is steadfast in its laundry list of essential toppings. The most crucial element of a Hoosier pork tenderloin sandwich is the extra-large, super-thin tenderloin itself, and beyond that, there are a few "correct" topping routes you can take.

Nick Freienstein is most commonly credited with creating the OG Hoosier pork tenderloin sandwich, selling them at his restaurant, Nick's Kitchen, in the early 1900s. Freienstein's original version came with both sliced onions and pickles, so those toppings are still considered to be great options in the present day. It seems that lettuce, tomato, and mayonnaise make for one of the most classic and common topping trios for such a sandwich. You can just as easily reach for another popular topping trio of onion, pickles, and mustard, so it all comes down to personal preference or what toppings you happen to have on hand. 

It's also worth noting that there are all sorts of ridiculous tenderloin sandwiches to be found across the US, and especially across the Midwest. Many of these variations feature those iconic super-thin, extra-large cutlets, and many of them also boast the same rotation of toppings, like crisp lettuce leaves and sliced red onion. Some take things a step further and add special sauces or even sliced cheese to the mix, so you can use this recipe as a baseline to get creative with your homemade Hoosier sandwiches and truly make them all your own.

If you don't feel like deep frying the pork tenderloin cutlets for this recipe, then both the oven and air fryer are viable cooking options (if the cutlets will fit in your air fryer, that is). It is worth noting that frying is the most traditional route and will yield the crispiest breading on the cutlets. It's also possible that the breading might get a bit dry or crumbly when cooked in the oven or air fryer, so to mitigate this issue, I recommend mixing neutral oil into the breadcrumbs before coating the pork to encourage browning.

To cook the cutlets in the air fryer, start by fully dredging them as the recipe calls for. Spritz the cutlets with oil before air frying at 400 F for about 8 to 10 minutes, flipping halfway through. Make sure to cook the cutlets in a single layer — you'll likely need to go one at a time or at least in batches.

For the oven method, start by preheating the oven to 425 F. Place the breaded cutlets on a wire rack set over a baking sheet and bake for 15 to 18 minutes, flipping halfway through. No matter which cooking method you go with, make sure the cutlets reach an internal temperature of 145 F before serving.

• Easy Chicken Schnitzel Recipe
• Classic Crispy Wiener Schnitzel Recipe
• Slow Cooker Pulled Pork Sandwich Recipe
• Hot Honey Fried Pork Tenderloin Sandwich Recipe
• Classic Cuban Sandwich Recipe