Joe's Hoosier Tenderloin Sandwich. Recipe courtesy of Food Network Kitchen. A delicious, if not perfectly authentic, Indiana favorite: the fried pork tenderloin sandwich. Depending on who you talk to, the tenderloin can be either.

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. This pork tenderloin sandwich comes way oversized served on a regular hamburger bun. Marinated in buttermilk, breaded in saltines, and fried to a golden brown! 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

1. Prepare 4 of thick-cut, boneless pork tenderloin chops.
2. It’s 1 of garlic powder, to taste.
3. Prepare 1 of salt & pepper, to taste.
4. Prepare 3 tbsp of cornmeal.
5. You need 1/4 cup of all-purpose flour.
6. You need 1 1/2 cup of buttermilk.
7. Prepare 2 cup of Panko breadcrumbs.
8. Prepare 1 of peanut oil (for frying).
9. You need 4 of large burger buns.

These seem to be an Indiana thing — and I can't tell you how much I miss being able to get one in any sandwich place, like you can back in Indiana. 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. By By Kevin Pang and Tribune Newspapers. Garrett is the self-appointed "Tenderloin Connoisseur," with the credentials to back up that title.

Joe's Hoosier Tenderloin Sandwich instructions

1. 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..
2. 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..
3. Liberally season both sides of each chop with garlic powder, salt and pepper..
4. Mix the cornmeal and flour together. Dredge both sides of each chop with this mixture, patting/rubbing it in with your fingers. Set aside..
5. 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.).
6. 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..
7. 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..
8. 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..
9. 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..
10. 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..

Treat yourself to some Old Hoosier on your lunch break, you deserve it! I was in town on business, and chose this place for lunch based on good reviews. He presses the cut edges down on the grill for just a flash, cauterizing the meat to give the sandwich a clean, finished look. The plate is handed to a waiter, who shakes the oil from a fryer basket of thick, hand-cut potatoes and. Indiana does not have an official state food, but if there was one, it might be the tenderloin sandwich.