A Hoosier Classic 
- the Breaded Pork Tenderloin Sandwich

Many Hoosiers would argue that the
Breaded Pork Tenderloin Sandwich
is the unofficial state sandwich of Indiana.

I would have to agree with that assessment
and I happen to love a good breaded pork tenderloin.

Happily, I have finally figured out how to make this
Hoosier classic at home.

But first, the money shot.

And yes, a proper breaded pork tenderloin should always be larger than the bun.

Here is the assembly line.

I purchased pork tenderloins that had been run through a

tenderizer.

First I generously salted and peppered them.

They were dredged in flour and the excess was shaken off.

Then they were dipped in an egg wash 

(one egg mixed with a generous amount of water).

Finally, they were coated in plain dried bread crumbs.

These then went back into the refrigerator for a couple of hours.

This is an important step: allowing the coating to "set" on the meat ensures that when the meat cooks, the coating will not "blow out" or separate from the meat.

Take out of the refrigerator about one hour before cooking so that the meat can come to room temperature before frying.

Deep frying is the key to making a successful breaded pork tenderloin.

Not to worry about it being greasy, though.

As long as the oil is at the correct temperature, the meat will be moist and tender, but not greasy.

Once the oil has reached 350 degrees, 

gently drop one tenderloin in and fry on one side until golden brown.

Turn and fry on the other side for another couple of minutes.

Remove to a cooling rack that is set over a baking sheet

and place in a 250 degree oven while continuing to cook the remaining tenderloins.

As the process goes on, you may find that it will take less time for the remaining tenderloins to cook.

Traditionally, a breaded pork tenderloin is served on a bun with catsup, mustard, onion, lettuce, pickles, and a slice of tomato.

I was at home, so I opted to have mine with homemade barbecue sauce, honey mustard, onion, pickles, and Swiss cheese.

I served this with Green and Gold salad and we were happy Hoosiers.

This is one dish you really should try.

Trust me.