Joe's Hoosier Tenderloin Sandwich. Joe's Hoosier Tenderloin Sandwich The crispy breaded pork tenderloin sandwich is an Indiana specialty from way back. The crispy breaded pork tenderloin sandwich is an Indiana specialty from way back. You'll find loads of recipes on the web for this popular sandwich, but I've not had any that.
Amy's Hoosier Daddy Breaded Pork Tenderloin Sandwich You'll need: Time! Please practice hand-washing and social distancing, and check out our resources for adapting to these times. See more ideas about Tenderloins, Pork tenderloin sandwich, Breaded pork tenderloin. You can have Joe's Hoosier Tenderloin Sandwich using 9 ingredients and 10 steps. Here is how you cook it.
Ingredients of Joe's Hoosier Tenderloin Sandwich
- Prepare 4 of thick-cut, boneless pork tenderloin chops.
- It’s 1 of garlic powder, to taste.
- It’s 1 of salt & pepper, to taste.
- Prepare 3 tbsp of cornmeal.
- Prepare 1/4 cup of all-purpose flour.
- You need 1 1/2 cup of buttermilk.
- Prepare 2 cup of Panko breadcrumbs.
- You need 1 of peanut oil (for frying).
- You need 4 of large burger buns.
This pork sandwich comes breaded, fried and way oversized. Buttermilk is the secret ingredient in the Indiana pork-tenderloin sandwich. 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. At some restaurants, the pork is a foot in diameter!
Joe's Hoosier Tenderloin Sandwich instructions
- 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..
Try this recipe from the Food Network Kitchens. The crispy breaded pork tenderloin sandwich is an Indiana specialty from way back. 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! Woodwind SG Pellet Grill with Sidekick.