Food Network
Home> Recipes> Pork>
Hoosier Pork-Tenderloin Sandwich Recipe

Hoosier Pork-Tenderloin Sandwich

Food Network Kitchens

Courtesy of Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 10

Showing 1-10 of 10

Sort by:

Newest

  • on February 05, 2012

    Flag

    As a Hoosier who transplanted to NC, I could not wait to try this. My husband and I loved it! Tasted just like the breaded tenderloins back home! YUM!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 30, 2011

    Flag

    Served with mashed potatoes and a vegetable versus as a sandwich. It was excellent. Marinated for about 4 hours - that's key along with using cracker crumbs verses a breading. This goes into the 'make it again' folder.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 26, 2011

    Flag

    Loved the flavor! I was able to marinate the pork for 8 hours, and it was perfectly seasoned and wonderfully tender; however, I wasn't able to keep my breading on the meat. Regardless, the flavor was there and my whole family loved it, so I'm sure I'll try again...

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 16, 2011

    Flag

    I cannot wait to try this recipe. I was born and raised in Indiana, and moved to NC 6 years ago. My people do love our breaded pork on a sandwich!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 08, 2011

    Flag

    We LOVE this recipe at my house!!! We had just stayed at the Crown Plaza in Indianapolis and my son had a pork tenderloin sandwich there. When we got home we had the new issue of Food Network Mag and it had this recipe inside. We tried it immediately and found it was very tasty and simple to make!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 09, 2011

    Flag

    Awesome,A five star for sure. I think the key is:The thinner the better. Really brings out the flavor. I also will make these with a little milk gravy drizzed on top,but either way you can't go wrong.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 05, 2010

    Flag

    For my first attempt at this type of sandwich, it was not only successful, but DELICIOUS! Hubby loves a god pork tenderloin sandwich and has eaten many over the years, all over the state of Indiana. Number 1 on his list is at the racetrack in Salem. He rated this one, #5. Followed the recipe closely. Used boneless chops instead of tenderloin as I was only cooking for two. Didn't have buttermilk on hand, so I added lemon juice to milk for a quick fix. Marinating over night makes the meat very tender! Don't miss that step. Used left over batter and made a small batch of fried dill pickle chips! You don't have to be a Hoosier to love this sandwich!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 26, 2010

    Flag

    I am not from Indiana and I had NEVER had this before and my entire family LOVED it!!!!! Would be good without the bun too. I used all purpose flour and vegetable oil for frying. I am going ot try putting this coasting on Chicken, Shrimp and maybe catfish.........

    TRY IT!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 13, 2010

    Flag

    I was raised in Indiana and lived there for the first 35 yrs of my life. I moved away 5 yrs ago and have missed these like nobody's business. I insist you try them! They were wonderful!!! I think the buttermilk is the key. My son is allergic to peanut, so I used veg oil, but every Indiana recipe I found online used peanut oil. Regardless, mine were fantastic!! So much so I had to announce it to all my friends and family on Facebook! I found Wondra at my puny grocery near the cornstarch and flour. It's in a tubular container like Morton salt. Very little feels better then trying a new recipe that hubby and son go ga-ga over! We live in Nevada now and tonight we are brewing with Hoosier pride!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 12, 2010

    Flag

    Local market doesn't carry instant flour, so I just used all purpose and the result was excellent! Next time I will pound them a bit thinner (other sites mention that they can get 10-11" large, and mine werent THAT big! So if I could get them a little thinner & more tender next time, they would be perfect!!!!! Used my deep fryer, and each "patty" was ready in 6 minutes! A must try at home if you have ever eaten one!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.