Hoosier native here. Nice work on the sandwich. As others have pointed you, you can find those everywhere. A healthier version is grilled. Another common thing to see is the tenderloin so big it covers the plate, while the bun is a standard burger bun 😂. Cheers everyone!
I DON' LIKE THE GLUTEN OF THE FLOUR EITHIER AND I ALSO USE GLUTEN FREE PANKO AND I DON'T USE A REGULAR GLUTENOUS BUN. I THINK IT LOOKS REDICULOUS SO I USE KETO THINS INSTEAD.
I’m from Indiana, born and raised. This is a perfect representation of our beloved pork tenderloin sandwich!! I have seen some as big as a plate! Lol!! Now I want one!
I remember eating that type of sandwich in Mexico 15 year's ago you all have to try it with avocado and sliced canned jalapenos. In Mexico they called it a torta de milanesa de puerco, 👍💯
As a Hoosier I am so excited you shared this! I am from Southern Indiana. Our tenderloin sandwiches easily could feed 2 people lol the bun is simply a "garnish" haha
There are several places here in Indianapolis, that serve a tenderloin larger than a flying saucer🤣🤣Thanks for the Hoosier shoutout! I like mustard, onion, and pickles on mine.
Kevmo, this looks delicious!! I gotta tell ya, I'm not the biggest pork fan, but the crispness you got on them, WOW, it looks good. I would definitely have this one night. Amazing as usual!! Hope you're feeling strong & thanks for always sharing your delicious treats!!
pork tenderloin! here in iowa its the size of a plate with a normal burger bun lol. my favorite toppings for it are simple; ketchup mustard white onion tomato lettuce pickles
Sandwich looks great. I went to school at Iowa, and I think a few residents of the Hawkeye state may take a bit of offense for crediting Indiana with the tenderloin sandwich. All jokes aside, love the channel and hope you’re doing well physically and emotionally. Hang in there.
Here in the Midwest, you can find a tenderloin sandwich in almost any restaurant you go to. They’re amazing, especially with pickles and mustard. A side of crinkle cut fries and your set! Hope all is well Kev, take care man.
This is amazing to me. I live in Ohio, but I work in Indiana. I’m @5 minutes from the border. My boss, who’s a “chef” looked at me like I had 3 heads when he asked what was “an Indiana specialty” and I said “Fried Pork loin sandwich the size of a manhole cover”, despite him LIVING in Indiana and working in Ohio his entire career. And here’s Kev…in Nevada clearly knowing what I’m talking about. They seemed to think that fried chicken was the local specialty of Indiana because a lot of local towns (Brookville, Batesville, Lawrenceburg, Aurora) all claim they have the best.
Culinary nirvana. We used to eat these all the time in Iowa, with the old standard cheap white bun, mustard, pickle and onion (pretty much the same as doing maid-rites). Shoot, even Hardee's had a Pork T sandwich on their menu in the 70's, and it was good. Funny too that they are generically called a Pork Tenderloin sandwich, when 99% of the time they are made with Pork Loin or Pork Butt.
That looks amazballs, Kev! I'm diabetic so I really have to watch carbs and I wonder if finely crushed pork rinds would work instead of using Panko for the breading. Gonna have to try it.
Looks awesome brother. I'm going to try that for sure. How's everything going with your treatments? I just received my aebleskiver pan, so I'll be trying out those little reuben sandwich bites you made. That, and I have some other ideas for that pan. Peace Bro.
You know... I've lived here in Indiana since I was 7 but I've never had a proper pork sandwich like that in the tradition style. Definitely need to fix that, if anyone has recommendations on good spots, I'm constantly traveling up and down from South Bend to Bloomington if there's anything along that route What a treat cheers
Tenderloins are great here in Iowa as they are in Indiana. You nailed it with cutting out the potentially chewy bits off the bat. Nothing ruins a tenderloin more than that chewy texture or making it too thick. Yours looked perfectly smashed and crispy.
I remember having them at my aunt and uncles farm in Iowa from this little tiny shack off the side of a toll bridge. Just fresh hog mustard onion and pickle. Yeah buddy
Hey KevMo I have a question for you. When you fry something up at home, what do you do with the oil afterwards? I know you're not supposed to put it down the drain, but it's also kind of a mess to put it in the garbage can as well. How do you dispose of it?
