Nearly every region of the country has a sandwich that's a source of pride; in Indiana and Southern Illinois, it's the fried pork tenderloin, also called a Hoosier tenderloin in Indiana. In this fiercely local sandwich, the bun is mere garnish for a double-wide disc of breaded pork spilling over the sides.
The recipe originated in Huntington, IN, where Nick Frienstein first served breaded cutlets in 1908. The pounded-pork style remains remarkably unchanged, paying homage to the tradition of German Wiener schnitzel. Ringo Ronnie and his wife Linda, who hail from Streator, IL, recently got homesick for their hometown sandwich and whipped up a batch. Ringo recommends topping your 'loin with mustard, pickle, and onion. Check out the step-by-step photos below. (Want to share your own sandwich photos? Email them to email@example.com, along with a description of what's on your sandwich.)