I've never had the pleasure of a pork tenderloin sandwich, be it homemade with nostalgia or purchased from a purveyor in Indiana, where the recipe originated. Someday, I hope to make it to the legendary Mug n Bun drive-in in Indianapolis.
Who wouldn't want to eat at a place called the Mug n Bun? Plus, you can wash down your Hoosier pork tenderloin with homemade root beer. For the uninitiated, Indiana's most famous sandwich involves a dinner plate-sized piece of pork, pounded, breaded, fried, and served on a bun that looks tiny by comparison. For more on its history, keep reading.
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 nancy@betweenthebreadblog.com, along with a description of what's on your sandwich.)
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