Breaded Pork Tenderloin Sandwich

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Quick Bite

The breaded pork tenderloin sandwich is Indiana’s proud oversized classic: a thin pork cutlet, breaded and fried until crisp, then served on a bun that looks almost comically too small. It is crunchy, juicy, and very Hoosier.

History

The breaded pork tenderloin sandwich is most famously tied to Nick’s Kitchen in Huntington, Indiana. Nick Freienstein, the son of German immigrants, is usually credited with creating the sandwich in the early 1900s by adapting schnitzel-style pork to local tastes and serving it as a sandwich.

The idea made sense in Indiana, where pork was abundant and German food traditions had a strong influence. Pound pork thin, bread it, fry it, and put it on bread; simple enough, but the result became one of the state’s great edible symbols.

Over time, the sandwich grew in both fame and size. Many Indiana tenderloins now stretch several inches past the bun, which has become part of the fun. Some versions are thick and juicy; others are pounded thin and wide. Everyone has an opinion.

The best tenderloin sandwiches balance crisp breading with tender meat. They are usually dressed simply with mustard, pickles, onions, lettuce, tomato, or mayo, but the pork is the star. The bun is mostly there for moral support.

Fun Facts

• The tenderloin is supposed to be bigger than the bun. That is not a mistake.
• Nick’s Kitchen in Huntington is widely treated as the birthplace of the sandwich.
• A good Indiana tenderloin inspires road trips, arguments, and very loyal hometown opinions.

Where to Try

Nick’s Kitchen Huntington, Indiana
The classic origin stop, strongly associated with the birth of Indiana’s breaded pork tenderloin sandwich.

Mug-n-Bun Speedway, Indiana
A vintage drive-in near Indianapolis known for huge tenderloins, root beer, and old-school carhop energy.

The Willard Franklin, Indiana
A popular Indiana stop frequently praised for its breaded tenderloin and casual Hoosier comfort-food menu.

Recipe

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Breaded Pork Tenderloin Sandwich Servings: 4 Prep: 20 minutes Cook: 12 minutes Difficulty: Medium Style: Indiana / Hoosier Sandwich

Ingredients

For the pork

• 1 pork tenderloin, about 1 ¼ pounds
• 1 cup buttermilk
• 1 large egg
• 1 cup all-purpose flour
• 1 ½ cups crushed saltine crackers or fine breadcrumbs
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• Vegetable oil, for frying

For serving

• 4 hamburger buns
• Mustard, mayo, pickles, onion, lettuce, and tomato

Instructions

1. Cut the pork: Cut the pork tenderloin crosswise into 4 pieces.
2. Pound thin: Butterfly each piece, then pound it between sheets of plastic wrap until thin and wide.
3. Make wet dredge: Whisk buttermilk and egg in a shallow bowl.
4. Make flour dredge: In another bowl, mix flour with salt, pepper, garlic powder, and paprika.
5. Prepare crumbs: Place cracker crumbs or breadcrumbs in a third bowl.
6. Bread the pork: Dredge each pork cutlet in flour, dip in buttermilk mixture, then coat with crumbs.
7. Heat oil: Heat ½ inch of oil in a skillet to 350°F.
8. Fry: Fry each cutlet for 2–3 minutes per side, until golden and cooked through.
9. Drain: Drain on a rack and sprinkle lightly with salt.
10. Serve: Serve on buns with your favorite toppings.

Traditional note: To make it more traditional, pound the pork wide, use cracker crumbs or a simple seasoned breading, fry until golden, and serve it on a bun that is proudly too small.

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