On our return we again were coming through Indiana. This time we hit the border in the morning and decided on making that detour some 75 miles or so south to Huntington, IN to try Nick's Kitchen. We arrived about 11:30 AM just in time for lunch. Jean Anne Bailey was there and served us up two tenderloins. Now for my assessment backed up by my traveling companion tenderloin critic (my wife). Jean Anne's tenderloin was the best yet of over two dozen or so sampled to date. Pictures may belie what a good tenderloin is but this one marinated in buttermilk, egg and flour overnight created a tender taste most others can't match. The meat was outstanding. The breading of simply saltine crackers was just right. It was not greasy--another plus. Nick's Kitchen is not a fancy place. It is unpretentious, friendly and an obvious destination for tenderloins despite they being listed on the menu with no fanfare whatsoever. In our hour in the restaurant we saw several ordered. The king of tenderloins, or should I say the Queen of all tenderloins, is right where they started in Huntington, Indiana over 100 years ago. You owe it to yourself to try one.
Pictures? Of course! including an asked for interior shot. More to come later...
Nick's Kitchen Pork Tenderloin Sandwich
Nick's Kitchen Interior, Huntington, IN. The kitchen is open to view in the back.
The man at the counter said he knew Nick Freinstein, the creator of the breaded pork tenderloin sandwich. Nick died in 1941. That's customer loyalty.