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Hoosier Tenderloin

Nick's Kitchen lists its tenderloin on the menu with a challenge that's ironic considering its culinary history: "Bet You Need Both Hands". Two hands are barely adequate for hoisting the colossal sandwich, which is built around a wavy disk of audibly crunchy pork that extends a good two to three inches beyond the circumference of a five-inch bun, virtually eclipsing its plate.

Please note that prep time is only ten minutes, but that the tenderloins should marinate in the refrigerator overnight before preparation.

Recipe Source: Nick's Kitchen

Preparation Time: 10 minutes
Cook Time: 10 minutes
Servings: 4


All-purpose flour
4 5-ounce patties of pork loin, cut about 1-inch thick
2 cups buttermilk
2/3 cup all-purpose flour
2 eggs
Oil for frying
2 cups crushed saltine crackers
4 large hamburger buns or hard rolls
Mustard & pickle chips, or other condiments of choice


  1. Sprinkle a small amount of flour on a smooth, clean surface and use a meat pounder to pound each slice of tenderloin until it is about 1/4-inch thick.
  2. Mix together the buttermilk, flour, and eggs to make a paste. In a shallow dish, cover the tenderized patties of pork with this mixture. Cover the dish and refrigerate it for 12-16 hours.
  3. Heat cooking oil in an iron skillet to 350 degrees.
  4. Bread the soaked patties with the crushed saltine crackers. Cover and pat them dry with the crackers.
  5. Ease each patty into the hot oil and fry until golden blonde.
  6. Sandwich each patty in a bun and dress with mustard and pickle chips.
Recipe photo of Hoosier Tenderloin

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