Pork tenderloin sandwich
|Place of origin||United States|
|Region or state||Midwestern United States|
|Main ingredients||Breaded and fried cutlet (pork loin)|
The pork tenderloin sandwich contains a breaded and fried cutlet similar to the Wiener Schnitzel and is popular in the Midwest region of the United States, especially in the state of Indiana. The sandwich can first be traced back to the Nick's Kitchen restaurant in Huntington, Indiana (near Fort Wayne).
The primary differences between a Pork Tenderloin sandwich and a Wiener Schnitzel are that the Pork Tenderloin sandwich is made exclusively using pork loin and it is deep fried instead of pan fried. The Pork Tenderloin sandwich is also usually served on a bun. There is a grilled variant of the Pork Tenderloin that omits the breading and grills the tenderloin instead of deep frying it.
A Pork Tenderloin sandwich is traditionally prepared from a thinly sliced piece of pork tenderloin, hammered thin with a meat mallet. The meat is then dipped in flour, eggs and breadcrumbs or crushed saltine crackers before being deep fried in oil. After cooking, the prepared Pork Tenderloin is then served on a hamburger bun, with the meat overlapping the bun considerably. The sandwich can be served with condiments such as mustard, lettuce, onions, pickles, and mayonnaise.
The primary variant of the prepared pork tenderloin is a grilled prepared pork tenderloin. This is a healthier variation as the pork is grilled instead of fried. The meat is seasoned or marinated and then placed on a grill. After cooking, the meat is placed on a hamburger bun and topped with condiments.
Jackson County veal
A Jackson County veal is a type of sandwich served primarily in Jackson County, Ohio. Unlike a standard veal, which is made from the meat of young cows, a Jackson County veal is a large piece of pork. The meat is battered, dipped in cracker meal and then deep fried and served on a bun, typically with pickles. The size of the sandwich varies depending on the preparer, but is always noticeably larger than a standard hamburger or chicken sandwich and is meant to hang over the bun. It is also known as a tenderloin in the Midwest (Indiana, Iowa, Illinois and Missouri) due to the pork tenderloin being its main ingredient.
- Cuisine of the Midwestern United States
- Pork tenderloin
- Wiener Schnitzel
- Chicken Fried Steak
- List of American sandwiches
- List of sandwiches
- List of pork dishes
- Jensen Rufe (November 1998). "The Hog". Indianapolis Monthly. 22 (3). pp. 125–129 & 217. ISSN 0899-0328. Retrieved 27 October 2012.
- "State of Indiana's Official website". Indiana Government. Archived from the original on 4 October 2013. Retrieved 1 October 2013.
- Dan Karcher (2006). Taste of the Midwest. Globe Pequot Press. p. 42. ISBN 978-0-7627-4071-0. Retrieved 27 October 2012.
- Mercuri, Becky (2004). American Sandwich: Great eats from all 50 states. Gibbs Smith. p. 42. ISBN 1-58685-470-4.
- Breaded Pork Tenderloin Sandwich Tutorial Archived 2011-05-20 at the Wayback Machine.
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