วีดีโอ

5:12 How to Properly beat your meat

I love me some Chex mix! I work off my dad’s recipe and add my own subtle touches. I like pretzel sticks as opposed to the twisted ones. I even make sure to break them in half to make it easier to eat. For my family, peanuts is a must but I think someday I might try adding cashews too. Rye crisps are also awesome and I totally skip the wheat Chex because let’s face it, they suck.the most important ingredients are the spices… butter obviously, Lowery’s seasoned salt (Chex mix is old school so stick with the OG season salt), at least 3 tbsps of worshtishire per stick of butter, and crushed garlic (use a garlic press for best results). I also add onion powder and garlic powder too. My dad used to make a spicy version and I loved that too but my wife and daughter won’t eat it so I’ve never made it. I’m assuming Tabasco is probably the best hot sauce to use though.

Is it 3 sticks of butter or 3 cups?

Still one of the best on YT!!!

Looking good mam. Is your neighbor selling their house?

Sweineschnitzel mit brot!

Bro, you got it so right. Thin and big as a spare tire. I can taste it almost. Good job.

that's a sirloin 🙃we call it schabowy in Poland, and as much as I like you... yeah, nah

That is a pork loin! Not tenderloin.

I’m from Indy & we all make em different but it’s All Good👍😋

looks great

Great butt!

Beautiful butt

Made the marinade this morning and have 2 pounds of flattened tenderloin marinating in the fridge. Will cook tomorrow and let you know how it works out. Have 6 more pounds of tenderloin to cook and freeze so I am hoping the results are good. I figure they will be good.

Great video. Thank you. I like the overnight marinade - to me it makes everything better.

Miller’s menu, I live down in Florida now for 2 1/2 years and I’ve even gone to the extreme looking for pork tenderloin sandwiches at the local county fairs and people look at me like I’m crazy, dude. I enjoyed your video. I did make some this past weekend and that’s a story in itself, keep posting

Yup, that is them ones, lol. Lynch's Frankfort, Indiana had a sign in the window, "World's Largest Tenderloin." Was a cool soda bar type place. Loved it. Tenderloin is actually its own muscle located under the spine, whereas the loin is along the top of the spine.... any animal. Thanks man, nice video on how to do an Indiana Tenderloin..... and yes as others have said 140F is plenty.

Great job. It's great to see what can be made on a griddle.

Sicky...Sicky....175 BS! Pork is the other white meat...No TRIG!

Yes! Hoosier here! I love my fried tenderloin!

Is it tender?

As many have said you need to learn what an actual tenderloin is as far as cuts of meat. That being said most restaurants use pork loin as it's cheaper and easier to make big like you said. You'll never know the difference between them in this form.

You can NO longer get a good THIN tenderloin in Indy. They are all thick😭

Every Indiana Hoosier knows that tenderloins are best when they are bigger than the plate.

Reminds me of Mexican milinesa. I'm from San Diego Thin steak thee exact same way. On a grilled torta ...bun ... spread refried beans. Add lertuce and pico or guacamole Whatever u want Thank you!! Since i mowed to Mississippi... i see different cooking videos from all over the country

mine is getting a darker color and little burnt taste. You start with cold griddle? Maybe mine gets too hot?

Going to try this tonight! Looks good!

i have a question the buttermilk mixture is that flour or more breadcrumbs you let it marinade in for 4 hours it looked like all purpose flour the after 4 hours you put bigger crushed bread crumbs

Grew up in Schooners tenderloins in Peoria IL. Moved to Indiana 9 years ago. Had no idea this is where it started. Marinating 4 cuts tonight.

Breaded tenderloin is the best sandwich there is. I'll take it over any sandwich.

its missing BACON !!!!!!

Ok i can't believe the sound of that crunch they sound and look amazing

Very good

Love your videos

The best tenderloin sandwiches came from Anderson Speedway in the 70’s-80’s.. & we don’t use saltines in Indiana, don’t know where you got that from

Make a Mac and cheese burger

Tenderloin and pork loin are two different cuts of meat. A tenderloin isnt a loin cut in half. I don't know how a common sandwich can be Just an Indiana thing? Isn't that food like a fair food? Its common everywhere? My bad it is an Indiana thing.

you didn't start cooking until around the 4'45" mark. brevity is the soul of wit.

I’ve been craving tenderloins for the last few days and binge watching tenderloin videos LOL.

Did you happen to live in Evansville Tennessee?

I’m from Indiana and love pork tenderloins

The definition of insanity!

Are you related to Miller's of Colfax, Indiana?

Love your apron⚾️🌽🌽🌽🌽🍈

As a Hoosier I’ve never heard of the saltine breading before! Looked fantastic!

Is your melting dome from blackstone?

I just want to say a HUGE thank you for sharing this recipe! My husband loves this one. This is the one and only recipe I have used since first learning how to make it and enjoy homemade at a fraction of the cost of going out to eat. (We still have to go try the sandwich at The Checkered Flag Tavern in Indy…only because his grandpa was the original owner of it and he wants to go see if it is still as good as it was way back when) Since I am a Michigan girl I had never even heard of this sandwich until I met him . I can say that people do not know what they are missing out on. I did have him get me the meat tenderizer attachment for my kitchen aid because I don’t have that much aggression in me. Lol. But again…,thank you this is an amazing recipe!

That’s alright, we all do stuff. I don’t always use gloves when I’m at home.

175° will be shoe leather. Trichinosis hasn’t been a concern for decades.

We use to get pork tenderloin sandwiches at the chicken shack near Winchester In. They were huge! They closed down and I haven't had one in over 25 years. I'm definitely going to make these. I'm also going to surprise my Dad with one when he stays with us for a month in the summer. We always talk about how good they were and how much we miss them. I also add lettuce, tomato, mayo on mine too. It was so good. Thank you for this. 😊