Born and raised Hoosier here. Traditional pork tenderloin sandwiches are usually lettuce, tomato, onion, pickles and mayo but nobody cares how you want it dressed. We’re not like other states with something they do and get bent out of shape if it’s not exactly the way they do it. It’s all about the fried pork meat. Great job.
Doesn’t matter how you dress it as all is good. Important thing is you got the proportions right for an Indiana tenderloin sandwich. Hoosier for 71 years so I’ve had some experience. Great job!
As a born and raised Hoosier, the best pork tenderloin sandwich I have ever had was at a county fair. It was pounded thin (less than 1/4") and then battered and deep fried to order. The batter was almost like a tempura. It was amazing to the point my wife and I still talk about it over 10 yrs later. She regrets having the homemade beef and noodles instead of getting a tenderloin sandwich. Also, dress it how you want. I've never met anyone that insists a pork tenderloin be dressed a certain way, or that its a crime against humanity to put something on it that's not "traditional."
Exactly the way I like a pork tenderloin sandwich! Mayo, mustard, pickles and onions. My mouth was watering. And as a German American, I love a schnitzel too! On a plate with spaetzle and gravy. And a really good beer!
It looks good. I add some hot sauce. Usually, I use a boneless pork chop that I had the butcher tenderize. It’s just as tender and saves me from some messing with the meat.
Indiana here too. We love our pork tenderloins. I eat one atleast once a week. I love them. But never thought about using my griddles to make them. I must try this
Indiana neighbor here....a "pork tenderloin" sandwich in southern Illinois is a slice of pork loin that is tenderized. Not a dark meat pork tenderloin. We'd never waste those by breading and frying them!!!!
This joker said he has never had an Indiana style pork tenderloin sandwich…? But, he decides to make a video about the Indiana style pork tenderloin sandwich…???
Indiana here!!!! Used to travel the state working on fleet vehicles. Used to stop and awesome little restaurants across the state and get a tenderloin sandwich. It was so big we ordered an extra bun eat the rest for dinner lol.
That sandwich looked amazing! We so love watching you cook and hearing your bride react.😍 Love your content, and thanks for upping my Blackstone game! Jim (& Michelle)
My first bread pork loin sandwich was in a small town in MO I think it was called jimmy John’s ( not the same as todays Jj ) it was really freaking good and I ate there at least once a week. Ff 40 years later the Office Tavern (in INDIANA)has best breaded pork loin sandwich imo.
100% Hoosier here! These look perfect! Always mayo on the bottom and yellow mustard on the top with lettuce, tomato, pickle and onion. We always use Panko at our house. Thanks for this video!
I am originally from Indiana, but I currently live near Athens, GA. I have had Pork Tenderloin sandwiches from a few different places in Indiana. One of the best was from Plainfield Tavern in Plainfield, IN (West-Southwest of Indianapolis). Thank you for making this video.
@@jacobturner5987 I wasn't sure if it was still around. It's been many years since I was there. It was before my dad died, and he's been gone 19 years.
Boss, here in the People's Republic of Illinois, I have seen them served the same way. But mayo and lettuce are good, too. Now I want to go get a Tenderloin Sandwich. 😋
You did a nice job on that tenderloin sandwich. I would like to see you try another Midwest sandwich. A Maid-Rite or an Iowa loose meat sandwich. On a flattop you will probable need to doom it to keep it moist.
Indiana native here born and raised! It’s hilarious to me seeing your reaction to this sandwich after eating hundreds of these in my life. I always thought it was a nation wide trend but apparently not! You definitely did the tenderloin sandwich justice! The mustard is a must.
FANTASTIC JOB NEAL and Amy ! That's a super delicious sandwich. I will have to try some Mayo on my next pork sandwich. Couldn't believe the job you did with the tenderloin on the grill, that was amazing how you handled the oil and perfectly (sorta) deep fried it. Everything turned out fantastic. Stay safe and keep up the good work vedios and fun around there. Fred.
Indiana native here. I am on several of the BPT groups on FB and seldom see discussion on what to top it with. (I personally am a lettuce, onion, ketsup and mayo guy) The biggest discussion is around the thickness and breaded or battered and size (required to be at least 2x the bun size State law ya know). The best ones I have had are at least 1/4-3/8" thick. I have had good and bad ones both breaded and battered, so I have no preference. Glad you gave it a go. If you are ever in the north central Indiana area, hit me up and I'll take you to one of the best places in the state for a BPT.
Get to Indiana, and I’ll take you to the best Pork Tenderloin sandwich you’ve ever had!! Mecca Tavern. Look it up, but it’s 15 mins from my house, and phenomenal!!
My Blackstone primarily sets where the back right corner is the lowest, so oil pools there. I prefer it that way rather than level. It is a nice place to shallow fry, or as you say a nice place to drag oil from rather than adding more. Also, it works great for saving a bit of that bacon grease when frying bacon.
Good one, nice technique on making the thin cut, had not done that before. Good recipe for the griddle and the technique of the griddle deep fry. I have my Blackstone set with a slight tilt forward so the oil and or bacon grease stays pretty stable while cooking.
Neil! Pittsburgher here (my heart is in Tennessee). When you said about regional dishes it instantly clicked in my head. I would love to see you make a Primanti Brothers sandwich on your channel. Reach out if you don’t know what it is or you are interested. They are legendary.
OMG !! Acme Bar and Grill , E. State Street , Ft. Wayne , Indiana !! Ate lots of them there . Breaded pork tenderloin sandwich , pickle & onion . Their's were just about the same diameter as the plate they came came on !! I'm gonna guess that they pounded them out .
Here in Ohio we're very familiar with this gem! Sooo gooood! I've used the flat top also. It works fine. Nothin wrong with adding your favorite toppings. Think about 2 strips of bacon there too...
I used to get mine at our local A@W. They were delicious! Just ketchup on mine thank you. My brother just moved out of Utah. There’s no such thing as a tenderloin out there. He moved to Kansas and they have them. He loves his tenderloins!
I'm a Midwest guy and the BPT is king around here. Nice cook, I enjoy white onion, ketchup, and yellow mustard on my PTs but stone ground-mustard is also great, or an aioli, and even mayo works well with end. The condiment-combos are endless. Grilled PTs are also really dang tasty, try a shallow-fry sometimes!
Been a Hoosier my whole life. A big thing in southern Indiana. Moore's bar in Greencastle is one of the best. Bring a friend tho. Takes up the whole pate!!
A magnificent sandwich! We ate these every time we went to Iowa for decades. Funny, most places use pork loin instead of tenderloin, or even pounded out pork butt. And , yep, mustard pickle onion on a cheap white bun! Same as with the other Iowa classic, maid rites! If you try to add ketchup, you get hauled out to the alley and taught some respect. 😊
LOVE those "after" photos! - lol - Cheers! Now, that is a different (in a good way) sandwich! Great use of pork tenderloin - which is still pretty affordable these days.
Hoosier here and it has always been between our states claiming them lol, we can share the love of them!! You guys eat them the exact same way we do!! But no mayo!! lol
I live in a humid climate and I would clean my flat top to your recommendations. Which I am sure is the overall best. But I would find rust trying to form after a week of non-use. Now, I have switched to cleaning all particulates but leaving more fat on it to protect it. I can always scrape it towards the grease trap when I start the next cook. Am I doing it wrong?
As a lifelong Indianaman (outside of a few dark years that we don't talk about), I approve! I don't think I've ever seen one crusted in saltines though. Sounds interesting. As far as how to eat one, it's the dealer's choice, but most people will cut the excess off and stack it under the bun. I've seen piles of them dressed just like you did. I'd say we don't really have a right or wrong on that one.
I never heard of this before, and I had to look it up. My first impression was, "No, that's wrong, you should slice it across the grain and get burger-size pieces" because they will be more tender after you cook them. It seems, though, that this is just the way it's done. Can anyone explain why?
I grew up in northwest Ohio (currently live in central Ohio) and we always referred to it as a pork tenderloin sandwich. You could get it breaded or grilled...but duh...who would want it grilled!! I've always gotten in with lettuce, mayo, pickle & onion...NO cheese.
Get the full pork tenderloin sandwich recipe here: theflattopking.com/fried-pork-tenderloin-sandwich/ - It's a winner!
Born and raised Hoosier here. Traditional pork tenderloin sandwiches are usually lettuce, tomato, onion, pickles and mayo but nobody cares how you want it dressed. We’re not like other states with something they do and get bent out of shape if it’s not exactly the way they do it. It’s all about the fried pork meat. Great job.
@@pitmasterwannabe8575 hahahaha. I appreciate that… sweating overhear… like those Philly people… geeze
Doesn’t matter how you dress it as all is good. Important thing is you got the proportions right for an Indiana tenderloin sandwich. Hoosier for 71 years so I’ve had some experience. Great job!
@@garyhostetler3800 thanks bud
That was 1 of my favorite sandwiches growing up in Indiana dq always had it on the menu.
As a born and raised Hoosier, the best pork tenderloin sandwich I have ever had was at a county fair. It was pounded thin (less than 1/4") and then battered and deep fried to order. The batter was almost like a tempura. It was amazing to the point my wife and I still talk about it over 10 yrs later. She regrets having the homemade beef and noodles instead of getting a tenderloin sandwich. Also, dress it how you want. I've never met anyone that insists a pork tenderloin be dressed a certain way, or that its a crime against humanity to put something on it that's not "traditional."
Thing of beauty!! Perfectly cooked.
Exactly the way I like a pork tenderloin sandwich! Mayo, mustard, pickles and onions. My mouth was watering. And as a German American, I love a schnitzel too! On a plate with spaetzle and gravy. And a really good beer!
@@jamesmetzler2031 absolutely
It looks good. I add some hot sauce. Usually, I use a boneless pork chop that I had the butcher tenderize. It’s just as tender and saves me from some messing with the meat.
Indiana here too. We love our pork tenderloins. I eat one atleast once a week. I love them. But never thought about using my griddles to make them. I must try this
Grew up
In Iowa with these..mustard and onion for me😋😋
Indiana neighbor here....a "pork tenderloin" sandwich in southern Illinois is a slice of pork loin that is tenderized. Not a dark meat pork tenderloin. We'd never waste those by breading and frying them!!!!
This joker said he has never had an Indiana style pork tenderloin sandwich…? But, he decides to make a video about the Indiana style pork tenderloin sandwich…???
Indiana here!!!! Used to travel the state working on fleet vehicles. Used to stop and awesome little restaurants across the state and get a tenderloin sandwich. It was so big we ordered an extra bun eat the rest for dinner lol.
That sandwich looked amazing! We so love watching you cook and hearing your bride react.😍 Love your content, and thanks for upping my Blackstone game! Jim (& Michelle)
I know Indiana claims it but … it’s hard is just as well known here in Missouri. We love our fried pork tenderloin sandwiches.
My first bread pork loin sandwich was in a small town in MO I think it was called jimmy John’s ( not the same as todays Jj ) it was really freaking good and I ate there at least once a week. Ff 40 years later the Office Tavern (in INDIANA)has best breaded pork loin sandwich imo.
100% Hoosier here! These look perfect! Always mayo on the bottom and yellow mustard on the top with lettuce, tomato, pickle and onion. We always use Panko at our house. Thanks for this video!
I am originally from Indiana, but I currently live near Athens, GA. I have had Pork Tenderloin sandwiches from a few different places in Indiana. One of the best was from Plainfield Tavern in Plainfield, IN (West-Southwest of Indianapolis). Thank you for making this video.
I live near Plainfield, I don't believe that place exists anymore unfortunately
@@jacobturner5987 I wasn't sure if it was still around. It's been many years since I was there. It was before my dad died, and he's been gone 19 years.
Boss, here in the People's Republic of Illinois, I have seen them served the same way. But mayo and lettuce are good, too. Now I want to go get a Tenderloin Sandwich. 😋
That looks awesome! That pork looks like it would also be great for a Japanese pork katsu dish!
You did a nice job on that tenderloin sandwich. I would like to see you try another Midwest sandwich. A Maid-Rite or an Iowa loose meat sandwich. On a flattop you will probable need to doom it to keep it moist.
Indiana native here born and raised! It’s hilarious to me seeing your reaction to this sandwich after eating hundreds of these in my life. I always thought it was a nation wide trend but apparently not! You definitely did the tenderloin sandwich justice! The mustard is a must.
FANTASTIC JOB NEAL and Amy ! That's a super delicious sandwich. I will have to try some Mayo on my next pork sandwich. Couldn't believe the job you did with the tenderloin on the grill, that was amazing how you handled the oil and perfectly (sorta) deep fried it. Everything turned out fantastic. Stay safe and keep up the good work vedios and fun around there. Fred.
Absolutely amazing, Neal!! Killer job Cheers, brother 👍 👏 🍻
Indiana native here. I am on several of the BPT groups on FB and seldom see discussion on what to top it with. (I personally am a lettuce, onion, ketsup and mayo guy) The biggest discussion is around the thickness and breaded or battered and size (required to be at least 2x the bun size State law ya know). The best ones I have had are at least 1/4-3/8" thick. I have had good and bad ones both breaded and battered, so I have no preference. Glad you gave it a go. If you are ever in the north central Indiana area, hit me up and I'll take you to one of the best places in the state for a BPT.
Get to Indiana, and I’ll take you to the best Pork Tenderloin sandwich you’ve ever had!! Mecca Tavern. Look it up, but it’s 15 mins from my house, and phenomenal!!
My Blackstone primarily sets where the back right corner is the lowest, so oil pools there. I prefer it that way rather than level. It is a nice place to shallow fry, or as you say a nice place to drag oil from rather than adding more. Also, it works great for saving a bit of that bacon grease when frying bacon.
No doubt!
Good one, nice technique on making the thin cut, had not done that before. Good recipe for the griddle and the technique of the griddle deep fry. I have my Blackstone set with a slight tilt forward so the oil and or bacon grease stays pretty stable while cooking.
Very nice. Will definitely have to try this. Thank you. Cheers!!!
These look great, brother! Love the saltines added for the dredge, but I'm a panko guy as well. Amy, great job on the grammar lessons as well😂😂
hahahahah
Neil! Pittsburgher here (my heart is in Tennessee). When you said about regional dishes it instantly clicked in my head. I would love to see you make a Primanti Brothers sandwich on your channel. Reach out if you don’t know what it is or you are interested. They are legendary.
They are legendary. I had one 25 years ago and remember it like it was yesterday.
Awesome!!!
OMG !! Acme Bar and Grill , E. State Street , Ft. Wayne , Indiana !! Ate lots of them there . Breaded pork tenderloin sandwich , pickle & onion . Their's were just about the same diameter as the plate they came came on !! I'm gonna guess that they pounded them out .
Coming up this weekend 😊 Looks great guys!
Indiana native here. Miracle Whip is a must! Cheese is a good option too!
I make them all the time! Mustard pickle onion!
Very nice and delicious looking.
Here in Ohio we're very familiar with this gem! Sooo gooood! I've used the flat top also. It works fine. Nothin wrong with adding your favorite toppings. Think about 2 strips of bacon there too...
You've sold me on this one. I like the mustard, pickle, onion combo but wow, a sausage gravy version sounds like a winner too!👍😊
That's a meal and a half right there. Nicely done 👑
I used to get mine at our local A@W. They were delicious! Just ketchup on mine thank you. My brother just moved out of Utah. There’s no such thing as a tenderloin out there. He moved to Kansas and they have them. He loves his tenderloins!
As an Indiana native and pork tenderloin lover, that is a beautiful tenderloin!
Looks fantastic! I would do it like you did, but add lettuce and tomato also! Awesome!
Of course you would
Now that sandwich looks really tasty! I never really considered pork tenderloins on a fried sandwich. Nice work!
I'm a Midwest guy and the BPT is king around here. Nice cook, I enjoy white onion, ketchup, and yellow mustard on my PTs but stone ground-mustard is also great, or an aioli, and even mayo works well with end. The condiment-combos are endless. Grilled PTs are also really dang tasty, try a shallow-fry sometimes!
They are also big in Iowa!
Amazing, Neal as usual
Midwestern IL.....1/8" pounded thin, Ritz crackers, milk for binding (or egg wash). Mustard and pickle is the only way! :)
Been a Hoosier my whole life. A big thing in southern Indiana. Moore's bar in Greencastle is one of the best. Bring a friend tho. Takes up the whole pate!!
I'm a Hoosier along with my wife and her family its the best sandwich EVER .
Good looking sandwich Neil , sorry I'm late in watching , solving a few problems . THANK YOU FRANK FROM MONTANA.......
A magnificent sandwich! We ate these every time we went to Iowa for decades. Funny, most places use pork loin instead of tenderloin, or even pounded out pork butt. And , yep, mustard pickle onion on a cheap white bun! Same as with the other Iowa classic, maid rites! If you try to add ketchup, you get hauled out to the alley and taught some respect. 😊
LOVE those "after" photos! - lol - Cheers!
Now, that is a different (in a good way) sandwich! Great use of pork tenderloin - which is still pretty affordable these days.
Love the videos
Thank you, I have never seen butterflying meat like that. I am going to try it.
I do love the access to the residential oil on the griddle. Go pork fraa.
Hey, it’s not just an Indiana sandwich. We in and from Iowa love a good pork tenderloin sandwich!
Those look awful thick for a BPT sandwich!
Hoosier here and it has always been between our states claiming them lol, we can share the love of them!! You guys eat them the exact same way we do!! But no mayo!! lol
What kind of cutting board is that black one you use at the end when you are building the sandwich ? Thanks and God bless.
Yeah Buddy!
Love the pork loin sandwich
Hell yeah!! Mustard, pickles, and onions for me!! Damnit!!🤤🤤🤤
I've lived here for 70 years and never knew that a pork tenderloin sandwich was an Indiana thing. Just got a new Blackstone, I'll have to try this.
4 “mmmm’s” on the “amy mmmm scale”. Great job guys!!
If you are ever in the North West, come to Butte Montana and get a Wop Chop at the Freeway Tavern. The absolute best!
The sandwich of my youth!
Are you working on a new seasoning? This sandwich looks great.
I live in a humid climate and I would clean my flat top to your recommendations. Which I am sure is the overall best. But I would find rust trying to form after a week of non-use. Now, I have switched to cleaning all particulates but leaving more fat on it to protect it. I can always scrape it towards the grease trap when I start the next cook. Am I doing it wrong?
Nice Knife Skills
good vid dood!!!
I love a good pork tenderloin sandwich, and yes the meat has to be bigger than the bun, Iowa has some great tenderloin sandwiches
As a lifelong Indianaman (outside of a few dark years that we don't talk about), I approve! I don't think I've ever seen one crusted in saltines though. Sounds interesting.
As far as how to eat one, it's the dealer's choice, but most people will cut the excess off and stack it under the bun. I've seen piles of them dressed just like you did. I'd say we don't really have a right or wrong on that one.
Just eat it, ENJOY !
Born and raised in Southern Indiana. My fave sandwich but I do prefer my tenderloin fitting my bun.
Damn that looks good!
Hiya Neal
Are the new seasonings going to be available soon ?
Getting low and ready to order some more soon :)
I was born and Bread In Indiana
You pretty nailed it
IN boy right here!
Every restaurant in Indiana says theirs is the best; it’s not true. Also, try it with some horseradish mayo next time, it makes it that much better!
Basically a schnitzel sandwich. Sounds delicious
You know that commercial oil is expensive, residential oil is much cheaper.
You should try and make a Maine lobster roll! 😋
Yes, that needs to be cut to fit the bun and you need more mustard! At least you got one sandwich out of it. 😂
I showed this to my wife, and she said that's stupid, I wouldn't say no to it.
you guys ok there?
🔥🍽️
I like mine with ketchup only
I never heard of this before, and I had to look it up. My first impression was, "No, that's wrong, you should slice it across the grain and get burger-size pieces" because they will be more tender after you cook them. It seems, though, that this is just the way it's done. Can anyone explain why?
I grew up in northwest Ohio (currently live in central Ohio) and we always referred to it as a pork tenderloin sandwich. You could get it breaded or grilled...but duh...who would want it grilled!! I've always gotten in with lettuce, mayo, pickle & onion...NO cheese.
Seems better sized to serve on a hoagie roll. 🙂
indiana style is ketchup and pickles I was born there
Man....the internet is telling us something else...wish I would have known that...I would have put ketchup on there...
Whenever I've been to Indiana (several times, have family there) all they eat is Miracle Whip. Good way to ruin a sandwich.
That looks great Neal 👍 ..
G O V O L S..VOTE BLUE TO SAVE OUR DEMOCRACY 💙
Please, no politics on a food channel. :-(
No i must not
Toast those Buns
Not necessary
He did
Sodium city... no thanks
You know NOTHING