The search led me to make these little Hoosier Pork Tenderloin Sliders.
There ended up being so much food at our Super Bowl party that my halftime plans to serve Hoosier Pork Tenderloin Sliders just didn’t happen. Instead I just threw the whole bag of marinating pork (side note, spell check suggested that I change this to urinating pork, I silently thanked them for their help and ignored the option) into the freezer, poured a glass of wine and watched The Who instead. We just last night cooked these up and good grief are these good.
As you know, I served Muffaletta Sliders and wanted an Indiana-themed sandwich just in case we had Colts fans in the group. There was one, and sorry Tom that these sandwiches didn’t make an appearance.
It seems breaded pork tenderloin sandwiches are revered in Indiana so I hit the web running to find a recipe. I found several, each a little different. I just did what I thought sounded best.
The original sandwiches are huge pieces of thick pork loin pounded to be about a half-inch thick, and coated with a coarse, crumbly, cracker crumb style breading that is golden brown and not overly crunchy. The meat is unbelievably tender, but still firm enough so you have to actually bite into it. Tradition dictates that the hunk of breaded and fried tenderloin extend well beyond the bun.
This is not my photo. Credit goes to Michael Stern of Roadfood.com
I purchased a pork tenderloin and just sliced the meat about 2 inches thick and pounded the little disks to tenderize and flatten. I placed all the slices into a Ziploc bag and poured in buttermilk to cover. The originator of these sandwiches puts some secret seasonings in, so I didn’t really know what to do, so grabbed the Tabasco bottle and added about 8 shakes. All instructions said to marinate in refrigerator over night.
I pulled out the slices of pork, salted and peppered and then coated the slices with Panko crumbs. I saw one recipe use a mixture of flour and corn meal, another did an additional coat of egg and then flour and another used saltines. I had Panko on hand.
Sautee until golden brown. Towards the end I placed a lid over the pan for about 30 seconds just to steam everything up a bit.
Place on the slider buns. Top with a chunk of iceberg lettuce and mustard. Since I was serving mini versions of this sandwich, I thought the pickle looked cute tooth-picked on top of the bun.
I’m telling you, these things are good. I’ll be making a full-sized version soon. Anyone else ever had a Hoosier Pork Tenderloin Sandwich?
Pork Tenderloin Sliders…They’re What’s For Dinner