 Pork tenderloin sandwich (large) | |
| Type | Sandwich |
|---|---|
| Place of origin | United States |
| Region or state | Midwestern United States |
| Main ingredients | Breaded and fried cutlet |
Thepork tenderloin sandwich, also known as abreaded pork tenderloin sandwich (BPT), contains abreaded and fried cutlet similar toWiener schnitzel and is popular in theMidwest region of theUnited States, especially in the states ofIndiana,Illinois,Nebraska,Missouri, andIowa.[1][2] The sandwich is claimed to have originated at Nick's Kitchen restaurant inHuntington, Indiana, nearFort Wayne.[3][4]
The primary differences between apork tenderloin sandwich and aWiener schnitzel are that the pork tenderloin sandwich is made exclusively usingpork loin and it isdeep fried instead of pan fried. The pork tenderloin sandwich is also usually served on a bun.[5] 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 loin, hammered thin with ameat mallet.[6][7] The meat is then dipped inflour,eggs, andbreadcrumbs or crushed saltine crackers before being deep fried in oil. After cooking, the prepared pork loin is then served on ahamburger bun, with the meat overhanging the bun considerably. The sandwich can be served with condiments such asmustard,ketchup,mayonnaise,lettuce,tomatoes,[8]onions, andpickles.[4][5][6][9]
The sandwich is usually served with a side offrench fries, thoughonion rings are often provided instead.[5]
A variant of the fried tenderloin sandwich is made with a grilled prepared pork loin. Recipes for this variant appear from New England to South Carolina.[10][11][12] The meat is seasoned,brined ormarinated and cooked on a grill. After cooking, the meat is placed on a kaiser roll or hamburger bun and topped with condiments.[10]
Media related toPork tenderloin sandwich at Wikimedia Commons
