Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Indiana sandwich?

The breaded and fried tenderloin seems easy enough, but what about condiments? Got any favorites to share? Thanks!

Yellow mustard and dill pickles. Serve with breaded mushrooms.

Yes

I'm an Indiana resident who prefers my tenderloin sandwich with Mayonnaise, pickle slices and onion on a toasted bun.

Thanks! Sounds like a really good sandwich.

I love mayo, pickles, and onion but if you want to try something different on a pork sandwich, find some of this:

Mayo? You all be crazy. Just like a good burger all it needs is ketchup, mustard, pickles, and onions.

As an aside a local restaurant serves up breaded pork tenderloins like a hot beef sandwich with mashed potatoes and pork gravy. Excellent.

Oh My....gotta have Mayo. A big slice of raw onion.

Never seen that version of Silver Spring. Sounds good. I like their regular horseradish. It's the only one I can find here that's sold in the refer section of the grocery store. All the other brands are shelf stable, like Beaver Brand.

When we first moved to Oregon I just about went apeshit the first time I went to the grocery store looking for kraut and horseradish. None in the refer section? WTF? What about all these supposed German immigrants, I thought?

A gal stocking the shelves said both the kraut and horseradish were in the canned aisles. Bizarre. Never heard of shelf stable kraut or horseradish.

You never canned kraut?
Holy crap!





Tenderloin?
Like Miracle Whip on mine.

You all know tenderloin sammies are usually shoulder?
When we raised hogs, most of our shoulders were sliced, boned, and tenderized. It is way better than boneless loin. More integrated fat, more flavor.

Never heard of a pork tenderloin sandwich being called an Indiana sandwich? Any idea why?

If it don’t have Miracle whip and Tabasco, I don’t want it. Just that

Me neither.

Cracovia is the best if you have any Euro trash Delis nearby.

It was supposedly invented in Indiana. Just call it a tenderloin and they know what you mean where I live

Guess they think they invented it and own it.

Was a common diner Sammy here 40+ years ago. Faded though.


Never knew of it in Indiana in my travels, was more common in Iowa.

Nope. Just bought it "fresh" in the refer section. I know people that keep it alive in a crock, but haven't done that myself.

Beats the hell out of me, but seems like an Indiana thing. People I know in that region, but in OH and KY, tell me that the bigass pork sandwich is an Indiana thing. They might be pulling my leg though.

Thanks!

You can keep it a long time in a crock, and preserve the pro-biotics if thats
your thing. But, you lose some. Not a big deal for most of these yuppie types that make a quart or two on the counter.


We always made over 100# at a time. Sometimes well over.
Canned it, and that was our kraut for a year or two.


Haven't made it for 2 years, out now.
Have to suffer the store bought stuff.

Gonna throw some cabbage seeds out on St Patrick's day.