Pork tenderloin sandwich

The pork tenderloin sandwich, also known as breaded pork tenderloin sandwich aka BPT, contains a breaded and fried cutlet similar to the Wiener Schnitzel and is popular in the Midwest region of the United States, especially in the states of Indiana, Illinois, Missouri and Iowa.[1][2] The sandwich is claimed to have originated at Nick's Kitchen restaurant in Huntington, Indiana (near Fort Wayne).[3][4]

Pork tenderloin sandwich
Pork tenderloin sandwich (large)
TypeSandwich
Place of originUnited States
Region or stateMidwestern United States
Main ingredientsBreaded and fried cutlet

Sandwich description

The primary differences between a Pork Tenderloin sandwich and a Wiener Schnitzel are that the Pork Tenderloin sandwich is made exclusively using pork loin and it is deep 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 a meat mallet.[6][7] The meat is then dipped in flour, eggs and breadcrumbs or crushed saltine crackers before being deep fried in oil. After cooking, the prepared Pork loin is then served on a hamburger bun, with the meat overlapping the bun considerably. The sandwich can be served with condiments such as mustard, ketchup, mayonnaise, lettuce, onions and pickles.[4][5][6][8]

The sandwich is usually served with a side of french fries, though onion rings are often provided instead.[5]

Variants

Grilled

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.[9][10][11] The meat is seasoned, brined or marinated and cooked on a grill. After cooking, the meat is placed on a kaiser roll or hamburger bun and topped with condiments.[9]

See also

References
  1. Jensen Rufe (November 1998). "The Hog". Indianapolis Monthly. 22 (3). pp. 125–129 & 217. ISSN 0899-0328. Retrieved 27 October 2012.
  2. Darcy Dougherty Maulsby (2016). A Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites & More. Arcadia Publishing. ISBN 9781439656990. Retrieved 13 June 2019.
  3. "State of Indiana's Official website". Indiana Government. Archived from the original on 4 October 2013. Retrieved 1 October 2013.
  4. Cynthia Clampitt (2018). Pigs, Pork, and Heartland Hogs: From Wild Boar to Baconfest. Rowman & Littlefield. pp. 129–131. ISBN 9781538110751. Retrieved 13 June 2019.
  5. Dan Kaercher (2006). Taste of the Midwest. Globe Pequot Press. p. 42. ISBN 9780762740727. Retrieved 27 October 2012.
  6. Mercuri, Becky (2004). American Sandwich: Great eats from all 50 states. Gibbs Smith. p. 42. ISBN 1-58685-470-4.
  7. Breaded Pork Tenderloin Sandwich Tutorial Archived 2011-05-20 at the Wayback Machine
  8. Clifford A. Wright (2013). One-Pot Wonders. Houghton Mifflin Harcourt. pp. 153–155. ISBN 9780544187597. Retrieved 13 June 2019.
  9. Brooke Dojny (2011). New England Home Cooking: 350 Recipes from Town and Country, Land and Sea, Hearth and Home. Harvard Common Press. ISBN 9781558325586. Retrieved 13 June 2019.
  10. Frank Thomas (2016). Big Hurt's Guide to BBQ and Grilling: Recipes from My Backyard to Yours. Triumph Books. ISBN 9781633194656. Retrieved 13 June 2019.
  11. Bobby Flay (2010). Bobby Flay's Grill It!. Potter/Ten Speed/Harmony/Rodale. ISBN 9780307887634. Retrieved 13 June 2019.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.