Indiana Breaded Pork Tenderloin Sliders

The breaded pork tenderloin sandwich is Indiana's unofficial state sandwich — a thin, pounded pork cutlet, breaded and fried until shatteringly crisp, served on a soft bun with pickles, mustard, and onion, and famous for being comically, deliberately oversized: the cutlet extends far beyond the bun on every side. According to Wikipedia, the sandwich is claimed to have originated at Nick's Kitchen in Huntington, Indiana, in 1908, when Nick Freienstein began selling the breaded, fried cutlets from a small shack downtown. Sandwich Tribunal traces the origin story in detail. Today the sandwich is a Midwestern icon, and the Indiana Pork Tenderloin Sandwich Festival — yes, that is a real event — has crowned the state's best every year since 1998.

For a party, the slider version is the ideal hand-held form: the same oversized, crispy, breaded cutlet on a small bun, with the classic toppings, in a bite-sized package that captures all the crunch and the porky tenderness of the original.

About the Ingredients

Pork should be pork loin (not the tenderloin cut, despite the name — most Indiana sandwiches are made from a pounded slice of pork loin). The loin is sliced into medallions, pounded thin to about 1/4 inch, and breaded. Serious Eats provides the definitive recipe and technique, including a buttermilk brine that keeps the pork juicy.

Breading is a classic three-step: flour, egg (often with buttermilk), and fine cracker crumbs or breadcrumbs. Indiana purists favour crushed saltine crackers for the crunchiest, most authentic crust. AllRecipes provides a traditional home version, and Food Network's Jeff Mauro adds a brining step for extra juiciness.

Buns should be soft, small white buns — the contrast between the oversized crunchy cutlet and the soft bun is the whole point.

Toppings are spare and traditional: dill pickle slices, yellow mustard, and sometimes chopped white onion. Lettuce and tomato are non-traditional and change the character of the sandwich.

Ingredients (makes 12 sliders): - 1.5 lbs pork loin, sliced into 12 medallions about 1/2 inch thick - 1 cup buttermilk (for brine) - 1 teaspoon salt (plus more to taste) - 1/2 teaspoon black pepper - 1 cup all-purpose flour - 2 eggs, beaten with 2 tablespoons buttermilk - 2 cups finely crushed saltine crackers (or fine breadcrumbs) - 1 teaspoon garlic powder - 1/2 teaspoon paprika - Vegetable oil for frying (about 1/2 inch in the skillet) - 12 small soft white slider buns, split - Dill pickle slices - Yellow mustard - Chopped white onion (optional)

Instructions: Pound each pork medallion between two sheets of plastic wrap to about 1/4 inch thick — the cutlet should be about 5–6 inches across when pounded. Combine the buttermilk and 1 teaspoon salt in a shallow dish; add the cutlets and brine for 30 minutes to 1 hour in the refrigerator.

Set up three shallow dishes: one with the flour seasoned with salt, pepper, garlic powder, and paprika; one with the beaten egg and buttermilk; and one with the crushed saltines. Dredge each cutlet in the flour, shaking off excess. Dip in the egg. Dredge in the crushed saltines, pressing to adhere.

Heat the oil in a large cast-iron skillet to 350°F (347°F). Fry the cutlets in batches for 3–4 minutes per side until deep golden brown and cooked through. Drain on paper towels.

Assemble: place a whole (oversized) cutlet on the bottom half of a slider bun. Top with pickle slices, a squeeze of yellow mustard, and a sprinkle of chopped onion. Cap with the top bun. Serve immediately.

The Mimosa Pairing Logic: The shatteringly crisp, golden crust and the tender pork want a bright, refreshing drink that can cut through the fried richness. A classic Champagne mimosa or a grapefruit rosemary mimosa is ideal — the citrus acidity balances the fried pork, and the wine's effervescence refreshes the palate. The gentle bitterness of grapefruit echoes the sharp mustard and the dill pickle, recreating the tangy-savoury counterpoint that makes the tenderloin sandwich so satisfying. The mimosa replaces the traditional Indiana root beer or beer with a brunch-appropriate sparkler equally suited to a plate of sliders.

Reference Links: - Pork tenderloin sandwich overview: Wikipedia - Indiana breaded pork tenderloin sandwich recipe: Serious Eats - Traditional Indiana breaded tenderloin sandwich: AllRecipes - Indiana breaded pork tenderloin sandwich: Food Network - The original breaded pork tenderloin (Nick's Kitchen origin): Sandwich Tribunal

Make-Ahead: The pork can be pounded and brined up to 1 day ahead and refrigerated. The cutlets can be breaded up to 4 hours ahead and held, uncovered, on a wire rack in the refrigerator (do not cover, or the crust will soften). The assembled sliders are best within 10 minutes of frying; the crust softens as they sit. Fried cutlets can be reheated in a 375°F (374°F) oven for 5–7 minutes to restore the crunch.

Pro Tips: Pound the pork thin — the oversized cutlet is the defining feature of the sandwich; a thick cutlet is wrong. Crushed saltines give the crunchiest, most authentic crust; breadcrumbs are an acceptable substitute. The oil must be at 350°F (347°F) — too cool and the cutlets will be greasy, too hot and the outside will burn before the pork is cooked. Do not crowd the skillet; fry in batches. Brine the pork in buttermilk for the juiciest, most tender cutlet. Keep the toppings spare — pickles, mustard, and onion are the authentic Indiana accompaniments; resist the urge to add lettuce and tomato.