Community celebrates Indy Tenderloin Week

INDIANAPOLIS — Indiana Pork sponsored Indianapolis Tenderloin Week, a celebration of one of the Hoosier state’s most beloved culinary traditions: the breaded pork tenderloin sandwich.

The community was invited June 8-14 to visit participating restaurants in the Indianapolis area and enjoy creative takes on the iconic sandwich.

“The pork tenderloin sandwich is more than just a menu item — it’s a symbol of Indiana’s rich agricultural heritage,” said Jeanette Merritt, director of communications for Indiana Pork.

“Indianapolis Tenderloin Week provides a fun opportunity for consumers to support local restaurants while learning more about the hardworking Indiana pig farmers who raise safe, nutritious and delicious pork.”

Indiana ranks fifth in the nation for pork production, with more than 2,200 pig farmers raising approximately 4.2 million hogs annually.

The pork industry contributes more than $3 billion to Indiana’s economy and supports more than 14,000 jobs.

“Whether you prefer your tenderloin traditional or with a unique twist, Indianapolis Tenderloin Week showcases the creativity of local chefs and the versatility of pork,” Merritt said.

Official Hoosier Hand-Breaded Pork Tenderloin Recipe

This recipe was created by the Indiana Foodways Alliance, a statewide nonprofit organization dedicated to the celebration, promotion and preservation of the authentic food culture of Indiana.

Servings: 4

Ingredients

4 (5-ounce) center-cut pork loins

2 cups all-purpose flour

2 sleeves of Ritz crackers

2 tablespoons garlic powder

1 tbsp black pepper

2 tablespoons salt

1 tablespoon of pepper

4 eggs

1 cup milk

40 ounces of vegetable oil

Procedure

Prepare pork: Butterfly cut each piece of pork loin, but cutting in half longways almost all the way through. This should allow you to double the size of the loin. Lay each piece on a cutting board in between wax paper and pound out to 1/4- to 1/2-inch thickness. Tip: Do not pound out too thin.

Prepare breading: Whisk eggs and milk together in a bowl and set aside. Crush the crackers and add them to a bowl with flour. Add salt, garlic and black pepper to the cracker bowl.

Bread tenderloins: Individually dredge each loin piece through the wet egg mixture and then into the dry mixture bowl. Pull out of breading and shake gently to remove excess breading.

Fry tenderloins: Pre-heat skillet or deep fryer to 350 degrees. Deep fry until golden brown. Now it’s time to place the tenderloin on a bun and top with all of your favorites.