Hoosier native here. Nice work on the sandwich. As others have pointed you, you can find those everywhere. A healthier version is grilled. Another common thing to see is the tenderloin so big it covers the plate, while the bun is a standard burger bun 😂. Cheers everyone!
I DON' LIKE THE GLUTEN OF THE FLOUR EITHIER AND I ALSO USE GLUTEN FREE PANKO AND I DON'T USE A REGULAR GLUTENOUS BUN. I THINK IT LOOKS REDICULOUS SO I USE KETO THINS INSTEAD.
I remember eating that type of sandwich in Mexico 15 year's ago you all have to try it with avocado and sliced canned jalapenos. In Mexico they called it a torta de milanesa de puerco, 👍💯
I’m from Indiana, born and raised. This is a perfect representation of our beloved pork tenderloin sandwich!! I have seen some as big as a plate! Lol!! Now I want one!
As a Hoosier I am so excited you shared this! I am from Southern Indiana. Our tenderloin sandwiches easily could feed 2 people lol the bun is simply a "garnish" haha
Kevmo, this looks delicious!! I gotta tell ya, I'm not the biggest pork fan, but the crispness you got on them, WOW, it looks good. I would definitely have this one night. Amazing as usual!! Hope you're feeling strong & thanks for always sharing your delicious treats!!
There are several places here in Indianapolis, that serve a tenderloin larger than a flying saucer🤣🤣Thanks for the Hoosier shoutout! I like mustard, onion, and pickles on mine.
pork tenderloin! here in iowa its the size of a plate with a normal burger bun lol. my favorite toppings for it are simple; ketchup mustard white onion tomato lettuce pickles
Here in the Midwest, you can find a tenderloin sandwich in almost any restaurant you go to. They’re amazing, especially with pickles and mustard. A side of crinkle cut fries and your set! Hope all is well Kev, take care man.
Culinary nirvana. We used to eat these all the time in Iowa, with the old standard cheap white bun, mustard, pickle and onion (pretty much the same as doing maid-rites). Shoot, even Hardee's had a Pork T sandwich on their menu in the 70's, and it was good. Funny too that they are generically called a Pork Tenderloin sandwich, when 99% of the time they are made with Pork Loin or Pork Butt.
I remember having them at my aunt and uncles farm in Iowa from this little tiny shack off the side of a toll bridge. Just fresh hog mustard onion and pickle. Yeah buddy
Sandwich looks great. I went to school at Iowa, and I think a few residents of the Hawkeye state may take a bit of offense for crediting Indiana with the tenderloin sandwich. All jokes aside, love the channel and hope you’re doing well physically and emotionally. Hang in there.
You know... I've lived here in Indiana since I was 7 but I've never had a proper pork sandwich like that in the tradition style. Definitely need to fix that, if anyone has recommendations on good spots, I'm constantly traveling up and down from South Bend to Bloomington if there's anything along that route What a treat cheers
Tenderloins are great here in Iowa as they are in Indiana. You nailed it with cutting out the potentially chewy bits off the bat. Nothing ruins a tenderloin more than that chewy texture or making it too thick. Yours looked perfectly smashed and crispy.
That looks amazballs, Kev! I'm diabetic so I really have to watch carbs and I wonder if finely crushed pork rinds would work instead of using Panko for the breading. Gonna have to try it.
Looks awesome brother. I'm going to try that for sure. How's everything going with your treatments? I just received my aebleskiver pan, so I'll be trying out those little reuben sandwich bites you made. That, and I have some other ideas for that pan. Peace Bro.
This is amazing to me. I live in Ohio, but I work in Indiana. I’m @5 minutes from the border. My boss, who’s a “chef” looked at me like I had 3 heads when he asked what was “an Indiana specialty” and I said “Fried Pork loin sandwich the size of a manhole cover”, despite him LIVING in Indiana and working in Ohio his entire career. And here’s Kev…in Nevada clearly knowing what I’m talking about. They seemed to think that fried chicken was the local specialty of Indiana because a lot of local towns (Brookville, Batesville, Lawrenceburg, Aurora) all claim they have the best.
Hey KevMo I have a question for you. When you fry something up at home, what do you do with the oil afterwards? I know you're not supposed to put it down the drain, but it's also kind of a mess to put it in the garbage can as well. How do you dispose of it?
From a Hoosier, I'm so happy to see this! My favorite!!
Your words are beautiful!
What exactly is a Hoosier? Serious question
Me, too. You nailed it!
Hoosier native here. Nice work on the sandwich. As others have pointed you, you can find those everywhere. A healthier version is grilled. Another common thing to see is the tenderloin so big it covers the plate, while the bun is a standard burger bun 😂.
Cheers everyone!
❤
I DON' LIKE THE GLUTEN OF THE FLOUR EITHIER AND I ALSO USE GLUTEN FREE PANKO AND I DON'T USE A REGULAR GLUTENOUS BUN. I THINK IT LOOKS REDICULOUS SO I USE KETO THINS INSTEAD.
I remember eating that type of sandwich in Mexico 15 year's ago you all have to try it with avocado and sliced canned jalapenos. In Mexico they called it a torta de milanesa de puerco, 👍💯
I’m from Indiana, born and raised. This is a perfect representation of our beloved pork tenderloin sandwich!! I have seen some as big as a plate! Lol!! Now I want one!
OH man, thanks for making my home state special Kev. Love it.
Much love from this Hoosier! You knocked this one completely out of the park. You are now an honorary Hoosier.
I grew up in Indiana eating these and loving every bite. Thanks for this video.
As a Hoosier I am so excited you shared this! I am from Southern Indiana. Our tenderloin sandwiches easily could feed 2 people lol the bun is simply a "garnish" haha
Making this for Super Bowl Sunday. I couldn't wait so had to indulge the night before. Thanks Kev
Kev, that was a joy to watch and man, that is an awesome sandwich recipe thank you so much - Cheers
Kev you make these recipes seem simple for an amateur like me, I appreciate it!! ✌️❤️
Cheers from Indianapolis Kev.👍
Man oh man! You are so good. Thanks for showing how easy it is.
Bro I can tell your passionate about your craft and I appreciate your videos and your soulfulness good job bro
Used to eat these in New Castle Indiana when I visited my grandparents in the summer
Wow my mouth is totally salivating!! I am going to make this one for sure. Thanks for another great one Kev!!
Great tips on breading. Looks delicious!!
A week out from gallbladder removal and as usual you slay in the kitchen and my appetite.
Kevmo, this looks delicious!! I gotta tell ya, I'm not the biggest pork fan, but the crispness you got on them, WOW, it looks good. I would definitely have this one night. Amazing as usual!! Hope you're feeling strong & thanks for always sharing your delicious treats!!
There are several places here in Indianapolis, that serve a tenderloin larger than a flying saucer🤣🤣Thanks for the Hoosier shoutout! I like mustard, onion, and pickles on mine.
Wet hand/dry hand like a true pro! Just recently came across your channel and I'm greatly enjoying it. Keep doing your thing Kev! 👊
Another Hoosier here and Kev u nailed it 100%. Looks great.
Wow. Looks delicious. Thanks for sharing.
Hope you're having a great day, Kev!
That looks amazing
Love watching this guy
Looks amazing 😊
Born and raised in Indiana. Live in San Diego now and this hits hard. Perfect Kev
pork tenderloin! here in iowa its the size of a plate with a normal burger bun lol. my favorite toppings for it are simple; ketchup mustard white onion tomato lettuce pickles
Super delicious😃👍
Hoo Hoo Hoo Hoo Hoosiers! I remember as a kid eating around the bun before embarking on the “sandwich” part 😂
Here in the Midwest, you can find a tenderloin sandwich in almost any restaurant you go to. They’re amazing, especially with pickles and mustard. A side of crinkle cut fries and your set! Hope all is well Kev, take care man.
Words of beautiful
God bless the Midwest
Bet you love the Culver's one
Wow!
My honey is from Connersville and has told me about this sandwich being his favorite, too. That and Sugar Cream Pie.
That looks great
Cheers from the Hoosier State, Kevmo!
Nice, I ran A very similar sandwich before. I love it!
Family’s been sick so I’m in charge of dinner while I’m home from college, I got the ingredients and I’m excited to try this tonight!
Culinary nirvana. We used to eat these all the time in Iowa, with the old standard cheap white bun, mustard, pickle and onion (pretty much the same as doing maid-rites). Shoot, even Hardee's had a Pork T sandwich on their menu in the 70's, and it was good. Funny too that they are generically called a Pork Tenderloin sandwich, when 99% of the time they are made with Pork Loin or Pork Butt.
…yep…instead of pork tenderloin they should have named it tenderized pork loin sandwich…
AMAZING I GOTTA TRY IT
I'd always heard these called "Iowa Skinnies." Different state, same great taste!
I remember having them at my aunt and uncles farm in Iowa from this little tiny shack off the side of a toll bridge. Just fresh hog mustard onion and pickle. Yeah buddy
Yum yum yum ❤❤❤
Sandwich looks great. I went to school at Iowa, and I think a few residents of the Hawkeye state may take a bit of offense for crediting Indiana with the tenderloin sandwich. All jokes aside, love the channel and hope you’re doing well physically and emotionally. Hang in there.
Nice!
Dude! Was just tellin my mom about these.
You know... I've lived here in Indiana since I was 7 but I've never had a proper pork sandwich like that in the tradition style. Definitely need to fix that, if anyone has recommendations on good spots, I'm constantly traveling up and down from South Bend to Bloomington if there's anything along that route
What a treat cheers
Most of my friends say the best tenderloin they've had was either at a state fair or a random small town gas station.
Keep it up boss, really enjoy your content 👌🏽
Naptown's finest. I always threw a slice of American on there.
Tenderloins are great here in Iowa as they are in Indiana. You nailed it with cutting out the potentially chewy bits off the bat. Nothing ruins a tenderloin more than that chewy texture or making it too thick. Yours looked perfectly smashed and crispy.
Hope the sorority appreciates your amazing cooking
Looks delicious brother! I raise my own hogs, definitely putting this one in the cookbook
That looks amazballs, Kev! I'm diabetic so I really have to watch carbs and I wonder if finely crushed pork rinds would work instead of using Panko for the breading. Gonna have to try it.
Everything looks so good 🙂↕️🙂↕️
Love how thin you got that meat. And the way you push the bread into the meat? I thought I knew this method but I had no clue. ❤😊
The best part about being a Hoosier is the tenderloins 🙌
Brother, you need some merch! I'd rock a "What a Treat!" hoodie/shirt/ball cap.
Looks awesome brother. I'm going to try that for sure. How's everything going with your treatments? I just received my aebleskiver pan, so I'll be trying out those little reuben sandwich bites you made. That, and I have some other ideas for that pan. Peace Bro.
Look At That 😋😋😋 Thanks Kev👍‼️🙂😺
So yummy
I hope the Sorority knows how lucky they are to have you!!!!
It sure looks good 👍 ❤
This is amazing to me. I live in Ohio, but I work in Indiana. I’m @5 minutes from the border. My boss, who’s a “chef” looked at me like I had 3 heads when he asked what was “an Indiana specialty” and I said “Fried Pork loin sandwich the size of a manhole cover”, despite him LIVING in Indiana and working in Ohio his entire career. And here’s Kev…in Nevada clearly knowing what I’m talking about. They seemed to think that fried chicken was the local specialty of Indiana because a lot of local towns (Brookville, Batesville, Lawrenceburg, Aurora) all claim they have the best.
Bet that's delicious 😋, hope all is well Kevmo ❤
That's one of the things I miss about the Midwest.
awesome!!!!
Sick 🎉🎉🎉
❤
Definitely recommend seasoning the cutlet before dredging
Kinda liked the way you decided not to over spice.
I imagine that 1st bite was very tasty 😊. ❤ seeing you back at work!
Native Hoosier here. Thank you
Looks bomb 🔥
Throw some home made ranch on that badboy 👌
A pork tenderloin sounds pretty good rn
We call that a tenderloin sandwich. Damn that looks tasty
Flatten these pork’s out.. lol!! Yr the best Kev!!
HeHe, your effect of small bun and big meat worked!! Lol
Indiana here….a little larger portion cutlet and thinner pounding out ….you’re getting there…
🤩🤩🍹🏝️
😍😍😍😍😍😍😍
Mmmmm some pork tonkatsu…now that sounds good
Looks great I love pork chop sandwich and looks health to😊
Thats what we call a schnitzel in germany
You are a gift from god.
In my country, we call that "milanesa de cerdo" And no, it's not that they are originally from Milan; it's a similar case to that of French fries
Wow, that's a true Hoosier pork tenderloin sandwich! I'm in a different pond now, do you deliver to LA?
You should be near Edinburgh…right. Rumor is the place that made the sandwich famous is located there…
Your videos are awesome. You’re a great chef. But, you missed your other calling by not being a narrator. Just a wonderful voice
It's called a tenderloin sandwich btw. Great job!
Beautiful golden brown porkchop ❤
I like yellow mustard on my pork tenderloin sandwich..
Classic
do you use the trimmings for anything?
Dammmmn, defibrillator's charging...I'll take 2 please =)
….also…. mustard, onion and pickles are the classic toppings….
Deer Creek forever.
pounding the pork gives a better breading to meat ratio per bite.........that's a good looking sammich
😋😋😋😋😋😝
Hey KevMo I have a question for you. When you fry something up at home, what do you do with the oil afterwards? I know you're not supposed to put it down the drain, but it's also kind of a mess to put it in the garbage can as well. How do you dispose of it?
I pour mine onto a dish and wipe it off with paper towels once it's cool enough to not burn me. It will solidify as it cools
Amazon sells a powder that you sprinkle on the oil and it solidifies it. Afterwards all you have to do is toss it in the garage.
Hoosier approved