There are some key differences between pork tenderloin sandwiches originating from the neighboring midwestern states of Iowa and Indiana. While both sandwiches feature a breaded and fried cutlet made from pork tenderloin, the preparation and presentation varies between the two states.
Origin and History
The pork tenderloin sandwich traces its roots back to the early 20th century in the American Midwest. Pork tenderloin became popular as an affordable and tasty cut of meat. Restaurants and diners in Iowa and Indiana began breading and frying the tenderloin cutlets to make sandwiches.
By the 1950s-1960s, the pork tenderloin sandwich had become a staple menu item at diners and drive-ins throughout Iowa and Indiana. However, localized variations in the size, thickness, and batter of the pork cutlets developed.
Size and Proportions
The most noticeable difference between Iowa and Indiana pork tenderloin sandwiches is the size of the breaded and fried pork cutlet. Indiana is known for its jumbo-sized pork tenderloin sandwiches, where the fried cutlet hangs over the edges of a standard hamburger bun.
Iowa pork tenderloins tend to be smaller and fit neatly within the bun. A typical Iowa pork tenderloin sandwich features a 4-6 oz cutlet, while Indiana cutlets are often 8-10 oz or larger. The oversized Indiana cutlets led to the sandwiches being dubbed “tenderloin monsters.”
| State | Cutlet Size |
|---|---|
| Iowa | 4-6 oz |
| Indiana | 8-10 oz or larger |
Breading and Batter
Both Iowa and Indiana pork tenderloins are breaded and battered before frying, but the coating recipes differ slightly between the states.
Iowa cutlets tend to use a lighter, cracker meal breading that adheres directly to the pork. Indiana cutlets are dipped in an egg/buttermilk batter before applying the breadcrumbs. This creates a thicker, crunchy coating after frying.
Indiana batters also often include seasonings like black pepper and paprika. The breading on Iowa pork tenderloins is usually more plain and unleavened.
Iowa Breading
- Cracker meal/breadcrumbs
- Plain and unleavened
- Thinner coating
Indiana Breading
- Egg/buttermilk batter dip
- Seasoned breadcrumbs
- Thick, crunchy coating
Preparation and Cooking Method
The preparation process also impacts the final sandwich product in Iowa versus Indiana:
Iowa:
- Raw pork tenderloin cutlets pounded thin
- Lightly breaded then fried
- Fried quickly at high heat
Indiana:
- Thicker pork tenderloin cutlets
- Double dipped in batter and breadcrumbs
- Fried low and slow
The thinner Iowa tenderloins cook faster at higher heats, while the thicker Indiana cuts require longer cook times at lower temperatures to cook through without burning.
Accompaniments and Service Style
In both Iowa and Indiana, the fried pork tenderloin cutlet is traditionally served on a standard hamburger bun with pickle chips and a condiment like ketchup, mustard, or mayo. However, regional customization exists:
Iowa style:
- Served on plain hamburger bun
- Wider range of condiments
- Sometimes served “deluxe” with lettuce, tomato, onion
Indiana style:
- Served on locally made bun
- Typically ketchup, pickle, and onion only
- Simple presentation to showcase meat
Indiana tenderloin sandwiches cater to the star of the show – the massive fried pork tenderloin. Iowa sandwiches often include more embellishments.
Flavor and Texture
When it comes to flavor and texture, Indiana tenderloin sandwiches tend to highlight the crunchy, juicy fried cutlet. The thick batter provides substantial crunch and retains more juices inside the pork.
Iowa’s thinner cutlets absorb more flavor from frying oil and have a crispy, lace-like crust. The interior pork stays tender and doesn’t dry out. Both styles have ardent fans within their home states.
| Iowa | Indiana |
|---|---|
| Thinner, crispier crust | Thicker, crunchier crust |
| More flavor from frying oil | More juice retained in meat |
| Tender, non-dry interior | Soft, moist interior |
Famous Local Versions
Both Iowa and Indiana have iconic establishments that exemplify their regional pork tenderloin sandwich styles:
Iowa – Nick’s Drive Inn, Cedar Falls: Opened in the 1930s, Nick’s claims to have invented the pork tenderloin sandwich. Their classic version features a thin, breaded and seasoned cutlet fried crispy.
Indiana – Mr. Dave’s Northwestern Tavern, Kokomo: Mr. Dave’s has made oversized, double-battered tenderloin sandwiches since the 1960s. Their cutlets weigh over 1 lb before frying.
Conclusion
While Iowa and Indiana pork tenderloin sandwiches share many similarities, they diverge when it comes to preparation process, size, and accompaniments. Iowa features smaller, thin cutlets with a delicate crust, while Indiana showcases thick, oversized fried pork slabs. Both versions have ardent fans and make the most of the plentiful, inexpensive pork tenderloin cut.