Authentic Indiana Grilled Breaded Pork Tenderloin on the Arteflame

Introduction

There is perhaps no culinary icon more synonymous with the Midwest than the Indiana Pork Tenderloin Sandwich. Traditionally, this behemoth of a cutlet is pounded incredibly thin, breaded, and deep-fried until it dwarfs the humble bun beneath it. However, we are taking this Hoosier classic and elevating it by bringing it to the Arteflame grill. By using the flat-top griddle surface of the Arteflame, you achieve that signature golden-brown crunch without the heaviness of deep frying, adding a subtle touch of wood-fired flavor that you simply cannot get in a kitchen. This recipe focuses on achieving that perfect contrast between the crispy, savory exterior and the juicy, tender meat inside. Whether you are an Indiana native missing home or a grilling enthusiast looking for your next challenge, this grilled breaded tenderloin delivers pure comfort on a plate.

Ingredients

The Meat and Marinade

• 4 Boneless pork loin chops (about 6-8 oz each)
• 1 cup Buttermilk
• 2 Large eggs
• 1 tbsp Garlic powder
• 1 tsp Cayenne pepper (optional for heat)

The Breading

• 2 cups Crushed Saltine crackers (essential for authenticity)
• 1 cup All-purpose flour
• 1 tbsp Seasoned salt
• 1 tsp Freshly ground black pepper
• 1 tsp Onion powder
• 1 tsp Paprika

For The Grill

• Unsalted butter or high-heat oil (like canola or grapeseed) for the griddle

Serving Essentials

• 4 Brioche or hamburger buns
• Mayonnaise
• Yellow mustard
• Sliced dill pickles
• Iceberg lettuce leaves
• Sliced tomatoes
• Red onion slices

Instructions

Step 1: Prep and Pound the Pork

1. Trim any excess thick fat from the pork loin chops.
2. Place one chop at a time between two large sheets of plastic wrap or inside a heavy-duty gallon freezer bag.
3. Using a meat mallet, pound the pork starting from the center and working your way out. You want to achieve a uniform thickness of about 1/4 inch. The goal is to make the tenderloin significantly larger than the bun.
4. Repeat for all chops.

Step 2: Set Up the Dredging Station

1. In a shallow bowl, whisk together the buttermilk, eggs, and a pinch of cayenne pepper until smooth.
2. In a second shallow bowl, mix the flour with half of the garlic powder.
3. In a third bowl (or a wide plate), combine the crushed Saltine crackers with the seasoned salt, black pepper, onion powder, paprika, and the remaining garlic powder.

Step 3: Bread the Tenderloins

1. Dredge a pounded pork loin in the flour mixture first, shaking off any excess.
2. Dip the flour-coated pork into the buttermilk and egg wash, ensuring it is fully moistened.
3. Press the pork firmly into the seasoned cracker crumbs, flipping to coat both sides generously. Make sure the breading adheres well.
4. Place breaded tenderloins on a wire rack to rest for 10 minutes; this helps the coating stick during grilling.

Step 4: Fire Up the Arteflame

1. Build a medium-hot fire in your Arteflame grill. You want the center grate hot, but the flat cooktop griddle should be at a consistent medium-high heat.
2. Apply a generous amount of butter or oil to the flat cooktop surface where you plan to cook the meat.

Step 5: Grill the Tenderloins

1. Place the breaded tenderloins directly onto the oiled flat cooktop. Do not place them on the open grill grate, or the breading will fall off.
2. Cook for about 3-4 minutes per side. You are looking for a deep golden-brown crust and an internal temperature of 145°F. Add more butter if the griddle looks dry to ensure an even fry.
3. Move the meat to a cooler zone of the cooktop if the breading browns too quickly before the meat is done.

Step 6: Toast and Assemble

1. While the meat rests for a minute, lightly butter the cut sides of your buns and toast them on the clean section of the griddle until golden.
2. Assemble the sandwich: Bottom bun, mayonnaise, pickles, lettuce, tomato, onion, the massive pork tenderloin, mustard, and finally the top bun.
3. Serve immediately while hot and crispy.

Tips

The secret to a successful Indiana tenderloin on the grill lies in heat management and preparation. First, do not skip the pounding step; if the meat is too thick, the breading will burn before the pork is cooked through. The classic "plate-sized" look is not just for show—it ensures a quick, even cook. When using the Arteflame, treat the flat-top griddle like a shallow fryer. You need enough oil or butter to conduct heat into the breading, ensuring it crisps up rather than just scorching. If you are using Saltines (which you should for authenticity), crush them by hand for a coarser texture rather than using a food processor, which can turn them into dust. Finally, let the breaded meat sit for at least 10 minutes before it hits the grill. This "tacks up" the breading so it doesn't slide off when you flip it.

Variations

While the classic recipe is sacred to many, there are delicious ways to tweak this dish for your palate. You can easily modify the breading or toppings to create a unique flavor profile without losing the soul of the sandwich. Here are a few popular variations to try on your Arteflame:

• The Panko Crunch: Substitute Saltines with Panko breadcrumbs for an extra-airy, super-crispy Japanese style texture.
• Spicy Hoosier: Add hot sauce to the buttermilk wash and increase the cayenne pepper in the breading for a Nashville-hot style kick.
• Breakfast Tenderloin: Top the grilled tenderloin with a fried egg and bacon, served between biscuit halves instead of a bun.
• Parmesan Herb: Mix grated Parmesan cheese and dried Italian herbs into the cracker crumbs for a savory, aromatic twist.
• The Melt: Place a slice of Pepper Jack or Provolone cheese on the meat during the last minute of grilling to let it melt over the crust.

Best Pairings

A sandwich this substantial requires sides that can hold their own but cut through the richness of the fried pork. Since you already have the Arteflame fired up, utilize the grill for your side dishes to keep the meal cohesive. The goal is to balance the salty, savory crunch of the tenderloin with fresh or tangy flavors. Here are some of the best accompaniments for your feast:

• Grilled Corn on the Cob: Charred on the Arteflame with a lime-butter glaze.
• Vinegar-based Coleslaw: The acidity helps cleanse the palate between bites of the fried pork.
• German Potato Salad: A warm, tangy potato salad with bacon bits pairs perfectly with pork.
• Grilled Asparagus: Simple, smoky, and light enough to offset the heavy main course.
• Root Beer Floats: A classic diner-style dessert drink that complements the nostalgic feel of the meal.

Conclusion

Recreating the Indiana Grilled Breaded Pork Tenderloin on the Arteflame is more than just cooking a meal; it is about honoring a regional culinary tradition with a modern, outdoor twist. The Arteflame’s flat-top griddle provides the perfect surface to achieve that essential crispy breading without the mess of a deep fryer, while infusing the meat with the atmosphere of open-fire cooking. The result is a sandwich that is visually impressive, incredibly flavorful, and deeply satisfying. Whether you are feeding a crowd at a tailgate or enjoying a family dinner, this recipe guarantees a crispy, juicy bite that will have everyone asking for seconds—if they can even finish the first one!