Grilled Indiana Hoosier Pork Tenderloin: The Ultimate Sandwich Recipe

Introduction

If you have ever traveled through the Midwest, specifically Indiana, you know there is one culinary giant that reigns supreme: the Hoosier Breaded Pork Tenderloin Sandwich. This isn't just a meal; it is a state treasure. The defining characteristic of this sandwich is its sheer size—the meat must be pounded thin until it is the size of a dinner plate, comically dwarfing the standard hamburger bun that struggles to hold it. While traditional recipes call for deep-frying, we are taking this classic to the backyard by utilizing the Arteflame grill. This method allows you to achieve that essential golden-brown crunch without submerging the meat in a vat of heavy oil, adding a subtle touch of wood-fired flavor that elevates the dish entirely.

Recreating this diner staple at home is surprisingly easy, but it requires respect for the technique. The secret lies in the "butterfly and pound" method, ensuring the pork is tender enough to melt in your mouth while providing that massive surface area for the breading. By cooking this on the flat-top griddle of your grill, you get an even, crispy sear that rivals any roadside stand in Indianapolis. Get ready to impress your guests with a sandwich that looks impossible to eat but is impossible to put down.

Ingredients

The Meat & Marinade

• 4 Boneless pork loin chops (thick-cut, about 6-8 oz each)
• 2 cups Buttermilk (for tenderizing and adhering the breading)
• 2 large Eggs
• 1 tbsp Garlic powder
• 1 tsp Black pepper

The Breading

• 2 cups Saltine crackers, finely crushed (or Ritz for a buttery twist)
• 1 cup All-purpose flour
• 1 tsp Paprika
• 1 tsp Onion powder
• 1 tsp Cayenne pepper (optional for a kick)
• 1 tsp Salt
• Vegetable oil or melted butter (for the grill surface)

The Assembly

• 4 Hamburger buns (standard size, toasted)
• Iceberg lettuce, shredded
• Tomato slices
• Red onion, thinly sliced
• Mayonnaise and yellow mustard
• Dill pickle chips

Instructions

Step 1: Prep and Pound the Pork

1. Begin by trimming any excess thick fat from the pork chops. Slice each chop horizontally almost all the way through, opening it like a book (butterfly cut).
2. Place the butterflied chop between two sheets of plastic wrap or in a heavy-duty ziplock bag.
3. Using a meat mallet, pound the pork starting from the center and working outward. You want an even thickness of about 1/4 inch. The goal is to make them huge—wider than your hand.

Step 2: The Dredging Station

1. In a wide shallow bowl, whisk together the buttermilk, eggs, garlic powder, and black pepper.
2. In a separate large bowl or pie dish, mix the crushed crackers, flour, paprika, onion powder, salt, and cayenne.
3. Dip each pounded cutlet into the wet buttermilk mixture, letting the excess drip off.
4. Immediately press the pork into the cracker mixture, coating it thoroughly. Press the crumbs into the meat to ensure they stick. Set aside on a wire rack for 10 minutes to let the breading set.

Step 3: Fire Up the Grill

1. Preheat your Arteflame or flat-top grill. You want a medium-high heat on the flat griddle surface (aim for around 375°F to 400°F).
2. Apply a generous layer of vegetable oil or butter to the flat cooktop where you will place the meat. You need enough oil to "shallow fry" the breading so it crisps up rather than burns.

Step 4: Grill the Tenderloins

1. Place the breaded pork tenderloins onto the oiled griddle surface. Do not crowd them; cook in batches if necessary.
2. Grill for about 3-4 minutes per side. You are looking for a deep golden-brown crust. Because the meat is pounded thin, it cooks quickly.
3. Check the internal temperature; pork is safe at 145°F, but for this thin cut, the visual cue of the crust and firm texture is usually sufficient.
4. Move the cooked pork to the outer, cooler edge of the grill to stay warm while you toast the buns on the grill surface.

Step 5: Assemble the Giant

1. Place the massive pork tenderloin onto the toasted bottom bun. The meat should hang over the edges significantly—that is the "Hoosier" way.
2. Top with mustard, mayo, lettuce, tomato, onions, and plenty of pickles.
3. Add the top bun and serve immediately.

Tips

The most critical aspect of this recipe is the pounding of the meat. If you do not pound it thin enough, the breading will burn before the interior is cooked through, and you will miss out on the signature texture. Do not be shy with the mallet; you want the surface area to maximize the crispy-to-meat ratio. Additionally, letting the breaded pork sit on a wire rack for 10 to 15 minutes before grilling is a game-changer. This "resting" period allows the flour and crackers to hydrate slightly from the egg wash, acting as a glue that prevents the breading from falling off when you flip it on the grill.

When cooking on a flat-top grill like the Arteflame, temperature management is key. Since you are essentially shallow frying, ensure there is always a thin film of oil under the cutlet. If the grill is too dry, the crackers will scorch. If you are using butter, mix it with a little oil to prevent the milk solids in the butter from burning too quickly at high heat.

Variations

While the classic Saltine cracker crust is traditional, there is plenty of room for experimentation to suit your palate. The versatility of the breaded pork chop allows for easy customization without losing the spirit of the dish.

• Panko Crunch: Swap the cracker crumbs for Panko breadcrumbs for an airier, super-crispy Japanese-style texture.
• Spicy Hoosier: Add a tablespoon of hot sauce to the buttermilk wash and increase the cayenne pepper in the breading for a Nashville-hot inspired kick.
• Cheesy Crust: Mix ½ cup of finely grated Parmesan cheese into the cracker crumb mixture for a savory, nutty flavor profile.
• The Breakfast version: Serve the grilled tenderloin between biscuits with sausage gravy for an indulgent Midwestern breakfast.
• Gluten-Free: Use crushed gluten-free cornflakes or gluten-free pretzels instead of crackers and swap the flour for a GF all-purpose blend.

Best pairings

A sandwich this imposing needs sides that can hold their own but won't overshadow the main event. In Indiana, this meal is typically served with classic diner comfort foods that balance the savory, fried nature of the pork. You want textures that offer a contrast to the crunch of the tenderloin.

• Sweet Corn: Grilled corn on the cob with herb butter is the quintessential Midwestern side dish.
• Tangy Coleslaw: A vinegar-based slaw cuts through the richness of the fried pork and adds a fresh crunch.
• Potato Salad: A creamy, mustard-based potato salad complements the savory seasonings of the breading.
• Onion Rings: Since you already have the grill fired up, grilled onions or battered rings are a natural fit.
• Local Cream Ale: Wash it all down with a cold Cream Ale, a beer style that is historically popular in the region.

Conclusion

The Grilled Indiana Hoosier Pork Tenderloin is more than just a sandwich; it is a conversation piece and a delicious slice of Americana. By moving the preparation from the deep fryer to the grill, you achieve a lighter, smokier version that retains all the beloved characteristics of the original. The contrast between the tender, juicy pork and the jagged, crispy cracker crust is truly satisfying. Whether you are an Indiana native missing home or a grilling enthusiast looking for something fun and different to cook, this recipe delivers on all fronts.

Don't be intimidated by the size of the cutlet—that is part of the fun! Gather your friends, fire up the Arteflame, and enjoy the absurdity and deliciousness of a sandwich that refuses to be contained by a bun. It’s messy, it’s hearty, and it’s undeniably delicious.