Breaded Chipotle Pork Loin Sandwich
The legendary Indiana Breaded Pork Loin Sandwich was our inspiration for this delicious chipotle flavor loaded sandwich!
Things to know:
What is an Indiana tenderloin sandwich?
The Indiana Tenderloin Sandwich is a Midwestern classic featuring a massive, paper-thin, breaded and fried pork cutlet served on a standard-sized hamburger or Kaiser bun. The meat hangs comically far—often three to four times wider—over the edges of the bun, giving the sandwich its iconic, oversized look.
Why is breaded pork tenderloin so popular in Indiana?
German immigrants in Indiana popularized breaded pork cutlets (similar to schnitzel), which evolved into the sandwich. By the 1900s–1920s, Indiana lunch counters were serving oversized, breaded pork tenderloins on buns.
What is the history of the chipotle pepper?
The chipotle pepper is a smoke-dried jalapeño that dates back to ancient Mesoamerica. Originally created by indigenous peoples in regions like Veracruz, the smoking and drying process was developed to preserve quickly spoiling peppers.
Aztec Origins: The name comes from the Nahuatl word chilpoctli, which translates directly to “smoked chili”.
The Ripening Process: Fresh jalapeños are left on the vine until they turn fully red and lose moisture, at which point they are harvested and wood-smoked for several days.
Varieties: The two primary types of chipotle are the smaller, reddish-purple Morita (most common in the U.S.) and the larger, grayish-tan Meco (primarily used in Mexico).
Global Spread: Following the Spanish arrival in the 1500s, the preserved chilies became some of the first peppers introduced to Europe and the rest of the world.
Modern Expansion: While long utilized in traditional Mexican kitchens, chipotle experienced a massive surge in global popularity during the 1990s. This was accelerated by its adoption in Tex-Mex cuisine, the invention of commercial chipotle sauces, and the launch of the famous fast-casual restaurant chain.
Ingredients:
1 1 1/4 to 1 1/2 pound pork loin
1 cup Sweetwater Spice Company Apple Chipotle Brine
1 cup water
1 cup all-purpose flour
2 T Spiceology’s Smoked Chipotle Mezcal
1 cup whole milk
2 large eggs
2 cups PORQ Artisanal Fried Pork Rinds, Panko Crumbs
1 quart peanut oil, or other neutral oil with a smoke point over 425F such as soybean or sunflower oil
1 – 2 tablespoons butter
4 potato rolls or other soft, squishy burger buns (we used brioche)
Romain lettuce
tomato (sliced)
sliced red onion
Shawarmaji’s Chipotle Toum
1. Cut pork loin crosswise into 1/2 inch thick chops. (It’s OK if the sizes are slightly different. The differences will be negligible once the meat is pounded.)
2. Place a chop flat between 2 sheets of parchment paper or plastic wrap on cutting board. Using a meat mallet, rolling pin, or another blunt heavy tool, pound to even thickness of about 1/4 inch. Repeat with all fillets and transfer to a gallon-size zipper-lock bag.
3. Place the cut pork chops into a gallon sized Ziplock bag, add the brine and water. Shake to mix, then chuck that bag into the fridge for at least 3 hours or overnight.
4. Set up your 3 station breading line. In a shallow bowl, mix the flour and Smoked Chipotle Mezcal seasoning. In the second shallow bowl, add the eggs and milk and beat to mix. In the third shallow bowl, or I like to use a baking sheet, add your panko crumbs.
5. Set a wire rack in a rimmed baking sheet and set aside. Remove each pork piece from brine and pat dry with paper towels. Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg wash, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with panko crumbs, pressing on crumbs to adhere. Place breaded cutlets in single layer on prepared wire rack set over baking sheet; refrigerate cutlets on rack for at least 30 minutes or up to 1 hour to set the crust.
6. When ready to cook, adjust oven rack to middle position and preheat the oven to 150°F (65℃) (or “keep warm,” if yours doesn’t go that low). Set a clean wire rack in a clean rimmed baking sheet; set aside.
7. In a large cast iron skillet, add oil and heat over medium-high until oil registers 425°F (220℃). Carefully lay 2 prepared cutlets, without overlapping, into skillet. Cook, adjusting heat as needed to maintain oil temperature around 375°F (190℃), until cutlets are golden brown and register an internal temperature of at least 145°F (62℃), about 2 minutes. Transfer cutlets to the prepared wire rack and hold warm in the oven while you cook the remaining cutlets. -or- make your life and cleanup a whole lot easier and use a deep fat fryer.
8. Once cooked, in a separate large stainless steel or cast iron skillet, melt 1 tablespoon butter over medium-high heat. Once melted, add 2 split buns, cut sides down, and toast until golden and crisp along edges, 3 to 5 minutes. Repeat with remaining buns, adding more butter if needed.
9. To assemble the sandwich, squirt yourself a good helping of mayo on the bottom bun, then top with lettuce, then one fried cutlet, top that with a slice of tomato, then a slice of onion, then smear some toum on the top bun. Serve. ENJOY!
Equipment used:
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