The legendary pork tenderloin

Every great city has a local food, a favorite taste for which they are known.  In Indiana we are no different but our tastes come butterflied, deep-fried and served on a bun. For us the delicacy is the pork tenderloin sandwich and Kerry Byrne of Cold Hard Football Facts took the time to enlighten the folks in Boston:

“We’re big on pork and big on fried food,” said Nate Dunlevy, football blogger for ColtsAuthority.com. “It’s definitely a Midwestern thing and not overly complicated.”

We took a ride up to Plump’s Thursday to meet Katie see how it’s done. It’s pretty simple: they cut off a thick slice of pork tenderloin, and then pound it thin and flat, about 8 inches across. They dip the tenderloin in all-purpose flour, then buttermilk and then a mix of four and panko bread crumbs to give it a nice crunch. Then, bam, in the deep fryer for a few minutes.

When I called Katie, she claimed they were “the size of a hub cap.” Not quite. But pretty close. They fried pork is stuffed between a sandwich roll that’s about five sizes too small and served with pickles, tomato, onion, lettuce and potato chips.

 

Todd Smith

About Todd Smith

Todd Smith is a part-time sportswriter who spends too much time arguing on Twitter. What he really loves is eating poorly and watching football. He got his first Colts t-shirt in 1984 shortly after the Mayflower trucks arrived and has never given up on his hometown team. He also still holds to the belief that Kordell Stewart stepped out of the end zone and thus cheated the Colts.

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