There are lots of theories on how Hoosier became the state nickname for Indiana. One thing is certain, it is one of the oldest and most widely accepted state nicknames in American history. "Hoosier" was a term originally used mockingly. Those living in Indiana now claim this term with pride. There is a very strong identity that comes with being a Hoosier. They even have their own food pyramid! The most famous food from Indiana makes up the bottom of that pyramid. And the items that we chose for our state dinner are among that foundation.
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Hoosier Breaded Pork Tenderloin Sandwich
In 1908, Nick Freienstein, son of German immigrants, opened a street corner restaurant in Huntington, Indiana. He had grown up eating Weiner Schnitzels. He also ran a hamburger cart. Combining these two together he invented the pork tenderloin sandwich. Understanding the two components that made up this dish helps explain why the meat is so much larger than the bun. It's not a true Hoosier sandwich unless the tenderloin hangs far over the bun. Popularity spread, and at one time more than half of the restaurants in Indiana served a fried pork tenderloin sandwich! I don't know that statistic is today, but it is safe to say that quite a large number of Indiana restaurants still have this sandwich on the menu.
These sandwiches are usually served with French fries. If you are looking for a well-rounded Indiana dinner we have the perfect French fry recipe for you!
Sugar Cream Pie
Sugar cream pie originated in the Shaker/Amish communities back in the 1850s. Apple pies were the most common pies in these communities. They would make apple pies until they had used up all of the apples collected during harvest. Then they needed another option for dessert. So they would scrape the cream off the top of their freshly chilled milk, and make a sugar cream pie. This pie is also called “desperation pie" because it is made with ingredients that are almost always on hand at the farm.
The first time I had a sugar cream pie was for our famous food from Indiana dinner. It has quickly moved to the top of my favorites list! It is like creme brulee and snickerdoodles had a pie baby! Creamy, sweet, and delicious!
Famous Food from Indiana Menu
Indiana State Facts
- Indiana is the 19th state in the US
- The first electric streetlight was erected in 1880 in Wabash, Indiana
- Indiana is considered the covered bridge capital of the world. It has 31 covered bridges in an area spanning 450 square miles
- The first professional baseball game was played in Fort Wayne, Indiana in 1871
- The world's largest Christmas tree is found in Indianapolis, Indiana
- Famous people from Indiana include: Colonel Sanders, Michael Jackson, David Letterman
If this is the first state dinner you have enjoyed with us, check out our journey from the beginning, starting here.
Steve Loague
Hi,
I live in Washington State. This recipe looks great and I want to try it for the Colts vs Seahawks game on Sunday. However, when I buy pork tenderloin in comes in a long slender sleeve. Maybe 12 inches long. So cutting one half inch medallions makes for a lot of small pork tenderloin sandwiches. Is there another name for this cut of pork that I should be looking for?
Thanks,
Steve
Erin Gierhart
Hi Steve! What a fun idea to make these sandwiches for Sunday's game! You are on the right track. The pork tenderloin is long and slender. But I recommend cutting them thicker than 1/2-inch. You want each portion to be about a quarter pound, so divide the total number of pounds of your tenderloin by 4 to get how many slices you should portion. Once you have them portioned, cover with plastic wrap and pound them with a rubber mallet to flatten them to 1/4-inch thickness. You will end up with large, thin pieces of meat. If you haven't already, check out this recipe that gives you all of the steps on how to make the best Hoosier sandwich! https://stateofdinner.com/hoosier-breaded-pork-tenderloin-sandwich-recipe/
LeAnne Blackerby
Most Hoosiers don't stick to just the actual tenderloin cut of pork, but use the loin cut which is a little heftier. The actual tenderloin is often less than 2" in diameter, where the loin is often 3-4". It's slightly less tender, but we grant ourselves poetic license in calling the food from either one a "tenderloin." Either way, beat the living daylights out of 1/2"-3/4" slices until they are thin enough to fry quickly. Breading choices differ, but often include combinations of flour, cornstarch, and cracker meal, often with an egg wash.
Erin Boyd
u have to take a meat tenderizing mallet and beat it out, then dip it in an egg then rolled out crackers then deep fry it, its the best!