3 Things I've Learned About Pork Tenderloins From People In Kokomo

By DREW LARISON
The Kokomo Post Staff

Last month, the team at The Kokomo Post hosted what we referred to as a throwdown. This was the fourth throwdown we’ve done in 2022, and this one happened to be centered around the infamous but humble pork tenderloin sandwich. 

Photo from Choo Choo McGoo’s. The winner of the 2022 Kokomo Post Tenderloin Throwdown.

I’m a Hoosier. I was born in Indiana, and it’s the only state I have ever called home. I’m well aware of the pork tenderloin sandwich and its culinary importance to the people who also call this state home. However, the level of importance I thought it had was unbelievably lower than what it proved to be in reality. In other words, y’all went crazy. This throwdown lasted four weeks and got over 40,000 total votes on our website. The Kokomo Post audience went ham, yes pun intended, for this throwdown — and it was fun to watch it all go down. Congratulations to Choo Choo McGoos on being crowned the winner.

Now, I didn’t just learn how important pork tenderloin sandwiches are to the Hoosier culture. I also learned some fun facts and had some meaty realizations about pork tenderloins and their importance to all who call themselves Hoosiers. Here are some of those things.

Size matters

Even if you’re not from Indiana, one thing you know about the pork tenderloin sandwich is that it is…large. Everyone has seen the pictures of the comedically large and thin breaded pork product with a small white bread bun in the middle. That is the classic pork tenderloin sandwich look. During these four weeks we learned that bigger, in circumference, does not always equal better. 

For example, Ned’s Corner Pub’s sandwich style is that classic thin and crunchy tenderloin. They also give you options of small or large, which we obviously chose the large option. When a team of us went to Ned’s for very serious scientific research purposes, we all said this is the tenderloin we all knew and remembered. We often heard someone compare it to a German schnitzel. 

We also ventured out to Greentown to give Down On Main Street’s sandwich a try. That tenderloin, which might be the best tenderloin I’ve ever had, was thicker and smaller in circumference. It was meatier. When you took a bite, it felt more like a breaded chicken sandwich than the thinner tenderloin I grew up on. And being honest, I loved it. 

Not All Tenderloins Are Breaded Equally

Like I learned about the different sizes and thicknesses involved with tenderloins, I also learned that how the meat is breaded also matters very deeply in the hearts of Hoosiers. 

The traditional breading on an old-school tenderloin is a crunchy, panko style of breading. I’ve often heard it described as a cracker type of breading as well. Some of the newer styles of breading that were seen at places like The Elbow Room are your classic hand-breaded flour breading. We even saw a few beer-battered tenderloins. 

The thing that made the biggest difference in the flavor of the sandwich, however, was the seasoning put into the breading. The older style of breading, the cracker/panko breading, never really had an extra flavor or seasoning to them. They let the breading itself be the flavor. Which, if I’m honest, tasted a little bland without any toppings or condiments. The breadings that were heavily seasoned tasted like a completely different sandwich. The flavor wasn’t just from the meat or the condiments. You had flavor coming through that was salty and a tad bit spicy at times. It elevated the sandwich in a great way. 

How do you top it?

The last thing I learned is that almost everyone has go-to toppings that they always get no matter where the tenderloin is from. This was one of those things that I thought I only did. What are my go-to toppings, you ask? It’s not a tenderloin to me unless it has mayo, mustard, pickle, and white onion. No more, no less. During the throwdown, I heard people talk about toppings I would never think to put on a tenderloin. I’m talking about specific types of aiolis, mustards, caramelized onions and more. Did any of these change my mind when it comes to my go-to toppings? Yes. Well, they kind of did. 

The Coterie, you might remember them from our burger throwdown where they placed fifth, uses sriracha or chipotle type of mayonnaise on their tenderloin. It added a specific kick to the sandwich that I was in love with. I had always put mayo on mine, but switching it up to that spicy mayo made a big difference that I was loving. 

How do you tenderloin? Do you have fond memories of this sandwich like I do? Leave it in a comment below. Maybe you’ll teach me something I didn’t learn during the throwdown. No matter your opinion on tenderloins, can’t we all just agree that it’s pretty cool for Indiana to have something that is ours? I think so. Cheers.