Indiana’s pride is the breaded pork tenderloin sandwich. For a closer look at this Hoosier staple, we hauled in a few experts to share their thoughts.
First, we talked to Indianapolis food blogger Rick Garrett, a tenderloin connoisseur and critic who chronicles his adventures online.
Then, we had a chat with Don Storie, who owns Storie’s Restaurant, a Greensburg haunt that’s famous for its “BPTs”.
Finally, we hit the road for Brown County, where broasted-and-breaded pork tenderloin is always on the menu at the local Gnaw Mart. Although owner Roger Sharp remained tight-lipped about the specifics, he did share a few basic steps on the road to a tantalizing tenderloin.
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Second Servings is an original podcast series, produced by Traditional Arts Indiana (TAI), that explores and documents the distinctive food traditions of Indiana, the communities that uphold them, and the individuals who practice them. Second Servings focuses on Indiana’s foodways and is one of TAI’s latest public programming initiatives to showcase the community, continuity, and creativity surrounding local culinary arts. Second Servings is also available on iTunes. Find more information here.