USA TODAY 10Best
Best Breaded Pork Tenderloin in Indiana: O'Bryan's Nine Irish Brothers
Best Breaded Pork Tenderloin in Indiana (2016)
Created in 1908 at Nick’s Kitchen in Huntington, Indiana, the breaded pork tenderloin sandwich is hard to find outside the region. Hoosiers are proud of their state sandwich and believe everyone traveling through owe it to themselves to try a good breaded Indiana tenderloin. The sandwich is described as a “monster’s portion” of lean pork breaded and deep fried and served on a hamburger bun. Makers of this popular Indiana specialty take different approaches on the tenderizing (thick tenderloin or thinned out to the size of an elephant ear), the breading and the fry oil. There is even a documentary “In Search of the Famous Hoosier Breaded Pork Tenderloin Sandwich” by Jensen Rufe.
10Best and Sandwich America recruited a panel of local foodies to nominate their favorite breaded pork tenderloin sandwiches in the state, and for the past four weeks our readers have been voting daily for their favorites.
The top 10 winners in the category Best Breaded Pork Tenderloin in Indiana are as follows:
Photo courtesy of Nickel Plate Bar & Grill / Facebook
No. 10: Nickel Plate Bar & Grill - Fishers
Rumor has it that Indianapolis Colts quarterback Peyton Manning gets his favorite breaded pork tenderloin from Nickel Plate Bar & Grill in Fishers. This giant, center-cut tenderloin is breaded, deep-fried and served on a freshly made kaiser bun.
Photo courtesy of The Friendly Tavern / Facebook
No. 9: The Friendly Tavern - Zionsville
The Friendly Tavern in Zionsville serves a classic, no-frills rendition of the breaded pork tenderloin, with a light and crunchy breading, well-seasoned loin and a basic treatment of lettuce, tomato and mayo. It also comes grilled.
Photo courtesy of Oasis Diner / Facebook
No. 8: Oasis Diner - Plainfield
The big-as-your-face Hoosier tenderloin served up at Oasis Diner comes well seasoned and fried to perfection. It's topped with lettuce, tomato, onion, pickles and a garlic mayo on a toasted bun. As Indy tenderloin expert Rick Garrett says, “This sandwich is 5 stars, all the way…absolutely no question about it.”
Photo courtesy of Steer In Diner
No. 7: Steer In Diner - Indianapolis
While the Steer In Diner is named after its beef, the Hoosier Tenderloin sandwich is the most popular sandwich on the menu. The fresh cut pork loin comes breaded (or grilled) with simple toppings of lettuce, tomato and mayo, allowing the pork to be the hero.
Photo courtesy of The Tie Dye Grill / Facebook
No. 6: The Tie Dye Grill - Indianapolis
Shayne and Jan Dye, the duo behind Indy's Tie Dye Grill, have a passion for food and all things "cool and groovy." While the restaurant has won awards for its burgers, the thick, juicy, hand-cut tenderloins served on Fat Tenderloin Tuesdays steal the show. Get them plain or with some unexpected toppings, like bacon and barbecue or buffalo sauce.
Photo courtesy of Mr. Dave's Restaurant / Facebook
No. 5: Mr. Dave's Restaurant - North Manchester
Mr. Dave's Restaurant opened in 1962 as a drive-in with carhop service in the outskirts of town. Now the family-owned and operated sits at the center of North Manchester, where it serves a signature breaded pork tenderloin sandwich made from hand-cut pork medallions that are pounded, seasoned and breaded and served on a bun with lettuce, tomato, pickles and mustard.
Photo courtesy of C.R. Heroes Family Pub
No. 4: C.R. Heroes Family Pub - Fishers
The décor at C.R. Heroes Family Pub honors heroes real and fictional: police, firefighters, ambulance squads and superheroes too. The Hoosier Daddy satisfies such big appetites with a hand-tenderized cut of pork, breaded and served with plenty of house-made garlic mayonnaise. The Hoosier Mama is a lighter, grilled version.
Photo courtesy of The Mug / Facebook
No. 3: The Mug - Greenfield
The Mug in Greenfield takes a "farm-to-curb" approach to their food, which means they source ingredients – including their fresh pork loin – from local growers. Fans, many of them chefs, journey to the original Greenfield drive-in for the tenderloin sandwich alone. It comes classic with lettuce, tomato and red onions or "Mug Style" with pickled jalapenos and shredded cabbage.
Photo courtesy of Nick's Kitchen
No. 2: Nick's Kitchen - Huntington
Nick Freienstein is said to have served the first breaded tenderloin at Nick's Kitchen in 1908. The place still uses his original recipe of pork loin marinated in buttermilk and coated in crunchy bread crumbs. Hand-dipped milk shakes make a perfect complement.
Photo courtesy of O'Bryan's Nine Irish Brothers
No. 1: O'Bryan's Nine Irish Brothers - Lafayette
Jerry O'Bryan, owner of O'Bryan's Nine Irish Brothers, is the youngest of nine boys (he also has five sisters, honored with an inscription above the bar). While much of the menu is decidedly Irish, it does feature an enormous breaded Indiana tenderloin, served with lettuce, tomato, onion and pickles on a soft bun.
A panel of experts picked the initial 20 nominees, and the top 10 winners were determined by popular vote. Experts Liz Biro (IndyStar), Rick Garrett (All Tenderloins, All The Time), Lyn Mettler (10Best Local Expert) and Ken Thompson (Journal Courier) were chosen based on their familiarity with BPTs in Indiana.
Additional nominees in this category included Aristocrat Pub & Restaurant in Indianapolis, The Brau Haus in Oldenburg, Gaslight Inn in Indianapolis, Grindstone Charley's (multiple locations), Pawn Shop Pub in Indianapolis, Ray's Drive-In in Kokomo, TC's Restaurant and Tavern in Battle Ground, The Tick Tock Tavern in Lafayette, Triple XXX Family Restaurant in West Lafayette and Wagner’s Village Inn in Oldenburg.
A big congrats to all our winning BPTs!
About 10Best Readers' Choice Awards
Nominees are submitted by a panel of experts. 10Best editors narrow the field to select the final set of nominees for the Readers’ Choice Awards. Readers can vote once per category, per day. For any questions or comments, please read the FAQ or email USA TODAY 10Best.
The Experts
Jennifer Daskevich
After winning the World Sandwich Championships,... Read More
After winning the World Sandwich Championships, Jennifer took her love of America’s first and still favorite “hand held device” better known as the sandwich, and founded Sandwich America, America’s comprehensive sandwich driven meal occasion platform. Jennifer believes that “a sandwich is the only food genre that is good for breakfast, lunch, dinner, dessert, or a snack.” Jennifer has won numerous cooking competitions and is a restaurateur, wine sommelier, award winning food photographer, TV food personality with NBC Affiliate WFLA in Tampa and appeared on FYI’s original series World Food Championships. She looks forward to embarking on The Great American Sandwich Trail this summer. Socialize with Sandwich America on Facebook, Instagram and Twitter.
Jennifer Daskevich
After winning the World Sandwich Championships, Jennifer took her love of America’s first and still favorite “hand held device” better known as the sandwich, and founded Sandwich America, America’s comprehensive sandwich driven meal occasion platform. Jennifer believes that “a sandwich is the only food genre that is good for breakfast, lunch, dinner, dessert, or a snack.” Jennifer has won numerous cooking competitions and is a restaurateur, wine sommelier, award winning food photographer, TV food personality with NBC Affiliate WFLA in Tampa and appeared on FYI’s original series World Food Championships. She looks forward to embarking on The Great American Sandwich Trail this summer. Socialize with Sandwich America on Facebook, Instagram and Twitter.
Ken Thompson
A lifelong resident of Lafayette, Ken Thompson... Read More
A lifelong resident of Lafayette, Ken Thompson developed an early love from his father for Indiana’s gift to food: the tenderloin. No matter if it’s a smoky room or a restaurant with tablecloths, he will go almost anywhere for a good tenderloin sandwich. He’s been a sportswriter and editor at the Journal Courier since 1984 after graduating from Purdue.
Ken Thompson
A lifelong resident of Lafayette, Ken Thompson developed an early love from his father for Indiana’s gift to food: the tenderloin. No matter if it’s a smoky room or a restaurant with tablecloths, he will go almost anywhere for a good tenderloin sandwich. He’s been a sportswriter and editor at the Journal Courier since 1984 after graduating from Purdue.
Liz Biro and Rick Garrett
IndyStar food and dining reporter Liz Biro tapped... Read More
IndyStar food and dining reporter Liz Biro tapped the expertise of food blogger Rick Garrett (All Tenderloins, All The Time) in coming up with her nominees for the best breaded pork tenderloin in the state.
Liz Biro and Rick Garrett
IndyStar food and dining reporter Liz Biro tapped the expertise of food blogger Rick Garrett (All Tenderloins, All The Time) in coming up with her nominees for the best breaded pork tenderloin in the state.
Lyn Mettler
Lyn Mettler is a travel writer who writes for many... Read More
Lyn Mettler is a travel writer who writes for many national outlets. She blogs at GotoTravelGal.com about traveling for less using the Southwest Companion Pass, as well as Southwest Business Select, Southwest WiFi, Southwest Travel Funds and Southwest check-in. Her favorite destinations are Disney World, San Diego, Pigeon Forge, Las Vegas, Hawaii, Colorado Springs, Santa Barbara and Rome, Italy. She writes about many destinations, including Pigeon Forge, Marco Island, Ft. Lauderdale, St. Louis, Sedona, Italy, Paris, Dublin, Nassau, Cozumel, Panama City Beach, US National Parks (Grand Teton National Park, Yellowstone National Park and Zion National Park), Cabo San Lucas, Atlantis Paradise Island Bahamas and Hawaii hotels. Lyn also writes on family travel, hotels and miles and points.
Lyn Mettler
Lyn Mettler is a travel writer who writes for many national outlets. She blogs at GotoTravelGal.com about traveling for less using the Southwest Companion Pass, as well as Southwest Business Select, Southwest WiFi, Southwest Travel Funds and Southwest check-in. Her favorite destinations are Disney World, San Diego, Pigeon Forge, Las Vegas, Hawaii, Colorado Springs, Santa Barbara and Rome, Italy. She writes about many destinations, including Pigeon Forge, Marco Island, Ft. Lauderdale, St. Louis, Sedona, Italy, Paris, Dublin, Nassau, Cozumel, Panama City Beach, US National Parks (Grand Teton National Park, Yellowstone National Park and Zion National Park), Cabo San Lucas, Atlantis Paradise Island Bahamas and Hawaii hotels. Lyn also writes on family travel, hotels and miles and points.
Terry French
Terry French, The World’s Extreme Chef, has cooked... Read More
Terry French, The World’s Extreme Chef, has cooked in 86 countries and traveled around the world 8 times. His global-to-local cuisine perspective and belief that “ hand-held ” food is the carrier of food culture may seem in stark contrast to his being born and raised in Evansville, Indiana. But diversity and uncommon is Terry defined. Winning Food Network’s World Extreme Chef in 2012 celebrated his amazing and adventurous life and his “French’s KISS” belief to food – Keeping it simple and sustainable. From Ice fishing with his father and cooking with his mother as a boy to hosting Taste Asia in Times Square, Terry French makes every meal a cuisine adventure. Terry believes that “Hand-held foods and sandwiches are the global cuisine language. From Thai street food to Philly cheese steaks – the world eats with our hands for centuries and now more than ever”. Follow Terry’s Extreme Chef adventures on Facebook and Instagram .
Terry French
Terry French, The World’s Extreme Chef, has cooked in 86 countries and traveled around the world 8 times. His global-to-local cuisine perspective and belief that “ hand-held ” food is the carrier of food culture may seem in stark contrast to his being born and raised in Evansville, Indiana. But diversity and uncommon is Terry defined. Winning Food Network’s World Extreme Chef in 2012 celebrated his amazing and adventurous life and his “French’s KISS” belief to food – Keeping it simple and sustainable. From Ice fishing with his father and cooking with his mother as a boy to hosting Taste Asia in Times Square, Terry French makes every meal a cuisine adventure. Terry believes that “Hand-held foods and sandwiches are the global cuisine language. From Thai street food to Philly cheese steaks – the world eats with our hands for centuries and now more than ever”. Follow Terry’s Extreme Chef adventures on Facebook and Instagram .