The History of Indiana’s Pork Tenderloin Sandwich | Eater
"Claimed originator of the Hoosier pork tenderloin sandwich, this long-running diner traces its roots to 1904 when its namesake, Nick Freienstein, sold a weiner-schnitzel–inspired sandwich from a cart; with little veal available locally he switched to pork and added pickles and onions, then opened a storefront in 1908 on West Jefferson Street in Huntington that has never moved. The preparation remains largely unchanged: pork loins are sliced, tenderized and marinated overnight, dipped in an egg-and-milk mix, dredged in flour, breaded with saltine cracker crumbs, and deep-fried; about 60–80 tenderloins are produced daily and unsold portions are frozen and sold for home cooking." - Samantha Weiss Hills
