We’ve all had one (or 300) — but how many of us can recite the history of the pork tenderloin? The next time you reach for Indiana’s unofficial state sandwich, you can spout off these fun facts.
Indiana foodie historians believe the pork tenderloin as we know it was first served in the early 1900s by Nick Freienstein, the son of German immigrants. It seems likely that Freienstein riffed off of the Viennese wiener schnitzel — no, not the national hot dog chain.
A traditional wiener schnitzel is a thin, breaded, and fried cut of veal. Freienstein used the widely-available pork instead, slapped it between two buns, added pickles, and voila — the pork tenderloin was born.
You can get this Indiana classic for $14.50 at Four Day Ray in Fishers and Yorktown.
Photo by Four Day Ray via Hamilton County Tourism
Freienstein sold his sandwiches from a cart at Huntington County’s courthouse square for several years, until he saved up enough money to open Nick’s Kitchen in 1908. Located at 506 North Jefferson St. in Huntington, the restaurant has changed hands many times over the years but is still in business today, serving the most authentic version of the sandwich we all know and love.
Have you tried Nick’s Kitchen’s pork tenderloin, or is there another local version you’re loyal to? Don’t hog your favorite — share it with us for a chance to be featured in an upcoming newsletter.
