Each year our cafes in downtown Indianapolis experience a menu update; with changes to recipes to enhance flavor, add new items, and added flare to old favorites; our frequent and loyal cafe followers love this time of year.
At the Farmer’s Market Cafe at the Indiana State Museum, you’ll experience all kinds of wonderful Indiana flavors; from the fresh and local produce to the seasonal soups, salads and sandwiches, there’s something for everyone.
Today’s highlighted item is The Huntington Tenderloin Sandwich. I stopped by to have one of our cafe cooks walk me through the process of creating one of these mouth watering Indiana well-known masterpieces.
1. With a meat mallet, pound the pork tenderloin to the appropriate thickness: about a 1/4 inch.
2. Dredge the tenderloin in a seasoned dry flour.
3. Coat the tenderloin in the Sun King beer batter. (Seasoned flour, mixed with your choice of Sun King beer)
4. Finally, dredge in the seasoned dry flour one more time.
5. Fry tenderloin for 5-6 minutes in 350 degree oil.
6. Roll brioche bun in Real butter and toast until golden brown.
7. Spread the Dijon aioli on the bun and top with fresh romaine lettuce, tomato and red onion.
8. Garnish with a pickle spear and sweet potato chips.
And finally… Enjoy!
The Kahn’s Catering headquarters is located on the upper north side of Indy, so it was a treat for me to come down and experience the café kitchen at the Farmer’s Market Café as well as try the finished product. Being a Hoosier gal from birth, I have tried my fair share of pork tenderloins from all over the state of Indiana, and I can now say I have tried the best. With a light crispy batter and just the right amount of Sun King beer to add that special flavor, once I took one bite of my tasting size cut, I wanted more. You’ll have to try it for yourself down at the Indiana State Museum, but I have no doubt in my mind, you’ll love it!