This Indiana Café’s Pork Tenderloin Sandwich Remains A Beloved Local Legend
Let’s cut to the chase. In Huntington, when you talk about a truly legendary sandwich, there’s only one name that matters: Nick’s Kitchen.
And at the heart of their culinary reign sits a champion – the pork tenderloin. This isn’t your average fried slab of pork. Oh no. This is an experience. A crispy, golden marvel that melts in your mouth, leaving you wondering how something so simple can be so utterly spectacular.
Prepare to be converted, because once you taste Nick’s pork tenderloin, you’ll understand why it’s a local legend.
The German-Inspired Origin Story
Nick Freienstein arrived in America with culinary knowledge that would forever change Indiana’s food landscape. In 1908, he opened his small eatery in Huntington and adapted the traditional wiener schnitzel from his homeland into something uniquely American.
Instead of veal, Nick used pork loin, pounded thin, breaded with cracker crumbs, and deep-fried to golden perfection. His innovation? Serving this crispy delight between two buns.
The sandwich quickly became popular with locals who appreciated the hearty, affordable meal that satisfied both farmers and factory workers alike. This humble creation would eventually become synonymous with Indiana cuisine itself.
The Signature Sandwich Construction
What makes a Nick’s tenderloin legendary starts with selecting center-cut pork loin, which gets tenderized until wafer-thin. The meat undergoes an overnight buttermilk bath that keeps it juicy despite its thinness.
The breading process involves a secret blend of seasonings mixed with crushed saltine crackers-creating that distinctive crispy coating that shatters perfectly with each bite. The finished product famously extends well beyond the bun, sometimes reaching 8-10 inches in diameter.
Served simply with lettuce, tomato, onion, and pickle, plus optional mayo or mustard, this sandwich embodies the Midwestern philosophy that good food doesn’t need fancy ingredients to be extraordinary.
A Pilgrimage Destination For Food Enthusiasts
Food Network stars and culinary celebrities regularly make the journey to this unassuming eatery. Alton Brown once called it “the definitive version” of the sandwich, while Guy Fieri featured it on “Diners, Drive-Ins and Dives,” cementing its national reputation.
I remember driving three hours just to try this sandwich after watching it on TV. The line stretched out the door on that Saturday afternoon, filled with both locals and out-of-staters like me, all waiting patiently for their tenderloin fix.
The restaurant’s walls showcase photos of famous visitors and newspaper clippings chronicling its storied history, making each visit feel like you’re participating in a continuing culinary legacy.
Preserving Tradition Through Five Generations Of Ownership
Since Nick Freienstein first opened his doors, Nick’s Kitchen has maintained remarkable consistency despite changing hands five times. Current owner Jean Anne Bailey purchased the restaurant in 1989 and has steadfastly honored the original recipes and techniques.
Each morning begins with hand-cutting fresh pork loins, a labor-intensive process that hasn’t been modernized or outsourced. Kitchen staff still pound each cutlet by hand, maintaining the artisanal quality that made the sandwich famous.
The restaurant’s commitment extends beyond the tenderloin-their homemade pies and breakfast menu feature recipes dating back to Nick himself, creating a time capsule of authentic Midwestern cooking that spans over a century.
Beyond The Sandwich: Nick’s Kitchen’s Complete Menu
While the tenderloin reigns supreme, Nick’s breakfast offerings have their own dedicated following. Their sugar cream pie-Indiana’s official state pie-remains hand-crafted using a recipe unchanged since 1908.
When Dan Rather visited during his presidential campaign coverage, he reportedly ordered a slice of each pie variety available that day. The restaurant’s homemade drinks, served in frosted mugs, provides the perfect complement to their savory specialties.
Many locals actually skip the tenderloin entirely, instead coming for the hand-formed burgers, classic patty melts, or Friday fish specials. The restaurant’s commitment to scratch cooking extends to everything they serve, from their hand-cut fries to their slow-simmered soups.
Cultural Icon And Indiana’s Unofficial State Sandwich
The tenderloin’s significance extends far beyond mere food-it represents Indiana’s cultural identity. Attempts to officially designate it as the state sandwich have gained serious political traction, with legislators recognizing its historical importance.
Indiana’s “Tenderloin Trail” guides culinary tourists to exceptional versions across the state, though purists insist Nick’s remains the benchmark against which all others are judged. The sandwich has inspired festivals, eating competitions, and countless road trips.
I grew up watching my grandfather carefully trim the edges of his tenderloin before tackling the middle. A ritual I now perform with my own children, passing down not just a meal but a piece of Hoosier heritage that connects generations through shared experience.
Adapting To Modern Times While Honoring Tradition
Despite its century-old legacy, Nick’s Kitchen has carefully embraced select modern touches. Their social media presence showcases the daily specials while attracting younger generations to this historical eatery. The restaurant now ships tenderloin preparation kits nationwide for displaced Hoosiers craving a taste of home.
Some health-conscious modifications have appeared-a grilled tenderloin option joined the menu in recent years. However, the original recipe remains untouched, with Bailey insisting that some traditions shouldn’t be “improved.”
The restaurant’s survival through changing food trends, economic downturns, and even a pandemic proves that authenticity never goes out of style. Nick’s Kitchen stands as living proof that when something is done right, it can truly stand the test of time.