Exploring Indiana Cuisine

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Indiana (Hoosier) Pork Tenderloin

Indiana (Hoosier) Pork Tenderloin is defined by a slice of pork pounded out until it’s as big as a dinner plate. It’s democratic. Many of the best versions come from bars and diners. It’s practical. Why eat schnitzel with a knife and fork when you can put it on a bun? Most importantly, it’s darn good. You’ve never had a piece of fried chicken as tender as a golden-brown breaded pork tenderloin. The breaded pork tenderloin sandwich—known to some fans as a BPT—isn’t exclusive to Indiana, though it likely originated there in the early 1900s.



https://midwesterner.substack.com/p/ask-a-midwesterner-understanding

Sugar cream pie (Hoosier pie)

Sugar cream pie (also known as sugar pie or Hoosier pie) is a custard pie made with a simple filling of cream, sugar and cornstarch. The consensus is that "a true sugar cream pie doesn't include eggs".[1] Sugar cream pie has been made in Indiana since the 19th-century when fresh fruit was precious and eggs were not a common ingredient. It is sometimes called a desperation pie because it is one of the easiest pies to make with ingredients that most people already have in their pantries



https://en.wikipedia.org/wiki/Sugar_cream_pie