Indiana’s Tenderloin Lovers Trail Spotlights Beloved Tenderloin Sandwich
Every state has its culinary claim to fame, and in Indiana, it’s the pork tenderloin sandwich. This beloved, meaty staple is cherished by Hoosiers across the state — not only is it a staple on restaurant menus everywhere, it’s the star attraction of the Tenderloin Lovers Trail.
The tenderloin sandwich is a nod to Indiana’s agricultural roots, where pork tenderloin was a popular cut of meat in many homes. Families often raised their own pigs, and thanks to pork’s affordability, this cut was basically accessible to all.
Today, diners celebrate the ways the sandwich can be served — thin and crispy, thick and juicy, huge or bun-sized. The preferred method of eating one, whether slicing and stacking, nibbling around the edges, or halving it, has almost become a personality trait.
This sandwich isn’t just a dish; it’s a nostalgic favorite that diners across Indiana have enjoyed for generations.
Ahead, learn about a few East Central Indiana eateries, which are all part of the delicious Tenderloin Lovers Trail, and check out the special twists they take on this iconic sandwich.
Cammack Station — Muncie, IN
Housed in a historic building that was once a grocery store, the Cammack Station has become a go-to spot for comfort food and community in Muncie. Since joining the team in 2015, Shane Shafer, manager of the Cammack Station, has expanded the dining room from just 20 tables to more than 200 seats. Known for its welcoming atmosphere and eclectic vintage and antique decor, the Cammack Station invites diners to relax and stay awhile, offering a no-rush dining experience that feels like home.
The mouthwatering menu features comforting favorites, including the standout pork tenderloin sandwich, made using center-cut white meat for consistent quality and flavor. It’s an 8-ounce, thicker cut tenderloin served with lettuce, tomato, onion and a touch of mayonnaise. Diners can choose Shafer’s signature fried version, featuring his own breadcrumb recipe with an optional spicy twist, or the nostalgic grilled option.
Finish your meal with an old-fashioned soda or a scoop of locally made ice cream. The restaurant serves 24 flavors, including a sugar cream pie flavor. Shafer also recommends the Red Cow, a unique milkshake made with frozen custard and red cream soda.
Grains & Grill — Fairmount, IN
Comfort food with a twist is waiting for you in Fairmount. Ten years ago, Joanie and Barry Howard transformed a former John Deere dealership into Grains & Grill, a cozy restaurant that delivers a true taste of Indiana comfort food.
Located in the town where actor James Dean grew up, the restaurant offers all three meals of the day. Its signature Indiana Pork Tenderloin sandwich features a 6-ounce tenderloin that’s meaty, juicy, coated in panko seasoning and flash-fried to golden perfection. It’s served on a brioche bun and topped with lettuce, tomato and onion (upon request). If you’re craving something heartier, try the Hoosier Hot Plate – a fried pork tenderloin served with smashed potatoes and creamed corn, then topped with sawmill gravy.
Next door is Bad Dad Brewing Co., run by the Howards’ sons, where every can of beer comes with a dad joke. The brewery gives guests the perfect spot to enjoy a craft beer while waiting for their table. This combination of flavorful food, creative specials and a family-run brewery makes Grains & Grill a must-visit for all.
Primo Eatery — New Castle, IN
Owned and managed by Katie Layman, an industry veteran originally from Atlanta, Primo Eatery offers Italian with a fusion twist, not to mention Hoosier favorites. Layman moved to Indiana to open Primo with partners from her previous restaurants, establishing the eatery as the first of its kind in downtown New Castle.
Layman and her team added the tenderloin sandwich to the menu at diners’ request.
Primo’s Hoosier Tenderloin Sandwich captures the spirit of the classic while adding a Primo twist. A crispy pork tenderloin is topped with roma tomatoes, spring mix, red onion and housemade spicy chipotle aioli on a toasted bun. The breadcrumbs, seasoned with the same mix used on their house potato chips, add layers of flavor, giving each bite a satisfying crunch. And by the way, Primo’s attention to flavor and texture earned the sandwich a Best in Henry County award.
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