Subscribe for a bite of Sandwich !! Calling all food enthusiasts, cooking aficionados, and fans of heartwarming family moments! Hit that play button, subscribe, and be part of the H family's kitchen adventure. Share your thoughts in the comments below, and let us know if you've ever tried making or devouring the legendary Tenderloin Sandwich! Don't forget to like, share, and subscribe for more delicious episodes featuring Mr. H, Mrs. H, and Baby H. This is one family food journey you won't want to miss! Subscribe to our Channel: kzfaq.info/love/cUmDzk4GRQjZMm6IhLsWEg?view_confirmation=1 Support us on Patreon: www.patreon.com/user/posts?u=65835488 Support us with a PayPal donation: www.paypal.com/donate/?hosted_button_id=XGVMB2C4ZNVHG Check out our Amazon store for products featured in this video (we earn a small commission from Amazon): www.amazon.com/shop/mrhandfriends #britstryamericanfood #tryingamericansnacks #tryingsouthernbbq #usfood #usfoods #fastfood #tastetest #brits #pork #tenderloin Join this channel to get access to perks: kzfaq.info/love/cUmDzk4GRQjZMm6IhLsWEg/join Sign Up for Mr H and friends competitions and newsletters: www.mrhandfriends.com/ MR H Pox Box: **IMPORTANT ALL PARCEL MUST BE SENT VIA "US Mail / US Postal service ONLY** Other carriers such as UPS etc will be returned (Sorry) Mr H and friends PO Box 331 BRISTOL United Kingdom BS15 0FH Weights and Dims for Max Length 17.7" Max Width 13.8" Max Thickness 6.2" Max Weight 4.4 lbs ✅ Check our NEW MERCH Store: teespring.com/stores/mr-h-and-friends ✅Say hi on social: Instagram: instagram.com/mr_h_youtube/ Twitter: twitter.com/Mr_H_KZfaq Facebook: facebook.com/MrHandFriends Discord: email mrhandfriends@gmail.com for the up to date link

First there was the Sugar Cream Pie, now you're tackling the Pork Tenderloin! You are a UK Family after this Hoosier man's heart! Love you! ❤

Growing up in Indiana you can put whatever you want on a tenderloin sandwich. Like most of our US foods 😊

As a native Midwesterner I would like to inform you that these are available all over the mid-west and nationwide at Culver's fast food restaurants. You did make the pork a little too thick. It's usually just a chop from the loin that's pounded as thin as you can get it and then battered and deep fried. That's how you're able to eat such a seemingly large sandwich.

Good job, staying with the Indiana theme!

New Orleans in Louisiana is a lovely place to visit. It’s one of the oldest cities in the US. With its distinctive music, Beautiful architecture, creel and Cajun history and delicious food it is a definite must visit. ❤️🧡💛💚💙💜

As an Indiana boy, it's great to see you guys enjoying those sandwiches. The Midwest gets written off as "flyover country" a lot, but it's really the most "typical" part of America. If you want to see the area, it's easy to fly in Chicago from the UK. There's plenty to do there, But you could drive to Indianapolis in a day. The rural Midwest is amazing in its own way. Indianapolis has the largest children's museum in the world, among other attractions.

Watching Elana grow is just a joy. She's so cute and coming into her own. She was so tiny when I first started watching your channel.

I think that the H family should experience Cajun and Creole food by going to Louisiana. Go on a swamp tour, have some allegator tenders and the French Quarter is a MUST. Have some coffee and beignets.

I posted this on Patreon as well, but: Looks like the sandwiches came out great. I think cutting them in half to get to the "everything" bite is a very good idea. As a former chef, I have one tip that might work for you. Whenever you fry something that ends up with a coating or batter (fried chicken, fish, pork chops, etc.) Add spices to the flour to be sure, but also put a layer of spices directly on the meat before battering is. The reasoning goes like this. . . with spices on the meat, they get sealed onto the meat by the batter. If the batter flakes of in some places, the meat is still seasoned. If the spices are only in the flour, they are only in the coating. If the coating flakes off, the flavor flakes off as well! Still, I'd eat that sandwich you made any day! and put me down as a vote for no ketchup as well. BLY

I would recommend saving your Indiana trip and combining it with Chicago and have a meet and greet with Laurence Brown. Could be a future Mid-western trip. There is still a lot to see in the Florida-Orlando area ... day trips to St Augustine, Kennedy Space Center, at Cape Canaveral, overnight trip to the Gulf coast or Savannah Georgia....

Great to see Indiana get some attention from you guys! Glade you liked it!

Louisiana, specifically New Orleans, gets my vote. It has roots in African and french cusine with its own flair and has a lot of history.North and South Carolina have some great soul food ,sea food, and Bbq. Either way, you can rest assured that you would enjoy the food and culture.

Merging several recipes is a great idea because each may bring another dimension to the flavor and texture. I routinely do this.

Born and raised in Indianapolis, IN, home of the Indy 500.The pork cutlet should be no more than 1/4 inch thick before breading. I use crushed saltine crackers after the flour and egg wash. Most people don't put ketchup on them but any combination of toppings is acceptable. I like lettuce, mayonnaise, mustard, pickle and onion on mine. Yours looked (and sounded) delicious!

I'd pay £14 for that sandwich! You did so well cooking that! Will we ever see your papa try some of your cooking?

As a Hoosier , you would be welcome here. I love tenderloin. We do have one of the largest children’s museum. Both you and Baby H would enjoy.

I love that you got a fryer for safety sake! ❤ Pork tenderloin sandwiches are a treat! And of course you did a great job making your own. 😋 Sometimes when I watch your channel I think of the days when it was just Mr. H in front of the camera, then you joining in and holding little Baby H. Wow, the channel has grown so much, and so has that precious Elana. Those sandwiches look better than any restaurant! 😋

That looks amazing. Your counter top deep fryer is safer than cooking over the stove. It also produces a much more consistent product because it keeps that oil at a more consistent temperature throughout the cook. And you'll never have soggy, oily breading or batter that doesn't stick to your fried foods.

Now that you have a deep frier, you need to make onion rings. And of course, deep-fried Snickers bars.

You should go to Louisiana on your next trip. Cajun, Creole, and down home Southern cooking. You should check out the Jolly guys' videos on there trip to New Orleans. Just make sure you go during crawfish season if you want to try boiled crawfish.

Good first time making this. You might want to season the meat with just Salt & Pepper before you flour it, use Panko, and cook it a little less (the meat should be just to the point of not being pink'ish inside). Side note: Use course Pepper, and Sea Salt when seasoning meat.

Great job Mrs H. The sandwiches looked awesome. You would make Hoosiers proud!

One tip maybe, If your pork tenderloin was too big, you could just cook them in that fryer but without the basket. Just use those tongs to retrieve them when they're done.

Try fried apples. Dice peel, core, and chop one apple per person. Coat in cinnamon and brown sugar. Fry in butter, and if you wish, brandy. Serve over ice cream, drizzling sauce over top.

The ingredients and the amount of seasonings that YOU enjoy is the right recipe.

Baby H is so sweet.

I love how Mr H closes his eyes while taking a bite of food! It's as if he's in his own pleasure filled world!! Love this sweet family❤❤❤❤❤. Emily from Missouri ❤❤❤❤😊😊😊

The H’s should visit us Hoosier’s during Memorial Day weekend and attend the Indy 500!

As somebody born and raised in Iowa, the Pork capital of the US, I can confirm that Pork Tenderloin Sandwiches are good and often as big as your head or bigger.

I'm a Hoosier...........71 years young............you made a GOOD tenderloin! For us in my household we do NOT like the ones that are super thin (lots of restaurants do that).......and as for toppings.....I like mine with lettuce, tomato, onion and a pickle on the side.

Now that ya'll have a deep fryer, time for blooming onions.

You’ve been to Texas and going to Florida. Now try Louisiana. Jolly did a video on different foods from Louisiana such as a barbecue, crab boil and their delicious bananas foster.

If you guys are going to be here in April, I would say Louisiana and head east across the south. That way, you are in Louisiana for Crawfish season. It won't be the heat of summer.

I totally agree that frying in a saucepan is terrifying. I also bought a deep fryer. I'd like to see you go to Florida - lots of food varieties there and lots of theme parks.

You're a very good cook Mrs. H! The sandwich looked scrumptious. Mr. H is lucky man. ❤

As a lifelong Indiana resident this makes me happy 😊

I smile because y’all now say “y’all” and it makes this old Texan-turned-Oklahoman happy

nicely done. Indianapolis, St. Louis and Chicago would be an awesome trip for you

I'm sure that at this date your travel arrangements for April are made, but I can't resist passing on a few places here that I think you'd love. First on the list is New Orleans (I retired to northern Louisiana, my home state, three years ago) but honestly, the only months to visit and experience the fantastic food and culture, is mid-February through mid-April. As a native of the gulf coast state I speak with experience when I say that the humidity/heat can be oppressive. However...you've recently been to Florida and Texas, so that might not be a deterrent. The British are historically famous for being weather adaptable to any climate. But the real reason is the lush beauty of a Louisiana spring. Travel north along the Mississippi towards Baton Rouge and view beauties such as Oak Alley, and Nottoway, old plantation homes; tour the old State Capital and end in the charming community of St. Francisville, the location of a number of historic ante-bellum homes. Y'all will be satisfied at every turn by the friendly folks and divine cuisine. Second on the list is New England...ALL of New England. Like Texas, it can't all be done on one trip, or even two or three. Cape Cod alone can be, at the least, a weeklong visit. By car from Boston drive down Route 3; once you cross the Sagamore Bridge onto the cape into Sandwich, leave the four-lane highway, pretty as it is, and adventure down the old two-lane Route 6A, also known as "The Kings Highway" (named for George II). Though the Cape was slowly deforested between pre-revolutionary days and the end of the 19th century, the old growth trees lining this roadway were, for the most part, spared. As you go along this northern edge of the cape, you'll be charmed by the rolling landscape with the occasional slough and fens, the white picket fences over-spilled with daisies and roses, the old homes, antique and bookshops and the almost picture-perfect villages such as Yarmouthport, you'll feel as if you've strayed into another time. Chatham, on the elbow of the peninsula, is a jewel to be savored for a day...or three. End your tour in Provincetown after leaving Chatham north along Route 28 to Orleans. Now...historically the tourist population explodes, and I mean explodes, in the Summer (officially, Memorial Day at the end of May and ending on Columbus Day in October), but over the last couple of decades people have begun arriving in May with some lingering through the Holidays. Therefore, the summer months would be the ideal time to visit Boston itself and either explore the North Shore through Salem, Manchester-by-the-Sea, Gloucester and Rockport up to the gorgeous coast of Maine to Portland, or travel west along Route 2 through Concord and Lexington to the mountains of Western Massachusetts. Vermont and New Hampshire are just loaded with beauty, charm, good food and great people, and if fall color is your delight, look no further. Rhode Island, for all its diminutive size, is packed with history and charm. Newport, alone, deserves a three-day visit. Connecticut is also delightful with its rolling hills and lovely coast.

Happy Birthday, dear sweet, Elana! BLY3! xox

The pork tenderloin is different than the pork loin you used. It's the filet migion of pork . When you pound it out it becomes even more tender . The loin cut you used is a little more dense tougher. It's the strip steak of pork.

A pork loin recipe I cook pretty often you might wish to try as it is easy and flavorful. Preheat oven to 300 fahrenheit, place the loin fat side up in a baking dish, crush 2-4 cloves of garlic in a medium sized bowl, add a teaspoon of chili powder, 1/4-1/2 teaspoon paprika, 1 or 2 teaspoons oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper - all above can be altered basically to taste for the individual. I don't even measure actually I mix them by when they smell appealing. Add to that either 1/2 cup of honey or light brown sugar. And mix those up. Then add 1 12 ounce can of Coca Cola (not Pepsi or diet or Dr pepper) and mix that well.. pour that over your pork loin, cover the dish with aluminum foil, throw in the oven for 30-45 minutes per pound at 300 degrees. Baste it as often as you like. My family loves it like this. Depending on your taste, for how spicy it can be a mild flavor or heavier spicier flavor with how much more or how much less of the spices you use. Mrs. H, you are an accomplished cook and know what your family likes so feel free to use your intuition and the aroma to guide you when mixing the spices. You cannot mess this glaze up. I promise. So go with your instincts on the amounts of spices! And this goes well with regular white, brown, wild, or Spanish rice. I once even pan fried some fresh peeled and cut up sweet potatoes (small pieces) and mixed those into the Spanish rice, placed the sliced loin over th top, poured a bit of the glaze over it... and wow... it was delicious. Love from Texas and don't ever doubt your instincts cooking... You do great and that is what makes an awesome cook!

I would suggest the upper Midwest, such as Wisconsin, Illinois, Michigan. Wisconsin has a vibrant food scene with its Supper Club culture statewide, its regional food culture such as Southwest Wisconsin, Green Bay Area, Milwaukee, northern Wisconsin, and the border area with the UP of Michigan. Plus there are opportunities to try First Nations foods.

Your sandwich looks so good I’m born and raised and still live in Indiana and the tenderloin sandwich is the best it don’t matter what you put on them it’s always going to be good love your videos

Would love to see y'all visit Louisiana some day. It's amazing seeing Alana now abd she's talking. I remember when Mrs. H was still pregnant.

Yeah it's just a little too thick, but you guys did a great job. As someone born and raised in Indiana, the thinner you make it the bigger it will be (the size of your head!) and the more tender it will be. The Bread to Tenderloin Ratio is usually 2-3x pork to 1 bun.

Indiana lady here, I eat mine with ketchup and Miracle Whip and lettuce and cheese. When I make homemade tenderloins I just use egg and butter crackers and double dip them,there are so many ways to fix and eat them. Lately I've seen the huge ones served as not a sandwich but cut into strips and dipped in your favorite sauce

Come to the Hoosier State. You will like the food and love the people!

I leave the mustard off and our tenderloins are even thinner but you are on the right track

Mayo, mustard, lettuce, tomato, pickles - all a matter of personal taste. The latter 3 items often served on the side and the first two available on the table at restaurants. I wouldn't even consider using ketchup but I'm sure that someone, somewhere might use it.

Somebody has been on an Indiana kick with the sugar creme pie & a tenderloin sandwich. Lettuce, tomato, pickle, onion & mustard! More mustard. Don't forget to dip your fries in some mustard. Ice cold lemonade or root beer! Man I'm hungry now! Keep up the great videos!

I live in Indiana and love Pork Tenderloins. I will say they are typically about half as thick and twice as wide as that, and coated in crushed cracker crumbs, like ritz or saltines. I usually eat mine just with a ton of mustard on the whole tenderloin and pickles covering the whole thing, but that's all preference. Would love to have you visit, maybe visit NW Indiana, Chicago, and SW Michigan and it would be well worth it to see Lake Michigan.

Mrs H, I love watching you guys. Your content is original and interesting. I noticed that you even talk American. Those were decent looking sandwiches you and Mr H made. Come to the Great Midwest 🇺🇸 on your next American trip. Go to Silver Dollar City in Branson, Missouri. You can try several kinds of food in one place. And, you can get a taste of Americana at the same time.

She is growing up so fast 😮

That’s how I cook watch a handful of recipes online and then put all the stuff I like all together in one recipe

Louisiana has great food if you are looking for more ideas. In the south we use a lot more seasonings. Even this tenderloin sandwich, when we make it we add things like cajun seasoning to the flour.

Since you're all about the food, might I suggest New Orleans? French colonial city until the US bought it 1803, for awhile, it was bigger than New York City. Lots of history, a very rich culture, even a Jazz National Park. Tons to do. And eat!

don't feel alone! i haven't cooked a good meal until i've made a mess in my kitchen lol i love the see mr H's face when he closes his eyes and savors the bites. yall are too fun! all 3 of you :)

This particular video has also got me drooling🤪🥴😂❤️

The sandwiches look delicious! Come to Maine next.

Indiana resident here! First the sugar cream pie, now this?? Thats Indiana food!! We normally pound them out much thinner until they are about the size of a dinner plate.

Gosh, I've been watching you so long that Baby H wasn't born yet, and now she's talking, walking, eating, smiling and cute as can be. Where has the time gone?!?!?

Born and raised in Indiana. I now live near Cincinnati Ohio you need to come and try Cincinnati chili. The cheese coneys and chili spaghetti (3, 4 or 5 way) are delicious!

Nice job Mrs. H!👍 🥰👏

I’m originally from Iowa, moved to Oregon for 10 years and now Indiana. I grew up in up eating tenderloins in Iowa. When we lived in Oregon we could not find anyplace that knew what a tenderloin was. I was hungry when I started watching this I’m now starving.

WOW FANTASTIC!!

Mrs H - love your T-shirt! Born and raised in Indiana - moved to Southern California 30 years ago after graduating from Purdue. Pork tenderloin sandwich is my favorite! Mayonnaise and pickle is my go-to when I order one. Every time I go back home to Indiana I have to have a pork tenderloin sandwich since they don't have them out here. Culvers needs to come to SoCal! Thank you for this video!!

I'm glad having dinner already then watching this, or else I would get hungry. Looks wonderful.

I have not seen one dish you've made that did not look absolutely mouthwatering delicious. Love it!

I always enjoy watching you make food! Thank you for sharing your food adventures, I look forward to them! Of course Eliana is just the most adorable. 🥰 oh, and your Pork Tenderloin sandwich looks great!

Love a delicious pork tenderloin sandwich. Well done yall❤.

I'm From Newburgh Indiana. We Love Our Breaded Tenderloins! Would Love To See You Come Here! ❤

They are everywhere in Ohio too!! Every fair, diner etc.! One of my favs!! NO Ketchup!! Usually it's just eaten with mustard.....but I like mayo sometimes too!

Cleveland, Ohio has a very large Eastern European community. They have great food.

That looks like a pork loin, tenderloin is much smaller muscle, love the show❤

Tennessee is a great state to visit. Good food and you can take your daughter to Dolly Woood.

In April 2024...you need to hit up the Midwest! Illinois/Chicago for pizza, italian beef, italian sausages ... Indiana for GREAT pork tenderloin ... Iowa for Loose Meat sandwiches ... Minnesota for Hot Dish ... Nebraska for Runza ... South Dakota for Chislic ... North Dakota for Knoephla

Easy Mayo and lotsa SPICY Mustard! Yum!! My mouth was literally watering. Excellent job.

As a native hoosier (hoosier is the correct term for people from indiana) i will say that you will find there are both thick or thin style tenderloin sandwiches. In my experience, it is more traditional for the tenderloin to be pounded out more thin than what you have here. These are almost double the thickness of what i normally see. And like it saw on another comment, you can serve these sandwiches with any combination of toppings. I like mine with a round of onion, then i dip it in ketchup. Or, i do several dill pickle slices and onion. Thanks for another great video.

Mrs. Haitch i enjoy watching your cooking skills in action! The dishes you've made on the channel are ones that most Americans go out to eat. Your's look as good or better than the professionals. I used to be one, so i know 😁

You went to Texas now its Louisiana, for some Cajun and Creole food . Best in the south. Mrs H. Should love it because men do a lot of cooking down here. Mr. H Can pick up a few tips on cooking

They look FANTASTIC!

We get together as family’s and buy whole cows and processed for the year. Absolutely amazing 👍

My husband and I are from Knoxville TN. You definitely need to come to Tennessee.

Mrs H is such a good cook

Great job on cooking Mrs. H ,looks tasty

SOOOO jazzed to see you feature two recipes from my state that we are known for and both my favorites!!!!! Sugar Cream Pie is delicious and perfect for Christmas. You did a great job on the tenderloin, maybe overcooked it a bit.....but here we eat them with only extra mustard, onion and pickle. Ketchup is a big giant NO~NOT EVER. Would love to see you visit Indiana :)

In Edinburgh, Indiana there is a diner with pork tenderloin sandwiches bigger than the plate. Also it's close to john cougar mellencamp's hometown. So you can see where he was "Born in a small town"

It is the same process for japanese pork "tonkatsu" (can be made with chicken as well) except we use "Panko" bread crumbs and seasonings usually consist of salt, pepper and garlic powder. Not necessarily for sandwiches, but eat as is with your usual dinner side dishes (potatoes, rice, veggie). It seems that you really like mustard!!

You did a great job on those sandwiches! As for where you should visit, I say come to Montana. Thanks for another great video! 💕

What you had was a breaded pork chop sandwich. A breaded tenderloin is much thinner. It makes it easier to take a bite. If you come to Indiana make it either the Indy 500 dates or in October for the park county covered bridge festival. People travel from all over for both.

Going anywhere in the Midwest would be good as people really only see America as the east and west coast and forget about the vast middle of our country.

Yes! You guys finally got a an oil fryer, It is a big game changer haha.

Greetings from Indiana. Pork tenderloin sandwiches and sugar cream pie are pure Hoosier eating goodness, but for me ketchup is a must on mine.

Love that your trying our Hoosier foods. If you make it again pound that meat as thin as you can get it. You want that tenderloin to dwarf your bun. I eat mine with just cheese and ketchup.

Another wonderful episode.. and I absolutely want that t-shirt Mr. H is rockin. It's knarly 🤘

I can't believe how fast that kid is growing up!!!

The Outer Banks of North Carolina! Seafood..fresh! BBQ….yummy and so much more! I will be your host! Love y’all! ❤️🙃😋😊

If you guys are coming back to the states in April you might consider Washinton DC. You can stay in either Maryland or Virginia during your time here. Plenty of things to see and do in Virginia. I live just above Richmond, VA. You can be at the beach one day and in the mountains the next day. I would reserve at least 2 days for DC alone for all the museums and monuments. The cherry blossom trees should be in full bloom around that time. Anywho, hope you guys continue enjoying the states!