Indiana doesn’t play around when it comes to pork tenderloins.
This one started the whole obsession.
Before oversized plates became a thing, there was a small diner in Huntington flipping something unforgettable.
Thin, golden, spilling past the bun like it had something to prove.
Nick’s Kitchen has been serving this sandwich since 1908.
One bite and you understand why the legend stuck — crisp edges, juicy center, zero distractions.
People don’t rush this meal.
They stare at it first, laugh a little, then dig in like they’ve been waiting years.
The Original Breaded Pork Tenderloin
You hear the crunch before the flavor lands, a clean snap of golden breading that gives way to tender, juicy pork. At Nick’s Kitchen, the original breaded pork tenderloin is pounded thin for maximum surface area, seasoned just right, and fried until it shatters delicately.
The bun is soft and simple, letting the meat shine while pickles and onions add brightness.
Order it loaded or keep it classic with mustard and pickle, then grab plenty of napkins. The edges spill beyond the bun, a glorious halo that proves why people drive hours for this sandwich.
Every bite balances salt, fat, and tang, and you quickly realize you are eating Indiana history, not just lunch.
If sharing, ask to have it cut in half and toppings served on the side. Pair with onion rings or fries, then save space for pie if you can.
You will think about that first crunch for days, maybe weeks, and understand why the legend lives at 506 N Jefferson St. Call ahead if you are timing a visit, and thank yourself later.
Tenderloin Biscuit with Gravy
Breakfast at Nick’s has a signature move: slide a crisp tenderloin onto a pillowy biscuit, then blanket it in rich peppered gravy. The biscuit soaks up savory goodness while the tenderloin keeps its crunch at the edges, giving you texture and comfort in one forkful.
It is indulgent, but you will not regret a bite.
Take it slow, sip coffee, and let the morning hum around you. The counter chatter, clink of plates, and friendly service make the plate feel even warmer.
If you are sharing, split the biscuit and add a side of eggs for balance, though it stands proudly alone.
Season the top with hot sauce or Nick’s spicy ketchup for a gentle kick. The gravy carries a peppery lift that keeps it from feeling too heavy.
You will leave full, content, and a little amazed that a diner classic can feel this fresh and homey. It is the sort of breakfast that anchors a road trip and turns first timers into regulars.
Onion Rings and Fried Mushrooms
When you order the tenderloin, plan for sides that can keep up. Nick’s onion rings arrive golden and airy, with a clean, non-greasy crunch that complements the sandwich’s edges.
The fried mushrooms are juicy inside and crisp outside, proof the fryer is dialed in and the batter is seasoned with care.
Share them across the table or hoard them while nodding yes to extra napkins. Dip in ranch or the house tangy sauce, and let the contrast play out with each bite.
The rings add sweetness, the mushrooms add savor, and together they round out a classic diner spread.
These sides shine during busy lunch rushes, staying consistent even when the dining room is packed. If fries are more your speed, you can split your order, but the onion rings often steal the show.
Pair with a milkshake or iced tea, then settle in for pie. The only real risk is filling up before dessert, which is a delicious problem to have.
Sugar Cream Pie Slice
Come for the tenderloin, stay for the pie. Nick’s sugar cream pie is velvety and gently sweet, with a caramelized top and a flaky crust that flakes cleanly with your fork.
Indiana calls it the state pie for a reason, and this slice shows you why in the first bite.
There is no heavy spice wall, just a whisper of nutmeg or cinnamon and a custard that tastes like comfort. It is served cool, silky, and steadfast, never cloying.
If you grew up on it, nostalgia hits immediately; if you did not, welcome to a new ritual.
Ask what is fresh that day and consider a pie flight when available. You might take a whole pie home, but fresh by the slice wins on texture.
Pair with black coffee after a salty tenderloin and you will have the full Nick’s arc. It is simple, honest dessert that feels like a hug from the Hoosier pantry.
Counter Seating and Diner Vibes
Slide onto a stool and you are part of the show. The counter at Nick’s frames the grill, the fryer, and the steady ballet of plates and refills.
You can watch tenderloins hit hot oil, hear the hiss, and catch stories from regulars who have been coming for decades.
The space is compact and cozy, which means you feel the heartbeat of the place. Staff banter, quick smiles, and small courtesies add warmth that does not feel staged.
Even when it is busy, the vibe stays friendly, and your coffee cup rarely sits empty for long.
If you are new, ask for recommendations and timing tips. Early lunch helps beat the rush, and weekdays are calmer than Saturdays.
There is something grounding about eating in a room that has fed generations. You taste why routines become traditions, and why locals guard their favorite stool like a secret.
Breakfast Favorites Beyond Tenderloin
Nick’s is not just a lunch stop. Breakfast brings waffles with crisp edges, biscuits with creamy gravy, and hash browns cooked extra crispy if you ask.
You can build a plate that suits any morning mood, from protein heavy to pure comfort.
Regulars lean on biscuits and gravy or a breakfast bowl layered with potatoes, eggs, and sausage. Kids go for waffles and bacon, and milkshakes even show up at 9 AM because you are on vacation time here.
Portions run generous, prices stay friendly, and refills come with a smile.
If you plan a tenderloin later, split breakfast so there is room. Seating moves quickly, but the earlier you arrive, the more relaxed it feels.
Coffee leans mild, so order another round and let conversation stretch. Breakfast here sets the tone for a Huntington day, unhurried and pleasantly full.
Planning Your Visit and Hours
Nick’s Kitchen runs on a tight daytime schedule, opening early and closing by mid afternoon. Hours generally run 7 AM to 2 PM daily, but busy days, staffing, or special circumstances can shift things.
Before you drive in, call +1 260-356-6618 or check the website to confirm.
Arrive a bit before the lunch rush if you want a shorter wait. The dining room is small, so a full house happens fast, especially on weekends and tenderloin pilgrimages.
If a line forms, it usually moves steadily, helped by quick service and organized seating.
Parking is straightforward downtown, and the address is 506 N Jefferson St, Huntington. Bring a flexible mindset and patience on peak days.
The payoff is worth it, especially when that first plate hits the table. A little planning helps you avoid closed door surprises and keeps the mood happy and hungry.
Service With Heart
Even when the dining room hums, the staff at Nick’s works with genuine care. You will notice small gestures, like splitting a tenderloin for sharing or keeping toppings on the side without being asked.
Apologies arrive when delays happen, paired with eye contact and a real effort to make things right.
Regulars get greeted by name, and first timers are quickly folded into the rhythm. When the kitchen is slammed, you might wait a bit, but communication helps.
It feels like a team that loves the place and wants you to leave satisfied, not just served.
Tips travel far in a small diner, especially on tight staffing days. Patience plus kindness is the winning combo, and you will be rewarded with extra smiles and refills.
The vibe makes the tenderloin taste even better. Hospitality is not just a word here, it is the secret ingredient in every plate.
What To Pair With Your Tenderloin
Build your perfect plate by pairing textures. The tenderloin’s crunch loves the sweetness of onion rings, while regular fries deliver a classic salty side.
If you want something cool, ask about pea salad or coleslaw, and let the creaminess calm the fry basket heat.
For drinks, iced tea keeps things crisp, but a chocolate milkshake turns the meal into pure diner joy. Hot sauce or spicy ketchup adds a gentle spark that lingers without overpowering the pork.
Keep condiments on the side so you can tune each bite.
Sharing is smart, especially if pie is calling. Split a full size tenderloin, add two sides, and finish with a sugar cream slice or a pie flight when available.
You will leave satisfied, not stuffed past the point of happy. It is all about balance, and Nick’s makes it easy to dial in your perfect combo.
A Bite of Huntington History
Nick’s Kitchen dates back to 1908, when a humble idea met a hot fryer and changed Indiana lunches forever. The breaded pork tenderloin was born here, and the tradition has outlasted trends, remodels, and countless road trips.
You are not just eating a sandwich, you are tasting a century of community ritual.
Locals bring guests, travelers detour, and generations collect memories in the same booths. The menu evolves gently, but the core items stay true.
That steady thread matters in a world that flips fast, and it is why lines form even on sleepy weekdays.
Stand outside after your meal and look down Jefferson Street. Imagine the footsteps that got you here, from farmers and factory hands to families chasing pie.
The legend is real because it still tastes as good as people say. History is delicious when a diner keeps its promise, day after day.