I've had a good Indiana-style pork tenderloin sandwich, and... Eh?
When you take that pork tenderloin and hammer the crap out of it until it's the size of a dinner plate--and about as thick, it seems like you've missed the point of buying pork tenderloin in the first place.
And then you put it on a bun that is NOT the size of a dinner plate, so you have a sandwich that's 10" in diameter on a bun 4" in diameter. Which means that you have bites of sandwich that are not actually even a sandwich... (Although if you define "between bread" as a sandwich you could argue that any breaded meat is a sandwich--but I'm not going to agree with that).
And maybe I understand that folks like having some bites of sandwich and some bites of non-sandwich. But if you REALLY wanted that, why have it as ONE dish?
The part inside the bun is actually pretty delicious. It's a good mix of ingredients and a good sandwich. Granted, it's damn near vegetarian, because the pork has been hammered so thin there's barely pork between the breading at all.
The part outside the bun? It's basically 90% breading because the pork is so thin, again, that there's barely pork there. It's basically eating deep fried breading... Which is DELICIOUS, hence why we bread and deep fry so many things. But the pork isn't anything more than a vessel to hold breading at that point because it's so thin.
So no... I don't get it.