Helpful ReplyHot!Pork Tenderloins

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craigg535i
Junior Burger
RE: Pork Tenderloins 2007/06/22 22:52:32
I just joined this forum today while surfing for a recipe for the BPT. I grew up in Waterloo, Iowa and had many memories of great food at the Maid Rite restaurants in Iowa. In addition to the BPT they also have a crumbled beef "burger" which is how the name Maid Rite came about. Living here in Cleveland, OH it's hard to find a BPT or even a butcher who has the meat. I was at Indy last weekend for the Formula 1 race and had the Super Tenderloin at the track. It brought back the memories. Davydd's photo above is right on the money. I bought 6 and put them in the cooler to bring back home! I will have to search this post to find a restaurant who will ship.
Davydd
Sirloin
RE: Pork Tenderloins 2007/07/03 15:17:17
I had this information emailed to me today. There is a Windows Media Player movie of a 2003 episode on pork tenderloin sandwiches at the WFYI Public Television website...

http://www.wfyi.org/acrossIndiana.asp

Scroll down to the bottom of the page and select "Past Season's Archives" to find...

Episode #1320 (Breaded Heaven--With all The Fixin's)...

in a lengthy list. The episode primarily features Mr. Dave's in North Manchester, Nick's Kitchen in Huntington and the now closed Gnaw Bone Food & Fuel in Gnaw Bone. Jean Anne Bailey (janicks on Roadfood.com here) was featured in the episode. They edited so there was a rivalry about the breading between Mr. Dave's and Nick's Kitchen.

What I did notice was Mr. Dave's was cutting tenderloins from the pork loin and not the tenderloin. To be honest there is not a lot of difference in the cuts other than the pork loin cut is bigger and it is how restaurants get such huge sandwiches.

The Stern's January 2003 Gourmet Magazine article on the tenderloin probably was the catalyst for this episode.
Davydd
Sirloin
RE: Pork Tenderloins 2007/07/12 13:51:52
For the record more pork tenderloin sandwiches. You can read more about them here...

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=20686#309892

The Angry Trout Cafe, Grand Marais, MN grilled pork tenderloin sandwich


The Rustic Inn Cafe, Castle Danger, MN breaded pork tenderloin sandwich

Davydd
Sirloin
RE: Pork Tenderloins 2007/07/22 19:56:39
This week we traveled to La Crosse, Wisconsin. Our son and family moved from Massachusetts to La Crosse this past week. We went down to help them unload their moving van. Our daughter-in-law will start her professorship this fall at the University of Wisconsin La Crosse.

La Crosse is one cool town of 51,000 souls on the Mississippi River surrounded by limestone bluffs. It is connected to over 100 miles of bike trails including the nations first rail bed trail, the Elroy-Sparta Trail. They have their own city brewery so what can you ask for?

We took a break and went to Rudy's Drive-in at 10th and La Crosse.

http://www.rudysdrivein.com/



Rudy's is an old fashion drive-in order from your car and served by car hops on roller skates. In business since 1933 through 3 family generations and a few different locations, this drive-in will remind you of the 50s if you are that old to remember (I am). Since we had a party of 8-1/2 (1/2 being our 2 year old grandson) we ate inside in booths.

The menu is a bargain. The pork tenderloin sandwich was only $3.29 and probably the least expensive we've had.



Now about that pork tenderloin sandwich. Very good. It was not the huge Indiana/
Iowa bun overhanging variety but it was very well prepared and the breading had a slight tang in taste. It was also a true tenderloin and not a fritter as I had found at a Frisch's Big Boy and at the Mug'n'Bun in Speedway, IN. Rudy's is recommended if you are anywhere close to La Crosse. You will not only enjoy their food but you will also get a dose of nostalgic ambiance.


Davydd
Sirloin
RE: Pork Tenderloins 2007/08/01 10:22:24
We just got back from our trip to Indianapolis and the Allstate Brickyard 400 NASCAR Race. We stopped on the way at the Wisconsin Dells and had a pork tenderloin sandwich called the Gypsy Schnitzel Sandwich served with hot German potato salad at the Essen-Haus Restaurant...



Onward to Indianapolis we went out to dinner at the Green Street Restaurant in Brownsburg, IN about 8 miles west of Speedway. The restaurant is located in a strip center just off Interstate 74.

Green Street has a regular pork tenderloin sandwich that you can order breaded or battered. They also have the Station Tenderloin that comes with a garnish of ham and melted Swiss. I opted for the station and my wife ordered the battered. Here they are...





Green Street went to the top of my Indianapolis area list for pork tenderloin sandwiches.
wanderingjew
Sirloin
RE: Pork Tenderloins 2007/08/01 13:18:44
quote:
Originally posted by Davydd

Onward to Indianapolis we went out to dinner at the Green Street Restaurant in Brownsburg, IN about 8 miles west of Speedway. The restaurant is located in a strip center just off Interstate 74.

Green Street has a regular pork tenderloin sandwich that you can order breaded or battered. They also have the Station Tenderloin that comes with a garnish of ham and melted Swiss. I opted for the station and my wife ordered the battered. Here they are...

Green Street went to the top of my Indianapolis area list for pork tenderloin sandwiches.


So, do you recommend Breaded or Beer Battered?
Davydd
Sirloin
RE: Pork Tenderloins 2007/08/01 13:31:45
I prefer the breaded. They are less greasy. The breaded is the traditional way to prepare a Hoosier tenderloin. Also, WJ, if you are taking one shot for a tenderloin in Indy I would recommend Green Street over Billy O'Neal's.
wanderingjew
Sirloin
RE: Pork Tenderloins 2007/08/01 13:52:23
quote:
Originally posted by Davydd

I prefer the breaded. They are less greasy. The breaded is the traditional way to prepare a Hoosier tenderloin. Also, WJ, if you are taking one shot for a tenderloin in Indy I would recommend Green Street over Billy O'Neal's.


Thanks Davydd,

I know you're the word of Gospel when it comes to BPT's! sp Green Street it is!
kland01s
Filet Mignon
RE: Pork Tenderloins 2007/08/02 12:50:41
We recently tried Augustino's in West Chicago, Il. not knowing they had a pork tenderloin on their extensive menu but just knowing they are billed as a deli. When I saw that, I had to try as I haven't had a BPT in over a year. Excellant BPT! Looks much in size like the one shown above at Rudy's only slightly thinner but firm. The breading had a seasoning I could not quite figure out but did not distract from the taste. It was deep fried but in a light tasting oil and not in any way greasy. The fries were wonderful, crisp and and lightly salted, just the best I have had in a while. The place is decorated heavily in a roll-n-roll theme with a lot of photos and memoriblia over all the walls. A larger than life statue of the Blues Brothers great you. As a foot note, if you rememmber the scene in the Blues Brothers where the gas station is blown up, the actual gas station stood about a mile from where the restaurant stands.

http://www.augustinos.com/

The web site gives a phone for the West Chicago location but does not mention it's on the corner of Rte. 64 and Rte. 59 in the Menard's complex. The BPT on the menu is called "Mrs. Brown you got a lovely Pork Tenderloin"
Davydd
Sirloin
RE: Pork Tenderloins 2007/08/02 13:43:16
Great find kland01s. Chicago was a stumper when it came to pork tenderloins considering the surrounding outstate Illinois and Indiana so close by had so many. Augustino's has three locations to boot. I've done extensive Google searching for naught. I wish restaurants would wise up and put their menus online so they are word searchable. Augustino's menu is a picture so the words don't come up in a search.
kland01s
Filet Mignon
RE: Pork Tenderloins 2007/08/03 07:20:25
Davydd, I guess I don't understand. The menu is off to the upper left, you just have to select the category. The BPT is under specialties.
Davydd
Sirloin
RE: Pork Tenderloins 2007/08/03 08:40:23
I found the menu OK at the website. What I was commenting on is that it is unseachable on Google because the menu is a picture thus there would be no way to find the words "pork tenderloin" and know Augustino's served them.
kland01s
Filet Mignon
RE: Pork Tenderloins 2007/08/03 12:48:59
Ah! Besides the fact they give it a cutesy name, I almost missed it! Besides Blackberry Inn in Elburn, Il. this is the first decent BPT I have found in the area. I gotta start taking pictures!
Davydd
Sirloin
RE: Pork Tenderloins 2007/08/23 21:15:37
I made my mini breaded pork tenderloin sandwiches a few weeks ago for a party and had several breaded ready to fry but not needed. So I froze them. Today I thawed them out, brushed them with olive oil and baked them at 400 degrees for a half hour on a cookie sheet.

snowbuny64
Junior Burger
RE: Pork Tenderloins 2007/08/27 22:14:26
Looking for a great tenderloin in IL.? The Roadhouse outside of Elmwood IL.between Farmington and Hanna City turn on Stone School Road has wonderful huge tenderloins. This place is out in the country but worth the drive. ALSO THIS PLACE HAS Marinated Turkey Strips to die for.
Davydd
Sirloin
RE: Pork Tenderloins 2007/08/31 08:27:05
Our journey is underway. We stopped off in northern Indiana just off the toll road near Fremont in the very northeast corner of Indiana and went to Dave's Lake Shack on a recommendation from a Michigander. We would have never found this place otherwise. It is a great bar/grille right on the north end of Snow Lake. This is the area we vacationed as children in the early 50s - Lake James, Lake George, Clear Lake, Pokagon State Park. Dave's Lake Shack seemed to be a resort area home crowd. People seemed to know each other at the tables around us. It was definitely a place you would like to be a steady patron.

First the peace sign.



The shack itself.



And the tenderloin.



If you are driving the Indiana Toll Road or going up or down I-69 this is an easy stop on State Highway 120 just west of the interchange. The tenderloin was excellent.
gregsgoatfarm
Hamburger
RE: Pork Tenderloins 2007/08/31 14:47:13
Just had a BPT at Bailey's Jury Room on the square in Danville, IN. It's just a few doors east of Mayberry Cafe. Really good. Pounded and breaded on-site. Haven't had the one in Brownsburg yet, but this one is so far the best I've had in Hendricks County. I'll be taking my camera from now on since BPTs are what I order when in Indiana (which is all the time).

Oh, and this is my first post although I've lurked off and on for a couple years now.

Greg
Foodbme
Porterhouse
RE: Pork Tenderloins 2007/08/31 21:37:52
quote:
Originally posted by gregsgoatfarm

Just had a BPT at Bailey's Jury Room on the square in Danville, IN. It's just a few doors east of Mayberry Cafe. Really good. Pounded and breaded on-site. Haven't had the one in Brownsburg yet, but this one is so far the best I've had in Hendricks County. I'll be taking my camera from now on since BPTs are what I order when in Indiana (which is all the time).

Oh, and this is my first post although I've lurked off and on for a couple years now.

Greg


Welcome to RoadFood. You'll have more fun on here than a Hooker at a Fireman's Picnic!
Davydd
Sirloin
RE: Pork Tenderloins 2007/09/01 09:27:09
gregsgoatfarm,

How does Mayberry's compare with Baily's Jury Room? I have had more than a few saying I should try Mayberry's. Now you present a dilemma. Green Street in Brownsburg was a pleasant surprise. There was one guy on Trackforum.com that swore they were the best in Indy and it turned out he might be right (so far). I was a bit disappointed in the other Indy rave, The Bourbon Street Distillery, but it could have just been an off day or a bad cook online that day.
gregsgoatfarm
Hamburger
RE: Pork Tenderloins 2007/09/02 20:31:14
Mayberry's is a family-style restaurant with no real focus, IMHO, other than as a tribute to the TV show. It is well-run, and the food is decent but far from spectacular. Typical of Indiana family restaurants there is no booze of any sort served, not even beer.

Bailey's has been in business about two years. It is owned by a family that once ran Danville's only bed and breakfast. Prior to that it was Muldoon's, and JJ's bar before that. My wife really liked their meatloaf, and I enjoyed the tenderloin immensely. Since I work in Danville I will try to eat another very soon and post a pic. Full bar as well.

May as well put a plug in for the Icehouse in Mooresville, just a skip from Gray's Cafeteria. This is an outpost of the Icehouse on S. Meridian in Indy. Hope they make it there because several outstanding restaurants have come and gone from the location. No real atmosphere, and I can't comment on any other food item, but the tenderloin is quite tasty. I really need to get a frame of reference here very soon by sampling some established and recognized winners. May get up to Brownsburg tomorrow to try Green St. There are so many options.

Greg
Midwestside
Junior Burger
RE: Pork Tenderloins 2007/09/04 03:08:37
Hey guys,

My name is John and I grew up outside of Indianapolis. Moved to NC when I was 15, now 38.

I remember having "pork fritter" sandwiches on a weekly basis during my elementary and middleschool years growing up, in the school cafeterias. Also the better ones could be found in local mom and pops joints in our area.

About a year ago, My dad started talking about breaded tenderloin sandwiches out of the blue......I had a moment and wondered, How did I forget about these things?

I remember googling that night for a recipe and running across Davydd's site. I remember just gettin the recipe and made it a few times for me and my folks. Great results.

Tomorrow, I will be making tenderloin sandwiches again for my folks. I googled tenderloin sandwiches again tonight just so I could send the recipe link to my mom, and rolled across this forum/topic.

I really love the education and history of this classic sandwich that I've found here on this forum. I never knew it had such a Cult following. I always figured it was just a hometown favorite that I missed.

Looking forward learning more about the history and variations of the breaded pork tenderloin sandwich.

John
Midwestside
Junior Burger
RE: Pork Tenderloins 2007/09/04 03:21:59
Just to mention,
Pork tenderloin sandwiches are almost non existant down here in North Carolina.

I almost read thru all 26 pages of this thread, hehe.

I noticed it was mentioned that NC is in the top 3 of pork producers.

True, and they do alot of BBQ with the pork. Slow cooked and shredded. Mostly shoulder tho. Most BBQ joints serve the shredded/pulled pork as sandwiches. Tho I dont care for it.
gregsgoatfarm
Hamburger
RE: Pork Tenderloins 2007/09/04 14:45:31
Tried two small joints yesterday and today while out and about and vacationing from work: Liz's Cafe in North Salem, IN; and Karen's Cafe in Cloverdale, IN. Liz's "tenderloin" had an irregular shape that was deceiving. Looked like the real thing, but it was a fritter from a box. The waitress said Wednesday nights were for the real thing. We'll see. Karen's was big but not irregular enough. Another fritter. Oh well. Got two more places to try this week.


Liz's "Tenderloin"
ayersian
Double Cheeseburger
RE: Pork Tenderloins 2007/09/04 14:57:09
Midwestside, what about Snappy Lunch in Mount Airy, NC? Last time I was there, I had their famous pork chop sandwich, which I can't imagine is far from an original BPT. Snappy has been reviewed thoroughly on this site.
gregsgoatfarm
Hamburger
RE: Pork Tenderloins 2007/09/07 00:23:21
Back on 08-01-2007 Davydd posted pics of the Station Signature and battered versions of Green Street Pub's BTL sandwiches. Went there today and have to agree that it is one of the best. Just S of I74 in Brownsburg, IN, next to Kroger. I had to stick with with the traditional breaded though. Nice presentation. About 8 bucks with very good fries. The cole slaw is outstanding as well.

geofffromiowa
Junior Burger
RE: Pork Tenderloins 2007/09/09 00:49:40
Have a tenderloin to go!
starlady
Junior Burger
RE: Pork Tenderloins 2007/09/12 11:48:34
quote:
Originally posted by gregsgoatfarm

Just had a BPT at Bailey's Jury Room on the square in Danville, IN. It's just a few doors east of Mayberry Cafe. Really good. Pounded and breaded on-site. Haven't had the one in Brownsburg yet, but this one is so far the best I've had in Hendricks County. I'll be taking my camera from now on since BPTs are what I order when in Indiana (which is all the time).

Oh, and this is my first post although I've lurked off and on for a couple years now.

Greg
ZekeTheCat
Cheeseburger
RE: Pork Tenderloins 2007/09/24 17:44:16
I had a great tasting BPT sandwich last week at Spiceland Family Restaurant in Spiceland , Indiana just a few miles south of I-70 on SR 3. Hand breaded, large, nice and juicy and fried golden brown - yummy. If you're traveling I-70 in eastern Indiana -well worth a roadfood stop.
Davydd
Sirloin
RE: Pork Tenderloins 2007/10/05 11:05:17
Whoops! I posted in the imposter thread. Here is the official thread.

I don't know how many emails I have gotten to try The Igloo Drive-In in Peru, Illinois. So I did. I must sadly report they are but average and nothing to rave home about. It only took me about 10 miles off my route and it was lunch time anyway. This is yet another breaded pork tenderloin sandwich that has a reputation that exceeds delivery. I don't know if it is because the sandwich itself has changed or memory embellishes. There was nothing special about it in appearance, size, taste, preparation or tenderness. Culver's does it better. As you know I don't believe in words. I take a picture for comparison.

Davydd
Sirloin
RE: Pork Tenderloins 2007/10/10 21:17:10
We reached Indianpolis and for lunch Friday we went to the Ale Emporium on Allisonville Rd just north of the 1-465 interchange. They offered a grilled, breaded or beer battered pork tenderloin sandwich. For a change I had the beer battered along with a Bell's Oktoberfest beer on tap. This place is recommended if you are looking for a special ale or beer. The tenderloin was about average. It wasn't bad.



Then on Saturday for lunch we went out to the Mayberry Cafe in Danville. Their tenderloin is a very worthy one and recommended.





Then Saturday night I attended my Speedway High School 45th Reunion in Parlour A & B at Brickyard Crossing in Speedway. This was kind of special to me because it was also the 45th anniversary of working on my very first project in an architect's office and this building was it. It was known as the Speedway Inn and Motor Hotel at the time and was also a feature setting for the Paul Newman movie, Winning. It may be torn down soon for a major revamping of the Indianapolis Motor Speedway and surrounding streets.



Dinner was a buffet of fried chicken, roast beef or turkey. I bribed the head waiter to prepare me a breaded pork tenderloin instead. I think they went out of the way with a special preparation. It was huge.



Sunday night we camped in Brown County State Park and had dinner at the Brown County Inn Corn Crib Lounge in Nashville with friends. I again ordered the tenderloin.



The tastiest and best of this trip was the Mayberry Cafe despite the kitsch based on the old Andy Griffith TV show. After all that along with the Igloo previously reported I was tenderloined out despite driving back through the tenderloin heartland of Illinois, Missouri and Iowa and passing up other known opportunities.
Foodbme
Porterhouse
RE: Pork Tenderloins 2007/10/10 21:25:06
You obviously need professional help if all you eat is BPT's. We appreciate your devotion to the BPT, but you need to put some variety in your life!
wanderingjew
Sirloin
RE: Pork Tenderloins 2007/10/10 21:26:18
quote:
Originally posted by Davydd

The tastiest and best of this trip was the Mayberry Cafe despite the kitsch based on the old Andy Griffith TV show. After all that along with the Igloo previously reported I was tenderloined out despite driving back through the tenderloin heartland of Illinois, Missouri and Iowa and passing up other known opportunities.


Davydd,

I was wondering if you saw my review of the tenderloin at the Green Street Pub on my ballpark trip last month? I have a feeling it's gonna be in my best of list for 2007!
Davydd
Sirloin
RE: Pork Tenderloins 2007/10/11 10:31:22
quote:
Originally posted by wanderingjew

quote:
Originally posted by Davydd

The tastiest and best of this trip was the Mayberry Cafe despite the kitsch based on the old Andy Griffith TV show. After all that along with the Igloo previously reported I was tenderloined out despite driving back through the tenderloin heartland of Illinois, Missouri and Iowa and passing up other known opportunities.


Davydd,

I was wondering if you saw my review of the tenderloin at the Green Street Pub on my ballpark trip last month? I have a feeling it's gonna be in my best of list for 2007!


WJ,

Yes, I saw your report. Green Street is the best in the metro Indianapolis area but on your next foray through Indiana you owe it to yourself to stop at Nick's Kitchen in Huntington, the birth place of the breaded pork tenderloin sandwich.

There are so many that I haven't tried yet but I think I may have hit the best in Nick's Kitchen, the Red Onion in Sheridan and Green Street in Brownsburg. Time will tell. There will be more in 2008.
RE: Pork Tenderloins 2007/10/15 15:51:29
Davy,

Have you ever thought about writing a brief guide to BPT evaluation and posting it here as a sticky? It'd be interesting to know what you base your conclusions on, how to differentiate between a BPT and a pork fritter, etc.

I'm going to be in Springfield IL next month and am planning a meal stop at the Cozy Dog. There's a BPT on the menu and it'd be interesting to see how measures up.

Brad
Davydd
Sirloin
RE: Pork Tenderloins 2007/10/15 20:12:42
Brad,

At last count I believe I have over 60 different restaurants represented in my gallery serving pork tenderloin sandwiches. I'm just beginning to understand what makes a good one.

What I do know from others' comments and the email I get that most people fondly remember the one from their hometowns. Mug'n'Bun and the Igloo are two such fondly remembered tenderloins. But I think if so fondly remembered they do not realize they have changed. The Mug'n'Bun is a case in point that I know from first hand experience going back over 40 years. If not fondly remembered then it is just inexperience with the sandwich with no point of comparison. The sandwich no matter how good always seems to impress those that never had one. That appears to be the case with Dana with Mug'n'Bun and his recent foray into Indiana and Kentucky in another thread.

OK. Here is what I look for.

1. The restaurant itself. Character and history count. The overall atmosphere. The pride of ownership. Independents obviously get a nod over chains but there are not too many chains serving pork tenderloin sandwiches. Culver's serves a passable one as does the Machine Shed (a mini mini chain). Frisch's Big Boy restaurants serve pork fritters. McDonald's made an aborted attempt in Indiana a few years ago. I didn't have theirs but suspect it too might have been a pork fritter. Think chicken McNuggets to understand fritter. Mug'n'Bun serves a fritter.

2. The meat itself. There are true pork tenderloins and there are pork loins. In truth there is not a lot of difference in the taste if prepared right. The pork chop, the other cut of meat from the back of the hog is a bit chewier. The word tenderloin seems to be a generic term for the sandwich. You can tell a true tenderloin if it has a distinct butterfly cut done so to make it big enough to over fill the bun. Pork tenderloins get a nod over pork loins but there are some mitigating balancers.

3. Meat quality. This one kind of puzzles me. I look for a moist tender cut that is white meat in character. So many are actually grey looking and they definitely do not taste as good. I'd like an explanation for the difference. My one suspicion is that the gray tenderloins tend to be the ones the restaurants that do not house prepare but probably get them pre-made from a distributor like SYSCO.

4. Meat preparation. This is the key to a great tenderloin. What makes Nick's Kitchen the best is because the pork marinates overnight in buttermilk and the resulting sandwich is a melt in your mouth sensation. I've done enough experimenting to know this is the one key difference whether it be a pork tenderloin or a pork loin. Most restaurants simply will not take this step. Tough, chewy meat is a turn off for me. Also if I encounter unchewable gristle then I know the meat wasn't trimmed properly.

5. Breading. I don't care for tenderloins that are dredged in flour only or in corn meal. That's OK for fish but not the breaded pork tenderloin sandwich. I'm not fond of the battered kind either but I have tried a few for comparison. I look for two things in breading. One it should have some taste. Salt and pepper could do it. Second I like crispy lightness. My preference is Panko Japanese bread crumbs but saltine crackers can do it as well.

6. Frying. This is a big variable depending on who is at the fryer or how fresh the oil is. The tenderloin should be fried hot enough so as to not soak up too much of the frying oil and feel and taste so greasy. The breading should be fairly dry of oil and should not peel away from the meat. Whoever fried my tenderloin at the Bourbon Street Distillery in Indianapolis completely blew it. It was an oily soggy mess with the breading falling off the meat and soaking the bun to the point you could not hold it. It should be fried to a golden brown. It takes about three minutes in a deep fryer and that is why the meat is pounded flat to 1/4" to 3/8" so the meat cooks through without burning the breading. Restaurants that try to serve a thicker sandwich generally cannot control the frying consistently.

7. Presentation. Many restaurants try to serve the biggest plate filling sandwich to where the bun becomes incidental. There should be an appreciable meat overhang for the traditional and visual effect. A good kaiser bun or bakery bun gets a nod over a plain hamburger bun. The restaurant should offer all the trimmings and condiments whether you want them or not. That would be pickle, onion, lettuce and tomato and either mustard or mayo. Good French fries or onion rings adds to the presentation. Those big plate filling sandwiches have to be pork loin. There is no way I know how to pound out a pork tenderloin to that size and still have some meat thickness. But that's OK. It is fun to have one occasionally like that if it is still prepared right and tastes good. Case in point. St. Olaf Tap in St. Olaf, Iowa had the largest I ever had at a full pound of meat but it was almost more fun to see fathers bringing their pre-teen sons in to try them for the first time. After all, it is the uniqueness and mystique of the sandwich that makes it so great.
Davydd
Sirloin
RE: Pork Tenderloins 2007/10/16 14:21:22
Larson's Catering and Pub in Elk Horn, IA is the Iowa Pork Board's 2007 winner of the best pork tenderloin sandwich.

http://www.desmoinesregister.com/apps/pbcs.dll/article?AID=/20071016/BUSINESS01/710160376/1029/BUSINESS

That's near Atlantic. Blizzardstormus what say you about this place?
blizzardstormus
Cheeseburger
RE: Pork Tenderloins 2007/10/16 18:34:09
Davydd, I haven't been up there since the Larsens took it over. It used to be a bar when I worked in Elkhorn at the Danish Inn. I drank a lot of 25 cent draws back then and played a lot of pinball there.

Larsens Pub is closed this Saturday for a wedding. I plan to go there next week. I will report back. If the BPT is as good as their catering, it should be a mighty fine sandwich.
trzhotel
Cheeseburger
RE: Pork Tenderloins 2007/10/18 17:25:50
Hello, i am new to this board but am no stranger to BPT's.
I recently set up a blog for what I have taken pictures of.
My job takes me across Central Iowa, and I often seek out
the elusive BPT.
It is in the very early stages, but I hope to update is as
often as I try a new BPT, or grilled PT. Let me know what
you think. I can only eat these things so often without getting
diabetes, so it will take a while to turn my blog into a usuble
resource.
Davydd
Sirloin
RE: Pork Tenderloins 2007/10/19 09:47:00
trzhotel,

Welcome to Roadfood.com and the BPT community here. I see on your Des Loines blogspot your are only 25. Lots of years left to clog those arteries.

BTW, I was your first voter and I naturally selected the BPT over the other three sandwiches.
blizzardstormus
Cheeseburger
RE: Pork Tenderloins 2007/10/19 19:42:50
Larsen's Pub, winner of the 2007 Iowa Pork Producers Breaded Pork Tenderloin Award, is located in scenic Elkhorn, Iowa. Elkhorn and its sister town of Kimballton were settled by Danish immigrants during the late 19th century. Today, there is still a heavy Danish influence in the area as evidenced by the following picture.

This is an actual Danish windmill located a few blocks from Larsen's Pub. The windmill was shipped over to Elkhorn from Denmark and today is the only wind-powered mill left.



Larsen's Pub is located on the main street of Elkhorn in a former pub called Raz's. I fondly remember Raz's when I used to cook at the Danish Inn nearby. After Raz's closed its door a few years ago, the Larsens, who operate a successful catering business, decided to buy the bar in order to keep the bar open and also to give them more kitchen space for their catering.



Since my restaurant is temporarily closed this weekend while my kitchen is being renovated and at the request of the BPT demi-god Davydd, my mother and I took a trip up to Larsen's to try out the newly crowned BPT champ.

The Larsens and their staff have been overwhelmed by the response to their award. Most lunches and dinners are standing room only now. Fortunately, we arrived just before the evening rush.



The BPT is served on a soft Kaiser roll with a slice of onion and good dill pickles. The breading crisp and flavorful; the meat was tender and juicy. I spoke with Mr. Larsen who informed me that he hand-cuts each portion to about 7 ounces and then tenderizes them with an electric tenderizer. As the following picture demonstrates, the BPT is thick, which allows more meat taste than breading taste.



In my humble opinion, the Larsen's BPT deserves its ranking as the best in Iowa.

Davydd
Sirloin
RE: Pork Tenderloins 2007/10/19 20:44:19
Blizzardstormus,

I am contemplating making a pilgrimage to your BPT hot bed area this coming Thursday or Friday with the camper van one last fall trip. I will put my wife on an airplane for Washington DC Thursday morning compliments of a free ticket from our daughter and then I will have 5 bachelor days.
Townboy
Junior Burger
RE: Pork Tenderloins 2007/10/21 12:20:15
The Town House Supper Club in Wellsburg IA. just ended their year as Iowa's Best Tenderloin 2006 with 15,499 Tenderloins sold (Oct. 18th 2006 thru Oct 17th 2007) Total after Sat. night 15,669

I was invited to attend the presentation of this years award winner by the Iowa Pork Producers Assoc. in Elk Horn IA. this past Tuesday I met the Larsens and had some good conversations, good food, and overall just a good time. The Tenderloin was very good but I will not try to rate it because I only have mine to compare it to and that would not be fair. So I guess you will have to try it for yourself. I wish the Larsens all the luck in the world and hope they have as much success as we have with their Tenderloin.
MilwFoodlovers
Filet Mignon
RE: Pork Tenderloins 2007/10/21 12:57:20
Very nice menu http://www.townhousesupperclub.com/ I'll be sure to stop in if I'm in the area (just west of Waterloo). Have you tried the slow roasted Cajun Prime Rib?
blizzardstormus
Cheeseburger
RE: Pork Tenderloins 2007/10/21 13:18:20
Townboy, I have yet to make it to Wellsburg for your BPT. It definitely is on my list of future visits. When I talked to Mr. Larsen, he mentioned that you had been at his establishment. I think that your presence was as much of a thrill as being named our new #1 BPT. Your average of 300 BPTs per week is quite impressive.

Davydd, we're ecstatic that you will be in this neck of the woods. Let me know your schedule.
Davydd
Sirloin
RE: Pork Tenderloins 2007/10/21 14:49:28
Well, I will be in a position to tell you what I at least think. I've had the Townhouse Supper Club tenderloin in Wellsburg and I think it may be tough to beat. I do want to check out Larsens's as well as your Farmer's Kitchen Blizzardstormus. Let us not forget you were a runner up one year. I've also had the St. Olaf Tap tenderloin, another runner up that billed itself as the World's Largest and indeed was the most impressive tenderloin presentation to date.

It is looking more and more like this Thursday. I will get my camper van serviced Wednesday morning, drop off my wife at the airport Thursday morning and then head out. I think I will stop on my way at Suzie Q in Mason City. Anyone familiar with Suzie Q?
blizzardstormus
Cheeseburger
RE: Pork Tenderloins 2007/10/21 14:53:29
Davydd, Darrel's Place, the 2001 winner is only a few miles away. You also have to try another winner, Dairy Sweet in Dunlap (it closes for the winter at the end of the month.)
1bbqboy
Filet Mignon
RE: Pork Tenderloins 2007/10/21 15:00:37
quote:
Originally posted by Townboy

The Town House Supper Club in Wellsburg IA. just ended their year as Iowa's Best Tenderloin 2006 with 15,499 Tenderloins sold (Oct. 18th 2006 thru Oct 17th 2007) Total after Sat. night 15,669

I was invited to attend the presentation of this years award winner by the Iowa Pork Producers Assoc. in Elk Horn IA. this past Tuesday I met the Larsens and had some good conversations, good food, and overall just a good time. The Tenderloin was very good but I will not try to rate it because I only have mine to compare it to and that would not be fair. So I guess you will have to try it for yourself. I wish the Larsens all the luck in the world and hope they have as much success as we have with their Tenderloin.

...and welcome townboy!
Davydd
Sirloin
RE: Pork Tenderloins 2007/10/21 17:48:53
quote:
Originally posted by blizzardstormus

Davydd, Darrel's Place, the 2001 winner is only a few miles away. You also have to try another winner, Dairy Sweet in Dunlap (it closes for the winter at the end of the month.)

I'm very much aware of that. That's a lot of potential BPTs to try in a couple of days. BTW, which state park is the better? Lake Anita or Prairie Rose?
blizzardstormus
Cheeseburger
RE: Pork Tenderloins 2007/10/21 21:06:10
Lake Anita, definitely.
Davydd
Sirloin
RE: Pork Tenderloins 2007/10/22 10:48:57
If Google Maps is correct on traveling time I could be at the Farmer's Kitchen about 5 PM Thursday. That includes stopping at Lake Anita SP and securing a campground site. So have your tenderloins ready.
Townboy
Junior Burger
RE: Pork Tenderloins 2007/10/23 01:31:44
I've got some pictures of the Larsens getting their award but I don't know how to download them to this site. Help
Davydd
Sirloin
RE: Pork Tenderloins 2007/10/23 09:32:36
quote:
Originally posted by Townboy

I've got some pictures of the Larsens getting their award but I don't know how to download them to this site. Help

This message thread is the most recent tutorial on posting pictures to this forum.

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=21719

If this thread isn't clear as mud to you then ask me and I can fill in more details. As you can see if you've been reading back in this thread I have been posting quite a few photos.
cecif
Double Chili Cheeseburger
RE: Pork Tenderloins 2007/10/23 10:14:38
Warning: off-topic question [followed by on-topic]

Davydd are you a VW owner?!

On-topic question:
I am far too lazy to scroll thru 27 pages of posts [and who has that kinda time?!]... plus our notorious search function is notoriously bad... so:
Any place near Boston that I can try a BPT??? Thanks.
wanderingjew
Sirloin
RE: Pork Tenderloins 2007/10/23 10:20:16
quote:
Originally posted by cecif

Any place near Boston that I can try a BPT??? Thanks.


Nope
cecif
Double Chili Cheeseburger
RE: Pork Tenderloins 2007/10/23 10:38:00
Bummer
Davydd
Sirloin
RE: Pork Tenderloins 2007/10/23 10:38:28
quote:
Originally posted by cecif

Warning: off-topic question [followed by on-topic]

Davydd are you a VW owner?!

No. My camper van is a Mercedes Benz Sprinter (badged Freightliner) Class B camper van conversion by Pleasure-Way Industries in Saskatoon, Saskatchewan, Canada.

quote:
Originally posted by cecifOn-topic question:
I am far too lazy to scroll thru 27 pages of posts [and who has that kinda time?!]... plus our notorious search function is notoriously bad... so:
Any place near Boston that I can try a BPT??? Thanks.

The only BPT I found east of the Appalachians was in McLean, VA and only because the owner of Corkie's Grill was visiting in St. Louis, MO and came across the sandwich and decided he had to have it for his restaurant. I searched hard around Worcester, MA when my son was living there for a BPT and found nothing. Probably the closest thing you will find in the east is a Wiener Schnitzel dinner made with pork instead of veal at a classic German restaurant but it most likely would not be a sandwich.
wanderingjew
Sirloin
RE: Pork Tenderloins 2007/10/23 10:41:25
quote:
Originally posted by cecif

Bummer


Give's you a reason to travel, my friend!
trzhotel
Cheeseburger
RE: Pork Tenderloins 2007/10/23 11:43:20
It looks like there is an "axis of tenderloins" in Western Iowa. With Hamlin, Elkhorn, and Atlantic so close together
I drove through Elkhorn, but missed the sandwich. However, I have sent people on their way to Omaha to the Farmer's Kitchen after eating there.

This is the menu fron B & B Grocery on the South Side of Des Moines, you can read about them here:
http://www.dmcityview.com/archives/2007/09sep/09-27-07/food.shtml






This is Bibbs on 6th Ave. in Des Moines:

cecif
Double Chili Cheeseburger
RE: Pork Tenderloins 2007/10/24 16:52:23
quote:
Originally posted by wanderingjew

quote:
Originally posted by cecif

Bummer


Give's you a reason to travel, my friend!


LOL WJ!!!
If my friends heard you say that they'd all ROFL... I have got a wicked bad notorious travel bug... typical Sagitarrius apparently. That's why I drove to Atlanta for a wedding recently rather than fly - more places to visit, and see, and eat, of course! [Watch for trip report...]
cecif
Double Chili Cheeseburger
RE: Pork Tenderloins 2007/10/24 16:54:44
Davydd (et al)
I sure wish I'd known about BPTs and their geographic availability when I covered 25 states last summer... including the now so-called "BPT Belt"...
Sigh. Though the one I had [accidentally] in KY was purty good!
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