Pork Tenderloins

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blizzardstormus
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RE: Pork Tenderloins - Tue, 04/1/08 10:52 AM
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Davydd, thanks for the recommendation! We enjoyed your visit immensely.

Buffetbuster, if you decide to stop in at The Farmer's Kitchen, we'll not only tempt you with our BPT and my Mom's pies, but also, our real hot beef & award-winning chili.

buffetbuster
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RE: Pork Tenderloins - Tue, 04/1/08 7:53 PM
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Davydd-
Thanks for your opinion and the link to your previous trip report. It looks like no matter where I go, I will do well.

blizzardstormus-
I'm very appreciative of your personal invitation. I can't say for 100% sure that I will definitely be stopping in, since there are many places in the Omaha area I want to hit, but if I do go for a BPT, it will be at your place. Geographically, Atlantic looks to be the most desirable, considering another place in Iowa I am thinking about visiting. And of course, I love the idea of supporting another Roadfood.com member. Your mom's pies don't hurt, either.

Can you tell me what your hours are for this Saturday and Sunday? Thanks!!!

blizzardstormus
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RE: Pork Tenderloins - Wed, 04/2/08 9:47 AM
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Buffetbuster,
We're open Saturday from 7 AM to 2 PM & closed Sunday. I am not doing anything this weekend so I can always have the fryer on for you Saturday afternoon or Sunday.


trzhotel
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RE: Pork Tenderloins - Wed, 04/2/08 6:21 PM
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The "axis of tenderloins" in Western Iowa boggles my mind. This is one of the most sparsely-populated parts of Iowa with little or no growth anywhere between Des Moines in central iowa and Council Bluffs and Omaha to the West. These counties have been losing population for decades, but for some reason several small-time scratch cafes have perservered. Perhaps they are helped by serving tenderloins.

I'm thinking about just giving up what I'm doing and moving to this area for the tenderloins.

If you are going to Hamlin, why stop at just one tenderloin there when award winners in Dunlap and Manning are just 30 more miles north of your route.

I was in the Country View Cafe in Kimballton, right between Hamlin and Elk Horn today. I went inside and found one woman taking orders and cooking. After she disappeared into the kitchen, I head the unmistakable "whomp!, whomp!, whomp!" noise, followed by a pause before the crackling of bubbling oil. I think the one old lady runnning the place tenderized the meat right there while taking orders for 3 other people. The tenderloin was good too.






Davydd
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RE: Pork Tenderloins - Wed, 04/2/08 6:41 PM
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trzhotel,

When I was at Darrell's Place, the owner, Jeff Munch, said that even though they won the 2003 IPPA award that you could stop at almost any small town in Iowa with a diner and get just as good of a breaded pork tenderloin sandwich. So keep breaking new ground. There are plenty out there.

buffetbuster
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RE: Pork Tenderloins - Fri, 04/4/08 2:06 PM
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quote:
Originally posted by blizzardstormus

Buffetbuster,
We're open Saturday from 7 AM to 2 PM & closed Sunday. I am not doing anything this weekend so I can always have the fryer on for you Saturday afternoon or Sunday.


That is an incredibly generous offer, but I would never expect you to do something like that. Thanks for the hours and if I can make it in, I will.

blizzardstormus
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RE: Pork Tenderloins - Fri, 04/4/08 6:48 PM
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Trzhotel,
Years ago when I worked and lived in Elk Horn, I would go to our sister town of Kimballton and eat at The Country View Cafe. I would order their combo sandwich which was a combination of a Breaded Loin and a hamburger. Utterly delicious! (It could also explain the shape I'm in today.

Buffetbuster,
We get excited around here when fellow Roadfooders are in the area. We don't get to see many, being out in the boondocks of America. Wherever you end up, all of the suggestions for this area is good ones.


Oh, yeah, we also have my mom's pies (like sour cream raisin.


buffetbuster
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RE: Pork Tenderloins - Fri, 04/4/08 7:05 PM
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blizzardstormus-
My dilemma is that I want to hit your place, Penn Drug in Sidney, Iowa and the Wahoo Locker in Wahoo, Nebraska and all have limited hours on Saturday and are closed on Sunday. And they are in three completely different directions. I will have some tough choices to make when I get up tomorrow morning.

I know you open at 7:00AM....can you get a pork tenderloin that early?

blizzardstormus
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RE: Pork Tenderloins - Fri, 04/4/08 7:13 PM
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Buffetbuster, The fryer is turned on at 6:30 AM.

Whatever direction you decide, you have picked some excellent options. I don't envy your dilemma.

Davydd
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RE: Pork Tenderloins - Fri, 04/4/08 7:30 PM
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BB, Anyone that can put down two pies at a sitting certainly has capacity to visit the Farmer's Kitchen in Atlantic and then drive up to Elk Horn and take in the Danish Inn and visit the Danish Windmill Museum.

http://cvcinc.net/danishinn/

jwagnerdsm
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RE: Pork Tenderloins - Mon, 04/7/08 8:51 PM
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Here's a picture of the breaded pork tenderloin at Michaels in Des Moines. I had it for lunch today. The tenderloin is hand-pounded, dipped in buttermilk and hand-breaded. It's served on an onion roll with pickles, onions and lettuce. People in town generally agree that it's the best BPT in town and I won't disagree, although I like my sandwich a little thinner and I wish the breading was better seasoned.


Davydd
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RE: Pork Tenderloins - Mon, 04/7/08 9:28 PM
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Jay,

Interesting that you describe Michaels as dipping in buttermilk. Just dipping in buttermilk isn't enough IMO. They should marinate it in buttermilk to fully tenderize the meat. Acids in buttermilk tenderize the meat by denaturing and unwinding the protein strings. That's what makes Nick's Kitchen in Huntington, IN so unique and tender. I know. After learning that I did a side by side test with the same tenderloin meat marinated and not marinated. It seems most restaurants I have visited are dippers and not marinaters. At home I am really spoiled. I use the true tenderer pork tenderloin cut and not the pork loin cut restaurants use and I marinate overnight to get a mouth melting bite. That's my $2.99 worth of advice.

easydoesit
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RE: Pork Tenderloins - Tue, 04/8/08 7:38 AM
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Davydd,
Well, after all this talk we had to hit St Olaf for ourselves. Walked in at noon on Wednesday, and the place was deserted except for Jim in his bib overalls behind the bar. I told him we came for the best tenderloin in Iowa, and he said "You mean best in the world," and I suppose it was. He had the newspaper article that mentions your website handy on the bar to show customers. Three other brand new customers walked in shortly after us with a lot of questions, and Jim was doing some hustling to take care of all of us. He looked pretty relieved when his wife walked in and took over in the kitchen.

As you know, they have three sizes, small, medium, and tremendous. I ordered the medium and my wife the small. We noticed a definite difference between the two, apparently due to the amount of tenderizing each had received. My medium had a more fall-apart texture. It looked, I guess I will say more "shreddy" than her small one. It looked like the picture of St Olaf supplied above by Trzhotel. Her small one was not as fall-apart, somewhat chewier, and we both agreed that the larger one was better.

We liked them both, though. We asked Jim to serve them the traditional way, and he applied pickles and raw onion to the sandwiches, and offered ketchup and mustard on the side. We did not need either condiment, though. The sandwiches were fine by themselves.

He also suggested sweet potato fries on the side -- they were good!

Outside we chatted with a couple of elderly ladies sitting in the sun, who said we had to get to Gunder, which has, in their opinion, better food than St Olaf. They had just eaten there after dropping off some homemade quilts at a craft store near there. Seventy-something Lena (I swear that is her name!) said she turns out one quilt after another because "...it keeps me off the streets." And she had a devlish grin when she said it.

Afterward we stopped at the Jewish deli in Postville. Walking in there is like being in the Bronx. We had a nice chat with Mordy (Mordecai) who does the cooking. He is a good guy and likes living in Iowa. One caution about this place -- careful for freshness. Some things have been there long enough to gather quite a layer of dust, and a little work with a cleaning rag would help the place a lot. I bought some chocolate bars that looked OK, but were old and stale with I opened them. But I also found some East Coast salads with good dates, and they are very fresh.

Gunder next trip.

Davydd
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RE: Pork Tenderloins - Tue, 04/8/08 9:43 AM
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easydoesit,

I know about the famed Gunderburger that jaywagnerdsm has featured on his website that I would like to try some day even though I have pretty much avoided hamburgers as part of my road food pursuits. Did those ladies mean Gunder had a better tenderloin? Were they referring to the Irish Shanti in Gunder?

St. Olaf is one of the few places that actually serve up multiple choices in size. A lot of places might have two sizes but they are the only ones that have three that I know about. Some places like Suzie-Q in Mason City, IA will serve a two patty tenderloin.

We had an order of sweet potato fries at St. Olaf. They are in the background of the photo I posted. I'm working on a sweet potato pizza idea but have not formulated all the combined ingredients yet.

wanderingjew
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RE: Pork Tenderloins - Tue, 04/8/08 9:46 AM
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quote:
Originally posted by jwagnerdsm

Here's a picture of the breaded pork tenderloin at Michaels in Des Moines. I had it for lunch today. The tenderloin is hand-pounded, dipped in buttermilk and hand-breaded. It's served on an onion roll with pickles, onions and lettuce. People in town generally agree that it's the best BPT in town and I won't disagree, although I like my sandwich a little thinner and I wish the breading was better seasoned.


I almost ended up going to Michael's the last time I went through Des Moines, however I opted for Smitty's instead. Smitty's was ok but it looks like Michael's would have been the better choice.

TorontoTips
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RE: Pork Tenderloins - Tue, 04/8/08 7:46 PM
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OK, I'm sure I'm going to start a firestorm with this question, but it's a sincere one, from a Canadian that has never had a BPT!

They look a lot like the pork schnitzel sandwiches that german and hungarian delis sell here in Toronto, yummy with pickles and mustard, but I'm curious about the creation process.

I hear ya' on the buttermilk marinade, but I'm wondering about the breadcrumbs (fresh or dried, etc.) and especially about the tenderloin itself.

I assume you begin with a slice with the grain running vertically (or perpendicular to) the cutting board, as opposed to laying the tenderloin muscle on it's side, right?

Whole pork tenderloins here are typically only 2" across and 12" long or so. I am trying to imagine pounding a slice of a skinny little pork tenderloin into a 10" or larger disc!

1) Is this actually a tenderloin, or is it a pork loin?
2) How thick is the pre-pounding slice of tenderloin to begin with?
3) How thick should the pork be, after pounding, but before the battering process?

Thanks, Gang!

Davydd
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RE: Pork Tenderloins - Tue, 04/8/08 9:00 PM
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My web page tutorial and recipe should explain it all (I hope).

http://web.mac.com/davydd/Site/BPT_Tutorial.html

Specifically to your three questions.

1) Most restaurants serve a pork loin not a pork tenderloin.
2) It depends on the size desired to achieve. Most restaurant cut anywhere from 4 to 8 oz. pieces.
3) After pounding the meat will be anywhere from 1/4" to 1/2" thick.

easydoesit
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RE: Pork Tenderloins - Thu, 04/10/08 5:08 AM
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Irish Shanti, yes. We did not discuss tenderloins in particular, and I'm sure they were referring to the menu in general. One said "...better at Gunder," or something like that. They only mentioned Gunder as we asked for which way out of town to get there.

The sweet potato pizza will probably be a hit in La Crosse. Several local pizza places offer a potato version.

jwagnerdsm
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RE: Pork Tenderloins - Sat, 04/26/08 1:07 PM
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Alright folks, my cancer treatments are over and I have 60 pounds to gain back. (Well, maybe 40.) I am heading out tomorrow on a three day trip through western Iowa to sample pork tenderloins with an expected stop in Atlantic to see if Blizzard will let me have a half-order of his hot beef sandwich as a side to the tenderloin there.

We are getting ready to launch a 60,000 circulation free-distribution food publication called "Eating Iowa" and will have a comprehensive website up and running in a month or two. I have been going through my notes regarding bpt's in west-central and southwest Iowa (Iowa's Tenderloin Axis, as someone referred to it) and don't want to forget anyone. I saw mention of a restaurant in Manning and I know there's a place in Exira that I don't want to miss.

Here's a quick list of places that I want to visit on Monday, Tuesday and Wednesday.

Dairy Sweet, Dunlap
Farmer’s Kitchen, Atlantic
Larsen's Pub, Elk Horn
Darrell's Place, Hamlin
Country View Cafe in Kimballton

Please help me put together a comprehensive list. I promise to share photos when I return.



blizzardstormus
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RE: Pork Tenderloins - Sat, 04/26/08 4:04 PM
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Jwagner, it's great to hear that you're geting better. And what a great way to put on weight.

Absolutely, you can get a half hot beef with your tenderloin. Unfortunately, I won't be at the restaurant. I'm in Iowa City at the University hospital with abone infection. However, my mother, Charlene, is holding down the fort and can't wait to meet you.

For another destination, check out the BPT at the Chatterbox Cafe in Audubon. It rates right up there with the best.

Davydd
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RE: Pork Tenderloins - Sat, 04/26/08 4:23 PM
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Jay, Sounds as if you would like to pack those 40 pounds back on pretty fast. That's an ambitious tour. In 18 days I will be heading east with a stop at Nick's Kitchen May 15 for lunch. After that I hope to find a place in Ohio and then have three more places in mind around Indianapolis, but that is over a two week period.

gregsgoatfarm
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RE: Pork Tenderloins - Sat, 04/26/08 6:52 PM
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quote:
Originally posted by Davydd

In 18 days I will be heading east with a stop at Nick's Kitchen May 15 for lunch. After that I hope to find a place in Ohio and then have three more places in mind around Indianapolis, but that is over a two week period.


Keep those of us in the Indy area posted about your plans. Would love to get together over a BPT. Go Danica.

Greg

jwagnerdsm
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RE: Pork Tenderloins - Wed, 04/30/08 1:57 PM
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Returned late Tuesday night after a working trip through western Iowa, primarily in the Sioux City and LeMars area. On Sunday, I spent considerable time in west-central Iowa looking for a place to grab a tenderloin. Trips through Exira, Elk Horn and Hamlin were fruitless but as I watched Kimballton disappear in my rearview mirror, I came across the Countryview Drive-Inn and had an extraordinary tenderloin there. It wasn't as thin as some I've sampled, but it was juicy and very tasty. It might be one of my new favorites.

Both Sioux City and LeMars are special food towns. I didn't get into any bpts there but had a nice lunch at Milwaukee Weiner House, an afternoon snack at Mile's Tap (the famous Charlie Boy) and dinner at Green Gables, complete with a hot fudge sundae. On Tuesday I had an early morning coney at Bob's Drive-Inn, a fantastic sandwich and corn chowder at Four Sons Grill (run by the same family as Bob's), and a nice steak at Archie's Waeside. I ended up coming home Tuesday night and so I am planning a run to Atlantic in a few weeks.

By the way, in addition to their regular tenderloin, Countryview offers a tenderloin tops with a cheeseburger, which I would have ordered if I had realized the option existed before accepting my original sandwich. Sounds a bit unpure, but I'll give it a try for the team.

(I have lots of pictures and will complete a full trip report later on, although I might post it on another thread since it has little do to with BPTs).

Davydd
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RE: Pork Tenderloins - Wed, 04/30/08 4:42 PM
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Jay, Try posting your trip in the Trip Reports forum. That would be a better location.

gregsgoatfarm, My current itinerary is to have dinner at the Carolina Grill near Zionsville Thursday, May 22 with my sister, B-I-L and two other friends. The next night I will be at Grindstone Charley's in Speedway for our standing annual Speedway high school reunion. I did an inventory last year and people had come from 14 different states as far away as California and Florida. On Saturday I suspect my sister will have a cookout with lots of friends and family. The race of course on Sunday.

gregsgoatfarm
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RE: Pork Tenderloins - Thu, 05/1/08 9:04 PM
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quote:
Originally posted by Davydd


My current itinerary is to have dinner at the Carolina Grill near Zionsville Thursday, May 22 with my sister, B-I-L and two other friends. The next night I will be at Grindstone Charley's in Speedway for our standing annual Speedway high school reunion. I did an inventory last year and people had come from 14 different states as far away as California and Florida. On Saturday I suspect my sister will have a cookout with lots of friends and family. The race of course on Sunday.


Doesn't look like you're going to have too many opportunities to try new places this trip unless the Carolina Grill you mentioned is this joint.

http://www.mycarolinagrill.com/default.aspx

When BPTs are mentioned on page one... But you've been known for two-a-days so there's still hope. Amazing that a school as small as the Speedway Sparkplugs has an annual reunion. I assume all classes are invited.

Davydd
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RE: Pork Tenderloins - Thu, 05/1/08 10:03 PM
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Greg, That's the place, The Carolina Grill. I'm going on faith from a recommendation by one of my former classmates.

The standing reunion is just the class of 1962. We graduated 120, have an e-mail list of over 70 and will have 30-40 show up. Like me, a lot come back to Speedway every year for the race. It is kind of nice to have a common bond and excuse to do so.

Harvstr
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RE: Pork Tenderloins - Wed, 05/7/08 6:08 PM
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I have another one to add to your "western Iowa axis of tenderloins" it's Deb's Cafe in Manning IA. My fiance is from western IA and I have had Darrell's, Country View, Farmer's Kitchen, Larsens and Deb's is one if the top, the pie is great there too! Whenever I go to Darrell's I order 2 at a time. I thought I was the only one this crazy for tenderloins till I found DaveD's website, I'm getting ready to fry up some in about an hour!

Dave-
Anytime you are in Western IA or Central IA (I'm at school in Ames) look me up. I'd love to have a tenderloin with ya!

jwagnerdsm
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RE: Pork Tenderloins - Sat, 05/10/08 3:58 PM
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quote:
Originally posted by Harvstr

I have another one to add to your "western Iowa axis of tenderloins" it's Deb's Cafe in Manning IA. My fiance is from western IA and I have had Darrell's, Country View, Farmer's Kitchen, Larsens and Deb's is one if the top, the pie is great there too! Whenever I go to Darrell's I order 2 at a time. I thought I was the only one this crazy for tenderloins till I found DaveD's website, I'm getting ready to fry up some in about an hour!

Dave-
Anytime you are in Western IA or Central IA (I'm at school in Ames) look me up. I'd love to have a tenderloin with ya!


Great tip. Any idea if they are open on weekends?

trzhotel
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RE: Pork Tenderloins - Tue, 05/13/08 11:33 AM
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B-Bops is a local burger chain in Central Iowa that often wins "best burger" polls around here. Are there other local chains around the midwest that serve frozen pre-formed tender-loin?

Around here its Maid-rite, Culvers, and Casey's General Store who probably sell the most tenerloins by volume.






J-WAG,
did you get to meet with the IPPA? I would like to know more about how they judge the tenderloins.


The Summer 2007 Issue of the Hoosier Farmer has a section with 3 articles on tenderloins, focusing on Nick's Kitchen, they've only been using pork since "about 1920". Its leaves the door open for my "Iowa Theory" of BPT evolution. I will learn Czech and go through the archives of the Czech heritage museam, emerging with complete footnotes in a few months.
http://www.davisgraphics.com/images/farmersummer07.pdf

blizzardstormus
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RE: Pork Tenderloins - Wed, 05/14/08 2:17 PM
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The Iowa Pork Producers are at it again with their annual "Iowa's Annual Best Pork Tenderloin Sandwich."

If you would like to nominate a restaurant, go to
http://www.iowapork.org/pork_checkoff/restaurant/best_bpt_nom08.html

gregsgoatfarm
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RE: Pork Tenderloins - Wed, 05/14/08 8:41 PM
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quote:
Originally posted by blizzardstormus

The Iowa Pork Producers are at it again with their annual "Iowa's Annual Best Pork Tenderloin Sandwich."

If you would like to nominate a restaurant, go to
http://www.iowapork.org/pork_checkoff/restaurant/best_bpt_nom08.html


Are Indiana restaurants allowed to be nominated for this prestigious award? Could be Iowa's best Pork Tenderloin may be in the Hoosier State.

jwagnerdsm
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RE: Pork Tenderloins - Fri, 05/16/08 12:17 AM
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I know feelings run strong in Indiana regarding pork tenderloins, but if yours are one tenth better than the ones I've sampled in western Iowa in recent days, my eyes would roll up into the back of my head and I would die a very happy death.

I talked to IPPA about a new food publication that I am launching next month but we only talked briefly about the contest. I will get more info and report back to you.

Anybody have plans to go to the World Pork Congress in Des Moines next month? Mostly barbecue on the menu there but lots of good eats just the same.

soozycue520
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RE: Pork Tenderloins - Mon, 05/26/08 1:06 AM
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Okay, I am no expert on BPTs. I have had more than a few in my time. I definitely enjoy them, and will order them, when on the menu {and when in Indiana}. But no expert am I.

Anyhoo, I was in Indiana last week, and got to try two.

Score's Pub, in Columbus, Indiana. We got it to go. I really enjoyed it with the onions and pickles. I would have preferred mustard, instead of mayo.



The next, I actually didn't order, but my other compadres did. This is from the Artist's Colony Restaurant in Nashville, Indiana. Not a good picture.



Maybe the picture is not as good, because the sandwich was not as good as the one at Score's {?} .

Davydd
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RE: Pork Tenderloins - Tue, 05/27/08 11:34 AM
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I just completed the first part of my Spring 2008 breaded pork tenderloin sandwich tour. The full report can be found here.

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=27766

Before heading out we did have one more Minnesota sampling at Bunny's in St. Louis Park. It was a beer battered tenderloin served with toast. That is a Minnesota variation.




fischgrape
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RE: Pork Tenderloins - Wed, 05/28/08 11:46 PM
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I must admit to not checking all 31 pages of this thread, but do any of you know of a source for BPT sandwiches in the Northeast? We are accumulating good barbecue (Big W's) and have great burger and hot dog joints around, and the ice cream?

If need be, I'll make my own damn BPT sandwich...I am a CIA grad, after all. But, it always tastes better when someone else makes it. Still, if any of you have a good recipe, I would appreciate it...and maybe start a roadside stand.

Good eatin'!

john

jwagnerdsm
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RE: Pork Tenderloins - Thu, 05/29/08 12:00 AM
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Fischgrape,

DavyDD had the best recipe for pork tenderloins on his website. http://web.mac.com/davydd/Site/Pork_Tenderloin_Sandwich_Blog/Entries/2006/12/31_2006_Holiday_Pork_Tenderloin_Sandwich.html
I don't know of any place up your way that has BPTs. But come on out to Iowa and we'll feed ya.

Davydd
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RE: Pork Tenderloins - Thu, 05/29/08 7:58 AM
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John,

I doubt you will find one east of the Appalachians. There is one in McLean, VA outside Washington DC but that seems to be about it. This message thread and my website porktenderloinsandwich.com should give you just about everything you need to know.

Last night I watched Deep Fried Paradise on the Travel Channel. It was an hour show that featured just about everything deep fried known to Americans. Would you believe they totally missed the deep fried breaded pork tenderloin sandwich? Probably produced by New Yorkers or Calfornians missing flyover land once again.

porkbeaks
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RE: Pork Tenderloins - Thu, 05/29/08 8:58 AM
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@Davydd: From your recipe, "I mixed white flour with ample salt, pepper, cayenne and garlic powder and coated each tenderloin prior to marinating them."

What is accomplished by coating the tenderloins before marinating them? pb


Davydd
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RE: Pork Tenderloins - Thu, 05/29/08 10:52 AM
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I think the flour provides the "glue" to hold the marinade onto the meat. It turns it into kind of sticky paste. It is pretty common in fried recipes to flour before marinade and then to bread.

fischgrape
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RE: Pork Tenderloins - Sat, 05/31/08 8:36 PM
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Thanks to jwagner and Davydd for the recipe and information. Maybe I can help you back a little.

At the CIA, we have a breading method called, of all things, Standard Breading Procedure (SBP). When fried properly, the color of the item is Golden Brown and Delicious (GB&D). See, we have acronyms just like the evil CIA.

So, SBP is to dredge the item in (seasoned) flour, dip in egg wash and then bread, either with fresh (soft) breadcrumbs or with Panko. The method in Davydd's recipe is remarkably similar, although he rests and soaks the meat a bit more, which can't hurt. I must say, though, that pork tenderloins are so tender that I can't imagine the need to make them even moreso. Perhaps regular pork loin would benefit more from such treatment, and it sounds like a lot of the pros use regular loin meat anyway.

Of course, now I'm going to make some of these sandwiches. Maybe I'll even start a roadside stand here in the Hudson Valley!

Good eatin'!

john

Davydd
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RE: Pork Tenderloins - Sat, 05/31/08 11:33 PM
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John,

The only restaurant I am aware of that will marinate overnight is Nick's Kitchen in Huntington, IN. Emeril recommends this also for deep-fried chicken. It makes a super tender treat. Most restaurants do use pork loins not tenderloins. I know you've never tasted anything like I make when you marinate true pork tenderloin. You may never get it in a restaurant.

CajunKing
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RE: Pork Tenderloins - Thu, 06/5/08 8:03 PM
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Davydd

I thought you might like this link
[url='http://www.indianafoodways.com/culinarytrails/TenderloinTrail.php']Indiana Tenderloin Trail[/url]

You up for another indiana tenderloin tour?


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RE: Pork Tenderloins - Fri, 06/6/08 10:40 PM
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CK,

I am aware of the Indiana Tenderloin Trail. They are missing quite a few opportunities and the reason is they are depending on local visitor bureaus to help fund them. Gasoline is killing their budget thus they are not getting out to all the restaurants. I know too. Man, I just completed another 1,700 mile trip on top of a previous 2,781 mile trip and all I got out of it was 11 tenderloins.

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RE: Pork Tenderloins - Fri, 06/6/08 10:46 PM
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quote:
Originally posted by jwagnerdsm

I know feelings run strong in Indiana regarding pork tenderloins, but if yours are one tenth better than the ones I've sampled in western Iowa in recent days, my eyes would roll up into the back of my head and I would die a very happy death.

Jay,

I have now sampled all five IPPA winners. More on that later. Go to Indiana and you will die a happy death.

BTW, if you want to sample the best of the best of the winners in Iowa get yourself up to Gilbert at the Suburban Restaurant on Hwy 69 just north of Ames.

CajunKing
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RE: Pork Tenderloins - Sat, 06/7/08 9:22 PM
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quote:
Originally posted by Davydd

CK,

I am aware of the Indiana Tenderloin Trail. They are missing quite a few opportunities and the reason is they are depending on local visitor bureaus to help fund them. Gasoline is killing their budget thus they are not getting out to all the restaurants. I know too. Man, I just completed another 1,700 mile trip on top of a previous 2,781 mile trip and all I got out of it was 11 tenderloins.


Man that's 156 miles per tenderloin, hope you got better gas mileage.


Davydd
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RE: Pork Tenderloins - Sun, 06/8/08 1:40 PM
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CK, I got a little more than just the tenderloins out of it. Part 2 of our trips was just posted here.

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=28000

I covered two more IPPA winners on this trip at the Dairy Sweet in Dunlap, IA (2005 winner and the Suburban Restaurant in Gilbert (2004 winner). I've now sampled all five winners from 2003 through 2007 and can now relax and wait for the 2008 announcement hopefully in time before I pass through Iowa again in September on my way to Moab, Utah.

BTW, the tenderloin article in The Iowan mentioned that several Milwaukee, WI restaurants served the tenderloin and called it the "Iowa Skinny". Does anyone know what restaurants in Milwaukee calls them that? Last year I had scoured Milwaukee with the aid a a local and came up with nothing but this.
[url='http://web.mac.com/davydd/Site/Pork_Tenderloin_Sandwich_Blog/Entries/2007/3/18_Johnny_V%E2%80%99s_Classic_Cafe%2C_West_Allis%2C_WI.html']Johnny V's Classic Cafe[/url]

blizzardstormus
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RE: Pork Tenderloins - Thu, 07/10/08 8:15 PM
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Davydd, I finally got around to your suggestion to marinate our loins. There is a marked difference! However, my cooks are complaining that the marinaded loins tend to fall apart when they bread them and it is taking longer to fry. Any suggestions?

WarToad
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RE: Pork Tenderloins - Fri, 07/11/08 1:51 PM
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quote:
Originally posted by Jim Ross


Originally posted by Davydd

....I went out of my way to stop at Joensy's in Solon and would rate iy about 11th best behind 9 Indiana tenderloins and one Minnesota tenderloin. The only Indiana tenderloin it beat was the one that started me on this pursuit.....
************************************************************
I don't know what happened to the Solon Joensy's. The last 2 times we went I was very disappointed in the tenderloin and we have quit going there. They just weren't crisp, kind of soggy. The Joensy's in Center Point still has great tenderloins, plus they are priced differently than the Solon Joensy's. The large tenderloin in Centerpoint is $5 while the same size in Solon is $8. I had one in Center Point last week and it was excellent.


An update:

I was born and raised in Solon, IA. (Class '84 GO SPARTANS!!!) I have eaten there(Jonesy's) literally hundreds of times, moved away in '00, and while visiting family 6/08 stopped in to revisit a fond culinary memory... a pork tenderloin sandwich.

Under new management, unfortunately, I would not recomend it to a friend. They used to be made from scratch in house. What arrived on my plate I swear came frozen out of a box, factory prepped.

"You can never go home again" holds a little truth. We tend to think of home as not just a place, but a point in time.

santacruz
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RE: Pork Tenderloins - Fri, 07/11/08 2:55 PM
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Just got back from Iowa, and Did I have a great Pork Tenderloin sandwich. It is from a little place right on Clear Lake in Clear Lake Iowa it is called: PM Park. A real old fashioned summertime campy roadfood type restaurant. I swear the Meat was about 10 - 11 in. crispy battered and as creamy and smooth as butter with a fresh pork taste. I could barely eat it all, it came with fries and pickles. The only thing is it felt like the bun was too small other than that it was a most delicious creation. Go Iowa!

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RE: Pork Tenderloins - Fri, 07/11/08 5:28 PM
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Clear Lake would be an easy day trip for us. We will be heading through Iowa again in September on our way to Utah.

trzhotel
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RE: Pork Tenderloins - Sat, 07/12/08 7:28 PM
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Joensy's of Solon was featured in Taste of the Midwest on the PBS Digital Channel. The segment was filmed before they were ever shut down for health code violations. The cook claims to start with 10 oz. cuts of pork, but later in the segment claims the entire sandwich weighs "about a pound". I never ate here when I lived in Eastern Iowa, and my work doesn't take me their either. I hear they are better at promoting their tenderloins than they are at making them.


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RE: Pork Tenderloins - Sun, 07/13/08 10:48 AM
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If Joensy's in Solon is under new management and not making them from scratch anymore are they still advertising them as the biggest and best? I would find it hard to believe someone could be supplying them that way. We ate there two years ago before they were shut down. They were indeed big but they were thin compared to St. Olaf. Also their breading was mostly fine cornmeal which is my least favorite.

They seem to be in the same category as Gnaw Bone Food & Fuel (since closed), Mug n' Bun (Speedway, IN), and The Igloo (Peru,IL) with lots of early publicity and continued word of mouth by news organizations, etc., but not really living up to reality or maybe had changed since their initial publicity.

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RE: Pork Tenderloins - Mon, 07/14/08 4:46 PM
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quote:
Originally posted by santacruz

Just got back from Iowa, and Did I have a great Pork Tenderloin sandwich. It is from a little place right on Clear Lake in Clear Lake Iowa it is called: PM Park. A real old fashioned summertime campy roadfood type restaurant. I swear the Meat was about 10 - 11 in. crispy battered and as creamy and smooth as butter with a fresh pork taste. I could barely eat it all, it came with fries and pickles. The only thing is it felt like the bun was too small other than that it was a most delicious creation. Go Iowa!


PM Park also has great hash brown on their breakfast menu. BTW, the kitchen is run by the same folks who operate the Colony in nearby Ventura, which I have mentioned here as having my favorite Iowa Tenderloin.

Davydd
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RE: Pork Tenderloins - Thu, 07/24/08 8:58 PM
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Wisconsin has tenderloins. This summer I found a couple. The first was in La Crosse, WI at the Arterial.



The next one was in the north lake region in Eagle River, WI. I was not expecting to find one. I was more interested in checking out Fay's Dinky Diner that had 8 counter stools and 3 booths. It was billed as a pork fritter basket.


gregsgoatfarm
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RE: Pork Tenderloins - Tue, 08/5/08 8:26 PM
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So a friend to whom I had recommended Green Street in Brownsburg decided to turn the tables and send me here -



just off I-70 in Plainfield, IN. I've eaten there several times over the years, noticed their quality decline a bit, and never ordered their BPT. Stated friend felt Coachman's BPT was better than Green Street. I think taste memory is lots like auditory memory - we can't keep it straight for over an hour. I'm a stereo buff as well. It's been almost a year since I was at Green Street, but I have to say that this



may well have been the best BPT I have ever had. The coating was a little moist, not dry. The menu listed it as "Center Cut Pork Tenderloin". Very enjoyable.

Davydd
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RE: Pork Tenderloins - Wed, 08/6/08 11:48 AM
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Looks good. Maybe it is not too early to start planning my 2009 BPT pursuit in Indiana.

TJ Jackson
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RE: Pork Tenderloins - Thu, 09/11/08 11:27 AM
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Polly Campbell is the Cincinanti Enquirer food critic, and she posted a BPT blog entry today
[url='http://news.cincinnati.com/apps/pbcs.dll/section?Category=blog14&plckController=Blog&plckScript=blogScript&plckElementId=blogDest&plckBlogPage=BlogViewPost&plckPostId=Blog%3a1921648a-c77d-4218-b8c1-5af7ab309046Post%3a10fdbd0d-be0f-425f-af9d-6fd739b9d0ac&plckCommentSortOrder=TimeStampAscending&sid=sitelife.cincinnati.com']link[/url]

Davydd
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RE: Pork Tenderloins - Thu, 09/11/08 12:43 PM
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quote:
Originally posted by TJ Jackson

Polly Campbell is the Cincinanti Enquirer food critic, and she posted a BPT blog entry today
[url='http://news.cincinnati.com/apps/pbcs.dll/section?Category=blog14&plckController=Blog&plckScript=blogScript&plckElementId=blogDest&plckBlogPage=BlogViewPost&plckPostId=Blog%3a1921648a-c77d-4218-b8c1-5af7ab309046Post%3a10fdbd0d-be0f-425f-af9d-6fd739b9d0ac&plckCommentSortOrder=TimeStampAscending&sid=sitelife.cincinnati.com']link[/url]

Stories in Greensburg. I'll have to add that one. I was at the Greensburg library three years ago doing some genealogy research. Wish I had known then. I have German ancestors from the Greensburg area as well as the Huntington area where the sandwich reputably got started. I'm curious why the BPT seems almost non-existent in the Cincinnati area ever so close yet heavily German?

Baah Ben
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RE: Pork Tenderloins - Thu, 09/11/08 1:27 PM
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31 pages of posts on the Indiana Pork Tenderloin Sandwich...Absolutely amazing

WarToad
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RE: Pork Tenderloins - Thu, 09/11/08 1:34 PM
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Since this thread popped up today I went to The Hambug Inn #2 in Iowa City, IA for a tenderloin sammich. Meh. Was small and kinda tough. I've had better there. The place is a Iowa City institution, but the consistancy there is spotty.

Still. Fixed my craving. It's tough to find these sandwiches outside the mid-west.

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