Pork Tenderloins

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carolina bob
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RE: Pork Tenderloins - Sun, 01/18/09 2:40 AM
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I spent most of today on a quickie roadtrip to Lima OH to sample the hamburger at the famed Kewpee in downtown Lima. On the way, I made a detour to Nick's Kitchen in Huntington IN in order to have one of their renowned breaded pork tenderloins for lunch. Since the only BPT I'd ever had before was from Culver's ( bah ), I felt certain that I was in for a treat, and I'm happy to say that I wasn't disappointed. The sandwich was enormous; I've never seen any sandwich with those dimensions before. Crispy outside, juicy and tender inside - it was everything I expected it to be. Good fries too. I got to meet the owner and she was very nice; she even gave me a Nick's coffee mug when she found out that I was a roadfood.com poster. A very satifying lunch stop. BTW, the burger at Kewpee was okay, but nothing really special. Gorgeous 1930s art-deco building, though. 

trzhotel
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RE: Pork Tenderloins - Sun, 01/18/09 5:17 PM
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I'm tired of the "parallel universe" on the other thread about BPT's. Lets honor the original Hawkeye John who started this thread with 31 pages and 180,000 views.

Some tenderloin purveyor's will charge you a fee for a second bun on a gigantic tenderloin. Its like the fancy restaurants that charge a "plate fee" for a split entree.

This is Pork's Hometown Restaurant in Winfield, Southeast Iowa. Its the hometown of some travel writer from Iowa. The tenderloin is at least 12 ounces fully cooked. The $0.50 for another full-size bun may be worth it. 

 

This is Grumpy's Tacos in Chariton, South-Central Iowa. Its another 10 or 12 ounce tenderloin. The $0.35 for a second bun may sound like a bargain, but its just a dinner roll pulled out of a bag: 


A consensus (DavyDD and myself) all-world tenderloin destination, the Suzie-Q in Mason City, was a location of a good return visit for me. The road into Mason City is the most unplanned mess of human development, but the city center is really nice. The owner operator may be little too friendly with the neighborhood people who take up space in his diner where seats are at a premium. This was the special when I rolled in, a Spic'n Span melt, its the battered loin with grilled onions and melted cheese on toasted bread. They managed to cram even more flavor into their tenderloin: 

 
 
<message edited by trzhotel on Mon, 01/19/09 5:45 PM>

porkchopexpress
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RE: Pork Tenderloins - Sun, 01/18/09 5:32 PM
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A place in treemont  IL has excellent pork tenderloins sandwiches.

Davydd
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RE: Pork Tenderloins - Sun, 01/25/09 8:31 PM
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Today we (my wife and I) drove over to St. Paul to view the St. Paul Winter Carnival ice sculptures in 5 degree weather. That's another topic for discussion. On our return we decided to stop at a cafe for a pork tenderloin sandwich. The destination was the Crystal Cafe where they claim hand made tenderloins but we got there 1/2 hour after its 2:00 PM Sunday closing. OK, the idea was set in mind and we needed a fix. Our drop back place, and a back track to Minneapolis was Elsie's in Nordeast Minneapolis. I'd been there a few times because my company department had a holiday outing there with bowling and potluck but I had never eaten in their restaurant. Their pork tenderloin headlined the sandwich menu. It was served typical Nordeast style battered with toast. Nordeast (northeast for you non-Scandinavian knowledgable people) is an old time blue collar European ethnic neighborhood northeast of downtown. I probably could have asked for a bun the traditional way as one Nordeast pub, Sully's served it for me, but I decided to go along with their way with choice of white, rye, whole wheat, 12 grain or sour dough. I chose sour dough. I also selected the cheddar cheese option which is so prevalent in Minnesota as well. It tasted fine but I suspect it was not hand made at Elsie's.



Davydd
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RE: Pork Tenderloins - Wed, 02/4/09 5:01 PM
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We're working our way through the north side of Minneapolis. There is a common theme about pork tenderloin sandwiches on the north side.

1. They are generally battered instead of breaded.
2. They are served with toast instead of a bun.
3. They are served sliced in half.
4. They tend to be thicker and less "tenderized" with a mallet or tenderizer.

This one is from the Crystal Cafe in Crystal, MN, an inner ring north suburb of Minneapolis. It is batter fried with thick cut Italian bread toast. It is about the thickest cut of meat I've had. In that regard you get your money's worth. I think it is hard to fry thick cuts of meat since you have to fry longer to thoroughly cook the meat which tends to darken and almost burn the batter or breading and soak in more grease. Thicker cuts of pork loin also tend to be less tender.



trzhotel
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RE: Pork Tenderloins - Wed, 02/4/09 5:19 PM
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Up the road from Exira and Hamlin is Audubon, Iowa. Home of the Chatterbox Cafe and the Hamburloin:

They want $5.25, just the tenderloin is $4.00
Thanks to BlizzardStromus for the tip earlier in this thread.

blizzardstormus
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RE: Pork Tenderloins - Wed, 02/4/09 6:17 PM
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Trzhotel, how did you like the hamburloin?

doggydaddy
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RE: Pork Tenderloins - Sat, 02/7/09 1:50 PM
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A family emergency had me driving straight through Indiana to Wisconsin. This was a Roadfood negative trip with no time for fun. On the way, I stopped in a town called Howe.  I found a little place that looked the part of a local place to eat. Pick-ups in the front lot....

The place was closing but I told them that I heard so much about BPT's in Indiana and that I have never had one before.  The waitress was a real sweetie and said they could do it.  I told her I like to check out places and do what 'we' do, take photos.
While waiting, there was a table of people to the side and I took pictures of the wall near me with its decor. One of the persons noticed this and asked if I was from Chicago..?  I said no. ( Did it matter?) I told them I am from around NY and was driving through.

The order arrived and as I went up to pay, the person who was concerned about my residency in Chicago turned out to be the owner. My money was good enough for him, but since I mentioned NY, he asked if I was Jewish, but not using that term...  (Everyone in NY is Jewish).  It was then that I really bit my tongue as I wanted to say that I am a Muslim,( not!) and my name is Abdul Kalil Hassan. I should have gone further and said that after I take these important photos, I'm going to take pictures of ....airports.

 So how was the sandwich? It was the best pork tenderloin that one can buy from Sysco/Rykoff, just a step above a breaded veal patty. The onion rings came from the other side of the freezer. The shake was okay, but you'ld think that they could have filled it to the top.


Keep driving.........


mark




<message edited by doggydaddy on Sat, 02/7/09 5:27 PM>

Baah Ben
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RE: Pork Tenderloins - Sat, 02/7/09 2:46 PM
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Hawkeye - I have a question..Every so often I buy very thinly sliced rib chops.  I smash them down, remove the bone and pretend I'm making a tenderloin sandwich.  I bread them and fry them.  The question is .....Am I pretending? 

In Indiana, do you only use the actual pork "tenderloin"  for your pork tenderloin sandwiches or do they also take the whole pork loin and thinly cut slices and pound them out?  The actual pork tenderoin is very small in diameter...Seems like a slice off the whole loin would be a wider one and yield a larger flattened piece of meat. Perhaps moister as well?
<message edited by Baah Ben on Sat, 02/7/09 2:48 PM>

Davydd
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RE: Pork Tenderloins - Sat, 02/7/09 3:47 PM
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DoggyDaddy,

The near perfect roundness is a dead giveaway of a SYSCO kind of freezer product. I-80 in Indiana is a BPT disappointment. I had a bad on like that in Angola, IN off I-80.

Baah Ben,

Hawkeye the OP disappeared from this thread 4 years ago long before I signed onto Roadfood.com. To answer your question there are three cuts from the back of the hog, the pork tenderloin, the pork loin and the pork chop. The pork tenderloin is the tenderest of the three and the pork chop is a coarser textured meat. Few restaurants use the actual pork tenderloin. Most, especially those with platter sized hang over the bun tenderloins use the pork loin. The smallest pork loin cut I had was a 4 oz. one from Darrell's Place in Hamlin, IA. The largest was was St. Olaf, IA close to 16 oz. breaded. Most are 6-8 oz. cuts. I suppose they call them tenderloins since they do pound them flat to tenderize them for about a 3/4" cut down to 1/4 - 1/2". Pork loins are acceptable. Pork chops don't quite match the experience. You can make a pork tenderloin large by butterfly cutting it. Same is achieved with a pork loin. I explain it all here in great detail with photos...

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

John A
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RE: Pork Tenderloins - Sat, 02/7/09 5:03 PM
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The tutorial itself is worth the five stars.
 
Davydd, is there much of a taste difference between the various breading combinations?
 


doggydaddy
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RE: Pork Tenderloins - Sat, 02/7/09 5:21 PM
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===The near perfect roundness is a dead giveaway of a SYSCO kind of freezer product. I-80 in Indiana is a BPT disappointment. I had a bad on like that in Angola, IN off I-80. ===

Baah,

It's a culinary wasteland along that stretch. I used my GPS set to the Roadfood choices and while in Ohio it was showing Ben's Chili Bowl....5 hours away!!! That was my closest choice. Odd.
The best thing I could find along the whole route was Popeye's.

mark

 

carolina bob
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RE: Pork Tenderloins - Sun, 02/8/09 3:18 PM
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Mark, sorry you had such an unpleasant BPT experience in Indiana. As soon as I saw the picture of that lil' round patty, I knew it had to be bad news. The BPT that I had at Nick's Kitchen was at least 3 times the size of the one you had, and it sure wasn't round. In my opinion, any food item that comes from Sysco or Rykoff is a total waste of time.                              Bob  

carolina bob
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RE: Pork Tenderloins - Tue, 02/10/09 1:32 AM
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I had a very good BPT for lunch today, and I didn't even have to leave Cook County. It came from the Chicago Heights outlet of Schoop's Hamburgers, a small sit-down chain with locations all over northwest Indiana and a few in Illinois. It's a long-time family-owned operation that's famous for its' old-fashioned burgers ( wide ones with crispy edges! ), but as I discovered today, their BPT ( a recent menu addition ) is nothing to sneeze at. While not in the same league as the BPT at Nick's Kitchen in Huntington IN, it was still pretty impressive; a helluva lot better than that sad excuse for a BPT at the Culver's chain. It was a good-sized sandwich, served nice n' hot. Crispy on the outside, tender and juicy inside. I'll definitely be going back for more of these.

jfitz
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Re:Pork Tenderloins - Tue, 02/10/09 5:25 AM
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If you find yourself in Naples,Fl and got to have a BPT there is Alice Sweetwaters . I had recently what I believe to be the best BPT ever. This is from a long time Iowan who has searched for the best BPT for years!

doggydaddy
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RE: Pork Tenderloins - Tue, 02/10/09 8:22 AM
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nocarolina


Mark, sorry you had such an unpleasant BPT experience in Indiana. As soon as I saw the picture of that lil' round patty, I knew it had to be bad news. The BPT that I had at Nick's Kitchen was at least 3 times the size of the one you had, and it sure wasn't round. In my opinion, any food item that comes from Sysco or Rykoff is a total waste of time.                              Bob  



That was the least of my horrible experiences for the trip.
It was one of the few times that I forgot my basic rule of asking about such things. From all that has been written in the past I assumed that I would be getting something authentic. The place looked exactly like they had the ability, there was a notice on the wall saying that sweet potatoes were available for the night.... In retrospect, they probably were canned.

mark

doggydaddy
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RE: Pork Tenderloins - Tue, 02/10/09 8:36 AM
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There is only one solution to my inability to find this sandwich in CT., I will have to make my own version.  I have both tenderloin and loin chops. I think that the chops will be excellent for this.  Watch this space..... I am confident I can make a delicious and photogenic  BPT.

mark

John A
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RE: Pork Tenderloins - Tue, 02/10/09 10:14 AM
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doggydaddy


nocarolina


Mark, sorry you had such an unpleasant BPT experience in Indiana. As soon as I saw the picture of that lil' round patty, I knew it had to be bad news. The BPT that I had at Nick's Kitchen was at least 3 times the size of the one you had, and it sure wasn't round. In my opinion, any food item that comes from Sysco or Rykoff is a total waste of time.                              Bob  



That was the least of my horrible experiences for the trip.
It was one of the few times that I forgot my basic rule of asking about such things. From all that has been written in the past I assumed that I would be getting something authentic. The place looked exactly like they had the ability, there was a notice on the wall saying that sweet potatoes were available for the night.... In retrospect, they probably were canned.

mark


Reminds me of many years ago traveling through the mountains of Oregon. Came into a small town with one diner and stopped for lunch. Menu items were written on paper plates and tacked on the wall. Hmm, homemade chili, bet it's good said I to my companion. After ordering it we waited, and waited for our chili. Shortly the front door opened and in came a youngster with a large can of chili in his hand.

doggydaddy
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RE: Pork Tenderloins - Wed, 02/11/09 9:26 AM
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You were warned.....
If you want to do something right, you have to do it yourself.  It's even better if you don't know what you are doing when the item has never been eaten or prepared before. I will cook unencumbered by the thought process.



I also made onion rings as a side, along with other dishes in the 'Lunch/Dinner...? thread...

mark

kland01s
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RE: Pork Tenderloins - Wed, 02/11/09 9:44 AM
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Good job, DD!!

trzhotel
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RE: Pork Tenderloins - Fri, 02/13/09 12:42 AM
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The Chatterbox wasn't the best in the area, but still a good tenderloin. The veggies left juice that soaked the breading after I set it up for the picture.
The tenderloins with toppings are just goofy items at the end of the menu for me. Its not really meant to be eaten that way. Often, the toppings make the sandwich to vertical, like the Hamburloin, or don't really effect the jumbo tenderloins like Joensy's of Center Point and its Boss Hog Tenderloin with bacon and a cheese slice:


 
The best topped tenderloin I have had was from KC BBQ in Des Moines. The sauced-up pulled pork really hits the spot over the big dry salty tenderloin here:


 

ZekeTheCat
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Re:Pork Tenderloins - Fri, 02/13/09 8:08 AM
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I recently had the BPT at Nick's Junction in Roanoke Indiana , just 10 miles east of Huntington Indiana. Nick's junction is owned within the same family members that also own Nick's Kitchen and Nick's Country Cafe ,both in Huntington. The tenderloin was very good along with the onion rings and was basically the the same as in the other restaurants. Roughly 7" to 8" in diameter hanging out over the sides of the bun with beautiful golden brown breading cooked just right - yummy and very satisfying.
 
I've tried all three of Nick's restaurants now and like and recommend them all. I personally slightly prefer Nick's Country Cafe as the tenderloin breading seemed to have a bit more flavoring to it - but that may just be my aging taste buds.
 
They're suppose to have good burgers too, so I hope to try them in the future as my time (and finances) allows .
 
For any RoadFooders traveling in the area Nick;s Kitchen and Nick;s Country Cafe are only open for breakfast and lunch till 2 pm while Nicks Junction is also open for supper.

porkchopexpress
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RE: Pork Tenderloins - Fri, 02/27/09 2:38 PM
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Spooters in treemont Illinois has the best IMHO

trzhotel
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RE: Pork Tenderloins - Fri, 03/6/09 2:20 PM
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I may have to start skipping ordinary tenderloins and start just ordering the most ridiculous thing on the menu from now on. This is the Tyson Whole Hog from the No Name Cafe in Promise City, Iowa.

The Tyson Whole Hog is a hand-breaded pork tenderloin with sliced ham, bacon, cheese, onions, lettuce, pickles. I decided to skip the mayo because I'm on a diet. Its only about 8 ounces of fried tenderloin. I would not recommend eating this while driving.

plb
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RE: Pork Tenderloins - Sat, 03/14/09 7:30 PM
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I just had a good one at Scotty's Brewhouse in Bloomington, Indiana close to Indiana U.  Scotty's seems to be a university hangout with others in West Lafayette (Purdue) and Muncie (Ball State).  It was not as big in diameter as some but it was thick and meaty.

gregsgoatfarm
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RE: Pork Tenderloins - Sat, 03/14/09 8:40 PM
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plb


I just had a good one at Scotty's Brewhouse in Bloomington, Indiana close to Indiana U.  Scotty's seems to be a university hangout with others in West Lafayette (Purdue) and Muncie (Ball State).  It was not as big in diameter as some but it was thick and meaty.

 
Scotty's recently opened another outlet in Indianapolis.  Some of their sandwiches border on the bizarre.  My wife had a burger with jalapenos and peanut butter last autumn (Indonesian/Thai burger?).  Seems it was a winner in a customer-submitted contest.  She liked it.  A bit too noisy, boisterous, and overpriced for my 6th decade tastes, methinks.  Wish I'd tried the BPT.
 
http://www.scottysbrewhouse.com/


<message edited by gregsgoatfarm on Sat, 03/14/09 8:47 PM>

plb
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RE: Pork Tenderloins - Sat, 03/14/09 10:48 PM
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gregsgoatfarm,

I was there early so I missed the crowd.  They had a huge menu, but I only got to the third page or so when I found the BPT.  You're right; it was expensive by Indiana standards. 

Davydd
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RE: Pork Tenderloins - Tue, 03/17/09 3:22 PM
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Anthony Bourdain joined the Facebook Pursuing Pork Tenderloin Sandwiches group. Has the deep-fried breaded pork tenderloin sandwich arrived?

ScreamingChicken
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RE: Pork Tenderloins - Tue, 03/17/09 3:40 PM
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In this day and age baconization is required, so someone needs to wrap the tenderloin in bacon prior to breading and frying.  Then it will truly have arrived!

And I wouldn't be at all surprised if it's already been done.

Brad

gregsgoatfarm
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RE: Pork Tenderloins - Sun, 03/22/09 7:37 PM
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gregsgoatfarm
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RE: Pork Tenderloins - Sun, 03/22/09 7:41 PM
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Just had another of these babies yesterday at Coachmens (Plainfield, IN).  Good.  Good.  Good.   See above post for pic of this delectable sandwich.  No "to-go" box was needed or used.
<message edited by gregsgoatfarm on Sun, 03/22/09 8:01 PM>

JayL
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RE: Pork Tenderloins - Mon, 03/23/09 11:29 AM
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Wow...REALLY old thread here, boy.

Tenderloin.  A tenderloin that's so big it sticks out the side so far you can't even grab the bun?  That's no tenderloin my friend.  Rather, it's a back loin.  There's a BIG difference between a back loin and a tenderloin.

I actually saw this on Diners, Drive-Ins, and Dives just yesterday.  Some know-nothing was slicing, pounding, and grilling a pork "tenderloin" to make a sandwich.  It was a back loin not a tenderloin.  The thing was sitting right there on the counter for all to see.  I guess folks have a misunderstanding about what tenderloin actually is. 

The back loin starts out as a piece of meat that's generally 3"-5" across.  You can pound that thing out to a size that will dwarf the bun you serve it on.  A tenderloin on the other hand starts out as a piece of meat that has a cross section of only 1"-3" (about 3" MAXIMUM)...they tend to be about 2" on the big end.  Most tenderloins I know are served in a biscuit not a bun, and you don't normally see them pounded out.  Pounding is done for tenderness...a "tender"loin doesn't need added tenderness...a back loin benefits from the pounding.

Seriously...how would you feel going to a restaurant and ordering a fillet mignon only to receive a ribeye from the kitchen.  That's the same thing these people are doing with the pork...calling back loin by the term tenderloin.

Davydd
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RE: Pork Tenderloins - Mon, 03/23/09 12:26 PM
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JayL,

If you had read this thread you would know most everyone participating in this thread know the difference and that most restaurants do use the pork loin cut to make those larger than bun "tenderloins" and still have some thickness. The "tender"loin definition comes from the tenderizing of the meat. When done, there is very little difference in taste between the tenderloin cut and the pork loin cut that you call the back loin. The tenderloin cut also comes from the back as does the pork chop cut.

At home and in my tutorial I prefer the tenderloin cut and I butterfly cut them to make them larger than bun size. The tenderloin cost considerably more than the pork loin but the size is more conducive to home consumption. I have done side by side comparison with same prep and breading and would defy anyone figuring out the difference between a pork loin and a tenderloin after breaded and deep-fried.

Davydd
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RE: Pork Tenderloins - Mon, 03/23/09 12:30 PM
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BTW, Ayersian is doing a 12 day series of Iowa pork tenderloin sandwiches in the Roadfood Digest. Ayersian came up to the Twin Cities last weekend to also explore Jucy Lucy hamburgers and brought me this Dunlap, Iowa Dairy Sweet tenderloin. I took it home and re-heated it for lunch.



Day 5 at the Dairy Sweet is reported on here...

http://www.roadfooddigest.com/post/2009/03/The-12-Days-of-Iowa-BPTs2c-Day-5.aspx

John A
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RE: Pork Tenderloins - Mon, 03/23/09 5:54 PM
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Trust me - Davydd knows pork tenderloin sandwiches. If you are going to differ with him you better have your stuff together.

JayL
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RE: Pork Tenderloins - Mon, 03/23/09 6:01 PM
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I trust you John A.  But who was differing with him?  He made his statement the same as I did.  These people can call a pounded loin all they want...still doesn't make it tenderloin.  I think I have my stuff together.  It's just pork for crying out loud.  Any fool can cook it.  Case in point......>>>>> me.

Baah Ben
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RE: Pork Tenderloins - Mon, 03/23/09 6:22 PM
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Ashphalt - Good point. 

Fire - You can easily make one yourself in the time it takes you to find one in Broward.  I lived in So Fla for many years and never saw a pork tenderloin sandwich like the ones shown on this site from those lucky enough to have had one in Indiana.

I seriously would go to Publix where they sell thinly sliced rib chops. Remove the bone and pound them out very thin.  Add your seasonings. dust them with flour, dip them in egg and then in fresh breadcrumbs or the store brought kind (they yield completely different textures!) and pan fry them in vegetable oil.

If you look at the photos and you see a smooth bread coating, they are using the conventional dry grated bread crumbs like a Progresso sells.  I'm suggesting you use fresh bread crumbs to get a far better exterior.  

Get yourself a large burger bun, some iceberg lettuce, some mayo and you're going to be happy.  Personally, I think the pork loin meat is far tastier and richer than the tenedloin....

Take your dining dollars and spoend them at Jack's Famous for a great FLORIDA burger! 
<message edited by Baah Ben on Mon, 03/23/09 6:47 PM>

Foodbme
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RE: Pork Tenderloins - Mon, 03/23/09 11:01 PM
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JayL


Wow...REALLY old thread here, boy.

Tenderloin.  A tenderloin that's so big it sticks out the side so far you can't even grab the bun?  That's no tenderloin my friend.  Rather, it's a back loin.  There's a BIG difference between a back loin and a tenderloin.

I actually saw this on Diners, Drive-Ins, and Dives just yesterday.  Some know-nothing was slicing, pounding, and grilling a pork "tenderloin" to make a sandwich.  It was a back loin not a tenderloin.  The thing was sitting right there on the counter for all to see.  I guess folks have a misunderstanding about what tenderloin actually is. 

The back loin starts out as a piece of meat that's generally 3"-5" across.  You can pound that thing out to a size that will dwarf the bun you serve it on.  A tenderloin on the other hand starts out as a piece of meat that has a cross section of only 1"-3" (about 3" MAXIMUM)...they tend to be about 2" on the big end.  Most tenderloins I know are served in a biscuit not a bun, and you don't normally see them pounded out.  Pounding is done for tenderness...a "tender"loin doesn't need added tenderness...a back loin benefits from the pounding.

Seriously...how would you feel going to a restaurant and ordering a fillet mignon only to receive a ribeye from the kitchen.  That's the same thing these people are doing with the pork...calling back loin by the term tenderloin.

 
I'm no BPT expert by any stretch of the imagination and have only tried to make BPT's 3-4 times at home (Using Tenderloins) and have only eaten one non-homemade one at the Des Moines Airport, but what you describe here makes a whole lot of sense to me along with Davydd's most recent post. A good Rider on a Fast Horse couldn't tell the difference except for the size and watching exactly how they're being made and what cut of pork is being used!
As Letterman says, "Know Your Cuts Of Meat"

<message edited by Foodbme on Mon, 03/23/09 11:04 PM>

Baah Ben
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RE: Pork Tenderloins - Tue, 03/24/09 2:04 AM
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To get those huge "tenderloin" sandwiches in Indiana they have to be using the whole boneless loin.  I see Davydd's comments.    

I believe Snappy Lunch in Mt Airy also uses a pounded out boneless whole pork loin, too.   

When I get a center cut pork chop, it has a little piece of the tenderloin with it.  The texture of the meat is completely different.  I personally don't care for it and that's why I always order the rib loin pork chops. 
 
Hey, I enjoy my version..What can I tell you.  I would like to try it with a batter vs bread crumbs though. 
<message edited by Baah Ben on Tue, 03/24/09 2:21 AM>

JayL
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RE: Pork Tenderloins - Tue, 03/24/09 11:33 AM
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We generally don't fry with bread crumbs.  We fry with flour. 

Davydd
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RE: Pork Tenderloins - Tue, 03/24/09 12:22 PM
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You can get a good size pork tenderloin sandwich with the pork tenderloin cut. I've made them several times as described in my tutorial here...

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

Proof positive...



There are variations in breading and batter. One of the most popular is simply using crushed saltines with flour, milk and egg. The corn meal and progresso bread crumbs to me are the least satisfying. Panko bread crumbs are the most satisfying for me. In Northeast Minneapolis a flour and egg batter without crumbs is the preferred way.

I don't know what you can find in South Carolina and Florida restaurants but I have found pork tenderloins in 11 states so far that I have personally sampled and the Midwest beltway of Indiana, Illinois and Iowa rules. Those three states take them seriously and up the ante in competition.

Baah Ben
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RE: Pork Tenderloins - Sat, 03/28/09 4:33 PM
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DD - I made mine with panko and it was terrific!  I agree. 

These Indy Tenderloins....There seems to be variations of this all over the place.  Flour..batters,

I love to panko and pan fry anything...

John A
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RE: Pork Tenderloins - Sat, 03/28/09 4:52 PM
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Davydd


You can get a good size pork tenderloin sandwich with the pork tenderloin cut. I've made them several times as described in my tutorial here...

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

Proof positive...



There are variations in breading and batter. One of the most popular is simply using crushed saltines with flour, milk and egg. The corn meal and progresso bread crumbs to me are the least satisfying. Panko bread crumbs are the most satisfying for me. In Northeast Minneapolis a flour and egg batter without crumbs is the preferred way.

I don't know what you can find in South Carolina and Florida restaurants but I have found pork tenderloins in 11 states so far that I have personally sampled and the Midwest beltway of Indiana, Illinois and Iowa rules. Those three states take them seriously and up the ante in competition.


Dang it Davydd, that looks good enough to eat.

Inthewater
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RE: Pork Tenderloins - Tue, 03/31/09 11:54 AM
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Jethro's in Des Moines, IA has a very nice BPL sandwich.  Not sure what specific cut of meat it is, but it  is not huge like some, just large.

In any case, it is good stuff and worth a try.

Tons of them around in the smaller towns that are supposed to be amazing, as well.  I recall one in Van Meter (West of Des Moines on I-80) and one in Jamaica (NW of Des Moines) that are supposed to be phenominal.


ScreamingChicken
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RE: Pork Tenderloins - Tue, 03/31/09 12:19 PM
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Looks like Jethro's is new; I don't recall seeing it when I was there a year ago.  So now there's Delancey's on the south side of campus and Jethro's on the north...students today have it so much better than I did!
 
It'll probably be quite busy when I'm there in 3-1/2 weeks but I'll try to make a stop.
 
Brad

Inthewater
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RE: Pork Tenderloins - Tue, 03/31/09 12:56 PM
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Yes, Jethro's opened its doors about a year ago.  It is just East of the "Dick Pharmacy" on Forest.  If you know the area, you know where that is.  Nice little spot, it focuses on smoked meat and bar-b-que, but has some other really nice food.

The wings, for one, are the best in town in my opinion.  Big, tasty and smoked as well as flavored.

The ribs are pretty nice, too.

It is a sports bar sort of place, great for a game.

Try to stop by, it is a nice addition to the area.

Also, new in the Drake area, is Frank's pizza, which is very good simple pie.

Also worth a visit. Frank's Pizza
<message edited by Inthewater on Tue, 03/31/09 1:04 PM>

trzhotel
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RE: Pork Tenderloins - Tue, 03/31/09 1:58 PM
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Delancey's closed last year, the owners only operate the Eastside location now.

Regular tenderloin from Jethro's is $8.95:

The Jethro, piled with four more kinds of pork for $14.95:

Jethro's is operated by the owners of a fancy seafood restaurant downtown ($49 surf & turf anyone?).  The Jethro was a joke, the waitress asked if I needed a box after I was just halfway done. I ate both tenderloins easily.

I have pics of Tojo's in Jamaica and Fat Randi's of Van Meter on my flickr page.

Inthewater
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RE: Pork Tenderloins - Tue, 03/31/09 3:58 PM
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Nice...you have a link to the pictures? 

Oh, how about the Emmenecker (spelling)?

It is one of those stupid sandwiches.  Two returning soldiers this winter ordered the Jethro and the Emmenecker, I warned them but they had been home for about 2 days and they said they wanted a big-assed American sandwich that was bad for them.  :) 

They succeeded in their mission.

Bought them a round of shots to wash the 1/2 and 1/4 of the sandwiches down that they finished.  It was good fun.

jmack
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RE: Pork Tenderloins - Wed, 04/1/09 2:08 AM
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Hi all, new guy here. Brought here by my love for the Tenderloin,mmmmmmmmmmmmmmmm. No sammich comes close. Now, I have not read every post in this thread, so I am not sure if the Hoosier Drive In here in Huntington has been mentioned as another fine creator of the 'Loin. Of course, Nicks is the best, without a doubt, the Hoosier is a damn fine sandwich in its own right. Unfortunately, the Hoosier Drive In has recently been gutted by fire. On the bright side, driving by it looks as tho they are in the process of redoing and repairing so hopefully they will be up and runing by summer. Nicest part of living here in the home town of the Tenderloin, we have at least a half dozen places to get REAL Tenderloins, not fritters, and every one is just downright mmmmmmmmmm tasty.
John

gregsgoatfarm
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RE: Pork Tenderloins - Wed, 04/1/09 4:32 AM
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Had a really tasty BPT last week at Binkley's Kitchen and Bar, on College Ave., just south of Broad Ripple, in Indy.  The kettle fries were excellent as well.  Highly recommended.
 


kland01s
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RE: Pork Tenderloins - Wed, 04/1/09 9:27 AM
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Wow, that looks good! I'd go for the chips alone but love the BPT! Just a little mayo for me please.

Davydd
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RE: Pork Tenderloins - Tue, 04/7/09 8:07 PM
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I'm getting ready to go on an extensive tour for the rest of April and most of May and will probably drive about 10,000 miles covering over 18-20 states from Maryland in the east to Texas in the southwest. I did a little warmup today and drove 24 miles on way for lunch to the Ideal Diner in northeast Minneapolis for a pork tenderloin sandwich.

The Ideal Diner is a tiny place with a counter and 14 stools in a row nestled in an industrial and blue collar area. Customers appeared to be locals of seemingly retirement age and construction workers on the go evidenced by the vehicles parked outside. The place is only open for breakfast and lunch and is closed on Mondays. They have daily specials on the menu along with standard diner fare. They emphasize their pork tenderloin sandwich that they call the Porker. The Porker is typical of the Nordeast style in that it is battered rather than breaded and served with toast instead of a bun. They serve quality pork and do not try to overwhelm you with size. The one I had was one of the tenderist I've tasted. It reminded of the Suzie-Q in Mason City, IA.

This is the Ideal Diner at 1314 Central Avenue NE in Minneapolis, MN.


You are greeted with this sign outside...


Inside it is one long pink counter with a grill behind...


...and here is the Porker...


Davydd
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RE: Pork Tenderloins - Tue, 04/21/09 9:52 AM
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We are now on an extended RV trip and we are currently in Louisiana. Believe it or not I do have my eye on a tenderloin here in Louisiana. So far, though, just this one on the 15th.

It was magic! Our first stop was at the Suzie-Q Cafe in Mason City, IA. We got there a little after 1:00 PM and everyone was waiting for our pre-announced stop. How often do you stop at a 10 stool diner (I counted them) and get a magic show of card tricks and disappearing sugar from the Great Levey, Troy Levenhagen, the owner. He also conjured up a great tenderloin. I tried his newest creation, the Spic-N-Span Melt consisting of a deep-fried tenderloin served with melted cheese, grilled fresh onions combined with reconstituted onions on buttered toast. It was a cozy, friendly place and fun to banter with complete strangers. I also took a picture of another patron's regular battered tenderloin  on a bun. Nancy had the BLT hoping to eat a little lighter while suffering through a head cold. We also sampled, without bun, their grilled tenderloin and one of their newest creations, the "Cow Pie", a battered and deep-fried Oreo cookie coated with powdered sugar and caramel sauce. We would like to have sampled some other stuff. Another patron ordered a Ribeye burger while we were there. It was a combination Ribeye steak and hamburger. So much food, so little stomach. :(

While we were there a KIMT TV video crew rushed over and interviewed me at the diner. I doubt I made the news cut being not so photogenic, tongue-tied and admitting I was originally from Indiana. ;) There was a Tea Party protest just a block away and when I checked their web site that was the video news.

The Suzie-Q Cafe is worth a stop. It is unique in its size and being a Valentine prefabricated diner built in the 40s and transported to the site from Wichita, Kansas. It first opened in 1948. Here is a diner history...

http://www.kshs.org/diners/history.htm

First stop of our trip - the Suzie-Q Cafe in Mason City, Iowa


The Suzie-Q is a 10 stool Valentin Diner. Here's looking from the entrance.


Here is standing in the corner and looking back toward the grill and kitchen


Troy Levenhagen, Owner and the Great Levy preparing a Spic-N-Span tenderloin


Our cook and waitress sporting the "Rated #2 in the Nation" tee shirt.


This is the Spic-N-Span deep-fried pork tenderloin sandwich


This is the new Spic-N-Span Melt, a tenderloin with cheese, reconstituted onions and grilled onions on toast


This is a sample tasting of the grilled tenderloin without the Spic-N-Span


The Suzie-Q Cafe BLT


The rest of the menu


The new items included a Ribeye burger


Finally for dessert, the "Cow Pie", a battered and deep-fried Oreo cookie with powdered sugar and caramel sauce



Paulie
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RE: Pork Tenderloins - Tue, 04/21/09 11:37 AM
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Let's hope Wanderingjew doesn't look closely at Wednesday's lunch specials at the Ideal Diner.  We'll never hear the end of it!

Davydd
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RE: Pork Tenderloins - Fri, 04/24/09 12:10 PM
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Prejean's in Lafayette, LA serves a Cajun seasoned breaded pork tenderloin sandwich on a po-boy fresh baked French bun along with a fried onion loaf and remoulade dip. Excellent!


MiamiDon
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RE: Pork Tenderloins - Fri, 04/24/09 12:20 PM
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That Louisiana remoulade sure looks like a better onion ring dip than the common ranch dressing!
 
The sandwich looks good, too.  Good husky-looking roll.

Davydd
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RE: Pork Tenderloins - Thu, 04/30/09 4:12 PM
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We completed a two week 3,162 mile trip to Louisiana and back Tuesday. Our final breaded pork tenderloin sandwich was in southwest Missouri in Collins. It was Smith's Restaurant at the intersection of highways 13 and 54.



Foodbme
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RE: Pork Tenderloins - Thu, 04/30/09 4:24 PM
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DDD,
What's that blue plastic bag in the picture?????

CajunKing
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RE: Pork Tenderloins - Thu, 04/30/09 4:45 PM
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Miracle whip

makes them slide down easier

CajunKing
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RE: Pork Tenderloins - Sun, 05/17/09 10:55 PM
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Davydd

You can cross off
Dwyer's B*K Root Beer Stand in Silver Lake, IN

The BPT is premade and bland

Root Beer is not too bad, but the BPT is not worth

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