Our second trip of the year to Washington DC and Indianapolis.
I think my spring tenderloin tour is over. I am in Midland, Michigan and on my way to the Upper Peninsula. It is now time to switch to Pastys.
We started our trip a few weeks ago and planned our route across I-80 in Illinois. We arrived at the Village Grille in Naplate, Illinois just as it was closing at 2 PM. Luck was with us. The cook agreed to stick around and fry up a tenderloin for us. Knowing in advance they were monster size we asked for two buns for the one sandwich so we could split it. It was thick, juicey and delicious.
The next day Nick's Kitchen was closed when we got there due to a power outage. Fortunately, the owner, JeanAnne Bailey knew we were coming and let us in. Also, fortunately, the gas deep fryer runs without electricity and with the aid of us shining our iPhone flashlights to see we were able to fry up a couple BPTs along with still cold XXX Rootbeer and some homemade butterscotch pie. So, if you were one of the unfortunates dropping by for lunch peering in the windows and seeing an old gristled white hair guy sitting in the dark and wondering, it was me having this...
We continued on to Northern, VA. As far east as Virginia they have breaded pork tenderloin sandwiches. In Nokesville, VA near Manassas. I had this one at the Chuckwagon Restaurant...
I'm not done in the Washington DC area. My last tenderloin was interestingly right on historic King Street in Alexandria Old Town, Virginia. The place was Murphy's a Grand Irish Pub. They only serve a breaded pork tenderloin sandwich on the dinner menu starting at 3 PM so on a casual daytime visit you could miss out. Naturally I delayed lunch until then. It was a fortuitous find I wasn't expecting. I knew ahead of time about the previous place in Nokesville and just happened to decide to check out Murphy's because I had stopped there over 20 years ago.
After Virginia it was on to West Virginia and then Kentucky. No finds there but I wasn't looking. The serious pursuit started again in Indianapolis. The Stacked Pickle tenderloin in Carmel, IN. What you see on top is their special sauce they put on the sandwich during preparation. You can order it without. They also have a with cheese option and a grilled option.
This was one of the thicker tenderloin cuts so the sandwich did not exceed the large bun much. Despite the thickness they managed to fry it perfectly.
Friday's Carb Day at the Indianapolis Motor Speedway was exciting. I think the new cars looked great. That Indy Lites 100 race was exciting with cars going two abreast through the turns faster than parading NASCAR Sprint cars. We skipped out after the race and went down to the Workingman's Friend, a local dive bar on Belmont Avenue just north of Washington. I hadn't been there for some 50 years back in my underage years buying 6 packs out the back door. I think I should have gotten the burger. The advertised giant tenderloin was nothing but a fritter just like the Mug 'n Bun in Speedway.
Friday night I attended our Speedway HS annual mini class reunion at Grindstone Charley's in Speedway. They always have a tenderloin as a menu choice named after me but this time my other half decided I had exceeded my quota for the day, actually the week. So I snapped this photo of a classmate's tenderloin. Over the years I've had a lot of tenderloins there. We have a standing reservation for the back room the Friday night before the race and I believe this might be the 17th consecutive year.
The last tenderloin was at Squealer's Barbeque Restaurant on West 86th Street in Indianapolis. My wife ordered this one. It was so good she wouldn't share it with me other than an obligatory bite sample.