Pork Tenderloins

Hey Davydd,

Your website was mentioned yesterday in the Indianapolis Star's food section. It described your directions for making BPT sandwiches. It was about Hoosier specialities to make for the Superbowl. I've never made them because of the numerous places we can buy them around here, not to mention that I can't cook.

Tristan,

Did not know about the Indianapolis Star article. Here it is online...

http://www.indystar.com/apps/pbcs.dll/article?AID=/20070131/ENTERTAINMENT02/701310305/1079

They used the recipe from my website tutorial and did mention the mini tenderloins.

Here is the article from the Spokane Spokesman-Review...

http://www.spokesmanreview.com/tools/story_pf.asp?ID=171831

DDD,
My first attempt at BPT:
I used your recipe with a twist. Bought prepared pork tenderloins from the Midwestern Meat Market in Mesa Az, (He's from IA). I quartered them to fit in a Home Made Biscuit that my grandaughter (Age 15) made with my guidance Added Emerils Bayou Blast Seasoning to your recipe to kick them up a notch.. Soaked them in the buttermilk mixture overnight, When I took them out of the buttermilk mixture they were so tender that I had to handle them with kid gloves to keep them from falling apart. Used saltines crushed up in a ziploc with a rolling pin. Cooked them with my Grandaughter's help in my Grandma's Cast Iron skillet,(I'm 66 so that tells you how old that skillet is) with Canola Oil on a hot plate out on my patio to keep the frying odor out of the house . A true learning experience for both of us. THEY WERE PERFECT! My granddaughter loved them and took the left overs home with her. I guess I'll just have to make some more. I'm Hooked!

Way to go, Foodbme! My first fry was with the cast iron skillet out on the deck too. It's the beginning of a wonderful venture.

I just found this recipe on the EssentialIowa website.

http://essentialiowa.com/recipeporttenderloin.html

Now odd that they would marinate overnight with buttermilk and pause with a Big Butt beer. Yeah, it is my recipe word for word unchanged without attribution. Would those Iowans like to know the recipe came from Minnesota via janicks at Nick's Kitchen in Indiana mentoring?

Great stuff, Davydd. You're getting more than your fifteen minutes of fame, and justifiably so. You've done a very responsible job of educating folks about this indigenous favorite. Good going.
The Bear

quote:

Originally posted by ScreenBear

Great stuff, Davydd. You're getting more than your fifteen minutes of fame, and justifiably so. You've done a very responsible job of educating folks about this indigenous favorite. Good going.
The Bear

It will all die down after the Super Bowl.

The Indianapolis Star Newspaper finally got in on the bit...

http://www.indystar.com/apps/pbcs.dll/article?AID=/20070131/ENTERTAINMENT02/701310305/1079

I am looking for recommendations for a breaded pork tenderloin lunch in Kansas City, MO. That's my next possible pursuit if time permits.

Davydd, on your trips around the Midwest, stop in Atlantic, IA at The Farmer's Kitchen for our tenderloin, homemade fries & dipping sauce.

(I am trying to reduce the size of the picture.)

quote:

Originally posted by blizzardstormus



Davydd, on your trips around the Midwest, stop in Atlantic, IA at The Farmer's Kitchen for our tenderloin, homemade fries & dipping sauce.

(I am trying to reduce the size of the picture.)

Blizzardstormus,

Does your restaurant have a website? I'm curious to see what you guys offer on your menu? Occasionally, maybe every 3-5 years or so I make my way through Iowa. Looking for that classic smalltown cafe.

Blizz,

Do you think you can make the pictures a little bigger next time?

Use these guys...it's free and it's easy.

http://photobucket.com/

quote:

Originally posted by blizzardstormus



Davydd, on your trips around the Midwest, stop in Atlantic, IA at The Farmer's Kitchen for our tenderloin, homemade fries & dipping sauce.

(I am trying to reduce the size of the picture.)

Now that is a mighty fine looking BPTS !!!

I usually fly into Omaha when traveling up to Sioux Rapids (where I grew up) just north of Storm Lake.
I like to take 80 over to 71, then go up (so I can stop and see Albert the Bull, of course !)
Next time I'm through, I'll make a slight detour and drop in for a sandwich!

Wanderingjew, I don't have a website as of yet. Working on it.

Desertdog, I did want to make it much bigger..... Thanks for the tip. Wandering jew, if you can get rid of my grossly-sized picture, we should be in business.

blizzardstormus,

I probably flew over Atlantic three times yesterday. The first was an aborted turn around and back to Minneapolis trip after 30 minutes in the air. Then I got on another flight to Kansas City. Since time became precious I did not seek a breaded pork tenderloin sandwich and I settled for a pulled pork Bar-B-Que sandwich at the nearest restaurant. I may try again in two weeks so am still seeking recommendations for Kansas City close in to downtown and Kemper Arena bottoms area. Man I am on pace for 40+ flights this year. I don't need those hair raising aborted flights adding to the numbers.

When we head west in the camper van I will definitely dip down to Des Moines and come west on I-80. This May though we are heading east again.

Wednesday was a fun day. I met a local suburban newspaper reporter at Lyons Pub on Sixth in downtown Minneapolis for a breaded pork tenderloin sandwich and an interview. She was a small lady and you wouldn't think she could down a large tenderloin sandwich but she did with camera and note pad in hand to boot. To ensure a good experience I let Steve the bartender know the day before. She suggested the interview in a bar and to try the sandwich. It went over great. Lyons came through with a great tenderloin that day fried to perfection. It was so tender she ate it and was amazed that she did so. She hardly touched the fries though. She found me on Roadfood.com here, not because of the tenderloins, but because of the fried walleye sandwich thread and Excelsior, Minnesota mentions. It turned out she was a nearby Tonka Bay (pop. 1,500) neighbor and right next door neighbor to a fellow worker of mine in downtown Minneapolis. It was a small world after all happening.

Have not been there in 25 years. A walk up window drive-in.
It was a real "Hole in the Wall" years ago so I can't imagine now, but I would stop to find out.
I think these are batter fried, something different.
2 miles from American Royal

Paul's Drive In
Osage Ave
Kansas City, KS 66105-1723
(913) 371-8490

25 years? Things can change but Paul's Drive In is still listed but not much to Google otherwise.

I made this into a business size card. I got tired of writing out my website for people. Now I can just hand it to them with a picture which I hope explains it.

You still doing the Hot Beef Sandwich at Farmers?

jwagnerdsm,
You bet we still serve hot beef. We roast our meat, peel our potatoes & hand-mash AND our gravy is HOMEMADE (a 2 day process).

Even though it's 5 am, that hot beef look's wonderful!!

Dang. I had one a few years ago and consider it the best I've ever had in the state. I even mention it on my website as the consumate hot beef sandwich in the state. I have to come down to have another. Hey, can I use that picture on my site?

I gotta Ask--- Why does it take 2 days to make your gravy other than things like Chili & soup always taste better the second day?

jwagnerdsm, What's your website? Feel free to use our picture. Glad you have tried us.

Foodbme, First day: 8 AM: We put all the trimmings from our roasts in a large stock pot with carrots, celery & onion, cover with water & simmer for 10 hours.

We then strain the broth, cool in the cooler overnight.

Second day: Remove fat from stock, bring stock to a low boil & thicken with roux made from BUTTER & flour, and adjust seasonings.

We do this twice a week.

And yes, chili absolutely tastes better the second day.

www.essentialiowa.com

I thought this was a Pork Tenderloins thread.

quote:

Originally posted by Zig

I thought this was a Pork Tenderloins thread.

Lighten up Zig. I excerpted this from one of the earlier comments. There's 23 Freakin' Pages of BPT's. How much more can be said about BPT's????

quote:

Originally posted by jwagnerdsm

www.essentialiowa.com

Hey Jay,

I think you should go down there and do a story first hand for the site.

Definitely. Hopefully in a few weeks.

jwagnerdsm, You have a fantastic website! We definitely would appreciate you stopping in.

I looked at your list of Iowa tenderloin. I ate the BPT at Dairy Sweet in Dunlap to compare to my BPT, which had narrowly lost out to Dairy Sweet in the Iowa Pork Producers BPT contest in 2005. Fantastic loin, it deserved to win. Unfortunately, Dairy Sweet closes in the winter. I'll try some of your other recommendations.

(Hey Zig, I came back to the topic

Blizzrd,

Thanks. It's a lot of fun putting together. I'll try to make it down there in the next couple of weeks.

Jay