Pork Tenderloins

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Originally posted by Foodbme

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????

How much? Well, this article was sought out at first because of breaded walleye sandwiches in Minnesota found on Roadfood.com became this...

http://www.chanvillager.com/sites/chanvillager.com/print_edition/jpg/pnt-02-15-07-p24.jpg

This link may only be good for this next week.

the best Pork Tenderloin Sandwich I have ever had was at Uncle Monkey's in Illiopolis Illinois. Local Bar and Grill just about a mile, mile and a half off I-72 exit 121.Deep fried pork tenderloin on Grilled Texas Toast smothered in Fries Covered with cheese sauce. It's called A Tenderloin Horseshoe. Almost worth the 500 mile drive to get there. If it weren't 5 miles from my home town I'd do it anyway.

Never having had a pork tenderloin sandwich, I followed my own rules today.

I started by slicing the tenderloin into half-inch cutlets, which I gently pounded to about 1/4 inch thick.



The pork was breaded in Panko and pan fried. The tenderloin cutlets were served on pretzel bread, with my homemade peameal bacon, lettuce and mayo.

JRPfeff, that looks very tasty. MFL

JRPfeff, That's the spirit! Those look awfully tasty.

Way to go.

On my trip to Kansas City, MO this past week that I had mentioned I had prepared extensively to find a pork tenderloin sandwich. I had compile over 20 potential restaurants but not on my list was Jerry's Woodsweather Cafe, a true road food experience. I missed it because all references to it online were Woodswether Cafe (note without the a). The person I was visiting on business knew about it and that is where I ended up Thursday for lunch. Here is my blog about it...

http://web.mac.com/davydd/iWeb/Site/Pork%20Tenderloin%20Sandwich%20Blog/261383DB-BF53-457A-A238-4A2E947BCF21.html

...and here are the pics...

Gosh........ My weekly visit to this thread always gets me soooo hungry.

The pursuit must continue. My next haunt will be Milwaukee in a couple of weeks. I know there is a Machine Shed in Pewaukee that probably has a decent tenderloin but I have already been to a Machine Shed. What I would like is a gem of a find similar to the likes of Jerry's Woodsweather Cafe in Kansas City. Is it possible? St. Paul, MN gave me the equally lovable Casper and Runyon's Nook when I did not think a tenderloin existed in that city.

Time is running out for me for Milwaukee. It will be this coming Friday. Meanwhile I am working on my smoked wild Alaskan salmon dip recipe. I crave that stuff.

Did you think I would strike out in Milwaukee and settle for a brat or have to resort to Culver's or a Machine Shed? Now way!

I flew in and out in the same day, had a very productive meeting and managed to get in a late lunch with six others before heading back out to Minneapolis. The place turned out to be Johnny V's Classic Cafe in West Allis, Wisconsin. This is the place...



The menu adverstised a breaded pork tenderloin plate with choice of potato and gravy on the 60 or older senior's special category. A sandwich was not mentioned. However, I showed Jenny, our waitress, my porktenderloinsandwich.com business card (yep I made one on a Mac) with a picture of a pork tenderloin sandwich and asked her if she could make it that way. She said yes. This one...



Five of us orderd the sandwich. Two ordered the plate off the menu. This is what you would have got if you did not ask...



And this is what we got made special...



The sandwich was not huge but it was well prepared, tender and tasty. Johnny V's Classic Cafe gets extra points in my book for being great sports. My host, a Milwaukee manufacturing company, should also be complimented for great spirit in meeting this challenge. Once they saw my web site they felt they had to come through. They are a manufacturing company that thrives on challenges, problem solving and being inventive. None of them ever had a pork tenderloin sandwich before but they got into it right up to the president of the company. It was a great way to cap off a very productive meeting.

Looks great David. Glad you had a good trip. Any hopes in coming to the Ft. Wayne IN area on business?
We a hoping that will happen soon. Jean Anne

Jean Anne, there is always a business possibility and Ft. Wayne may present one. However, it will be a stretch if I get involved with anything at this time.

My plans are to drive to Glendale, NC over three days time in May for a B camper van rally at Raccoon Holler Campground. I haven't figured out a route yet. Then on the way back it will be to Indianapolis for the race. We have a full week to fill between weekends and have no plans yet other than to pursue the pork tenderloin sandwiches and camp. After the race it will probably be a one day dash home on Memorial Day and back to work reality.

MMMMMMMMMMM, nothing else to do on a rainy Huntington day.
Nick's Kitchens Tenderloin!
.

I make a version of a pork tenderloin sandwich by slicing a pork tenderloin about a half inch thick and frying it like steak or chicken.I make milk gravy after I fry the tenderloin and make a "sandwich" with the tenderloin,gravy,and big homemade "cathead" biscuits.Serve with grits or rice and scrambled eggs.

quote:

Originally posted by iqdiva

I make a version of a pork tenderloin sandwich by slicing a pork tenderloin about a half inch thick and frying it like steak or chicken.I make milk gravy after I fry the tenderloin and make a "sandwich" with the tenderloin,gravy,and big homemade "cathead" biscuits.Serve with grits or rice and scrambled eggs.

Do you Bread it?

Yes,Foodbme,just like fried chicken or fried steak.

After I got the write up in the Chanhassen, MN local weekly newspaper I found out the article was repeated in the Shakopee, MN local weekly and the following week a letter to the editor appeared commenting about a local restaurant in Shakopee having the breaded pork tenderloin sandwich. That place was Wampach's Family restaurant. I may have never found it otherwise. It is a local establishment with little publicity that is frequented by the locals. The place is this...



Shakopee is a small town on the outer fringes of the metropolitan area. It is about11 miles south of where we live. It is located on the banks of the Minnesota River. If you go east of town you start entering suburbia. If you go west you are in farm country. Wampach's menu was a typcal cafe menu. The breakfast menu looked like a go back. The breaded pork tenderloin was listed without fanfare and gave you a choice of fries, soup or cold slaw. We ordered the tenderloin and this is what we got...



It was OK but uninspired. The tenderloin itself was thicker than average and the breading was just OK but a tad greasy. I didn't ask if it was made on site or came from a food service. It didn't matter because we probably would not be returning.

Breakfast at Hash House A Go Go in Las Vegas....





For lunch and dinner this comes as a Breaded Pork tenderloin Sandwich.

Dog, I only wish I knew about the Hash House A Go Go two years ago.

Oh well it is off to Philadelphia tomorrow for two days. I doubt there will be a 'loin there. I do know of one in McLean, VA that I may hit in May and I may have one on the radar in San Antonio, TX later this month. The San Antonio restaurant is a small 4 restaurant chain called Grady's BBQ with a pork loin sandwich. They don't say if it is breaded but they also have fried catfish. So just maybe. Anyone know?

There was nothing close to a breaded pork tenderloin in Philadelphia. I settled for veal cutlets served with spinach, white beans and currants ragout at the Union League of Philadephia for dinner and just a Margherita pizza at Davio's Northern Italian Steakhouse for lunch in my brief overnight stay. No Philly cheesesteak sandwich.

I will still try to make it to San Antonio at the end of the month. Since I had an aborted flight plan trying to do it all in one day I might do a stayover. I already know the River Walk restaurants have nothing close to a breaded pork tenderloin sandwich. If anyone has been to Grady's BBQ I would like to know what their pork loin sandwich is.

Just heard there's a hash house a go go opening in K.C. in May.

My next breaded pork tenderloin sandwich pursuit is set. We plan to take the camper van down to Wellsburg, Iowa in two weeks and sample the Iowa Pork Board 2006 winner at the Townhouse Supper Club. It will be a weekend tune up with camping at a local state park in preparation for our mid May pursuit through Indiana.

Davydd:
What is the date of your Town House excursion? I work there occasionally. Be sure to let Terry know that you stopped in.

geof,

This Saturday the 28th. We should be there soon after it opens at 5 PM. Terry emailed me a few weeks ago and I let him know we were coming this weekend. We will be camping in a state park nearby and it looks to be shaping up to be a nice weekend.

I had never thought about battering them, I have always breaded them.

That tenderloin looks interesting to try.

CajunKing, It was the same batter as the onion rings. A lot of fish is batter fried in Minnesota. Batter frying and serving pork tenderloins in toast is a local favorite of the few bars that serve them in Nordeast Minneapolis.

Where did you find the pretzel bread or do you have a recipe for it??

This weekend we took our camper van out for its first trip of the season. Our destination was 230 miles away in Wellsburg, Iowa to sample the Iowa Pork Board's 2006 breaded pork tenderloin sandwich winner out of 82 entrants. The place was the Townhouse Supper Club in Wellsburg. The name Townhouse Supper Club might leave you with the image of a fancy, elegant restaurant at a toney country club. The name evoked a place out of a 1940s movie when I first read it. Far from it. Wellsburg has a downtown business district of one block and the restaurant turns out to be a smal brick front homey cafe. The "Townhouse" evidently is a play on the owner's name Terry Town. This is the place...



But don't be too disappointed. The sign out front says 8,293 breaded pork tenderloin sandwiches served since October 18, 2006. That is a whopping average of 235 per day and they are not open on Sundays!

Now down to the serious question. Did it deserve its award? I did not try 80 others but I have no doubt the Iowa Pork Board picked the right sandwich. It was superb. The meat was moist and tender, it was large enough to compete with the best in that category yet it was thick and not flattened out, and the breading was large, flakey and tasty. Town mentioned he used Panko with a mixture of other breading. Here is that sandwich...



OK, not everything is perfect. You probably see the edge of that Corona beer I tried to hide in the background. I suffered just a wee bit but I had an August Schell Firebrick all malt Vienna style lager back in my camper van waiting for me.

It's official! Listen up janicks. We will be making an encore visit to Nick's Kitchen in Huntington, IN for lunch on Tuesday,May 15th. The other half made that decision. Anyone else in the vicinity is welcome to join us. We will be heading out for North Carolina in our camper van and decided to take a northerly route across Indiana and Ohio and then dip down to North Carolina. Our return will take us to Indianapolis and the Indy 500 where we will find new tenderloin pursuits.

quote:

Originally posted by CajunKing
Where did you find the pretzel bread or do you have a recipe for it??

CK - I just spotted your post. The pretzel bread was just introduced at my local market - Sendik's in Brookfield, WI. It is fresh baked on site and is becoming very popular.

Jim

Davydd - I ate at Clementine's in South Haven, Michigan tonight. I've probably eaten there 10 times previously, but because of YOU, the fried pork tenderloin caught my attention for the first time and I had to order it.

Even with everyone else in my group ordering steaks I may have had the best entree, an excellent sandwich. Sorry, I did not have a camera, so you will have to go yourself to get a picture.

Bell's Oberon Ale on draft, too!
http://www.bellsbeer.com/branddetail.asp?BrandID=7

Jim