Davydd, that a very good article, lots of little "tenderloin gems," and those kernels of truth where a BPT fan just nods "uh huh!"
"In Indiana, people...don’t take it for granted that a good tenderloin is available. They know how rare they are."
Mr. Dave's Restaurant: “He makes a conscious effort to avoid making them really big and just offers you a thick, juicy, pork chop-sized sandwich. It’s the best one I’ve ever eaten.”...
Nick's Kitchen: "The pork... is marinated in buttermilk, eggs and flour for at least 24 hours. After a vigorous saltine cracker wash, each tenderloin is plopped into the deep fryer. The finished product overlaps its 5-inch bun by just an inch."
Two outstanding restaurants, and both make a thicker, smaller BPT! They don't do what so many do- pound it as thin and large in diameter as possible as a selling point (not that there's anything wrong with that!) We do realize as the article says, how rare a good tenderloin can be.