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Davydd
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RE: Pork Tenderloins 2005/07/21 22:55:04 (permalink)
zataar,

Technically the fish is not called Walleye Pike. It is just Walleye. Pike is another fish species altogether and not as good eating but more fun to catch because they put up more of a fight. The Northern Pike is that fish. As a kid growing up in Indiana our family always vacationed on a lake in Wisconsin. My dad came up to fish for the Northerns. The Wisconsin natives did not discourage us. :) Fishermen in Minnesota prize the Walleye as fish of choice if intending to eat them.
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Davydd
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RE: Pork Tenderloins 2005/07/21 23:01:24 (permalink)
Back on topic. I realized that there are really not that many restaurants in all the US that serve the pork tenderloin sandwich but then there is Culver's, a chain of about 360 restaurants in the heart of the Midwest headquartered in Wisconsin. They actually serve a fairly decent pork tenderloin sandwich and they may be the majority of all the restaurants that do. Their tenderloin is the genuine thing and not a fritter. It is of good size and the bun is one of the largest. Without further adieu, here it is...

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Davydd
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RE: Pork Tenderloins 2005/07/22 22:42:50 (permalink)
I revisted the Minnetonka Drive In in Spring Park, MN in the heart of Lake Minnetonka and am now ready to declare their pork tenderloin sandwich as the best in Minnesota. Here is a picture of the revisit.

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Pwingsx
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RE: Pork Tenderloins 2005/07/23 15:51:22 (permalink)
Hey Davy, is that anywhere in the vicinity of Pelican Lake or Park Lake? That looks awfully familiar to me.
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Davydd
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RE: Pork Tenderloins 2005/07/24 11:25:07 (permalink)
quote:
Originally posted by Pwingsx

Hey Davy, is that anywhere in the vicinity of Pelican Lake or Park Lake? That looks awfully familiar to me.


No, it is near Lake Minnetonka about 20 miles west of downtown Minneapolis. The only Pelican Lake I am familiar with is about 130 miles north in Crow Wing County north of Brainerd and next to Breezy Point. There are actually 10 Pelican Lakes in Minnesota but none near this drive in. No Park Lake nearby either.
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MilwFoodlovers
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RE: Pork Tenderloins 2005/08/15 20:22:45 (permalink)
I've been following directions for posting pics but they don't seem to want to show up. Here's a test but if the pic doesn't show try
http://www.flickr.com/photos/milwfoodlovers/33910886/
This was from Davenport on the 4th of July weekend at the Mississippi Valley Blues festival.

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MilwFoodlovers
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RE: Pork Tenderloins 2005/08/15 22:23:49 (permalink)
The meat was surprisingly light but those buns were well past their prime. What a pity. We never went back, but that allowed to find those succulent grilled ones posted above. The "cheese" sauce neither added nor distracted from the great taste of the pork.
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Davydd
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RE: Pork Tenderloins 2005/10/05 21:51:33 (permalink)
It's time to get serious again. I ate the best pork tenderloin sandwich yet this year at Billy O'Neal's Pub in Indianapolis on West 10th and Girls School Road. This sandwich is a 10 in every respect from size, breading, and flavor. It was one of the biggest sandwiches I've had yet it was still nearly 1/2 inch thick. It was so big the fries had to be served on a separate plate. The breading was dry and not greasy yet the loin itself was juicy. Here is my new Number 1.

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carlton pierre
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RE: Pork Tenderloins 2005/10/06 07:26:24 (permalink)
Davy, I used to go to this place a lot whenever I visited Indy years ago and I thought the tenderloins were some of the best I had ever had. I used to tell my wife how much I enjoyed this place and I even took a few co workers from out of town to it.
One trip when my wife was with me I took her there for lunch and on that particular day they were having a live lingerie modeling "exhibition" during lunch, of course after my wife and I arrived but during our lunch, and she was certain about why I liked this place so much.
I'm so glad to know it is still around. On the west side near GM Allison Transmission and Speedway as I recall.
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Davydd
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RE: Pork Tenderloins 2005/10/06 21:08:52 (permalink)
Carlton,

I thought luncheon lingerie exhibitions went out of vogue in the 80s with the three martini lunch.

Billy O'Neal's is a few miles west of Allison's and west of the belt freeway. Allison's is on 10th Street so that would be relatively close. The name Billy O'Neal's is about 3 years old. Before that the place was called something else. Bill O'Neal was a high school classmate of mine, an all-state basketball player and great football halfback. I broke my wrist tackling him in practice my sophomore year. We ran mostly a T formation back then and I was the blocking fullback. Bill evidently was a loyal patron of the pub and had no ownership I believe. He died three years ago and the owner renamed the place in his honor. I suspect also his good Irish name helped in that decision. I didn't know this until I went to the Indy 500 race in May and found out about the place. I'm kind of glad the tenderloin met and exceeded my expectations. I was in town on business and went out of my way to make sure I stopped there.

I also managed to try one at the Union Jack in Speedway. It too was good but not as good as the O'Neal one. There are so many good tenderloin places in Indiana.
carlton pierre
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RE: Pork Tenderloins 2005/10/07 18:02:33 (permalink)
Hey Davy, I agree with you about lingerie modeling going out of style, then again, things happen slowly in Indy. Yeah, after reading your letter, we're not talking about the same place but you did bring back some good tenderloin memories for me. Thanks
janicks
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RE: Pork Tenderloins 2005/10/07 19:51:21 (permalink)
I am the cook at nick's in Huntington Indiana home of the BPT. Today I had a lady order Sour cream on her BPT!!!I have Never heard of such a thing....Couldn't make myself try it..
carlton pierre
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RE: Pork Tenderloins 2005/10/08 11:58:43 (permalink)
janicks, you must have some words of wisdom about making a great tenderloin....care to share any of your wisdom?
janicks
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RE: Pork Tenderloins 2005/10/08 15:54:48 (permalink)
I have lots of great words of wisdom about making a great BPT...Start out using the best quality pork loin trimmed very lean,no fat...I have mine cubed {like cube steak} and then soaked in a mixture of buttermilk, eggs and flour, it needs to soak overnight or longer. Then the breading is crushed saltines...One hand for dipping the other for breading...press it out th the size you want and fry in oil of 350".....Thats all..I like mine with Mayo letuce and tomatoe and dip in the ketchup.Oh and one more thing ... Fry it blonde.. not brown . Blonde will be juicy inside brown will be dry.This is how I was taught 32 years ago and I do them the same way everyday....
Davydd
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RE: Pork Tenderloins 2005/10/08 16:49:28 (permalink)
quote:
Originally posted by janicks

I am the cook at nick's in Huntington Indiana home of the BPT. Today I had a lady order Sour cream on her BPT!!!I have Never heard of such a thing....Couldn't make myself try it..

Janicks,

Welcome to the thread. It is my understanding Nick's kitchen in Huntington, IN is the original home of the breaded pork tenderloin sandwich which is something the Iowans and the Illini have a difficult time swallowing.

Nick's is on my futures list to visit. Somehow I will find a way to divert myself through Huntington on my travels.
janicks
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RE: Pork Tenderloins 2005/10/08 17:58:09 (permalink)
Davydd, We would be glad to have you visit and try a Breaded Pork Tenderloin..I havent chimed in to this thread because I have a hard time ordering BPT when I go out to eat..I am kinda partial to the ones that I make.I do enjoy reading about your travels and when I am in Indy I will try Billy O'Neals. Have you tried the Nickleplate in Fishers?It has a cornflake like breading that is different but very good.Have a good day , Jean Anne
ScreenBear
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RE: Pork Tenderloins 2005/10/08 18:26:38 (permalink)
Janicks,
Did Dan Quayle ever eat in your restaurant, either before or after he was VP?
janicks
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RE: Pork Tenderloins 2005/10/08 18:37:08 (permalink)
ScreenBear.Yes he did .Before and after. The last time was when he attempted to get the nomination for pres and he was on the Today show taped live at 6am from Nick's Kitchen..That was alot of fun. Breakfast with Dan and Marlyn and the makeup artist and producers.
ScreenBear
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RE: Pork Tenderloins 2005/10/08 23:44:04 (permalink)
That's pretty exciting stuff, Janicks. I'm adding Nick's Kitchen to my "someday" tour of all the great places here and there that, over the years, have earned such legendary reputations. I'm putting it right up there with the G & R Tavern in Waldo, Ohio, known for their fried bologna sandwich.

I once thought that just hopping into the Chevy and following the IRL or CART circuit across the country (with occasional forays over to Europe to catch specific F1 races) would be the ideal life. Now I'm thinking a tour of some of these favorite, ever-accumulating Roadfood places would be just the ticket. Hey, that's one of the great joys of America...the open road, with good food along the way. Must be in our "discover/adventure" heritage.

Funny thing is, I went to college in Iowa in the late 1960s and never once tried a Breaded Fried Tenderloin. And there they were all along, probably not all that far away from the non-descript hamburgers I was doubtlessly eating. But then, I never noticed all the great Victorian homes in that little Iowa town...ones that I noticed years later at reunions. College kid...what did I know?

Now, as far as I know, there's no place in NJ that is known for serving a particularly good Breaded Fried Tenderloin. Having a hankering for one nonetheless, at dinner out tonight I had a couple of breaded fried pork chops. Sure enjoyed 'em.
Davydd
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RE: Pork Tenderloins 2005/10/09 21:13:26 (permalink)
quote:
Originally posted by janicks

Davydd, We would be glad to have you visit and try a Breaded Pork Tenderloin..I havent chimed in to this thread because I have a hard time ordering BPT when I go out to eat..I am kinda partial to the ones that I make.I do enjoy reading about your travels and when I am in Indy I will try Billy O'Neals. Have you tried the Nickleplate in Fishers?It has a cornflake like breading that is different but very good.Have a good day , Jean Anne

Jean Anne, Yes I have been to the Nickel Plate. It was my number 1 before going to O'Neal's. My grandfather was a Nickel Plate conductor out of Fort Wayne so it went to the top of my must list. I understand he had his own caboose but unfortunately I was but an infant when he died. We made many a trips between Indianapolis and Fort Wayne when I was a child to visit our grandmother. Huntington was alway kind of a signal we were actually getting there so we blasted through without stopping.

I have ancestors from the Fort Wayne and Huntington area. They were mostly the Pennsylvania Dutch (German actually). So I imagine the breaded pork tenderloin was an offshoot of German cooking and a derivative of weiner schnitzel breaded veal transferred to pork. Is it true the first pork tenderloin sandwiches as we know them came from Nick's Kitchen?
janicks
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RE: Pork Tenderloins 2005/10/10 15:48:00 (permalink)
davydd, Yes thats what THEY say They being the old timers that know about BPT history. And yes I have many old timers that still come in and ask for a "veal" sandwich. Those people are fer and far between in the 90's and older tho. My father bought the place in 1969 the 4th owner, I have been there [as the owner since 1989] but pretty much my whole life.We have a book that the historian for the library put together for me that tells about the history of the place . It is very interesting...I was fortunate to meet the orriginal Nicks son a couple years ago he was 88 at the time living in Cincinati. He was so happy to be there and to eat a veal.I tried to explain to him that it was a breaded pork tenderloin but he wasnt interested in that he wanted to tell me all about growing up eating those sandwiches and working at Nicks.It was great. Lots of memories for him and alot of people that come in.
Davydd
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RE: Pork Tenderloins 2005/10/11 20:53:48 (permalink)
Jean Anne,

Is that book on Nick's Kitchen put together by the library available for purchase? Is so, I would be interested. I have to figure out how to add your restaurant on my tour list. I might possibly arrange it in May when I make my annual trek to the Indy 500. I have a grand plan to drive through Iowa on the way to Indy and have lunch at Joensy's in Solon, the reputed best tenderloin in Iowa place. Then Indy and then north through Michigan and back around the UP and home. That's a trip I've done numerous times and could veer toward Huntington. This dang Tenderloin pursuit started March 3 when I watched the Food Network cable channel Food Finds show when they featured making a tenderloin at Brickyard Crossing in Speedway. The recipe was nearly identical to yours. To the best of my knowledge they haven't replayed that episode.
nic2005
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RE: Pork Tenderloins 2005/10/11 21:48:59 (permalink)
Give in and drive all the way over to Anita, Iowa for a great tenderloin and onion rings.
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RE: Pork Tenderloins 2005/10/13 09:32:31 (permalink)
quote:
Originally posted by janicks

I have lots of great words of wisdom about making a great BPT...Start out using the best quality pork loin trimmed very lean,no fat...I have mine cubed {like cube steak} and then soaked in a mixture of buttermilk, eggs and flour, it needs to soak overnight or longer. Then the breading is crushed saltines...One hand for dipping the other for breading...press it out th the size you want and fry in oil of 350".....Thats all..I like mine with Mayo letuce and tomatoe and dip in the ketchup.Oh and one more thing ... Fry it blonde.. not brown . Blonde will be juicy inside brown will be dry.This is how I was taught 32 years ago and I do them the same way everyday....


I really want to try my hand at making these and I have a few questions.

Do I use pork loin or tenderloin? I just can't see how those giant sandwiches could come from a piece of tenderloin.

Is "cubing" achieved by beating on them with the bumpy side of my meat hammer/tenderizer?

Are they normally cooked in a deep fryer? If so, could I get away with a couple of inches of oil in a cast iron pan?

Are crushed saltines the standard or are there other choices for the breading? pb

janicks
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RE: Pork Tenderloins 2005/10/13 16:12:53 (permalink)
You need to use pork loin
you need to have it cubed at the store .
In the meat department
like cubed steak go wiht 4 or 5 oz pieces of meat
cooking in a deep fryer is best
cooking in a iron skillet would probably work , Just be careful
crushed saltines are what we use
Good luck and have fun
Davydd
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RE: Pork Tenderloins 2005/10/13 20:11:36 (permalink)
Jean Anne,

What is the difference between a pork loin and a pork tenderloin? I have been buying pork tenderloins that are about 11-12 inches long and about as thick as my wrist. I cut them in about 4-5 pieces that gives me a piece about 3 inches. I then butterfly cut it, spread it and pound it out to an oval size at least double the length of a bun and slightly larger in the other direction.

Porkbeaks,

I use a hammer. If you read through this thread I believe I posted a picture of it. However, you can buy a more refined tool with a smooth side and bumpy side at Target that works fine. Use the smooth side. The bumpy side might chew up the tenderloin because you do flatten it out quite a bit.

For frying (at home) I use a Philips HD6161 stainless steel deep fryer. You can Google that to see what it is. I have used an iron skillet but like Janicks said you have to be very careful. Janicks says fry at 350 degrees. With a deep fryer you can pretty much set it. With a skillet it is a guess. I have been frying at the maximum 375 degrees for no more than 3 minutes with good results. It seems the hotter you fry the less greasy the breading.

For breading I have used the saltines that Janicks uses and Brickyard Crossing uses in Speedway. That's the authority. I have also tried commercial bread crumbs and I have tried combinations. I have also used a little corn meal mixed in.

For marinading, buttermilk, flour and egg is the classic way. Another twist I tried was a good hoppy ale prior to the classic way.

Its fun and the farther you are away from the heartland the more you will impress your friends that probably have never experienced a deep fried pork tenderloin sandwich.
BuddyRoadhouse
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RE: Pork Tenderloins 2005/10/13 20:30:14 (permalink)
There is a major article in today's Chicago Tribune "At Play" section about Iowa pork tenderloin sandwiches and the Iowa transplants who love them. They mention several places here in the Chicago metro area that serve a serviceable pork tenderloin sandwich, including, The Silo in Lake Bluff, The Igloo in Peru, Kelley's in Harvard, The Blackberry Inn in Elburn and Petros on LaSalle Street here in Chicago. They also listed The Machine Shed in Rockford. Oddly enough, this Iowa based chain got only a mediocre rating on their tenderloins, the same rating given to Culver's tenderloin.

As a side note, I have seen a short subject documentary, shown here in Chicago on our local PBS station, on the wonder and glory of the Indiana pork tenderloin sandwich. Any of you Iowans care to comment?
janicks
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RE: Pork Tenderloins 2005/10/13 20:37:45 (permalink)
davydd,
The pork loin is the most tender part of the pig,very little fat, and very moist. Very good too. But when you are soaking it overnight or longer in the mixture, cubing and pounding it.. The lion that is trimmed of all the fat works very well.The meat shop where I buy all my loins says that he only uses the center cut for my order. I have nothing but compliments and they are very consistant.
Davydd
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RE: Pork Tenderloins 2005/10/13 20:43:51 (permalink)
I read the article and had to respond to the three writers. Here is what I wrote:

""And they complained that it's tough to find a truly authentic Iowa-style breaded pork tenderloin sandwich without crossing the Mississippi River."

Great article but you guys really out to broaden your horizons. Indiana is the home of the original fried pork tenderloin sandwich and that is east of the Mississippi River. I travel quite a bit and Indiana still leads in this sandwich that was started at Nick's Kitchen in Huntington, IN in 1908. I know Iowans would love to hijack the honor but they really should stick to loose meat sandwiches.

Nick's Kitchen is still in business. You really owe it to yourself to try them. Also, the Nickel Plate in Fishers, IN and Billy O'Neal's Pub & Eatery in Indianapolis will probably blow anything away in Iowa. The Nickel Plate won Indy Men's Magazines 64 restaurant pork tenderloin sandwich tournament last March but I found O'Neal's (not in the group of 64) to be better.

Want more proof? Check out: http://www.trackforum.com/forums/showthread.php?s=&threadid=25668

Hey, but what do I know up here in Minnesota, the home of the breaded walleye sandwich. I'll leave you with this attached photo. BTW, the two bun halves are under the tenderloin."

<the photo was previously posted by me in this forum>
tartlett
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RE: Pork Tenderloins 2005/10/13 20:55:14 (permalink)
Well the only place that we can find a good tenderloin sandwich is in my kitchen.When I buy a whole tenderloin from the market. I have them slice it and when I get home I seperate and freeze .When I make fried tenderloins, all I do is thaw ,tenderize with a meat hammer(it has little sharp prongs all over it )dredge them ,fry them up ,sometimes with catfish ,tater wedges and homemade onion rings and we all eat like hogs at a trough.lol
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