Going from memory and without going back through 40 pages, it seems that when a pork tenderloin is referenced here it's likely the sandwich version but I see it offered "standalone" fairly often on menus. For example, this is from a restaurant I hope to visit soon:
"Our Giant 1/2 lb. Pork Tenderloin with a mountain of potatoes on top & lava-like gravy free-flowing from all sides!"
Any strong opinions on the sandwich vs. the entrée? Is the sandwich distinctly more popular in Iowa and Indiana, with a more even split in other states?