Helpful ReplyHot!Pork Tenderloins

Page: << < ..678910.. > >> Showing page 8 of 20 - Powered by APG vNext Trial
Post
Davydd
Sirloin
RE: Pork Tenderloins 2006/10/25 07:58:01
quote:
Originally posted by Foodbme


It's interesting to note that the number of pages on this thread is the same as New Jersey Hot dogs, A popular thread

The difference is New Jersey Hot Dogs is all talk and no pictures. Pictures seem to push the page count higher with fewer messages. Also, hot dogs are a manufactured product of left over by products. The pork tenderloin is a culinary heartland creation of the tenderest meat from a hog.
Foodbme
Porterhouse
RE: Pork Tenderloins 2006/10/25 19:17:59
quote:
Originally posted by Davydd

quote:
Originally posted by Foodbme


It's interesting to note that the number of pages on this thread is the same as New Jersey Hot dogs, A popular thread

The difference is New Jersey Hot Dogs is all talk and no pictures. Pictures seem to push the page count higher with fewer messages. Also, hot dogs are a manufactured product of left over by products. The pork tenderloin is a culinary heartland creation of the tenderest meat from a hog.


While your points are well taken, I'll betcha if you ground up some good quality hot dogs, formed them into a patty, breaded them and fried them like a BPT, you would get a product that would rivel the best of the BPT World! Conversely, if you ground up pork tenderloin and stuffed it in a casing, you wouldn't get anything close to a good tasting hot dog. Sounds like a case for a $2 Million Research Grant from the Dept of Agriculture.Whatcha Think Dog Lovers?????
Davydd
Sirloin
RE: Pork Tenderloins 2006/10/25 22:19:30
quote:
[While your points are well taken, I'll betcha if you ground up some good quality hot dogs, formed them into a patty, breaded them and fried them like a BPT, you would get a product that would rivel the best of the BPT World!


Ugh! " /> You just described a fritter--a lower form that some restaurants try to foist off as tenderloins.
Foodbme
Porterhouse
RE: Pork Tenderloins 2006/10/25 23:30:28
quote:
Originally posted by Davydd

quote:
[While your points are well taken, I'll betcha if you ground up some good quality hot dogs, formed them into a patty, breaded them and fried them like a BPT, you would get a product that would rivel the best of the BPT World!


Ugh! " /> You just described a fritter--a lower form that some restaurants try to foist off as tenderloins.


Au Contraire my dear Davydd. According to Wikipedia:
The word fritter comes from the Latin frictura ("frying") by way of Old French and Middle English. It is used to refer to a number of fried foods.

In British fish and chip shops, the fish and chips can be accompanied by optional extras and many of these are called fritters, which means a food item (such as a pineapple ring or an apple ring or some mushy peas) fried in batter. Hence: pineapple fritter, apple fritter, pea fritter, etc.

Small cakes made with a primary ingredient, mixed with batter and fried, are found in many American cuisines. "Corn fritters"' and "apple fritters" are well known. Fritters may use regular flour, cornmeal, or a mix.

So, Fritters do not contain any form of meat, therefore your comment is not valid. Don't get me wrong, I like BPT but a Hot Dog is not in the Fritter Family.
desertdog
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/10/25 23:38:06
Some folks just can't leave well enough alone......look weenie lovers, I can appreciate a quality frank as much as the next guy, but you sure can't bring a hot dog up to the level of a breaded pork tenderloin.
ann peeples
Sirloin
RE: Pork Tenderloins 2006/10/25 23:40:00
Well,I have decided to retire and try both the tenderloin AND hot dog...but please,do not grind up either one before I try it....
Davydd
Sirloin
RE: Pork Tenderloins 2006/10/26 07:59:09
Foodbme,

Wikipedia, wikashmeedia. They don't know anything about the deep-fried breaded pork tenderloin business. A fritter in this terminology is ground up pork of unknown leftover byproducts (kind of like a hot dog) shaped into a pattie, breaded, deep-fried and passed off as a pork tenderloin on menus. It is the bain of the business.

Look, we're talking about good 'ol fashion butt cookin' here.
blizzardstormus
Cheeseburger
RE: Pork Tenderloins 2006/10/26 09:03:54
Davydd is absolutely correct. If a menu says pork fritter, RUN AWAY!

Pork fritters are breaded hockey pucks that restaurants try to pawn off as BPTs. When ordering a BPT, ALWAYS ask if it is made at the restaurant. If not, RUN AWAY!

Hey, Davydd, when you finally make it to western Iowa, try my BPT at the Farmer's Kitchen in Atlantic. We were one of the top 5 BPTs last year.
John Fox
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/10/27 06:17:17
quote:
Originally posted by Davydd

quote:
Originally posted by Foodbme


It's interesting to note that the number of pages on this thread is the same as New Jersey Hot dogs, A popular thread

The difference is New Jersey Hot Dogs is all talk and no pictures. Pictures seem to push the page count higher with fewer messages. Also, hot dogs are a manufactured product of left over by products. The pork tenderloin is a culinary heartland creation of the tenderest meat from a hog.


Cheap hot dogs may be a product of left over by products, but the hot dogs discussed in the New Jersey Hot Dog Thread are for the most part quality sausages made from fine cuts (not trimmings) of beef and pork. Thumann's Franks use high quality pork that comes right off their hams. Best's uses a mix of choice and lean beef. Lobel's actually uses prime beef. Vienna beef uses a mix of bull meat and brisket. I'd put the quality of meat in a top grade frankfurter up against the meat in a pork tenderloin any day. And in my opinion, there is a wider range of flavors in a good hot dog. I find pork tenderloin to be rather bland.

There aren't many pictures in the New Jersey Hot Dog Thread. If you want to see some good ones, go to the Hot Dog Tour Thread under Miscellaneous and Food Related.
Davydd
Sirloin
RE: Pork Tenderloins 2006/10/27 20:26:17
I now have to go out and scare up a breaded pork tenderloin sandwich, take a picture and put an end to all this silly hot dog talk.
desertdog
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/10/27 22:01:15
Who would of thought that when the now ledgendary Hawkeyejohn started this thread back on May 16, 2003 that 42874 views later we would be squabbling over hot dogs? This is a Pork Tenderloin Forum...try to stay focused, people! Wuerstlieber sind hier nicht wilkommen!
Davydd
Sirloin
RE: Pork Tenderloins 2006/10/28 15:37:14
Order in the thread! BANG!

This is what I plan to use for pounding my next tenderloin. It is a Marples No. 7715 Mallet made in Marples, England. The label said, "The head of this mallet is made from Beechwood specially selected on account of the sandy ground on which it is grown. The shaft is tough English Ash, known for centuries for its strength and resilience. The coat of polish protects the tool from damp and dirt."



To see why it is looking the way it is it is because I pounded out 880 heavy timber mortise and tenon joints with it when I built our house check here. I cleaned it up for its new use.

http://members.aol.com/davydd/House/TF_00.html

John Fox
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/10/28 17:56:54
quote:
Originally posted by Davydd

I now have to go out and scare up a breaded pork tenderloin sandwich, take a picture and put an end to all this silly hot dog talk.


I'm telling you, one bite of a Syd's hot dog and you'll never go back to eating pork tenderloin again.
desertdog
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/10/28 21:09:17
Bite your tounge, John Fox (pun intended.)

Davydd, that is one impressive mallet. I gotsta git me one o' them! Have plans on traveling down to Tucson this coming week, an Iowa spot called Wags is supposed to have a decent tenderloin. look for pics next Friday!
John Fox
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/10/29 05:56:57
I haven't yet read all the way through this thread, but is there any place in Union County, N.J. that serves a quality pork tenderloin sandwich? I'd love to check it out.
Davydd
Sirloin
RE: Pork Tenderloins 2006/10/29 11:31:47
quote:
Originally posted by John Fox I'm telling you, one bite of a Syd's hot dog and you'll never go back to eating pork tenderloin again.

::: sigh ::: I'm guessing you have never had a true deep-fried breaded pork tenderloin sandwich, so you are speaking from ignorance, right?

To answer your question. It is highly doubtful you will find a breaded tenderloin sandwich in New Jersey--at least not one of quality we speak of in the Heartland.

Here. Watch the slideshow...

http://www.porktenderloinsandwich.com
wanderingjew
Sirloin
RE: Pork Tenderloins 2006/10/29 11:41:20
Davydd,

You know I'm open to just about anything, (even Rocky Mountain Oysters!!" />) After my experience at Smitty's in Des Moines, I'm looking forward one day to experiencing a true hoosier tenderloin. However you've never had a true hot dog until you've experienced one in the NYC metro area- All beef- no fillers- I can't vouch for hot dogs in Minnesota, but if they're anything like what I experienced in Seattle, then all I can say is..........
John Fox
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/10/29 12:18:15
You're right, I've never had a true deep-fried breaded pork tenderloin sandwich. But I'll bet you never had a quality hot dog from New Jersey. It's too bad that I probably won't find a breaded tenderloin sandwich here; my curiosity is piqued after skimming through this thread. Excellent pictures and slide show by the way. Someone e-mailed me to tell me about this thread, and I'm glad I found it. You people are just as fanatical about pork tenderloin sandwiches as we are about hot dogs. Ever consider doing a tour?
Foodbme
Porterhouse
RE: Pork Tenderloins 2006/10/29 14:39:15
John,

Here's a web site that Gives you a Blow by Blow ( Pun intended) Pictorial Tutorial on how to make a Breaded Pork Tenderloin. There may be a whole new career waiting for you asyou open the first BPT Shop in NJ!

Forgot to add the web site. Senior-Heimers;
http://web.mac.com/davydd/iWeb/Site/BPT_Tutorial.html
Davydd
Sirloin
RE: Pork Tenderloins 2006/10/29 15:25:53
The only time I eat hot dogs is at Twins games. I'm not sure of the quality but it is a must at a baseball game or the game is not complete. This is brat country. We are too close to Wisconsin to eat anything else and brats we have a lot of. I get to New York on occassion on business. Since I know I will not find a breaded pork tenderloin I could alter my pursuits. My next trips will most likely be Chicago, Detroit, Dallas or Phoenix though where I currently have projects underway. My company must love me when I submit expense accounts for dinner of $8.80 like I did in Houston for a pork tenderloin sandwich at Heights Camphouse BBQ. Most people seek out fancy restaurants and stretch the limits of their expense accounts.

But this is what we are really talking about...

http://www.jensenrufe.com/documentaries/tenderloin/index.html

It is a short Quicktime movie excerpt of the documentary, "In Search of the Famous Indiana Breaded Pork Tenderloin Sandwich" by Jensen Rufe. I urge you to watch it.
Davydd
Sirloin
RE: Pork Tenderloins 2006/10/29 15:40:01
desertdog,

Wags Family Restaurant — 4026 E. Grant Road. "Iowa style" diner serves up everything from griddle cakes to pork tenderloin sandwiches. Breakfast and lunch only. Tucson casual. (520) 323-2345.

desertdog
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/10/29 16:50:45
quote:
Originally posted by Davydd

desertdog,

Wags Family Restaurant — 4026 E. Grant Road. "Iowa style" diner serves up everything from griddle cakes to pork tenderloin sandwiches. Breakfast and lunch only. Tucson casual. (520) 323-2345.




I was there a couple years ago but just had a loosemeats. Looking forward to getting my paws around a juicy BPTS. Thanks for the address, memory tends to fade.
John Fox
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/10/29 19:15:32
quote:
Originally posted by Foodbme

John,

Here's a web site that Gives you a Blow by Blow ( Pun intended) Pictorial Tutorial on how to make a Breaded Pork Tenderloin. There may be a whole new career waiting for you asyou open the first BPT Shop in NJ!

Forgot to add the web site. Senior-Heimers;
http://web.mac.com/davydd/iWeb/Site/BPT_Tutorial.html


Seems like a pretty involved process; much more so than cooking a hot dog. I think I'd prefer to sample one before I attempt to make one. Any similarity in taste to weiner schnitzel?
LegalLady
Cheeseburger
RE: Pork Tenderloins 2006/10/29 19:19:00
You cannot compare BPT to a hot dog, once you have tried one, you will crave them too.

We have a Culvers opening soon (90 miles away, but that is a short trip in the panhandle of Nebraska. I know they don't compare to the Indiana thing, but the best we can do around here.


LL
John Fox
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/10/29 19:24:01
I don't doubt that they are good or even that I would crave them once I sampled one. But I prefer a good hot dog to anything else. It is my favorite thing in the universe to eat.
Davydd
Sirloin
RE: Pork Tenderloins 2006/10/29 20:23:03
quote:
Originally posted by John Fox

quote:
Originally posted by Foodbme

John,

Here's a web site that Gives you a Blow by Blow ( Pun intended) Pictorial Tutorial on how to make a Breaded Pork Tenderloin. There may be a whole new career waiting for you asyou open the first BPT Shop in NJ!

Forgot to add the web site. Senior-Heimers;
http://web.mac.com/davydd/iWeb/Site/BPT_Tutorial.html


Seems like a pretty involved process; much more so than cooking a hot dog. I think I'd prefer to sample one before I attempt to make one. Any similarity in taste to weiner schnitzel?

John,

The breaded pork tenderloin is a derivative of weiner schnitzel using pork instead of veal and serving it sandwich style. That recipe tutorial web site, BTW, is mine. The next time I make a batch of pork tenderloins I'll bread a hot dog and deep fry it. Wait! That's a corn dog or pronto pup.
Davydd
Sirloin
RE: Pork Tenderloins 2006/10/29 20:30:39
quote:
Originally posted by LegalLady

You cannot compare BPT to a hot dog, once you have tried one, you will crave them too.

We have a Culvers opening soon (90 miles away, but that is a short trip in the panhandle of Nebraska. I know they don't compare to the Indiana thing, but the best we can do around here.


LL

Legal Lady,

If you lived in the eastern side of Nebraska you could probably find many BPTs so close to Iowa, but you are definitely out a ways. The culture changes fast. You can cross the border from Indiana into Michigan and the sandwiches practically disappear from menus. Culvers is not all that bad. It is a true tenderloin and they have pretty good quality control from restaurant to restaurant.
Davydd
Sirloin
RE: Pork Tenderloins 2006/10/29 21:03:18
OK, time to get back in focus once again.

We drove down to Benchwarmer Bob's restaurant in Burnsville, MN to try their breaded pork tenderloin sandwiches. Benchwarmer Bob is Bob Lurtsema, former Minnesota Viking defensive lineman. He played way back when but who remembers and who cares because he warmed the bench playing behind a very fine front four. Benchwarmer Bob made more of a name for himself as an advertising pitch man on TV than playing football.

The restaurant is half sports bar and half dining room with TV screens all around for watching the Vikings. But this time it was the Minnesota Gophers being thumped by Ohio State 44 to zip.

The tenderloin was billed as a 6 oz. tenderloin with choice of fries, cole slaw, etc. for $9.99. The price was a bit on the high side as far as tenderloins go. It was surprisingly good. The breading was excellent with a faint tangy spice. The meat was tender and thick, and it spilled over the bun as it should. It is right up at the top for a Minnesota tenderloin and was reminiscent in presentation to what you get in Indiana sports bars. It came with pickles, lettuce, tomato, onion and a side of mayo. Mustard was not offered so I tried the mayo. With the Minnetonka Drive In closing for the winter season, this place and The Nook in St. Paul would be the two places I would recommend right now.


Benchwarmer Bob's breaded pork tenderloin sandwich
desertdog
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/10/29 22:39:42
Wiener Schnitzels are also pan fried in butter vs. a BPTS which is typically deep-fried. A Wiener Schnitzel (in Germany anyway) is served with nothing more than a slice of lemon and maybe a little ketchup on the side. The lemon squirted over the schnitzel is surprisingly good.

As in America, restaurants in Germany pride themselves on having the biggest and juiciest schnitzels, and I for one can say I've done my share of sampling and comparing the tasty entree. Guten Appetit!
Foodbme
Porterhouse
RE: Pork Tenderloins 2006/10/29 23:53:53
Davydd,
THANX! for the Tutorial. I'm going to use it at Thanxgiving when I deep fry my Turkey since I'll have a pot of hot oil goin. Regarding the Breaded Hot Dog, I'm going to grind up hot dogs and make them into a Patty, then bread them with what you use for a BPT, deep fry em and see how they turn out. May need to use a Binder with them to make a patty. I'll experiment with it and post the results on here. SAhould turn out something like a ChickenFried Steak I think????
desertdog
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/10/30 11:16:18
I knew I had a picture of the last schnitzel , well HALF of the last schnitzel I ate over in Germany. This lovely piece of heaven was served to me in Ulm at a restaurant called the Zunfthaus down in the fisherman's quarter along the Danube river. The area sits in the shadow of a cathedral called the Ulmer Muenster, at 161 meters and 768 steps, the tallest steeple in the world.

http://www.zunfthaus-ulm.de/overview_GB.html



As you can see, when the other half of the schnitzel was still on the plate, it was quite a portion! In the bowl next to it are Bratkartoffeln (fried potatoes) and in the other bowl we ordered an extra side of Kasespaetzle ( freshly made tiny noodles made with flour, eggs, milk and salt that are boiled; then layered with shredded swiss cheese and topped with carmelized onions.)

Of course no meal is complete in Germany without a mug (or two) of the local brew, in this case a Gold Ochsen lager.

Zunfthaus



Fisherman's Quarter



Ulmer Muenster


Iowacafegal
Junior Burger
RE: Pork Tenderloins 2006/11/02 23:18:59
Hey Dog ,So I missed you at the Iowa Cafe Sorry about that. ( okay guys this is 2 for 2 miss ( Fooddne and Dog both) your Guys are going to think The True Blue Iowa cafe Gal never works LOL .
I hope you had a great meal at the Cafe , Marcie told me you had our Home Made Breaded Tenderloin , Next time your going to have to try Our Maiden Rite Yes your right, it's what you know as the Loose Meat YUM Just like back home in Iowa. Hope to see you soon back at the Cafe ..
Great pic. from your trip
Pam Iowacafegal
desertdog
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/11/03 15:13:10
Hey Pam, I'll be back in next week for another go-round.

Seems like this thread has dried up a bit, unlike the two juicy breaded pork tenderloin sandwiches I had the pleasure of ingesting this week! The first one I kinda stumbled across on Monday. I had lunch with a friend of mine at Casey Jones Grill, a place he likes to go to for the wings (crispy, super hot). (29th st. and Bell) They are a Packer and Husker bar, the owner coming from the great state of Wisconson.



I noticed a BPTS on the menu and had to go for it, especially after the waitress said it's her favorite thing on the menu. I would say that it was very above average, certainly a great combination of crispiness and juciness. My only gripe would be that the bun was a bit too big. To get a perspective on it's size (it was a belly full) compare it to the 16 oz. glass of Sam Adams Oktoberfest beer in the background.



On my trip down to Tucson, I did make it over to Wags, a down home, midwest cookin' restaurant (Grant east of Alvernon) for their nearly famous Breaded Pork Tenderloin Sandwich, known as "the Porky." Ross, the owner says that he imports the meat from his native Indiana as well as the Rubarb for his delicious pie. (Yes, I had both)



The restaurant has more of an Iowa theme to it and serves a mean Maid-Rite, known as "the Turbo." I also noticed quite an attractive plate of SOS being served at a neighboring table...I reckon everything is good at this little gem of a joint.

The sandwich was impressive...and delicious. I was almost full by the time I got to the bun, in fact I was a bit disapointed that I was going to have to start mixing in bread and the other toppings with the tenderloin because it was soooo good on it's own. The breading on the loin itself seemed to contain corn flakes, but I can not be certain of that.



Of couse I couldn't leave without trying the Rubarb pie, and that did not disappoint either! Warm with a little ice cream, man did that hit the spot. The only thing I regreted after leaving Wags was the 2 hour drive back to Phoenix. I seriously could have used a nap after that encounter. Note to Wags, rent out cots around back!



A great BPTS experience is awaiting anyone who travels to Tucson. Look up Wags, you'll be glad you did!
Tabascocat
Junior Burger
RE: Pork Tenderloins 2006/11/03 16:25:35
Recently the Iowa Pork Producers had their annual tenderloin contest and a restraunt in Wellsburg Iowa won, the announcement can be seen at the following link, www.iowapork.org/download/2006_T-loin_Contest_Winner.doc .

I was on a roadtrip recently in Northeast Iowa and stopped at the St Olaf tap for a Tenderloin, they have a pretty good reputation and are runners up in the contest. I tried the medium tenderloin about 8oz and it was definatly homemade a little thicker than most tenderloins I've had and the breading was a little different but very good. The bun was a regular hamburger bun and I cut the loin in half to fit on the bun better, I cant imagine what the large would be like it's about 16oz.

St Olaf is awfully small and the tap didnt have a lot of ambieance but it was like a lot of small town bars. The one thing that struck me was they had a jar on the counter for donations for a power street sweeper for the town, yet it didnt look like the town had more than 5 streets. I guess they just like to keep the ones they have really clean.

Try their tenderloin If you ever get by there.
desertdog
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/11/03 18:17:30
Welcome to the forum, tabascocat. Go back one page and you will see Davydd's post with a pic of the 16 oz'er from St. Olaf in all it's breaded glory!
Davydd
Sirloin
RE: Pork Tenderloins 2006/11/04 14:41:32
For Tabascocat here is an encore presentation showing both the world's largest 16 oz. pork tenderloin sandwich but also the standard 8 oz. sandwich which is about the size you get just about everywhere else. The St. Olaf Tap also has a Mini 4 oz. version that just slightly over fills the bun.



desertdog, I count four presentations from you in Arizona. That's impressive. Are you now tapped out or are there more? Maybe you can get up to Las Vegas and try the Hash House A Go Go tenderloin.
desertdog
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/11/05 11:47:05
Heck, for the price of one "GoGo" I can get 4 over at Iowa Cafe!

Actually, I think I have just scratched the surface of a large pork tenderloin underground that exists here in AZ! Davydd, as you probably know, we get our fair share of Snowbirds here every winter, and most come from the Midwest. There are an untold number of small sports bars and cafes that cater to this contingent. I can only assume that Breaded Pork Tenderloin Sandwiches are a mainstay on most menus...

I think seeking out all the "Wags and Iowa Cafes" here in the Phoenix/Tucson area could take me months if not years. Of course, I am willing to take on this challenge on behalf of all the Pork Lover's of the world.

Maybe I've found my calling in life! Bout time. not sure how I'm gonna break this to my wife, though.

I'll keep you posted!
Hotrodder
Hamburger
RE: Pork Tenderloins 2006/11/05 13:28:21
Davydd I hereby nominate you as the tenderloin king. All hail the king!

I just got back from the supermarket and I'm gona try your recipe tomarrow. I think you mentioned that you froze some after breading, how did they turn out?
Davydd
Sirloin
RE: Pork Tenderloins 2006/11/05 15:41:16
Hotrodder, "Thank you, thank you very much." That's what Elvis, the true king would have said.

I'm debating Thanksgiving. Pork tenderloin sandwiches or deep-fried turkey.

I struck out twice this weekend in finding a new pork tenderloin sandwich in two new places (for us). First was Chestnuts in Chaska, MN. No tenderloin but nice place anyway. Today we took a Sunday morning 6 mile walk at Baker Park near Maple Plain. Gotta train for these pork tenderloins. After we noticed there was a new Irish Pub in Maple Plain. Had to stop. No pork tenderloin sandwich but they did serve Guinness, Bass Ale, Smithwick, Schell's Leinie's and Boddington's on tap. The place was formerly just a small town cafe but was remodeled into an almost authentic looking Irish Pub last August. McGarrys is the name. I will go back and try their walleye sandwich.
Iowacafegal
Junior Burger
RE: Pork Tenderloins 2006/11/05 20:50:19
Hotrodder You can Freeze, your Bread Pork Tenderloin after Breading them But Let them Thaw out then Fry ,I have found if you Fry them Frozen they hold more Oil This will give you a Light Golden Brown loin.And help you not to over cook.
The Iowa Cafe Gal.
Hotrodder
Hamburger
RE: Pork Tenderloins 2006/11/06 18:36:03
Davydd,

Well I just got done eating them... I'm almost ready to promote you to godhood

For those of you who can't make it to the I states, Take it from a life long Hoosier his recipe makes one of the best tenderloin sandwiches you can have.

Iowacafegal, Thanks for the info.
Davydd
Sirloin
RE: Pork Tenderloins 2006/11/06 19:46:39
I forgot to mention the two tenderloins I prepared and froze were the two that I experimented with in baking them instead of deep frying. I figured that if you could do that with frozen chicken nuggets you could do it with tenderloins.
Iowacafegal
Junior Burger
RE: Pork Tenderloins 2006/11/06 22:52:01
Davydd
I'll have to try your experiment with baking them myself, I don't know of any place in Iowa that has ever Baked them. Everything back home in Iowa are done by deep frying . I'll try it at the Cafe in the AM ..with a couple of paoched Eggs whole wheat toast and some Home Fries
Iowa Cafe Gal.
desertdog
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/11/07 09:38:06
quote:
Originally posted by Iowacafegal

Davydd
I'll have to try your experiment with baking them myself, I don't know of any place in Iowa that has ever Baked them. Everything back home in Iowa are done by deep frying . I'll try it at the Cafe in the AM ..with a couple of paoched Eggs whole wheat toast and some Home Fries
Iowa Cafe Gal.


You convinced me, Pam. I'll be right down!

ScreenBear
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/11/08 21:56:04
Davvyd,
How did the taste compare? Did the breading stay adhered nicely to the pork?
The Bear
Foodbme
Porterhouse
RE: Pork Tenderloins 2006/11/09 13:30:20
I'll betcha if you took your tenderloin and coated it with "Shake & Bake" seasoning and baked it, it would come out pretty good! I'm gonna try it & I'll letcha know how it turns out.
Iowacafegal
Junior Burger
RE: Pork Tenderloins 2006/11/11 00:53:29
quote:
Originally posted by Foodbme

I'll betcha if you took your tenderloin and coated it with "Shake & Bake" seasoning and baked it, it would come out pretty good! I'm gonna try it & I'll letcha know how it turns out.
-
Foodbme Hi it's the Iowa Cafe gal - Dishwasher- Cook it was nice to meet you today ,I hope next time your in the cafe, I can set and have some coffee with you, I got home about 9:30pm after a long day your right I'm having my Breaded Pork Tenderloin at home right now ..The True Blue Iowa cafe GAL
Dog I'm now 3 for 3 missing you
Davydd
Sirloin
RE: Pork Tenderloins 2006/11/11 10:24:02
quote:
Originally posted by ScreenBear

Davvyd,
How did the taste compare? Did the breading stay adhered nicely to the pork?
The Bear

They were prepared ready for frying but I didn't need them. So I froze them. When I decided to have them, time was too short to thaw them and set up the fryer. So I took them out of the freezer and just baked them more as an experiment. The meat was fine. Overall it was kind of dry similar to baking frozen and breaded chicken nuggets you can buy. The breading stayed on.
desertdog
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/11/12 12:14:57
Hey Pam,

I'm beginning to wonder if your really exist! I did come in the other day after your "baking" post about 9AM ish. Since you weren't there I went ahead and had a Pork tenderloin with my over-mediums and taters, all delivered on THREE plates no less! Needless to say I didn't need to eat the rest of the day!

I'm cooking up some Italian Beef today in the crock pot. Never done it before, so we'll see how it turns out. I'm posting the recipe and pics later today over on another thread if successful...

http://www.roadfood.com/forums/topic.asp?whichpage=4&TOPIC_ID=11796#244240
Davydd
Sirloin
RE: Pork Tenderloins 2006/11/12 15:10:16
desertdog,

You have quite a few more places to try in Arizona. Here is the list:

Vine Tavern & Eatery
Tempe
480-894-2662
Rural & Apache

Vine Tavern & Eatery
Tempe
480-730-6313
Elliot & Rural

Vine Tavern & Eatery
Phoenix
602-957-9806
28th & Indian School

Vine Tavern & Eatery
Mesa
480-396-2472
Recker & Main

http://www.azeats.com/vinetavern/menu.htm

I have found 5 more places in Minnesota yet that I have not tried. And of course I could go just a little bit south and stumble into just about any eatery in Iowa and try one.
desertdog
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/11/13 23:38:30
I've been to the Vine a couple times but obviously overlooked the Tenderloin. I think I was there more for the liquid offerings. Looks like I'll be getting over for lunch sometime this week then! Thanks for the heads up!

My brother lives down in Red Wing, MN...I'll have to ask him about some of the local places there that might have a loin worth driving for.
Jim Ross
Cheeseburger
RE: Pork Tenderloins 2006/11/14 15:12:52
The Vine should have a good one. 2 of their 6 locations are in the Iowa City area and I think the Gilbert & Prentiss location in Iowa City was probably the original. We go to the one on the Coralville strip but always get the chicken wings which are excellent, I'll have to try the tenderloin now and report. It is a great place to have a beer and watch sports on big screen TVs.

Their web site is http://www.azeats.com/vinetavern/default.htm
desertdog
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/11/14 22:19:08
quote:
Originally posted by Jim Ross

The Vine should have a good one. 2 of their 6 locations are in the Iowa City area and I think the Gilbert & Prentiss location in Iowa City was probably the original. We go to the one on the Coralville strip but always get the chicken wings which are excellent, I'll have to try the tenderloin now and report. It is a great place to have a beer and watch sports on big screen TVs.

Their web site is http://www.azeats.com/vinetavern/default.htm


I didn't realize the Vine Tavern was a native Iowan eatery! I just assumed it was Phoenician. Very Cool. I'll be there tomorrow, looking forward to it!
Iowacafegal
Junior Burger
RE: Pork Tenderloins 2006/11/14 23:41:05
Dog some of the crew at the Cafe have been to the Vine and only have good things to say, I think your going to like it., the tell tell of the place is the wings,. I'll have to ck out the Breadloin myself.. Still a 3 for 3 seeing you LOL
The Iowa cafe Gal
Davydd
Sirloin
RE: Pork Tenderloins 2006/11/15 20:42:27
News alert! http://www.porktenderloinsandwich.com made the Minneapolis Star Tribune Websearch column.

http://www.startribune.com/blogs/websearch/?p=144
ScreenBear
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/11/15 23:41:37
quote:
Originally posted by Davydd

News alert! http://www.porktenderloinsandwich.com made the Minneapolis Star Tribune Websearch column.

http://www.startribune.com/blogs/websearch/?p=144


Just a matter of time 'til you're on Letterman. I mean, he is from Indiana. Good going.
The Bear
roossy90
Sirloin
RE: Pork Tenderloins 2006/11/16 03:39:12
Yanno..
I always hit this thread at least twice a week just drooling at the photos...
Davydd... Can you post your link to your own photos again?
I am too lazy to go back thru 19 pages of posts to look for it>
Thanks..
Tara
Davydd
Sirloin
RE: Pork Tenderloins 2006/11/16 07:58:02
Tara,

It is http://www.porktenderloinsandwich.com

If you click on "Pursuing Pork Tenderloins" in the StarTribune article it will also send you to the web site. The printed article is slightly different with the web site URL spelled out and the St. Olaf, Iowa pork tenderloin picture banners the article with a 5" x 3" picture.

There are also featurettes of pizza, hamburgers and taco sites Roadfooders might be familiar with.
desertdog
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/11/16 13:19:58
Hey Dayvdd,

Now that you're a big shot and everything, I hope you don't forget about us "little people."
roossy90
Sirloin
RE: Pork Tenderloins 2006/11/16 15:20:54
Thanks Davydd..
I now have it bookmarked in my Fav's..
Page: << < ..678910.. > >> Showing page 8 of 20 - Powered by APG vNext Trial