Helpful ReplyHot!Pork Tenderloins

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Davydd
Sirloin
RE: Pork Tenderloins 2006/06/23 20:36:41
Wanderingjew,

I have heard mixed reviews about the Mug'n'Bun. You are not the only one disappointed. The Stern review gives it a good grade. The documentary, "In Search of the Famous Hoosier Breaded Pork Tenderloin Sandwich" gives it a lot of cred. A friend in Indianapolis called it a "fritter". Others say it is not as good as the other local BPT restaurants nearby (Grindstone Charley's, O'Neal's, McGilvery's, Brickyard Crossing). I really don't know what state it is in today. I may have to find out next year.

Smitty's is suppose to be one of Iowa's best. Let me know when you try it. I may get down there this summer on business and will have my chance. After trying Joensy's in Solon, IA I have to believe the standards might not be up to the Hoosier variety if Iowans think that one is good. It was big though.
oltheimmer
Cheeseburger
RE: Pork Tenderloins 2006/06/27 21:59:33
Davydd,

I meant to use my first post on Roadfood to thank you for discovering the Pork Tenderloin at Heights Camphouse in Houston but forgot. Then I saw your comments on the Atmosphere vs. Food thread and remembered. I thought your description of the restaurant was very forgiving . It looked like it had been a bingo hall and they didn't even bother to rearrange the tables and chairs before opening it as a restaurant. I loved the big aerial shot of downtown Houston from the Bob Bailey studios ca. 1936 on the wall, however. That alone would be worth a return visit and will be of interest to many Heights area residents if they don't already know about it.

I have been wanting to try a Pork Tenderloin for years but never knew there was one available here. I went a few days after seeing your post and was elated. It was even better than I had ever anticipated. That is an awesome sandwich and I see no reason it couldn't be a big hit down here if people could be convinced to try it. Perhaps a change of name? Call in the marketing pros and see what could they come up with that would make it trendy? 'Chicken Fried Chilean........'

I didn't get as big a piece of meat as you pictured (it was a cowgirl behind the grill, a Terri Clark look-a-like) and I don't live anywhere near the Heights, but I'll be back. I'm also going to try to interest a sandwich shop near me in doing that. I can't think of any time I've ever had a CFS sandwich and I think mostly that's eaten on a plate with sides. What came to mind to me was a chicken fried chicken breast sandwich but this was much better than any of those I've ever had.

Thanks again.
Davydd
Sirloin
RE: Pork Tenderloins 2006/06/27 22:49:28
You are very welcome Oltheimmer. Maybe they should just call it a Chicken Fried Pork Tenderloin and Texans would understand. Calling it a Pork Loin Burger was not quite right. A burger to me would imply that it was ground pork. I took my cousins from Houston to the Heights Camphouse. They are ex-Hoosiers and they were delighted. I may have put the challenge to the cook when I was there and got the royal treatment. I showed him some digital pictures I still had on my camera of the Red Onion, Muldoon's, Grindstone Charley's and Gnawbone Food & Fuel to give him some incentive before he made them. Oh what the heck, here is an encore presentation of one of the other sandwiches.

oltheimmer
Cheeseburger
RE: Pork Tenderloins 2006/06/28 09:49:24
Just putting chicken fried in front of it would definitely help. Some people would be turned off but others would be lining up to try it no matter what it was. Pork loin burger is very misleading. I don't think these people know what they have here.

Maybe I'll print out a picture and take it with me next time.
Davydd
Sirloin
RE: Pork Tenderloins 2006/07/02 10:44:23
quote:
Originally posted by oltheimmer

Just putting chicken fried in front of it would definitely help. Some people would be turned off but others would be lining up to try it no matter what it was. Pork loin burger is very misleading. I don't think these people know what they have here.

The cook I talked to, a young guy, knew but they did not know what to call it. They did describe it accurately though as I think I said before. "It is like a chicken fried steak, only pork without the gristle."

I may have found yet another breaded pork tenderloin serving place in Minnesota. Has anyone been to the Nook on Hamline in St. Paul, MN?
Davydd
Sirloin
RE: Pork Tenderloins 2006/07/03 22:12:44
The place I found was the Nook in St. Paul, MN on Hamline Ave. The name fits the place. It is small, very small. You step in and face a small "J" shaped bar and then one row of tables along one long wall terminating at some video games on the back wall. The kitchen is a cubby space just off the bar. The walls are decorated with signs and memorabilia such as a Monroe High School athletic letter sweater from 1945. Yeah, the place dates back to 1938.

The Nook is primarily a hamburger joint. Just about everybody was eating hamburgers that I can see including my wife. I ordered the breaded pork tenderloin. The tenderloin was OK, average at best. I judged they sourced from a commercial supplier and threw them in a deep fryer. The kitchen was too small to be anything other than a hamburger specialty place. Would I go back? You bet. The Nook is the neighborhood bar/restaurant every neighborhood probably wished they had but few do.
captainjonny
Junior Burger
RE: Pork Tenderloins 2006/07/06 14:59:11
I am displaced from Ohio...in Seattle. Is there anyplace in the
Northwest to get a Pork Tenderloin? The best PT sandwich was at the
now closed Jerry's Drive Inn in Columbus. They served it on a buttered bun with lettuce.
Davydd
Sirloin
RE: Pork Tenderloins 2006/07/07 21:23:51
captainjonny,

The farther you get from Indian/Illinois/Iowa the fewer pork tenderloins you will find. They bleed out a bit into the surrounding states like Ohio but surprisingly fast. They are hard to find in Michigan. I have probably exhausted my search in Minneapolis/St. Paul and this close they don't quite get them right. If you do find them they will probably refer to them as Iowa or Indiana pork tenderloin sandwiches and the restaurant owner will most likely be a native of the "I" states. I did find one in Texas as I reported earlier but they didn't even know what to call it. A Google search doesn't turn up anything in Seattle or the northwest. Best thing you can do is make your own. It is not that difficult and I have done the heavy work for you with this recipe tutorial...

http://web.mac.com/davydd/iWeb/Site/BPT_Tutorial.html
Davydd
Sirloin
RE: Pork Tenderloins 2006/07/07 22:57:45
It was brought to my attention that the recipe description on my web page could not be copied or printed. It printed for me on a Mac but not on a Windows PC. So I did some checking and found there was a known bug in regard to the Arial font I used. I changed the font to Verdana and republished. Now I can select the text and copy and paste it into a text editor. I won't have a chance to see if it prints right from the web page on a Windows PC until Monday. Since it is now selectable text I assume it will.

For some reason the thumbnail pictures on the web page will not print for me. This all has something to do with conversion to .png file types which is something I do not thoroughly understand yet. I can click on the pictures individually and get an 800 x 600 pixel image that will print.

Hope this helps those who want to make their own.

http://web.mac.com/davydd/iWeb/Site/BPT_Tutorial.html
ScreenBear
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/07/08 00:16:26
With my computer knowledge, I think it'd just be easier to go to Iowa and buy the sandwich.
The Bear
Davydd
Sirloin
RE: Pork Tenderloins 2006/07/09 14:44:32
quote:
Originally posted by ScreenBear

With my computer knowledge, I think it'd just be easier to go to Iowa and buy the sandwich.
The Bear
I guess you have to weigh $9 worth of grocery purchases vs about $1,000. You could buy a Mac for that price and problem solved.

BTW, if you want the best you should go to Indiana.
ScreenBear
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/07/10 23:04:55
Davydd,
A visit to Nick's Kitchen, and then on to Iowa, where I went to college in the 1960s, and didn't know to try a Tenderloin Sandwich, is on my medium-length list of things to do.
The Bear
Davydd
Sirloin
RE: Pork Tenderloins 2006/07/11 21:00:05
Truth be told, in the 60s they were not as popular as they are today. In fact I would bet Iowa is a later comer to the game than Indiana. They were definitely around in Indiana but I don't recall them being in every dang bar/restaurant in the state like they are today.

My next pursuit will be in Iowa. We plan to camp down along the Mississipi later this summer in northeast Iowa and go to the St. Olaf Tap in St. Olaf. The St. Olaf Tap tenderloin is on the Des Moines Register's 100 foods to eat in Iowa before you die. It is also self reputed to the be biggest in Iowa in competition with Joensy's I guess. Then I will eventually get to West Des Moines, Hamlin and Dunlap to try Iowa's reputed best and Iowa Pork Board winners.
ScreenBear
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/07/11 21:17:40
I envy you your mission.
The Bear
wanderingjew
Sirloin
RE: Pork Tenderloins 2006/07/11 21:52:05
quote:
Originally posted by Davydd

Truth be told, in the 60s they were not as popular as they are today. In fact I would bet Iowa is a later comer to the game than Indiana. They were definitely around in Indiana but I don't recall them being in every dang bar/restaurant in the state like they are today.

My next pursuit will be in Iowa. We plan to camp down along the Mississipi later this summer in northeast Iowa and go to the St. Olaf Tap in St. Olaf. The St. Olaf Tap tenderloin is on the Des Moines Register's 100 foods to eat in Iowa before you die. It is also self reputed to the be biggest in Iowa in competition with Joensy's I guess. Then I will eventually get to West Des Moines, Hamlin and Dunlap to try Iowa's reputed best and Iowa Pork Board winners.


Davydd,

Is there anything inherently different about the tenderloins in Iowa vs Indiana or their accompanyments. I noticed in your photos most of the tenderloins in Indiana come with mayo and some even have lettuce and tomato, however on the Iowa website it appears most of them come with pickles, onions and mustard. Just an observation, I wasn't sure if this is an actual fact.
Davydd
Sirloin
RE: Pork Tenderloins 2006/07/12 21:25:34
WanderingJew,

None of my pictures has mayo on the tenderloins. You might see the onions sticking out. I always use mustard and I do like lettuce and tomato. I think the pictures just show the preference of the photographer. Often you get a plain tenderloin and you have to request the condiments. One difference I have noticed is the Indiana variety that I have checked out usually came from a full service sit down restaurant or bar. A lot of the Iowa tenderloins that have been posted seem to come from walk up and fast food type places. That too could just be the preference of the photographer to date. I do plan to narrow my visits in Iowa to those establishments that get frequent mention, Iowa Pork Board winners, and Chicago Des Moines Register writeups such as the St. Olaf Tap tenderloin.

Iowa is off to a bad start with me. I went out of my way to stop at Joensy's in Solon and would rate iy about 11th best behind 9 Indiana tenderloins and one Minnesota tenderloin. The only Indiana tenderloin it beat was the one that started me on this pursuit, the Indy 500 Brickyard Crossing Restaurant that was featured on the Food Finds show on the Food Network. It could have just been a bad day for the Brickyard Crossing because the show tenderloin looked a lot better. The one I had was too greasy and the breading was falling off in chunks and the bun disintegrated from the grease.

In my home state, Minnesota, the tenderloins get worse. They seem more a token menu item when they are available in some of the better reputation neighborhood bars. My guess is they are purchased prepackaged from a wholesaler and they are just dropped into the fryer.
Jim Ross
Cheeseburger
RE: Pork Tenderloins 2006/07/12 21:47:44
Originally posted by Davydd

....I went out of my way to stop at Joensy's in Solon and would rate iy about 11th best behind 9 Indiana tenderloins and one Minnesota tenderloin. The only Indiana tenderloin it beat was the one that started me on this pursuit.....
************************************************************
I don't know what happened to the Solon Joensy's. The last 2 times we went I was very disappointed in the tenderloin and we have quit going there. They just weren't crisp, kind of soggy. The Joensy's in Center Point still has great tenderloins, plus they are priced differently than the Solon Joensy's. The large tenderloin in Centerpoint is $5 while the same size in Solon is $8. I had one in Center Point last week and it was excellent.
janicks
Hamburger
RE: Pork Tenderloins 2006/07/13 21:07:58
David I have been thinking of what to do to celebrate the 100 years of breaded pork tenderloin at Nick's Kitchen.
It will be in 2008. Maybe a cooking class kinda thing so people could learn step by step how to make them... Kinda like your web page.
Or a dress the tenderloin contest what are the favorite condiments..{I had a guy order sour cream the other day}I don't know .. Just know we have to make it great. Jean anne
Davydd
Sirloin
RE: Pork Tenderloins 2006/07/14 21:45:38
Jean Anne,

Let me know when. I'd like to be there.

So people know...

http://web.mac.com/davydd/iWeb/Site/Nicks_Kitchen.html

http://www.roadfood.com/Reviews/Overview.aspx?RefID=1398
Davydd
Sirloin
RE: Pork Tenderloins 2006/07/21 20:47:53
I was on my own tonight for dinner so I made a return engagement to the Minnetonka Drive In, Spring Park, Minnesota and did take out. This just reconfirmed in my mind that the Minnetonka Drive In has the best pork tenderloin sandwich in Minnesota. The sandwich was very tender, juicy and more than 1/2 inch thick. It was not one of those pounded out dinner plate size ones as you can see. The breading was excellent. I was very satisfied



By the way, the Summit Grand Bohemian style Pilsener was just the right top off. The onion rings were also very good.
Davydd
Sirloin
RE: Pork Tenderloins 2006/07/23 19:48:09
quote:
Originally posted by Davydd

The place I found was the Nook in St. Paul, MN on Hamline Ave. The name fits the place. It is small, very small. You step in and face a small "J" shaped bar and then one row of tables along one long wall terminating at some video games on the back wall. The kitchen is a cubby space just off the bar. The walls are decorated with signs and memorabilia such as a Monroe High School athletic letter sweater from 1945. Yeah, the place dates back to 1938.

The Nook is primarily a hamburger joint. Just about everybody was eating hamburgers that I can see including my wife. I ordered the breaded pork tenderloin. The tenderloin was OK, average at best. I judged they sourced from a commercial supplier and threw them in a deep fryer. The kitchen was too small to be anything other than a hamburger specialty place. Would I go back? You bet. The Nook is the neighborhood bar/restaurant every neighborhood probably wished they had but few do.

Pork tenderloin pursuits are getting dang frustrating. I reported on The Nook a couple of weeks back. I didn't get my picture of the tenderloin because the memory card was missing from my digital camera. I was cleaning old pictures off my half dozen memory cards and forgot to put one back in. 28 miles one way and a missed opportunity.

So last night we invited friends visiting from New Zealand to come along. The husband went to the high school across the street from the Nook and hadn't been there in quite a few years. Whatta you know. We got there and thought we hit the jackpot finding a parking spot right in front, but a hand lettered sign on the door said the Nook was closed for Mike's wedding and would re-open Sunday. I don't know who Mike is but he messed up my second chance. I will try a third time because the Nook could very well be the best neighborhood bar/grill in America (but not for the tenderloin).
Win
Junior Burger
RE: Pork Tenderloins 2006/07/26 13:06:56
quote:
Originally posted by gatorbreath

hawkeyejohn
I feel your pain. I'm living in St. Louis but grew up in Muncie, IN where there was a drive-in restaurant called "Johns Awful Awful" which had the kind of breaded tenderloin you seek. These were awful big and awful good, hence the name. This place is long since gone but the quest for good tenderloin lives on. While viewing the website of the hometown paper I came across this article about such a quest. Link is now broken.



The article described a bunch of writers at the paper looking for a good tenderloin. I realize this doesn't help you out but you might want to keep your eyes open for an article in the suburban Chicago papers on this topic because that is where the departing member of the tendeloin club is departing to. Anyone who likes them this much will surely be able to scare one up in Chicago.



I, too, grew up in Muncie, IN (Muncie Central H.S.) and my older brother, "Punch," used to hang out at John's Awful Awful's. I live in Florida now, but yearn for that fine breaded tenderloin delicacy. Hope my son (currently in Indianapolis) gets a chance to savor this unique Indy-born culinary delight!
plb
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/07/28 12:05:22
Fellow Ex-Muncieites,

John's was much more popular as a hangout. But it was Burkie's that was, and still is, best known for Breaded Pork Tenderloins. I do not remember what an Awful Awful was but I remember John’s Ham-A-Rama sandwiches.
bigmoe52
Junior Burger
RE: Pork Tenderloins 2006/08/02 12:00:26
Can someone post links to different online sites where I can order frozen, breaded pork tenderloins delivered? I like the big thin kind. It is almost impossible to find them here in Central Florida. I grew up in Indiana and miss them terribly. The ones from Schwans stink. Thanks in advance.
Davydd
Sirloin
RE: Pork Tenderloins 2006/08/02 19:03:36
Why order them frozen? They are easy enough to make for yourself. Besides, if frozen you are still going to have to deep fry them. That is the most difficult part. Give it a try. Here is what you need to know...

http://web.mac.com/davydd/iWeb/Site/BPT_Tutorial.html

The 1999 documentary by Jensen Rufe on "In Search of the Famous Indiana Breaded Pork Tenderloin Sandwich" alluded that Mr. Dave's in North Manchester, IN might ship tenderloins. The Food Networks Food Finds show "Racing Around Indiana" said that the Brickyard Crossing would ship tenderloins but when I went to the web site to get the information it was not included. I don't think either restaurant is in that business but probably threw in gratis mention that it's been done. Probably to someone, rich person or celebrity willing to pay a premium price.
janicks
Hamburger
RE: Pork Tenderloins 2006/08/02 20:26:08
The reason they can't send the frozen tenderloins by mail is you can't send fresh food products across state lines. You have to be federally inspected not just the normal state inspected.Plus the cost of the overnight shipping, dry ice etc.. You need to be a rich celebrity type person ... I have done it used a stryo cooler shipped a dozen to my sister in Washington state. Cost was 45$ .Jean Anne
bigmoe52
Junior Burger
RE: Pork Tenderloins 2006/08/02 23:05:26
Thanks fellas but I was not talking about a restaurant shipping them. I got the following link off of this thread and ordered some tenderloins from them. That is what I meant by a company that would ship them. If you know of anymore, please let me know. I do not have much time to do any cooking. So it is convenient for me to be able to just pop one in my deep fryer and have at it.


http://www.amanameatshop.com/product.asp?id=4
Davydd
Sirloin
RE: Pork Tenderloins 2006/08/02 23:20:19
bigmoe52,

Jean Anne owns the best tenderloin restaurant in Indiana. They don't get any better and it is sad she can't ship them because there is no food house that will go the extra mile in preparation to come close to hers.

As for Amana Meats, they might be good but my experience with restaurants that purchase prepackaged frozen breaded pork tenderloins is that you will most likely get a bland, flavorless sandwich. Freezing alone will detract from the final flavor. You will not enjoy the experience of a truly great pork tenderloin sandwich. I have proven to myself that you can make a great home tenderloin.

As for myself, I have already put on about 7,000 miles this year pursuing them. Well, I was going to drive those miles anyway but I did make quite a few major detours from a straight line route to try them.
captainjonny
Junior Burger
RE: Pork Tenderloins 2006/08/03 20:43:29
http://web.mac.com/davydd/iWeb/Site/BPT_Tutorial.html

THIS TUTORIAL IS FABULOUS...NOT DIFFICULT. Thanks a million for the recipes and techniques. The Panko breading works, and is "light", but I will try the other methods since it is still not exactly what I remember from the 50's and 60's drive-inns. Cap'n
Davydd
Sirloin
RE: Pork Tenderloins 2006/08/05 11:39:44
captainjonny,

Thanks for the compliment on the tutorial. I doubt the Panko Japanese bread crumbs existed or were available in Indiana back in the 50's and 60's. If they were they probably would have only been found in a gourmet specialty shop and would have never made it down the food chain to a drive in. It is an improvement I like. The Brickyard Crossing chef said that is what they used so I tried it. Panko is a tad expensive. I can live with the crushed Ritz crackers. The one I haven't tried yet is the Shore Lunch brand of breading popular for pan fried fish.

It is the spicing I now experiment with. I'm not sure whether to just stay basic or experiment with exotic. I don't think restaurants stray too much from salt, pepper and maybe garlic.
Davydd
Sirloin
RE: Pork Tenderloins 2006/08/07 22:27:39
I previously mentioned the Nook in St. Paul, MN on Hamline Ave formally known as Caspers' and Runyons' Nook. The first time we went there in pursuit of the deep-fried breaded pork tenderloin sandwich my camera malfunctioned--I forgot my &%#@ memory card! The second time we went on a Saturday night a few weeks ago the place was closed because of Mike's wedding (one of the owners). We tried again last Saturday with success. We got a free round of drinks for us missing out the night of Mike's wedding from the other owner, Ted.

The name fits the place. It is small, very small. You step in and face a small "J" shaped bar and then one row of tables along one long wall terminating at some video games on the back wall. There is a pool table somehow jamb in the back. The sign on the woman's restroom says to knock because the lock is broken. It was broken last month. The kitchen is a cubby space just off the bar. The walls are decorated with signs and memorabilia such as a Monroe High School athletic letter sweater from 1945. Though small there are ample TV screens including one large flat screen at the front viewable from anywhere in the place. The bonus was the Twins were pounding KC that night. The place dates back to 1938. The current owners are two young guys who bought the place in 2003.

Hamburgers are the Nook's specialty. They regularly receive best in the Twin Cities or St. Paul in media polls. They seem to be in a three way battle with Matt's and the 5-8 Club in Minneapolis for the best Jucy Lucy. But I was there for the breaded pork tenderloin sandwich. I reported the first one was average. I must say this one was above average and can compete with the best. The ambience of the place, of course, always helps the palate.

The Nook is the neighborhood bar/grill every neighborhood probably wished they had but few do.

We had to drive 30 miles one way. Our guests with us came from further away--New Zealand.

The Nook Interior looking toward the front


The Nook Outside


The Nook Deep-Fried Breaded Pork Tenderloin Sandwich


The Nook was added to http://www.porktenderloinsandwich.com The pursuit is building with over 40 deep-fried breaded pork tenderloin sandwiches.
ScreenBear
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/08/08 23:12:59
A new post by Davyyd, in search of the ultimate Pork Tenderloin sandwich, is always a welcome event. Somehow or another, I find it adds legitimacy to, and justifies, my analogous search for the ultimate hot dog.

Besides, insofar as obsessions are concerned, the Maltese Falcon was already taken.
The Bear
Davydd
Sirloin
RE: Pork Tenderloins 2006/08/15 22:08:05
Well it is time for a new post. Tonight I have guest pictures from a high school classmate of mine (Steve S) now living in Southern California. He sent me these pictures of the Top Hat, Ventura, CA deep fried breaded pork tenderloin sandwich. I can't claim to have tasted this one but I know a lot of Californians formerly from the Midwest would love to know about this. The Top Hat is a street shop that will soon be displaced by a condo development. The good news is it is going to be moved down the street and stay in business. The tenderloin sells for $3.49.

The Top Hat Deep Fried Breaded Pork Tenderloin Sandwich


The Top Hat
Davydd
Sirloin
RE: Pork Tenderloins 2006/08/25 07:42:39
I will be hitting the road today in the campervan but will be sampling only my very own breaded pork tenderloin sandwiches. I pre-made enough for a camper rally and will be frying them outdoors Saturday.
Davydd
Sirloin
RE: Pork Tenderloins 2006/08/27 22:19:09
This weekend I made a half dozen tenderloins in the pine woods of northern Minnesota. It was a small group of B Campervan enthusiasts that got together in the campground. Since we had electrical hookups I took the deep fryer and made the Saturday night dinner for the group. Deep fried breaded pork tenderloins of course.

This was the first tenderloin out of the fryer


This is the pine forest get together with our B Vans in what was billed as the informal Mini Minne No-Frills B Van Rally
ScreenBear
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/08/27 22:41:00
The BFPT looks good, quite professional. Did you use the Nick's Kitchen recipe? Were the reviews complimentary? Was the flavor heightened by the great outdoors?
The Bear
Davydd
Sirloin
RE: Pork Tenderloins 2006/08/28 21:09:33
Screenbear,

Of course I did the buttermilk marinade. In fact I pounded them and put them in the marinade on Wednesday night expecting to bread them on Thursday but did not get to it until Friday afternoon. So it got an extra day of marinade. I breaded them and put them away in the fridge until Saturday. Plenty of time to tenderize. Reception was postively unaminous. My wife said it was my best yet. Judge for yourself...

Rally members eating tenderloins


Breaded pork tenderloin sandwiches in a campground might be a first ever. I would venture to say so in Minnesota but might get a rebuttal in Indiana or Iowa. Generally in Minnesota it is the fresh catch fish that gets fried in the woods.
desertdog
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/08/30 17:57:11
I have officially embarked on a quest to find an above average BPTS in the southwestern United States. My first stop was at the Iowa Cafe in Mesa, AZ. Eeeh, not too impressive. Small loin, looks like it was frozen then deep fried. Not what I expected from a place that touts Home Cooking.

Know of a place that serves up a mean Pork Tenderloin Sandwich in AZ, NV, UT, CA or NM, let me know !
plb
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/08/30 21:39:22
quote:
Originally posted by desertdog

I have officially embarked on a quest to find an above average BPTS in the southwestern United States. My first stop was at the Iowa Cafe in Mesa, AZ. Eeeh, not too impressive. Small loin, looks like it was frozen then deep fried. Not what I expected from a place that touts Home Cooking.

Know of a place that serves up a mean Pork Tenderloin Sandwich in AZ, NV, UT, CA or NM, let me know !


Good luck! I had a good one a few years ago at the CA State Fair. But I've been there a few times since and couldn't find them.
Davydd
Sirloin
RE: Pork Tenderloins 2006/09/02 14:19:12
quote:
Originally posted by desertdog

I have officially embarked on a quest to find an above average BPTS in the southwestern United States. My first stop was at the Iowa Cafe in Mesa, AZ. Eeeh, not too impressive. Small loin, looks like it was frozen then deep fried. Not what I expected from a place that touts Home Cooking.

Know of a place that serves up a mean Pork Tenderloin Sandwich in AZ, NV, UT, CA or NM, let me know !

There is the Top Hat in Ventura, CA reported here and the...

http://www.hashhouseagogo.com/gallery/gallery1_1.html in San Diego. There is also a restaurant that serves them in Las Vegas.
Davydd
Sirloin
RE: Pork Tenderloins 2006/09/02 14:24:05
Speaking of state fairs, I went to the Minnesota State Fair and found one deep fried breaded pork tenderloin sandwich. Two other places listed pork tenderloin but one place really called it a pork pattie and the other place, a BBQ stand, called it a shaved pork tenderloin. So this is the one I had from the Jurassic stand on the north end of the fair across the Pet Center.



desertdog
Double Chili Cheeseburger
RE: Pork Tenderloins 2006/09/04 14:08:11
thanks for the tips! I get out to San Diego quite a bit, I'll have to get by the Hash House and give it a spin. I can imagine Minnesota is a target rich environment for the sandwich. My brother lives in Red Wing, but I rarely ever get up that way (I have an aversion to Mosquitoes the size of hummingbirds.)

If you are ever in Tucson, Wags is supposed to be a legitimate contender for the Pork Tenderloin Sandwich as well as for their Maid-Rite(Loosemeats)Sandwich. My Mom eats there quite a bit, give it the thumbs up.

Info:

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. 323-2345. $ C
Davydd
Sirloin
RE: Pork Tenderloins 2006/09/08 22:02:49
I need some help. I will be going to Chicago on a one day business trip in about 1-1/2 weeks. I will be in the south side McKinley Park neighborhood and will be flying in at Midway Airport. What I would like to find is a luncheon restaurant that serve the breaded pork tenderloin sandwich that will be near that area. Suggestions welcome.
Big_g
Cheeseburger
RE: Pork Tenderloins 2006/09/11 15:42:03
I have been trying for at least a week to remember the brand we used in NE that was so tasty.....WELL, it was Harkers.
We deepfried ours, served on a toasted bun, w/mayo, Letuce, tomato, onion, dill spear and steak frys on the side.
Damn they were good....easy to over cook and turn into cardboard...but when they were cooked correctly YUM!
Dr of BBQ
Filet Mignon
RE: Pork Tenderloins 2006/09/13 10:16:57
Hello to all of you Pork Tenderloin Fans,
I grew up eating Pork Tenderloins that were very thin, crispy and very big. I’d like to add them to my menu but I can’t figure out how to get them thin enough to make them the dinner plate size I’d like to sell. I’d like to stay away from pounding them out by hand if that’s possible. Is there a hand crank or electric machine that will do the job? If so what’s it called and can you give me a step-by-step run through of the process? Thanks for your help.
Jack@DrofBBQ.com
Davydd
Sirloin
RE: Pork Tenderloins 2006/09/13 20:52:43
Jack,

Tenderloins come different ways. The less than average are usually commercially prepared by a food supplier so you take them out frozen and drop them in the deep fryer. Some actually take the time to hand pound them flat, marinade, and bread them fresh. It would take too much time to do that per order so you do have to prep in advance. There are machines that flatten tenderloins. The uniformly thin platter size I see must come from a machine. When I try to flatten them that thin I usually disintegrate the meat. Yes, I tried. It would also take forever if you took the extra care not to smash them to smithereens. The Brickyard Crossing Restaurant in Speedway, IN uses the machine. They demonstrated it in an episode on the Food Network's Food Finds show after they went through the ritual of hand pounding with the show's host. It kind of looks like an old fashion washing machine wringer. I would think if you had a high volume business it would be a nice way to go. I would check restaurant equipment supply houses in Indianapolis, IN or Des Moines, IA for starters.

My expertise is dining, tasting and trying to perfect them for my personal consumption. For a step by step run through my home amatuer (not professional) tutorial can be found at

http://web.mac.com/davydd/iWeb/Site/BPT_Tutorial.html

I'm not a fan of the thin and crispy dinner plate kind but I will eat them. That seems to be the Iowa way. The Indiana way is bigger than the bun, but thicker with more attention to the flavor of the breading. At least that is what I have observed so far. Most of the Minnesota ones I have tried are the commerically prepared frozen.
Dr of BBQ
Filet Mignon
RE: Pork Tenderloins 2006/09/13 21:33:28
quote:
Originally posted by Davydd

Jack,

There are machines that flatten tenderloins. The uniformly thin platter size . The Brickyard Crossing Restaurant in Speedway, IN uses the machine. They demonstrated it in an episode on the Food Network's Food Finds show Looked like an old fashion washing machine wringer. I'm not a fan of the thin and crispy dinner plate kind but I will eat them.


David first thank you for taking time to answer my question.
Now another question: Do you know what the machine is called? Would a cuber work?
Looked like an old fashion washing machine wringer, that’s what I kept thinking about and the thought was wow an old fashion washing machine wringer would be perfect. LOL You know, I have a friend that has a cuber and I’m going to try it Friday or Saturday. I don’t care what it cost I want one. Of course I suffer from Stainless Steel disease. If it’s made of stainless steel and should be in a restaurant I’ll buy it. LMAO but it’s true. Do you know the name of the restaurant (city & state )that they video taped the show in? Hell I’ll call them.
Jack
Davydd
Sirloin
RE: Pork Tenderloins 2006/09/13 22:28:47
Brickyard Crossing Restaurant is on the grounds of the Indianapolis Motor Speedway, actually in Speedway, IN on 16th Street. It is part of the Inn there. Here is the web site.

http://www.brickyardcrossing.com/hotel/

I have no idea what the machine is called.
Dr of BBQ
Filet Mignon
RE: Pork Tenderloins 2006/09/14 15:43:21
Davydd "Try the Brickyard Crossing Restaurant Indianapolis Motor Speedway"

Well I called them and they use a cuber or did use a cuber. But they said they found a supplier that could supply them already very thin and now, all they do is streatch them by hand before breading. They just pull it from to differant sides by hand after they flour them and before they dip them into the egg batter. Then into the cracker crumbs and straight into the deep fryer. So I'll try that methoid. Did the flour-egg-cracker crumbs help anyone? I hope so. Davydd your process and pictures were very well done you should get another gold star for that one. And thank you for your help
Jack@DrofBBQ.com
janicks
Hamburger
RE: Pork Tenderloins 2006/09/14 17:02:40
Jack, you need to use a cuber to make them big as the plate. Plus the marinating them helps also. Overnight is good longer is better.It makes the meat more tender and then you can press it easier in the cracker crumbs. If you want to talk about it email me and we can set something up. Jean Anne
Dr of BBQ
Filet Mignon
RE: Pork Tenderloins 2006/09/14 17:52:41
Jean Anne,
What a great conversation and congratulations on your web site and your restaurant. For those of you that haven't been to Jean Anne's site or restaurant here is the address.www.nickskitchen.net . If I were going to visit and got to meet Jean Anne I just say hello Nick LOL. To be the original home of the deep fried pork tenderloin is pretty impressive. You should write to the food network and tell them to come do the show from your place. Thanks for your help it was a delight. to talk to you today. You can bet if I get anywhere close to Huntington, Indiana, I'll go out of my way to visit you.
Thanks again
Jack
Davydd
Sirloin
RE: Pork Tenderloins 2006/09/14 19:55:40
Try this place for making a suggestion. It is the Travel Channel "Taste of America" show looking for suggestions. I already made a plug for Nick's Kitchen. Pile on the topic of Breaded Pork Tenderloins about 4 threads down on the list right now. I didn't start it but am trying to keep it alive. It has almost 900 reads in a slow forum.

http://community.discovery.com/groupee/forums/a/frm/f/599102695
polly44
Junior Burger
RE: Pork Tenderloins 2006/09/14 20:09:50
Davydd,
Im trying one of your tenderloin recipes tonightHope it turns out as good as yours

thanks,Polly
polly44
Junior Burger
RE: Pork Tenderloins 2006/09/14 21:31:21
Davydd,
Oh my god,my breaded tenderloins turned out great!
Best ive ever had at home.So tender so tasty. THANKS AGAIN!



Polly
Davydd
Sirloin
RE: Pork Tenderloins 2006/09/15 12:49:37
WanderingJew is most welcome to post his baseball roadtrip Smitty's tenderloin in this thread for the record.
Davydd
Sirloin
RE: Pork Tenderloins 2006/09/15 21:44:09
You ask. You might not like what you get. Last week while I was bacheloring it when my wife was canoing up in the boundary waters with sister, cousin and daughter I decided I would try to make a plate size tenderloin for myself. I didn't want to waste a gallon of oil for one sandwich so I decided I would try to fry in an electric skillet. The skillet said it would go up to 400 deg. F. but after frying I doubt it could. OK, I pounded out the tenderloin until parts of it were almost paper thin. It got so big it was difficult to handle. I marinaded it overnight, breaded it and dropped it in the fryer. It just did not seem right. It was taking forever to fry. Since it was in a frying pan I had to turn it over. That's when the breading started to separate. The oil was just not hot enough. The loin did not really get all that crispy and the oil did not drip off well after taking it out of the fryer. Anyway, it did taste good but it was one gnarley looking tenderloin. It wasn't too much unlike the one I had at Brickyard Crossing in Speedway (no picture) and I now kind of know why. PS. I did clean up all my messes before the Mrs. came home.

Here it is for what its worth...

janicks
Hamburger
RE: Pork Tenderloins 2006/09/16 17:41:38
David, The thing that I see that could have made it stay together better is if you let it sit after you bread it for a few hours. {Now I have given just about all my secrets} JeanAnne
Davydd
Sirloin
RE: Pork Tenderloins 2006/09/21 21:59:50
I made a one day down and back trip to Chicago Tuesday for the express purpose of troubleshooting a masonry wall leaking problem. I also got in an inspection of a 60,000 sf green roof we designed to see how it turned out. One must have lunch of course so I sought out a breaded pork tenderloin sandwich place naturally. In scouting ahead of time I knew of a few places but they would be quite a drive from my south Chicago location. The nearest bonafide Iowa looking tenderloin I could find was a 37 mile drive to the north suburbs. That was tempting but out of the question once we found ourselves standing still on I-55. Welcome to Chicago.

So I asked the local guy, the construction superintendent if he knew of a place. He thought of a few, called his secretary and had her call around to confirm. As it turned out there was a place not three blocks away from where I was. It was the New Archview Restaurant on Archer west of Damen. The New Archview ias an independent family owned restaurant that serves eclectic inexpensive food from breakfast to lunch to dinner including comfort food, sandwiches and entrees. It was a neighborhood place with tables and booths. The wait staff had that longtime employee look. You could tell many of the customers were regulars since they would come in stop at a table or two and say hi. The hostess guessed who I was when I came in and asked if their pork tenderloin was breaded. She must have been the one that took the secretary's call.

On the menu under sandwiches it was listed as a "hot pork tenderloin" and came with choice of potato. So I reconfirmed again with the waitress that it was indeed breaded and ordered it. First came out a regular bowl of split pea soup with croutons. It was part of the meal but it wasn't listed as such. That was a pleasant surprise because it was very tasty. Then the tenderloin arrived, open face over two slices of white bread sans crust, mashed potatoes and gravy slathered over. This seems to be the prevailing Bohemian style in Chicago. Petros on La Salle and Randolph in the Loop was the same. The Bohemian Crystal Restaurant in Westmont, a southwestern suburb, listed the same. The tenderloin was not overly large but was good. I knife and forked it in. That's my Chicago experience and here it is...

TJ Jackson
Filet Mignon
RE: Pork Tenderloins 2006/09/21 23:57:39
Everytime I look at the picture of the pan fried tenderloin, the one with the breading falling off, I can't get over it's resemblance (sorta kinda) to a soft shelled crab.

As I look at it, the claws are faced directly foward

Yeah, I failed every rorshach test I took. How'd you know?
kland01s
Filet Mignon
RE: Pork Tenderloins 2006/09/22 06:47:57
Great pix of the tenderloin at Archview! That's pretty much the same as you will get all around Chicagoland at the independent restaurants, it wasn't until I went to college in Iowa that I had BPT in a sandwich form.
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