Rayme & BT, I don't want to sound like an old grouch, BUT
a pork tenderloin
sandwich is NOT made with any
variety of pork chops
(especially not ground ones)! It is made with a pork tenderloin
. I guess it is a Midwest thing (Indiana, Illinois, Iowa especially).
You buy the cut of meat called a pork tenderloin
, slice it cross-grain in 1" to 2" thick slices and then pound it very
thin. Then you bread it with flour, egg, cracker-crumbs or bread-crumbs like you would fried chicken and pan-fry in about an inch of oil (turning it over when the first side is beginning to brown) or deep fry it until crisp on the outside. We have several places around the Peoria area that brag about how large theirs are, and they can get to be the size of a dinner plate, which means that, even with an oversize bun, there is more outside of the bun than underneath it. It is normally topped with your choice of catsup, yellow mustard, dill pickle slices and onion slices, though I have known some people to use lettuce, tomato slices, and mayo on it.
Places reviewed on Roadfood.com serving tenderloins are: Cecils Cafe in Marshalltown, IA; Kirkwood Corner Coffee Shop in Des Moines, IA; Smitty's Tenderloin Shop in Des Moines, IA; Gnaw Bone Food and Fuel in Gnaw Bone, IN; Mr. Daves in North Manchester, IN; Mug & Bun Drive-In in Indianapolis, IN; and Nick's Kitchen in Huntington, IN.
A pork chop
sandwich or a ground pork
sandwich or a pork fritter
sandwich (UGH) are all something else!