what do you like on your tenderloin sandwich

I make a tenderloin sandwich, we pound out 1/2lb.of tenderloin, eggwash and flour it twice,fry it crispy,it's incredible.

What do you prefer on top,nothing,bbq sauce,oe pork gravey?

I'll have mine deluxe.. Lettuce, Tomatoes and Mayo... Maybe some onion also..

Onion, mayo, mustard & pickles.

lettuce (shredded), tomato (very thin), and mayo. I like it as long as the other items on the sandwich are sliced (or shredded) very thin so the flavor of the meat comes through.

If they hide a good meat experience they need to be removed and the meat should be naked on a good bread.

Considering the fact that directly beneath this thread, there are 271 replies and 21,003 people read about pork tenderloin sandwiches. This subject has been covered so much, I seriously doubt if anybody can add to it.

Paul E. Smith
Knoxville, TN

Ketchup and pickle slices-and salt and pepper.

I like Miricle whip,lettuce,onion. Then dip each bite in ketchup!!

I like mine with lettuce, tomatoe, a little onion, mayo and of course the condiment that completes the tenderloin samwitch MUSTARD!!!! right on the tenderloin, If you haven't tried mustard on your pork tenderloin don't knock it till you do, Rat

I've never heard of bbq sauce or gravy on a pork tenderloin sandwich but that could be a regional thing and might be quite good but not to my tastes. My fav is with pickles, onions, and mustard. And served with fries of course!!!

Some places treat a Pork Tenderloin like a Country Fried Steak (Chicken Fried Steak) They serve it on a platter (not a bun) with home fries and eggs and white (sausage)gravy on it, and the potatoes.

On my traditional Pork Tenderloin Sandwich I like what I call the old "HOJO 3D Sauce"...It is a thousand island kind of condiment with some extra Catsup and mustard mixed into it. Grilled onions, and sliced tomato finish the add-on's.

quote:

Originally posted by Al-The Mayor-Bowen


Some places treat a Pork Tenderloin like a Country Fried Steak (Chicken Fried Steak) They serve it on a platter (not a bun) with home fries and eggs and white (sausage)gravy on it, and the potatoes.

On my traditional Pork Tenderloin Sandwich I like what I call the old "HOJO 3D Sauce"...It is a thousand island kind of condiment with some extra Catsup and mustard mixed into it. Grilled onions, and sliced tomato finish the add-on's.

I understand a tenderloin can also be served on a platter. I was merely responding to the original post which specifically asked about a sandwich.

Hello All,
Mayo and tomato.
One of the best meals I remember was a joint that stayed open after
all the bars closed in Harrisonburg, Va. I'd order a tenderloin sandwich
and fries. I was in heaven.
Take Care,
Fieldthistle

Catsup and sliced dill pickles on one side of the bun, mustard on the other (and enough of each to cover the bun with a thin layer on each side). Lettuce, thinly sliced tomato and horseradish sauce are acceptable options, if available.

quote:

Originally posted by Fieldthistle

Hello All,
Mayo and tomato.
One of the best meals I remember was a joint that stayed open after
all the bars closed in Harrisonburg, Va. I'd order a tenderloin sandwich
and fries. I was in heaven.
Take Care,
Fieldthistle

Those were the days my friend, I wish they'd never end.

I've had tenderloin on a platter with gravy & mashed potato a few times in northern/central Illinois, usually in truck stop or mom & pop places. For the sandwich version, I like them with mayo and a touch of mustartd.

Hello All,
We'd sing and laugh forever and a day...
Carry on, Stevencarry.
Take Care,
Fieldthistle

quote:

Originally posted by NebGuy

I've never heard of bbq sauce or gravy on a pork tenderloin sandwich but that could be a regional thing and might be quite good but not to my tastes. My fav is with pickles, onions, and mustard. And served with fries of course!!!

Greater Chicago area serves breaded pork tenderloins open face on white bread with gravy and mashed potatoes. That is the Bohemian influence in the area. Petros in the Downtown Loop across from City Hall serves a double tenderloin that way. Very, very filling.

If you read the "Pork Tenderloins" thread you will see a recently posted picture of a tenderloin served with BBQ sauce and melted chedder cheese from Lyon's Pub in Minneapolis. I'm finding in Minnesota they like pork tenderloins with melted cheese. Lyon's Pub redux will be coming up soon there.

Indiana seems to have the most tenderloin restaurants with Iowa second. Iowans are taking a penchant to pounding them flat to fill a dinner plate. Can't wait to taste one.

My preference is lettuce, tomato, onion and mustard but always served with pickle slices on the side. Onion rings best round out the plate for me.

Davy,
A lot of the Hoosier places like to pound them flat (and spread out). But the GnawBone Food and Fuel reviewed on this site, (on Rt 46 between Columbus and Nashville Indiana) does more of a Butterflied Pork Chop. It is usually 1/2 inch or slightly thicker, and the breading is nowhere near as thick as I have seen on most others. Since it isn't pounded out thin, be prepared to chew a bit, but that pork sure is good.

lettuce and tomato. a BIG side of may so I can put a dollop of mayo on each bite. And a big fat dill pickle on the side.

quote:

Originally posted by Al-The Mayor-Bowen


Davy,
A lot of the Hoosier places like to pound them flat (and spread out). But the GnawBone Food and Fuel reviewed on this site, (on Rt 46 between Columbus and Nashville Indiana) does more of a Butterflied Pork Chop. It is usually 1/2 inch or slightly thicker, and the breading is nowhere near as thick as I have seen on most others. Since it isn't pounded out thin, be prepared to chew a bit, but that pork sure is good.

Al, Gnawbone Food & Fuel is on my list of visits. I hope to know soon.

A good tenderloin should not be chewy. Nick's Kitchen melts in your mouth. There is the pork tenderloin, the pork loin and pork chops with chewiness from tender to tougher in that order. I am not sure exactly what differeniates the pork tenderloin and the pork loin but the pork chop is different. I've made pork tenderloins and pork loins with no discernable difference but am not sure about a pork chop. With the pork tenderloin you cut a piece about an 1 inch to 1-1/2 inches across, then butterfly cut it in the middle, spread it and pound it down to the desired thickness. That's what makes them so big. I think 1/4 to 3/8 inches thick pounded out is ideal because it deep fries fast in hot heat to lock the taste in, yet cook completely, and not be too greasy.

Three thinly sliced pieces of tenderloin, seasoned with black pepper and salt, lightly coated with flour, then pan fried in an iron skillet. Put it on toast with mayo, shredded lettuce, tomato and a dash of Crystal Hot Sauce.

As served at the Community Grill on Hwy 58 near Paint Rock Community south of Kingston, TN in the early 70's.

The perfect mingling of crusty brown bitted pieces of crunchy fried flour and sweet, juicy, tender meat encased in crunchy toasted white bread with fresh maters.
A Farmer friend of mine used to treat me to this every Saturday morning when he brought me to his dairy farm to help.

I would trade a steak dinner at Regas's in it's prime for this sandwich.

Dang, now I'm gonna hafta go buy a pork tenderloin, butterfly it and fry some up for dinner tomorrow.

quote:

Originally posted by drsmoke02

I make a tenderloin sandwich, we pound out 1/2lb.of tenderloin, eggwash and flour it twice,fry it crispy,it's incredible.

What do you prefer on top,nothing,bbq sauce,oe pork gravey?

NO gravy or sauce.. L/T/O, maybe some ketchup.. (dont throw rocks at me!), But I like ketchup on my pork chops.. maybe some Heinz 57...
(I can feel the shuddering from ya'll)..
But always the veg's on it. Depends on my mood,maybe even some mayo.
I would offer the sauces as an option.
But it sounds great.. I like them crispy.

Yo roosey a pork tenderloin is NOT a pork chop!!!

On a breaded pork tenderloin sandwich that hangs over the edges. Mustard,Pickle& Onion oh my

quote:

Originally posted by ent07

On a breaded pork tenderloin sandwich that hangs over the edges. Mustard,Pickle& Onion oh my

Hey ent07.. Welcome to Roadfood! From a fellow Michigander..

ent07 is from Parma, and I thought Cleveland OH was Parma. Live and Learn.

Hey Kayleigh thats ok I have been to Parma Ohio also.

Lettuce, onion and creole mustard, with a half sour dill on the side

quote:

Originally posted by janicks

I like Miricle whip,lettuce,onion. Then dip each bite in ketchup!!

Substitute mayo for the Miracle Whip and include pickles, sliced lengthwise instead of across. Dipping in ketchup works for me, too. I've tried sliced tomatos, (Do folks in Huntington spell it "tomatoes"?) but the added moisture tends to make things too soggy amd messy by the time you're finished.

Regards,
Tom

While eating a Breaded Fried Pork Tenderloin sandwich is a pleasure I've yet to experience, I'm thinking I'd go with mayo only, at least for the maiden voyage.
The Bear