278836 Tue Jul 19 13:25:39 -0700 2005 10 31 Home Cooking 0 1477098 Okay, this is something that I have been confused on lately! I love pork tenderloin, which I have always bought at a butcher or vacuum-packaged at a grocery store... usually about 6 to 8 in. long, and about 2 to 3 in. in diameter, very tender and lean. Recently, I ordered, at a farmer's market, what was called a pork tenderloin sandwich, which was a huge piece of meat, battered, fried, fatty, flat, and odd-shaped. What was this digusting thing? Are they the same thing or am I calling one or the other the wrong name? Thanks for any help! Tue Jul 19 13:25:39 -0700 2005 0 Katie Nell 1 1477101 To many in the mid-west a pork tenderloin sandwich is a thing of great deliciousness and the best are much sought after. They are good enough to get a write up in Gourmet by Jane and Michael Stern. I'm fortunate to be cloes enough to the Marathon Food and Fuel in Gnew Bone, IN to be able to drive over there occasionally and get on. That place was the feature of the Stern article. The tenderloin sandwich is misnamed unless it is called tender-lion from tenderizing a pork loin cut. The loin is sliced about an 1" thick and then pounded out thin. Think of this as pork schnitzel. When I make them at home I use real tenderloin and dip in egg wash and panko crumbs and pan fry. The Food and Fuel has a batter dip for theirs. Both are good. Not greasy and disgusting at all. Tue Jul 19 13:49:52 -0700 2005 1477098 0 Candy 2 1477103 Thanks for the info, I've always wanted to try one of these sandwiches. What's the preferred condiment (if any) and type of bread it's served on? Tue Jul 19 14:06:37 -0700 2005 1477101 0 petradish 3 1477106 Most places in Iowa serve them on a regular hamburger bun, although a good one will dwarf it. Most common condiments are ketchup, mustard, pickle and onion. One place serves them with ham and cheese on it. Sometimes I like chili and cheese on mine. Here is a link to some photos of these great sandwiches. Link: http://www.allenbukoff.com/wildBPTiowa03/ Tue Jul 19 14:17:25 -0700 2005 1477103 0 Bobfrmia 4 1477131 Oh, man, Joensey's WAS an amazing pork tenderloin. Maid Rite, too. And this thread has reminded me --I had misremembered some sort of tartar-sauce-like condiment on the sandwich, but it was yellow mustard. To keep this to home cooking, though, I'm not sure this sandwich is repeatable at home, at least to the Joensey's level, at least not if your home is on the east coast. I've never been able to buy pork anywhere near the quality that was standard in Iowa. Tue Jul 19 16:55:42 -0700 2005 1477106 0 Tatania 3 1477108 Burger buns and a good tenderloin sandwich will be much bigger in diameter than the bun. Mustard and pickles and lettuce is common. If I know I am going some place to get one I usually bring along my own mayo, I like mayo on them, but most of the places that make them and sell them give you miracle whip when you ask for mayo and I can't abide that stuff. Tue Jul 19 14:25:37 -0700 2005 1477103 0 Candy 1 1477104 Sounds like what you got in your sandwich was a center cut loin piece that was pounded flat, dipped in batter, dredged in a coating, then deep fried. Kinda like a Milanese or Schnitzel style, but your's sounds like it wasn't the best cut and/or was overcooked. This style can be wonderful if you start w/ a good piece of milky loin, dredge in panko, and pan fry in some butter and EVOO. When all's well, the meat will taste divinely creamy. Tenderloin comes from the loin area, but it's smaller in diameter than a center cut loin and, as the name implies, can be more tender. It's also less fatty and gristley. So sounds like you've been using the term "tenderloin" right but that the vendor may not be using it w/ 100% accuracy. This link gives a little more info... Link: http://www.askthemeatman.com/images/Porkcuts10kb122403.gif Tue Jul 19 14:07:07 -0700 2005 1477098 0 Carb Lover 2 1477140 Thank you for the info... very helpful! So, I'm now trying to figure out if I just don't like these sandwiches or if I've just had the wrong one? The only thing with food that I'm truly picky about is texture... I can't handle gristle (sp?) or fat AT ALL! So, is this supposed to be a sandwich that does have a little bit of texture to it, like the ones I've had? (I've had a couple... one at a restaurant and one at the Farmer's Market.) Tue Jul 19 18:35:10 -0700 2005 1477104 0 Katie Nell 3 1477141 Pork loin is very lean, and any fat should have been trimmed. You obviously got one from someone who know little to nothing about making a proper terderloin sandwich. Tue Jul 19 18:53:39 -0700 2005 1477140 0 Candy 3 1477145 I've never tried these Midwest tenderloin sandwiches, but it sounds like your vendors don't use very good cuts of meat and/or don't know how to prepare the dish well. It sounds like you're getting a part of the loin that's either close to the shoulder (blade loin) or near the leg (sirloin). These pieces are a little tougher, take a little more coaxing, and aren't as tender as center cut or tenderloin. I've cooked w/ sirloin chops and the grain on it is a little "funky." I hate when places will use poor quality meat just b/c something is disguised in batter and deep-fried. Don't give up on the sandwich altogether...some of those pictured below looked pretty darn tasty. Tue Jul 19 19:20:31 -0700 2005 1477140 0 Carb Lover 1 1477156 A guy at my Farmer's Market was selling "Pork Tenderloin" (BBQ). When I saw it I said that can't be tenderloin, that must be the loin. He said..."Yeh, but it's tender" (it wasn't). I think they just think it just sounds better and will result in more sales. Tue Jul 19 20:17:57 -0700 2005 1477098 0 Funwithfood