333590 Thu Oct 12 17:09:46 -0700 2006 22 31 Home Cooking 0 1941161 I guess this is a specialty in Iowa/Illinois. Anyways, I was going to try my hand at it tonight and need help. I could have sworn within the last month or so I read something on this board about these sandwiches, which linked to a blog belonging to someone who had posted pics and tips of all the variations he has made. Does anyone know what I'm talking about? TIA for any help on this crazy question! Also would appreciate any tips or recipes from those who have had the real deal. Thu Oct 12 17:09:46 -0700 2006 10271 Rubee 1 1941371 I think it's called Schnitzel. I don't have a recipe, but I've ordered the schnitzel sandwich at Magnolia's and it sounds like what you are describing. Thu Oct 12 18:05:19 -0700 2006 1941161 43425 Sebby 1 1941375 I know what you're talking about from having lived in Indiana. They are crazy about these things. THe bar I worked in had packages of them frozen, but my understanding is that it's a slice of pork tenderloin, pounded really thin and huge, breaded with cracker crumbs and deep fried. Pu on a bun half the size of the tenderloin, top with mayo, lettuce, tomato. I remember that Bobby Flay on one of his shows actually made these...the show where he goes from state to state finding out what the specialties of that state are...personally I hate these things, but good luck and I'd love to know how it turns out, for nostalgia's sake. Thu Oct 12 18:06:32 -0700 2006 1941161 18154 prunefeet 1 1941529 I love pork tenderloins! I grew up in Iowa and it is the one thing I want to eat when I go back for a visit. I have never found them anywhere I have lived since leaving the state (Minneapolis, St. Louis, KC and now NYC). Thu Oct 12 18:56:21 -0700 2006 1941161 26305 TryThis 1 1941639 Thanks for the help! I will definitely post a pic with my result. And I just found that website too - fans of this Midwestern specialty should definitely enjoy this! I'll link below. I did notice he says for best results, to marinate overnight in buttermilk. Obviously too late for that - but I just pounded them (though unfortunately maybe too thin) and threw them in the refrigerator so they can marinate for at least 4-5 hours.. PURSUING PORK TENDERLOIN SANDWICHS http://web.mac.com/davydd/iWeb/Site/Pork_Tenderloins.html Thu Oct 12 19:34:21 -0700 2006 1941161 10271 Rubee 1 1941664 prunefeet got the basics down, but there are a few things I'd like to add: 1. Purists eat them with only onion, pickles & mustard. 2. Serve it on a hamburger bun. 3. Proper tenderloins are about 2-3 times the size of the bun. Frankly, I think you could get really creative with the tenderloin, maybe adding some parmesan into your breading, serving it on an onion roll with a zesty aioli, etc. You get the idea. Remember, since the meat is so thin, it won't take long to cook it up -- if you fry it for too long, you might as well shingle the house with it, it will be so dry. Good luck! I just had a tenderloin at Joensy's in Center Point, IA last weekend. Certainly not gourmet fare, but solid food and the joint was hoppin! Thu Oct 12 19:42:52 -0700 2006 1941161 46078 Big Al 2 1941779 Exactly! I didn't know about the onion, pickle mustard thing, never saw that in Anderson, IN, and we served a lot of these things. Yes, it should hang WAY over the bun, to the point where you are not sure how to tackle it. Lol. Thu Oct 12 20:13:05 -0700 2006 1941664 18154 prunefeet 2 1962763 Joensy's! Haven't been since graduate school 15 years ago, and I'm so glad it's still there. To duplicate the perfection of the pork tenderloin outside Iowa you'd have to spring for some really good pork. The pork quality routinely available there is far higher than what's routinely available elsewhere -- at least in Massachusetts. Is it a matter of freshness? Don't know. Sat Oct 21 17:34:13 -0700 2006 1941664 22630 Tatania 1 1942088 While moving across the country I took a detour in Iowa so that I could go to Joensy's in Solon for a breaded pork tenderloin sandwich. It was fantstic. I wish they had them places other than Iowa and Indiana. The rest of the country is really missing out. Here in Cambridge a sandwich shop opened up recently that has Beef on Weck and Muffaletas, so I'm hoping to convince them to carry breaded pork tenderloin sandwiches as well. Here's another website dedicated to BPTSs: http://www.allenbukoff.com/wildBPTiowa03/ The picture of the Joensy's sandwich on that site is glorious! Good luck with making your own. Let us know how it turns out. Thu Oct 12 21:32:15 -0700 2006 1941161 12671 maillard 2 1942253 Holy Cow! That thing is huge. Now I'm starving - I'm going to have make dinner early ;) Thu Oct 12 22:31:46 -0700 2006 1942088 10271 Rubee 1 1942475 Reporting back! YUM - I can see why these are popular - a crispy, porky, guilty pleasure. They came out really tender also, not dry as I was afraid of. I cut two 2-inch pieces of pork tenderloin and pounded them thin (not too thin as I originally thought). Threw them in a ziploc bag with buttermilk, a beaten egg, some minced garlic, a little paprika, and salt and pepper. Let them marinate for a few hours. Drained, then rolled them in panko crumbs. Served on the requisite hamburger rolls, grilled with butter: My husband requested his with mustard, tomato, and onion: http://im1.shutterfly.com/procserv/47b6ce33b3127cce8de2871395b500000016109Ict27Vm2w It's full bigger-than-the-bun glory: http://im1.shutterfly.com/procserv/47b6ce33b3127cce8de287e1954700000016109Ict27Vm2w For me, I took Big Al's advice with just onions, pickles and mustard. It was perfect, though I couldn't finish it! http://im1.shutterfly.com/procserv/47b6ce33b3127cce8de29c5d545e00000016109Ict27Vm2w Thanks so much everyone for the helpful info. Fri Oct 13 00:17:12 -0700 2006 1941161 10271 Rubee 2 1943735 Yours look way more appetizing than the ones I have seen in Indiana. I think I only ate one. They were pounded so thin that there was much more breading than meat, and it just seemed to me a waste of pork. Yours looks lovely! Good job! Fri Oct 13 16:18:39 -0700 2006 1942475 18154 prunefeet 2 1956526 "Not to thin" The key to a great tenderloin. Some believe that if you can pound it out to the size of a manhole cover, put it on a bun the size of a white castle, it has to be good. Not sure where that comes from. Good quality pork, light breading, not greasy, thick enough you have to bite through it. It's all about the pork to me. And yes, the best are made at home. Thu Oct 19 02:30:30 -0700 2006 1942475 10737 Bobfrmia 3 1959073 Bobfrmia, I don't know if the best are made at home. I base my knowledge on what I learned from the restaurants, mainly Nick's Kitchen in Huntington, IN (a century of knowledge) and the Brickyard Crossing in Speedway, IN. I would be hard pressed to come up with a match to the fresh made oversize buns made from scratch in the restaurant the Red Onion in Sheridan, IN uses for their tenderloins. And as far as the size of a manhole cover, the St. Olaf Tap in St. Olaf, Iowa managed to do just that with a 16 oz. tenderloin that still was thick and juicey. I have no idea how they manage that because I cannot get tenderloins of that size in a regular grocery store to match it. The St. Olaf Tap tenderloin is the latest addition on my website to see. Fri Oct 20 00:55:24 -0700 2006 1956526 10675 Davydd 4 1959699 Let me revise that. The best I've had yet, I made at home. But on reflection, the loins at Michaels are awfully good. Making them at home just gives you the freedom to make it to your own liking. Thick or thin, heavy breaded, light, or even battered. Still, having someone cook for you can raise the enjoyment. The St.Olaf pics are enticing to say the least. It would be tough to pound one out that size, even if you are butterflying it. Are they using tenderloin? I could maybe see it with a pork loin. Fri Oct 20 12:18:51 -0700 2006 1959073 10737 Bobfrmia 5 1961863 It was a true tenderloin and it was still thick and juicy. As you can judge from the website I have had quite a few and a wide variety. The fun is seeking out new places in the pursuit. I would have never ventured into St. Olaf otherwise. I have my sigthts set on another Texas location, one in Mesa, AZ, several more Indiana places and the 2004 and 2005 Iowa winners in Hamlin and Dunlap. By that time I will probably have sampled the best. Sat Oct 21 00:54:45 -0700 2006 1959699 10675 Davydd 6 1962734 I would not dispute your expertise. I look forward to reading about your future finds. Sat Oct 21 17:14:08 -0700 2006 1961863 10737 Bobfrmia 6 2093561 While you are traveling and trying different places be sure and stop at the Townhouse in Wellsburg, IA. They won the contest for the best tenderloin in Iowa in 2006 and people travel from all over to try them. It is in a town of less than 800 and in less then 2 months they have it advertised they have served over 3100! I live 15 miles away and have yet to try but have heard raves over and over and plan to go soon. Tue Dec 12 20:43:50 -0800 2006 1961863 59362 luv2cookinIowa 7 2097637 The Townhouse in Wellsburg is more like 215 miles from me but it is on my short list of places to visit. Wed Dec 13 22:39:09 -0800 2006 2093561 10675 Davydd 1 1942733 My supermarket (!) carries pork cutlets -- super-thin sirloin cut pork chops (I think). And cheap! I make 'schnitzel' by breading (egg, bread crumbs) and frying them fairly regularly. We had a German au pair last year, it's all her fault. Know nothing of these sandwiches, but instead of buying a tenderloin, see if you can get you some of these 'cutlets'. Fri Oct 13 02:24:34 -0700 2006 1941161 12985 marieber 1 1957684 Yes! Thanks for such an informative site. Since we're in Boston and I couldn't hit one of your recommended spots, your site was my inspiration to try them at home. Your recipe tips were excellent too. Thu Oct 19 17:04:23 -0700 2006 1956434 10271 Rubee 1 5380285 http://allrecipes.com/recipe/midwestern-pork-tenderloin-sandwich/detail.aspx This site has a great recipe for pork tenderloin sandwich. Fri Feb 05 16:30:59 -0800 2010 1941161 1146635 sharon85027 2 5380451 Personally would not care for corn meal. I think it would be improved with either cracker or bread crumbs. Just my preference. Fri Feb 05 17:39:46 -0800 2010 5380285 10737 Bobfrmia