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Pork Tenderloin Sandwiches

g
Gorston Jul 10, 2007 05:03 PM

My wife is from Indiana and she talks lovingly of eating pork tenderloin sandwiches as a kid. Apparently, the tenderloin is sliced thin, dipped in batter and fried, and then served on a soft roll. Can anyone recommend a place for pork tenderloin sandwiches in LA (preferably on the Westside)?

  1. j
    jzalvidea May 2, 2008 12:17 AM

    Went to Husky Boy Burgers in Laguna Beach, PCH corner Beverly. They do indeed have the pork tenderloin sandwich, breaded and deep fried. Got the tip from one of the posts.

    2 Replies
    1. re: jzalvidea
      p
      poochsnout Feb 3, 2009 09:47 PM

      Thanks for the tip. Just found this thread (and joined Chowhound) after having a sudden craving for this sandwich after years away from Iowa. I was at a local, non-chain hamburger joint and while studying the vast burger menu, it dawned on me that I hadn't seen or heard of a pork tenderloin sandwich in years, ha! I don't remember why I loved it so much, probably the breading, and if there was sweetners in it, that'd do it. I'm heading to Husky boy as soon as possible to fulfill this craving.

      1. re: poochsnout
        m
        malibumike Feb 4, 2009 07:37 AM

        I love these too and they are so easy to make at home, select some pork tenderloins have the butcher run them through the meat tenderizer twice, at home pound them thin, dredge them in flour add some salt and pan fry them in an iron skillet with olive oil - Delish

    2. Debbie W Jul 18, 2007 06:20 PM

      Hash House A Go Go has them but you have to drive to San Diego or Vegas - maybe not too far to satisfy a craving!

      www.hashhouseagogo.com

      1 Reply
      1. re: Debbie W
        Chowpatty Jul 18, 2007 06:34 PM

        Cool, we were going to go there a few weeks ago but didn't have time. Still, serving it on a whole wheat bun seems to defeat the purpose!

      2. OCEllen Jul 18, 2007 02:44 PM

        Yes, yes, I want to know , too, in Orange County? I used to eat them with yellow mustard, relish and onion!

        3 Replies
        1. re: OCEllen
          TonyC Jul 18, 2007 03:10 PM

          I've been in/out of Iowa for the last few years "chasing" the pork tenderloin. At the end, even with the help of hand breaded supposed-best-in-town sandwiches, I just couldn't understand the silly pursuit.

          Just doesn't taste that great to me...

          1. re: TonyC
            e
            Erik M Jul 18, 2007 06:42 PM

            God forbid that work should ever take you to Mount Airy, NC, Tony, but if it does make a beeline for Snappy Lunch. Their fried pork tenderloin sandwiches are miles better than any of the Midwestern versions I've tried, and, like you, I've eaten my share. Hell, I like 'em so much that when I lived in NC, I thought nothing of making the 40 mile trip (each way) from my home on a regular basis.

            Then again, when you live in NC, I became accustomed to doing something similar for a lot of good eats. LOL!!

            http://www.roadfood.com/Reviews/Overv...

            E.M.

          2. re: OCEllen
            FollowTheFlavor Jul 28, 2007 12:48 PM

            I just emailed the Food Section of the OC Register to see if they'd do a story on them and find the best local places. Fingers crossed.

          3. f
            flynlee Jul 18, 2007 02:40 PM

            Oh, yummmm...I'm just back from a visit to the midwest (Quad Cities, IL/IA) where I had the tenderloin basket at Culver's Restaurant. Not the best, but since I haven't had one in about 12 years, it was good enough!!
            I'd love to find a place in Los Angeles to get a good tenderloin!!

            1 Reply
            1. re: flynlee
              FollowTheFlavor Jul 28, 2007 12:45 PM

              I'm from the QCs and living in Anaheim desperately searching for local pork tenderloin sandwiches. Any luck locally finding a place?

            2. Candy Jul 10, 2007 06:11 PM

              They are called tenderloiin sandwiches but the the meat is cut from the loin. It is pounded until a cut is almost dinner plate size. Then the meat is dusted with flour, dipped in an egg wash and more flour and fried. I prefer to usr panko for the extra crunch. I actually use real tenderloins. Each section loin cut into 4 sections. They are served on regular chap hamburger buns. I like real mayo and mustard on mine along with lettuce and maybe some dill pickle. Another native friend likes just yellow mustard but she likes fish sandwiches that way too.

              1. Chowpatty Jul 10, 2007 06:04 PM

                My mom from Illinois used to take me to Callahan's in Santa Monica for these, but I just called and they said they didn't have it anymore.
                Googling around, I found a Bulgarian one at Danube, but that's probably not what you're looking for.
                http://www.calendarlive.com/dining/cl...
                Good luck!

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