On Fri, 28 Aug 2009 23:02:37 -0500, "Gregory Morrow"
> wrote:

>Lou Decruss wrote:

>> Why not just make your own? You can even use loin rather than
>> tenderloin and make a beautiful meal for under a buck.
>
>
>Oh wow, I just got one of those big 10 lb. packaged pork loins at Treasure
>Island for $1.49/lb., a friend is coming over tomorrow to fry up some
>chicken so I'll make some pork tenderloin sandwiches...my friend is from
>Iowa so she'll be thrilled, we are always bitching about the lack of breaded
>pork tenderloin sammiches here in Chicago, where I grew up on the IA - IL
>border they are a staple, but here not so apparently.

I hope you had fun. I've had them out west but never in the city.
I've even seen them in SW Wisconsin. I like a crushed saltine breading
the best. My favorite bun is S.Rosen. I like mayo, Plochman's yellow
mustard, Claussen sandwich slices, lettuce and tomato, and lots of
pepper. YUM!

Lou