On Mar 25, 9:02*am, Melba's Jammin' >
wrote:
> In article
> >,
>
> *Nancy2 > wrote:
> > If I don't have tenderloin to cut slices from, I buy tenderloin
> > "steaks" at the supermarket and then have the butcher run them through
> > the tenderizer twice, once each direction. *However, our Hy-Vee stores
> > sell already-tenderized pork tenderloin slabs which are ready to cook.
> > N.
>
> but, but, but. . . why would they put the tenderest part of the piggy
> through a tenderizing machine?
>
> --
> Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
> Angel Food Dessert, March 23, 2010

Barb, Did you get my e-mail? My system is bein' stoopid today.

Essentially, the answer is: Because that is The Way --- to make the
perfect tenderloin sandwich. The meat has to be thin. It has to
overflow the size of the bun. It should be about the same size as the
plate it's on. ;-)

N.