On Mar 26, 10:14*am, Nancy2 > wrote:
> On Mar 26, 8:14*am, Melba's Jammin' >
> wrote:
>
>
>
>
>
> > In article
> > >,
>
> > *Nancy2 > wrote:
> > > 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.
>
> > I did get your mail and I still think The Way is goofy. *:-) *But, hey,
> > it's the Io-Way. *"-). *
>
> > --
> > Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
> > Angel Food Dessert, March 23, 2010- Hide quoted text -
>
> > - Show quoted text -
>
> Ha, good one. *We're "famous" for our tenderloin sandwiches. ;-) *Try
> Henry's Cafe if you're ever over by Honey Creek....
>
> N.- Hide quoted text -
>
> - Show quoted text -

FYI, there's a good picture of the perfect-thickness tenderloin
sandwich at the www.amanameatshop.com website. I believe they start
with a loin slice, not a tenderloin slice, and then tenderize it.
Tenderloin as in sandwich is a misnomer - it's a "tender loin" piece
of meat, not a "tenderloin." It "...comes from the leanest part of
the loin, tenderized twice .... "

N.