Nancy Dooley wrote:

> Tenderloin sandwiches are so easy to make - ask your
> meat-market/supermarket butcher to run some pork loin slices through
> the tenderizer a couple times - I bread mine with beaten egg and then
> very, very fine cracker crumbs. "Authentic" ones are bigger than the
> plate they're served on ;-).


When I was kid, we went to Ft. Dodge to visit my grandparents and the
whole family trucked off to a local eatery. When we got there, my dad
leaned over to me and said, "you want to order the pork tenderloin
sandwich." I did so. It came, it was huge, it was thin and crispy and
tasty. I looked up and my dad and my grandpa each had one as well. I
always have this sense of connectedness when I have that sandwich to
this day.




Brian Rodenborn