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(Wayne Boatwright) wrote in message om>...
> Default User > wrote in message >...
> > 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.
>
> Just this past weekend we ate at "The Iowa Cafe" in Mesa, AZ, a small
> restaurant run by an Iowa family. I ordered the pork tenderloin
> sandwich, and it was just as you described. Delicious! I will go
> back. They also offer the pork tenderloin as a dinner, which I well
> imagine would lop over the plate. They also serve a wide variety of
> home-made pies, with at last 12-15 types of pie available at any one
> time. Both the pork tenderloin and the pies are award winners from
> three local papers.
>
> Wayne

I would guess the pork tenderloin dinner would be more like medallions
of pork tenderloin - but maybe it's like the sandwich and they just
dress it differently ... let us know.

If they have "Iowa chops," those would be very good.

N.