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