Just dreaming about it as I am remodeling my house frantically and
constantly, I have a farm raised pork tenderlion which I want dearly to
make flattened, breaded, fried, pork tenderloin for sandwiches. Bun,
lettuce, onion, mayo and pickle, Oh Yeah!

A midwest staple!
--
regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)

On Mar 23, 6:12*pm, piedmont > wrote:
> Just dreaming about it as I am remodeling my house frantically and
> constantly, I have a farm raised pork tenderlion which I want dearly to
> make flattened, breaded, fried, pork tenderloin for sandwiches. Bun,
> lettuce, onion, mayo and pickle, Oh Yeah!
>
> A midwest staple!


Despite living in Indiana, I haven't had one of those bad boys in
years.

In article >,
piedmont > wrote:

> Just dreaming about it as I am remodeling my house frantically and
> constantly, I have a farm raised pork tenderlion which I want dearly to
> make flattened, breaded, fried, pork tenderloin for sandwiches. Bun,
> lettuce, onion, mayo and pickle, Oh Yeah!
>
> A midwest staple!

I have a couple of pork tenders in the freezer from the pigmeat guy at
the summer farmers market. Mind if I ask how you make your sandwiches?
I do see what you wrote above but am curious mostly about the flattening
part and what you use for breading. Do you slice medallions from the
tender and then flatten them? How thick do you make the cut? Panko for
breading? Seasoned crumbs?

Thanks. I know the reputation of breaded pork tender sandwiches in the
midwest but am not very familiar with them. I *think* Dulono's
Restaurant in Minneapolis had a reputation for them 50 years ago.
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Angel Food Dessert, March 23, 2010

On Mar 23, 6:12*pm, piedmont > wrote:
> Just dreaming about it as I am remodeling my house frantically and
> constantly, I have a farm raised pork tenderlion which I want dearly to
> make flattened, breaded, fried, pork tenderloin for sandwiches. Bun,
> lettuce, onion, mayo and pickle, Oh Yeah!
>
> A midwest staple!
> --
> regards, mike
> piedmont, The Practical BBQ'rhttp://sites.google.com/site/thepracticalbbqr/
> (mawil55)

....uh, not mayo, but yellow mustard! Onion is optional.

;-)

N.

>
> I have a couple of pork tenders in the freezer from the pigmeat guy at
> the summer farmers market. *Mind if I ask how you make your sandwiches? *
> I do see what you wrote above but am curious mostly about the flattening
> part and what you use for breading. *Do you slice medallions from the
> tender and then flatten them? *How thick do you make the cut? *Panko for
> breading? *Seasoned crumbs?
>
> Thanks. *I know the reputation of breaded pork tender sandwiches in the
> midwest but am not very familiar with them. * I *think* Dulono's
> Restaurant in Minneapolis had a reputation for them 50 years ago.
> --
> Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
> Angel Food Dessert, March 23, 2010


Down here in pork country - flatten with a meat mallet - start out
with a regular-thickness piece of pork, like you'd have a pork chop
(but not an "Iowa" chop which is super thick) - dip in egg and then in
finely crushed saltine cracker crumbs or dry bread crumbs. Panko?
Not in this venue, it's foreign to tenderloin sandwiches. Seasoning
is just salt & pepper to taste (very little salt is needed).

The bun has yellow mustard and pickle - optional are onion, lettuce
and tomato slices. The tenderloin has to be way bigger than the bun,
that's de rigeur.... ;-)

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.

Nearly every family restaurant, franchise and diner here in Iowa will
have pork tenderloin sandwiches on the menu.

N.

On 3/24/2010 11:15 AM, Melba's Jammin' wrote:
> In >,
> > wrote:
>
>> Just dreaming about it as I am remodeling my house frantically and
snip
> the summer farmers market. Mind if I ask how you make your sandwiches?
> I do see what you wrote above but am curious mostly about the flattening
> part and what you use for breading. Do you slice medallions from the
> tender and then flatten them? How thick do you make the cut? Panko for
> breading? Seasoned crumbs?
snip
You got it right, make me one while your at it! As far as thickness
you'll need to experiment with one or too, try starting out with a 1
inch thick medallion, flatten to 3/8 inch, use a small cast iron skillet
to flatten!

--
regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)

On 3/24/2010 11:30 AM, Nancy2 wrote:
> On Mar 23, 6:12 pm, > wrote:
>> Just dreaming about it as I am remodeling my house frantically and
>> constantly, I have a farm raised pork tenderlion which I want dearly to
>> make flattened, breaded, fried, pork tenderloin for sandwiches. Bun,
>> lettuce, onion, mayo and pickle, Oh Yeah!
>>
>> A midwest staple!
>> --
>> regards, mike
>> piedmont, The Practical BBQ'rhttp://sites.google.com/site/thepracticalbbqr/
>> (mawil55)
>
> ...uh, not mayo, but yellow mustard! Onion is optional.
>
> ;-)
>
> N.
Not in Northern Indiana! Mayo it is and at Penquin Point slaw goes on top.

--
regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)

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, HOSSSPoJ
http://web.me.com/barbschaller
Angel Food Dessert, March 23, 2010

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.

Nancy2 wrote:

> 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. ;-)



I can see doing that just to flatten out the tenderloin or the purpose
of making a large thin cutlet sort of thing. Tenderloin is naturally
very tender, though it dries out and toughens when over cooked.

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, HOSSSPoJ
http://web.me.com/barbschaller
Angel Food Dessert, March 23, 2010

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.

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.

In article
>,
Nancy2 > wrote:

> 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.

Okay, now it makes sense.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Angel Food Dessert, March 23, 2010

Nancy2 wrote:

> 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. ;-)

I'll be returning from three months in Iraq in September, and I want to make
a dinner with an "Iowa" theme. My current plan is:

Iowa pork tenderloin sandwiches
Iceberg lettuce wedge with tomatoes, onions, bacon, and fresh cream
dressing[1]
Corn on the cob
Rhubarb crunch with homemade vanilla ice cream

I think it needs more vegetables. Soybeans, maybe? (Iowa's a major producer
of soybeans. But what would be a typical Iowa preparation?) Would potato
salad be carb overkill (considering that the corn and the sandwich bun are
both high-carb items)? Would watermelon fit into the meal?

Bob
[1] The salad dressing recipe is from _Lettuce In Your Kitchen_, and uses
cream instead of oil as the fat.

On Fri, 26 Mar 2010 20:10:41 -0700, "Bob Terwilliger"
> wrote:

> I think it needs more vegetables. Soybeans, maybe? (Iowa's a major producer
> of soybeans. But what would be a typical Iowa preparation?) Would potato
> salad be carb overkill (considering that the corn and the sandwich bun are
> both high-carb items)? Would watermelon fit into the meal?

Maybe this site will inspire you.
http://iowa.com/ilearn/iowa-food-products/

--
Forget the health food. I need all the preservatives I can get.

sf > wrote:

> Iowa's a major producer of soybeans. But what would be a typical
> Iowa preparation?

I think the bovine and porcine populations of Iowa could tell you.

S.

"Bob Terwilliger" > wrote in message
...
> Nancy2 wrote:
>
>> 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. ;-)
>
> I'll be returning from three months in Iraq in September, and I want to
> make
> a dinner with an "Iowa" theme. My current plan is:
>
> Iowa pork tenderloin sandwiches
> Iceberg lettuce wedge with tomatoes, onions, bacon, and fresh cream
> dressing[1]
> Corn on the cob
> Rhubarb crunch with homemade vanilla ice cream
>
> I think it needs more vegetables. Soybeans, maybe? (Iowa's a major
> producer of soybeans. But what would be a typical Iowa preparation?) Would
> potato salad be carb overkill (considering that the corn and the sandwich
> bun are both high-carb items)? Would watermelon fit into the meal?
>
> Bob
> [1] The salad dressing recipe is from _Lettuce In Your Kitchen_, and uses
> cream instead of oil as the fat.

I'm going to go out on a limb and venture to say that I don't really think
there is a "typical Iowa preparation" of soybeans. Having grown up just
over the border in extreme southern MN from a 150 year long line of farmers,
my family grew soybean crops but they were never, ever considered a veggie
you'd cook fresh out of the field and eat. They were grown to be exported
or processed into other things. Actually, I'd never seen them served as
part of a meal anywhere until quite recently and even then only in Asian
restaurants. I also wouldn't worry about carb overload if you're going for
the full Iowa meal deal. This is the land of white bread and white
potatoes, where anything spicier than common black pepper is "too spicy".
Traditional meals and potlucks are typically mostly carb centered.

Personally, I would not have a tribute to Iowa meal without including Maytag
blue cheese! If you make anything with pasta in it, make it with Barilla
(manufactured in good ol' Ames, IA). And use Tone's spices.

Jinx

On Sat, 27 Mar 2010 04:22:13 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> > Iowa's a major producer of soybeans. But what would be a typical
> > Iowa preparation?
>
> I think the bovine and porcine populations of Iowa could tell you.
>
et tu steve? Watch those attributions! Even the quotation markers
are wrong.


--
Forget the health food. I need all the preservatives I can get.

In article >,
"Bob Terwilliger" > wrote:

> I'll be returning from three months in Iraq in September, and I want to make

> Rhubarb crunch with homemade vanilla ice cream

Are you going to use frozen? Fresh rhubarb is a spring vegetable and out
of season in September.
FWIW.
(What will you be doing in Iraq?)
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Angel Food Dessert, March 23, 2010

In article >,
"Bob Terwilliger" > wrote:

> Nancy2 wrote:
>
> > 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. ;-)
>
> I'll be returning from three months in Iraq in September, and I want to make
> a dinner with an "Iowa" theme. My current plan is:
>
> Iowa pork tenderloin sandwiches
> Iceberg lettuce wedge with tomatoes, onions, bacon, and fresh cream
> dressing[1]
> Corn on the cob
> Rhubarb crunch with homemade vanilla ice cream
>
> I think it needs more vegetables. Soybeans, maybe? (Iowa's a major producer
> of soybeans. But what would be a typical Iowa preparation?) Would potato
> salad be carb overkill (considering that the corn and the sandwich bun are
> both high-carb items)? Would watermelon fit into the meal?


You're trying to get fancy again, I think. Why not cole slaw with the
sandwich and corn? Brownies with ice cream for dessert.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Angel Food Dessert, March 23, 2010

On Fri, 26 Mar 2010 20:10:41 -0700, "Bob Terwilliger"
> wrote:

>Nancy2 wrote:
>
>> 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. ;-)
>
>I'll be returning from three months in Iraq in September, and I want to make
>a dinner with an "Iowa" theme. My current plan is:
>
>Iowa pork tenderloin sandwiches
>Iceberg lettuce wedge with tomatoes, onions, bacon, and fresh cream
>dressing[1]
>Corn on the cob
>Rhubarb crunch with homemade vanilla ice cream
>
>I think it needs more vegetables. Soybeans, maybe? (Iowa's a major producer
>of soybeans. But what would be a typical Iowa preparation?) Would potato
>salad be carb overkill (considering that the corn and the sandwich bun are
>both high-carb items)? Would watermelon fit into the meal?
>
>Bob
>[1] The salad dressing recipe is from _Lettuce In Your Kitchen_, and uses
>cream instead of oil as the fat.

Anytime I've seen pork tenderloin sandwiches they were always served
with fries. I do enjoy the sandwiches but I'd be just as happy with
mashed potatoes and gravy and skip the bun that's way too small for
the meat anyway.

Lou

On Fri, 26 Mar 2010 19:16:32 -0500, Melba's Jammin'
> wrote:

>In article
>,
> Nancy2 > wrote:
>
>> 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.
>
>Okay, now it makes sense.

I've made them with both and by the time you pound and bread the
difference isn't noticeable. I cook tenderloin to 137 which is far
less than it's going to get when fried.


Lou

Melba's Jammin' wrote:

> You're trying to get fancy again, I think. Why not cole slaw with the
> sandwich and corn? Brownies with ice cream for dessert.

That's my Bob! LOL! He will have just returned home from Iraq and foodie
Hell. I think it's just a hankering for down-home food. His family is
from and in Iowa, so that's where the Iowa theme comes into play.

Coleslaw is great idea! I'd say that homemade ice cream should be on the
menu as well. Me, I don't care for brownies. I'm not entirely sure why
but I've developed a bit of an aversion to them over the years. But, I'd
make a pan of them if that's what he wants for his return/birthday
celebration.

--Lin

On Sat, 27 Mar 2010 07:28:01 -0700, Lin
> wrote:

> Coleslaw is great idea! I'd say that homemade ice cream should be on the
> menu as well. Me, I don't care for brownies. I'm not entirely sure why
> but I've developed a bit of an aversion to them over the years.

Don't they have fruit trees up in Iowa? How about a fruit pie or
crumble with that ice cream?

> But, I'd
> make a pan of them if that's what he wants for his return/birthday
> celebration.

He'll probably be craving a lot of things.

--
Forget the health food. I need all the preservatives I can get.

Barb wrote:


>> I'll be returning from three months in Iraq in September, and I want to
>> make a dinner with an "Iowa" theme. My current plan is:
>>
>> Iowa pork tenderloin sandwiches
>> Iceberg lettuce wedge with tomatoes, onions, bacon, and fresh cream
>> dressing[1]
>> Corn on the cob
>> Rhubarb crunch with homemade vanilla ice cream
>>
>> I think it needs more vegetables. Soybeans, maybe? (Iowa's a major
>> producer of soybeans. But what would be a typical Iowa preparation?)
>> Would potato salad be carb overkill (considering that the corn and the
>> sandwich bun are both high-carb items)? Would watermelon fit into the
>> meal?
>
>
> You're trying to get fancy again, I think. Why not cole slaw with the
> sandwich and corn? Brownies with ice cream for dessert.

Gotta have the iceberg lettuce wedge with the cream dressing. Among my Iowa
relatives, that is both authentic and mandatory. I did consider cole slaw,
but thought it would be a redundant salad.

Bob

Barb wrote:

>> Rhubarb crunch with homemade vanilla ice cream
>
> Are you going to use frozen? Fresh rhubarb is a spring vegetable and out
> of season in September.
> FWIW.

I guess I'll make something else. Maybe some kind of dessert using Maytag
blue cheese. _The French Laundry_ has a recipe for a cheese plate featuring
Maytag blue; I'll have to look at it again to decide.


> (What will you be doing in Iraq?)

Uh... I think "data processing" is a safe answer.

Bob

On Sat, 27 Mar 2010 16:29:42 -0700, Bob Terwilliger wrote:

> Barb wrote:
>
>>> Rhubarb crunch with homemade vanilla ice cream
>>
>> Are you going to use frozen? Fresh rhubarb is a spring vegetable and out
>> of season in September.
>> FWIW.
>
> I guess I'll make something else. Maybe some kind of dessert using Maytag
> blue cheese. _The French Laundry_ has a recipe for a cheese plate featuring
> Maytag blue; I'll have to look at it again to decide.
>
>> (What will you be doing in Iraq?)
>
> Uh... I think "data processing" is a safe answer.
>
> Bob

good luck and keep your head down.

your pal,
blake