I said I'd contact my Iowa SIL and pose this important question! I can't
bear to edit his reply to me, so here it is in its entirety. Enjoy!

"Needless to say, the "tenderloin question" has ignited an untold number of
arguments,
most of which spiral out of control into ugly observations about the typical
Hoosier's ravaged DNA structure (or that matter of the missing chromosomes,
the poor *******s). So I'll do my best to take the high road and leave it
he Indiana tenderloins are, at best, pale, feeble imposters to the
impossibly delicious, legendary Iowa tenderloin. True, most outsiders would
say a tenderloin doesn't amount to much ("they call this meat?") ... but
it's our meat and there's nothing like biting into a crisp,
nutritionally-inert genuine Iowa tenderloin. Preparation? Grease. And lots
of it. Preferably suitable aged (okay, rancid). Then boil the oversized but
paper-thin tenderloin into oblivion. Serve. Enjoy.

"There's probably more to it than that. But my one notable incident with a
non-Iowa tenderloin was in Faribault, MN. I was on my way home with an Iowa
family from the Twin Cities. To this day, I vividly recall how Volker Dube
(his name) was enraged when the tenderloin he ordered -- gasp! --
actually revealed a troubling meat content and was uncharacteristically
grease-filled due to that fact. When the unsuspecting server returned, Mr.
Dube rose from his chair, grasped the sandwich and proceeded to wring the
grease out in a theatrically-impressive display. Lousy Minnesota grease
gushed from the pitiful "sandwich." Point made. Yes, we Iowans know the
score when it comes to tenderloins."
Dennis

and the beat goes on.
Dora

Then boil the oversized but
> paper-thin tenderloin into oblivion. Serve. Enjoy.
>
Dennis' correction: "fry", not "boil".

Dora

limey wrote:
> Then boil the oversized but
>> paper-thin tenderloin into oblivion. Serve. Enjoy.
>>
> Dennis' correction: "fry", not "boil".
>
> Dora

LOL Boiling in oil could be considered deep frying!

Jill

"jmcquown" wrote:

> limey wrote:
>> Then boil the oversized but
>>> paper-thin tenderloin into oblivion. Serve. Enjoy.
>>>
>> Dennis' correction: "fry", not "boil".
>>
>> Dora
>
> LOL Boiling in oil could be considered deep frying!
>
> Jill

Sounds rugged, doesn't it! I think I'll pass. My post is a follow-up to
the "controversy" going on in the thread of yesterday on "Non-American
Foodies", where I said I'd check with my Iowa SIL.
<G>
Dora

"jmcquown" > wrote in message
...
> limey wrote:
>> Then boil the oversized but
>>> paper-thin tenderloin into oblivion. Serve. Enjoy.
>>>
>> Dennis' correction: "fry", not "boil".
>>
>> Dora
>
> LOL Boiling in oil could be considered deep frying!
>
> Jill
>
I agree with Jill...ROTFLMAO

Harriet & critters

On Sun 12 Mar 2006 10:26:28a, Thus Spake Zarathustra, or was it jmcquown?

> limey wrote:
>> Then boil the oversized but
>>> paper-thin tenderloin into oblivion. Serve. Enjoy.
>>>
>> Dennis' correction: "fry", not "boil".
>>
>> Dora
>
> LOL Boiling in oil could be considered deep frying!
>
> Jill

I have to admit to never having a pork tenderloin prepared in either Iowa or
Indiana. However, there is a small restaurant in Mesa called The Iowa Cafe,
that is owned and operated by a transplanted Iowa family. The pork
tenderloins I've eaten there, either in a sandwich or plated as part of a
dinner, are absolutely delicious. The coating is crisp and golden and the
meat is very tender, and there is barely a trace of grease.

--
Wayne Boatwright o¿o
____________________

BIOYA

limey wrote:

> Yes, we Iowans know the score
> when it comes to tenderloins." Dennis


The tenderloin sandwich is practically the state dish of Iowa. They do
make it other places, to be sure, including a number of places here in
Missouri. However, it's not to the level of reverence that it is in
Iowa.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Center Point Iowa. Jonesys is the king of frittered pork! Just bring
your own mustard if you don't eat yellow. Pam

pamjd wrote:
> Center Point Iowa. Jonesys is the king of frittered pork! Just bring
> your own mustard if you don't eat yellow. Pam

Jonesy's in Solon, Iowa.

Illinois cannot be compared with Iowa - Iowa tenderloins are the best.
And the really really good ones DO have a nice thickness of pork, as
well as NOT being greasy. I know the writer was trying to be humorous,
but he/she needs to get their facts straight. It needs to be an
accurate description.....

(Henry's Cafe over by Honey Creek is excellent, also.)

N.

"Blair P. Houghton" > wrote in message
oups.com...
>I have, in fact, had tenderloins in both Illinois and Iowa (Indiana
> isn't in the picture here).

Geez. I grew up in Indiana and can attest to the quality of
pork tenderloins there.


>
> The Illinois version was better.
>
> --Blair
>

>"Needless to say, the "tenderloin question" has ignited an untold number of
>arguments,
>most of which spiral out of control into ugly observations about the typical
>Hoosier's ravaged DNA structure (or that matter of the missing chromosomes,
>the poor *******s)

The problem with the food (and everything else) here in Indiana is that
the state is not really a state at all, except in a legal sense. When
settlers in the 19th century were headed for interesting places like
Chicago, California and Texas sometimes they didn't make it. Indiana is
where they usually ended up when the money ran out or the horse mired
down. Nobody loaded a wagon up in the 1840s with a big sign saying
"Indiana or bust!" on it. Today, Indiana is flyover country. Then it
was rollover country. People who were out of money, out of supplies,
out of options and out of hope sold whatever they had left for ten
really cheap acres of mediocre farmland and a plow here and settled
down because they couldn't even go back home. This is where hope came
to die. Indiana is the graveyard of a million dreams and we are the
descendents of failed dreamers.

Tom Royer wrote:
> "Blair P. Houghton" wrote:
> >I have, in fact, had tenderloins in both Illinois and Iowa (Indiana
> > isn't in the picture here).
>
> Geez. I grew up in Indiana and can attest to the quality of
> pork tenderloins there.

This argument goes way back, and I believe we'll have to reincarnate
Will Rogers to get the real answer:

http://groups.google.com/group/rec.f...4eae0d2f939eba

--Blair
"We can fry pork cutlets in Arizona, too."

Christopher Helms wrote:
> >"Needless to say, the "tenderloin question" has ignited an untold number of
> >arguments,
> >most of which spiral out of control into ugly observations about the typical
> >Hoosier's ravaged DNA structure (or that matter of the missing chromosomes,
> >the poor *******s)
>
> The problem with the food (and everything else) here in Indiana is that
> the state is not really a state at all, except in a legal sense. When
> settlers in the 19th century were headed for interesting places like
> Chicago, California and Texas sometimes they didn't make it. Indiana is
> where they usually ended up when the money ran out or the horse mired
> down. Nobody loaded a wagon up in the 1840s with a big sign saying
> "Indiana or bust!" on it. Today, Indiana is flyover country. Then it
> was rollover country. People who were out of money, out of supplies,
> out of options and out of hope sold whatever they had left for ten
> really cheap acres of mediocre farmland and a plow here and settled
> down because they couldn't even go back home. This is where hope came
> to die. Indiana is the graveyard of a million dreams and we are the
> descendents of failed dreamers.

And therefore as deeply Republican as any localized real-estate in
America.

--Blair

>And therefore as deeply Republican as any localized real-estate in
>America.
>--Blair

Yep. The last Democratic presidential candidate who won Indiana was
Lyndon Johnson in 1964. There are a few hyperconservative Democrats in
various positions around the state, but for the most part the best way
to get yourself unelected in Indiana is to express a post-neolithic
view of anything at all.