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Davydd
Explorer
Jul 02, 2013

Midwest Breaded Pork Tenderloin Sandwiches

Years ago, I hauled my deep-fryer to a campground and made deep-fried breaded pork tenderloin sandwiches for a Class B RV group outdoors.



I finally completed my recipe tutorial that I use to have in another form on a website that died a year ago. It is an illustrated PDF document packed with useful information in 14 pages. If you are a midwesterner and know about pork tenderloin sandwiches or if you are curious, here it is.

How to Make the Homemade Breaded Pork Tenderloin Sandwich
  • If you were at the dam it was in Lake Ozark and the oldest tourist trap in Missouri. It has quite a history as a party place and is known locally as the "Strip". It wouldn't surprise me that you got a less than stellar sandwich there because it is one of those places where business survival is often enshrined in the unknown..
  • SWMO wrote:
    If you were at the dam it was in Lake Ozark and the oldest tourist trap in Missouri. It has quite a history as a party place and is known locally as the "Strip". It wouldn't surprise me that you got a less than stellar sandwich there because it is one of those places where business survival is often enshrined in the unknown..

    Yes that sounds like it!
    Far nicer places to eat in COMO. We spent a lot of time there while son was at Mizzou and really grew to love it. We are hoping daughter might be interested in going to graduate school there.
  • Mmmm, those sliders look fantastic!

    (No problem with the file... my computer opened it using the Drop Box program)
  • There is a restaurant in Mission Tx. called the Riverside Club right on the Rio Grand river that has a Wednesday special of huge tenderloins and they are gooooood and not very expensive and the place was crowded when we went there. Nice crust and very meaty with real meat not ground up meat.

    This is a little more than half of my wife's sandwich

  • The meat does look like the tenderloins I ate in my youth. They were always a piece of meat pounded thin, breaded and served on an oversized bun with mustard and onion. So good.
    I've been burned over the years when it comes to ordering a tenderloin and generally just pass now, unless they assure me they make their own.
  • I had that tenderloin at the Riverside Club in Mission, Texas last March. It is genuine.