Midwest Breaded Pork Tenderloin Sandwiches

[Davydd]

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

[Davydd]

I had that tenderloin at the Riverside Club in Mission, Texas last March. It is genuine.

[SWMO]

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.

[Dave_E]

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

[NCWriter]

Mmmm, those sliders look fantastic!

(No problem with the file... my computer opened it using the Drop Box program)

[Leo_Benson]

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.

[SWMO]

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..

[Leo_Benson]

JCGibson wrote:

Leo Benson wrote:

Davydd wrote:
Zig, As you will read, my recipe owes a lot to Nick's Kitchen in Huntington, IN. I've been there numerous times.


Leo, Not sure where LOZ is. Like any sandwich you can get a good or bad one. Made right, they can be moist and tender. I hope my recipe tutorial answers that. Odd though, people have different taste and some like them very thin and very crispy.

Sorry, Lake of the Ozarks. Missouri. Near a big dam I believe in a small touristy area. Can't remember the town.

Osage Beach is the name of the town there.

Thanks, yes, I think it is. We were heading down from COMO to look at some lake property and stopped at a bar/restaurant right next to the (bridge? Dam?)

[shepcal]

Gun shy of the internet? I've been married 4 times, I'm ain't scared of ****e!
Shep 😉

[JCGibson]

Leo Benson wrote:

Davydd wrote:
Zig, As you will read, my recipe owes a lot to Nick's Kitchen in Huntington, IN. I've been there numerous times.


Leo, Not sure where LOZ is. Like any sandwich you can get a good or bad one. Made right, they can be moist and tender. I hope my recipe tutorial answers that. Odd though, people have different taste and some like them very thin and very crispy.

Sorry, Lake of the Ozarks. Missouri. Near a big dam I believe in a small touristy area. Can't remember the town.

Osage Beach is the name of the town there.

[rwj146]

Thanks for posting the recipe, I am going to try it this weekend.

In my travels I have had quite a few and as you said it all depends on the cook. And the region I think, some serve it meat,bread and a pickle and some with all the trimmings. I like the trimmings.

[Davydd]

GrumpyGator wrote:
Thanks for the post. Too bad for the "nervous nellies" who are still afraid of the Internet.

True, but once burned you probably exercise caution. Yet, just being on the Internet can be fraught with danger and privacy issues. You just have to know how to be cautious without being pious about it.

Here is how the file was made. I used Apple's Pages word processing app that has some semi desktop publishing aspects. Once made, I selected print and instead of printing to paper I chose "Save as PDF" which basically captures the print images on the Mac as a file. The PDF format is pretty universal. It's just a document, not an app with any self-viewing built-in app properties. You need a viewer to see it. Most browsers now can view PDF documents without needing to download them to your computer. On the Mac the Preview app which is part of the System software will view it once downloaded. Adobe Acrobat is another. A document, once downloaded, is just a way to permanently capture information that can be fleeting on the Internet as it was previously published on a website that got deleted.

RV.net does not support posting PDF documents similar to posted JPEG photos. So there is no way to make it available here in the desktop published form.

The tutorial document is posted in two places, the Pursuing Pork Tenderloin Sandwiches group on Facebook with people who have repeatedly requested the recipe, and on my Public access folder on Dropbox for those that choose not to be on Facebook because of their fear of being singled out amongst the billion members for attack yet don't realize every time they Google or Bing something, post in a forum, or request information online they are being databased and singled out for targeted advertising. 😉

[GrumpyGator]

Thanks for the post. Too bad for the "nervous nellies" who are still afraid of the Internet.

[shepcal]

Downloaded with no problems.
I grew up in Decatur Illinois on Pork Tenderloin sandwiches and Steak and Shakes greasy chili back in the 60's. I will try and will follow your recipe.
Thanks, Shep

[Davydd]

Zig wrote:
Dave:
Growing up I knew tenderloins were a regional thing, but I was not really aware that Nicks was the the original untill years ago somebody on the internet went crazy for them. I actually had only been to Nick's Kitchen just a few times my whole 54 year old life... But thats not to say we have not always been huge fans of the breaded tenderloin... Like I mentioned above, just about every bar, independent restaurant has them here. There are several here that in my opinion stand up above the average and sorry (I know you Luv Nicks) is kind of sub par in my honest opinion... Their onion rings are great...! 🙂

Speaking of those onion rings, that's what I had at Nick's Kitchen this past May on my way to Indy following an RV rally in Michigan.



Like a lot of restaurants, a pork tenderloin sandwich is highly dependent on the cook at the time. Nick's has varied over the years and you realize that when you eat more than once. But the one above was about as good as they get. I don't know, you have a treasure in Huntington as there are not many cafes that have been open continuously for over 100 years (1908). I tend to stop at the independent restaurants on my travels. I don't know if you noticed in the tutorial but that was Mr. Dave (Dave Clapp) holding that slab of pork loin at Mr. Dave's in nearby to Huntington, North Manchester. Mr. Dave's is another well known pork tenderloin restaurant. You are certainly right, just about everyone in your area serves a pork tenderloin. My grandmother lived just west of Ft. Wayne on Illinois Rd. directly north of the Time Corners intersection on 24 back in the 50's. The land now is a shopping center I believe.