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Midwestern Pork Tenderloin Sandwich and a Question
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Florida Grillin Girl
Posts: 4,973
I wanted to make these for a friend that talks about them, and have been looking them up online and there are so many different recipes.
I have never had one before and was wondering how close this is to the real thing. Can anyone tell me if this is authentic and the toppings are correct??
I marinated sliced pork loin in an egg/buttermilk mixture. Then dipped it in Wondra, then back in the egg/milk marinade, then in crushed Saltine crackers.
Then I fried it in oil on the egg:
Flipped a couple of times til nice and brown.
Then I put it on a super soft bun, served with mustard, mayo, tomatoe, and sliced dill pickle:
The other ones I did were thinner than this, but you get the idea. You are supposed to pound the meat out, but I didn't. Even if it's wrong, it sure tasted good, and the saltines made it really nice and crunchy.
Thanks for any input.
Faith
I have never had one before and was wondering how close this is to the real thing. Can anyone tell me if this is authentic and the toppings are correct??
I marinated sliced pork loin in an egg/buttermilk mixture. Then dipped it in Wondra, then back in the egg/milk marinade, then in crushed Saltine crackers.
Then I fried it in oil on the egg:
Flipped a couple of times til nice and brown.
Then I put it on a super soft bun, served with mustard, mayo, tomatoe, and sliced dill pickle:
The other ones I did were thinner than this, but you get the idea. You are supposed to pound the meat out, but I didn't. Even if it's wrong, it sure tasted good, and the saltines made it really nice and crunchy.
Thanks for any input.
Faith
Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini
3 Large, 1 Small, 1 well-used Mini
Comments
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Oh!, My Goodness, Darlin'!!! I was trying not to have lunch today. You're killing me. that is truly a work of art! I don't care if you made it correctly or not. :ohmy:
Mike -
Thank you, Mike, but why are you lookin at FOOD pictures if you are trying not to eat lunch??? Hmmmmm...
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
I'm living my lunch vicariously through others today. But your pic has nearly pushed me over the edge.
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I think the thinness varies from region to region. In central Illinois, it is common to find tenderloin sandwiches that are about as thick as yours appears to be. In central Indiana, they pound them wafer thin...easily 1/4" thick and 8" or more in diameter...practically more breading than pork...and then serve them on a 3" bun!
As for traditional toppings, the only thing I've seen consistent is mustard...I prefer bbq sauce, but then again, I (despite being a Chicagoan) eat my hot dogs with ketchup, so maybe I'm not the best one to ask.
In honor of the day, I'd make one with guacamole, grilled peppers and onions, and queso fresco. -
I like mine just a little on the thicker side.. with a crunchy breading but large enough to hang outside that big 3" bun!
Iowa Pork Producers have a great version of the non-breaded tenderloing sandwich which is also terrific. -
Faith,
Never heard of them but it sounds like a schnitzel a bit. Looks good!
SteveSteve
Caledon, ON
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Dang Faith that looks deeelicious...here is a post of an Alaskan version I did last fall...maybe we should do a pork sandwich throwdown...or just make the sammies and eat them...
I present the McPalin....
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=732175&catid=1# -
Not a mayo fan, but everything else looks great!
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Really sorry I can’t give a definitive...
I have never had, nor heard of one.
But I’m 100% right on with Steven, as it is approaching a “schnitzel” (this one on a bun) and I would love to have one! Now!
Looks REAL nice! -
Faith, they sure look right from here
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The wikipedia page for the sandwich has a pic showing one pounded thin.
http://en.wikipedia.org/wiki/Pork_tenderloin_sandwich -
Kim, I'll take you up on a pork sammie throwdown. Yours looks good, but not near fattening enough. Maybe you should try deep frying the whole thing!!
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
looks pretty good to me!
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Who knew that a sandwich would make it on Wikipedia!
I found an entire blog about them:
http://des-loines.blogspot.com/
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
That looks pretty authentic [and delicious]. In Kentucky you will find them in just about every diner and country resturant. Often it will be advertised on the menu as "Pork Tenderloin sandwich" or "Country Fried Pork Tenderloin", but when you get it you discover it has been worked over with one of those "meat tenderizer hammers" used to make cube steak, so it rally isn't tenderloin at all :P
Toppings are optional, I like a big 'ole slice of onion and a little mayo.
Capt Frank
Homosassa, FL -
I like the idea of deep frying it....
:laugh: :P -
Dang Faith, that looks absolutely fabulous!!!! -RP
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Looks good to me I would hit that
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Looks great. That's about how we make em in Iowa.
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Faith,
That's not quite how they were back in Iowa, but your sandwich looks great nonetheless!
If you take a slice of the pork tenderloin and pound it out just a little (not wafer thin!) it would be much closer. We always topped with cheese and lettuce, then added either ketchup/mayo/etc. -
You ought to be ashamed of yourself!
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No shame, Dirty! I likes what I likes.
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