Let's just call it what it is then. A pork sandwich. If it's not true to the original, then it's just a pork sandwich. I tried making some on my own just a couple of months ago. Got the butcher to pound some pork tenderloins flat, then fried them up after dragging them through an egg wash and some bread crumbs and corn starch mixture. Were they good? Yes. Were they like the original and what I wanted? Hell no. For one thing, the butcher never pounded them flat enough for my liking. They were still about a half inch thick. I told him I wanted them about a quarter to an eighth of an inch thick. The thinner the better. The pork tenderloins I remember from my days in Iowa are premade and shipped to the restaurant frozen in boxes, then cooked in the deep fat fryer. I just think they are better than what apparently passes for a pork tenderloin sandwich nowadays, which are dry, tasteless chunks of pork between two buns.
2020 Best Breaded Tenderloin Finalists Named
- Thread starter Ms3r4ISU
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Let's just call it what it is then. A pork sandwich. If it's not true to the original, then it's just a pork sandwich. I tried making some on my own just a couple of months ago. Got the butcher to pound some pork tenderloins flat, then fried them up after dragging them through an egg wash and some bread crumbs and corn starch mixture. Were they good? Yes. Were they like the original and what I wanted? Hell no. For one thing, the butcher never pounded them flat enough for my liking. They were still about a half inch thick. I told him I wanted them about a quarter to an eighth of an inch thick. The thinner the better. The pork tenderloins I remember from my days in Iowa are premade and shipped to the restaurant frozen in boxes, then cooked in the deep fat fryer. I just think they are better than what apparently passes for a pork tenderloin sandwich nowadays, which are dry, tasteless chunks of pork between two buns.
Frozen prepackaged tenderloins? That's what you consider the original? Hell no.
I use plastic wrap or a gallon ziploc and beat the piss out of em with a mallet or heavy pan. I've made tenderloins out of pork butt, pork loin, pork ribeyes. They're all delicious. Flour breading, saltine breading, deep fry, pan fry, doesn't matter. It's insanely hard to eff up.
I have used bricks and plastic wrap they were awesome. one brick flat (morter fixed) the other on end to pound with.
Holy cow, I bet that did work great. I thought I was excessive using cast iron skillets haha.
That would be worth it also! It is just like bar b que and smoking. Have fun with it! Its cooking.
I had one from PrarieMoon on Main in Prairiesburg a couple of months ago and it was amaaaaaaazing. Coupled it with mushroom fries. Wow.
