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Posted: 3/20/2024 11:21:24 AM EDT
I grew up in the Midwest and love a good fried breaded pork tenderloin with onions, pickles, mustard, and ketchup, and just a bit crispy. ! I now live in AZ and it is difficult to find a good one and the best I can do is the one at Culvers 40 miles away.
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Posted: 3/20/2024 11:22:41 AM EDT
[#1]
Tonkatsu!
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Posted: 3/20/2024 11:24:33 AM EDT
[#2]
I am not familiar with this, but Sam's is selling whole tenderloins really cheaply these days, so I'm in to see if this is a new way to use it that I might like.
I've mostly been making green chili stew with it, but I'm flexible. It's pretty boring to just roast it whole. |
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Posted: 3/20/2024 11:29:00 AM EDT
[#3]
breaded fried tenderloin is nasty - tasteless unless you count greasy salt as a taste
that said a local restaurant does a tenderloin pizza - the breaded tenderloin is the crust with sauce , cheese and pizza toppings - it's amazing with jalapeños, ham and pine apple on top |
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Posted: 3/20/2024 11:31:53 AM EDT
[#4]
Why does it need to be breaded? Especially in a sandwich?
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Posted: 3/20/2024 11:32:51 AM EDT
[#5]
I consider myself a connoisseur. There are good ones, there are bad ones. It's a surprisingly difficult dish to do right. Much like fried chicken. There's more going on the just breading and frying.
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Posted: 3/20/2024 11:33:38 AM EDT
[#6]
Quote HistoryQuoted: Why does it need to be breaded? Especially in a sandwich? It doesn't. Grilled tenderloins are quite good. I tend to prefer them. |
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Posted: 3/20/2024 11:45:57 AM EDT
[#7]
I like them, but probably wouldn't order 'em in sandwich form.
 ETA - It's been a long time since I've had some. |
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Posted: 3/20/2024 11:47:56 AM EDT
[#8]
It used to be a regular thing for me when I lived in Indy. A local place here in Missouri had them too for a while but I guess they didn't sell well enough and they stopped. I miss them.
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Posted: 3/20/2024 11:49:55 AM EDT
[#9]
Never tried that, but I’d eat it
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Posted: 3/20/2024 11:51:59 AM EDT
[#10]
 My Mom used to make em often when I was growing up. |
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Posted: 3/20/2024 11:55:34 AM EDT
[#11]
I make them from time to time. Buy the tenderloin cut in one inch slices, pound it to less then a 1/4" dip in egg then breadcrumbs, and fry.
You can't really get any easier than that.  Classic Pork Schnitzel Recipe |
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Posted: 3/20/2024 11:57:29 AM EDT
[#12]
A local chain has some awesome tenderloin biscuits. Martin's is the place, I think they are only in the Atlanta area.
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Posted: 3/20/2024 12:04:11 PM EDT
[#13]
Hoosier tenderloin lover checking in. Pound them thin and yuuuuuge so the meat skirt around the bun is impressive.
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Posted: 3/20/2024 12:09:01 PM EDT
[#14]
Quote HistoryQuoted: breaded fried tenderloin is nasty - tasteless unless you count greasy salt as a taste LOL |
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Posted: 3/20/2024 12:17:14 PM EDT
[#15]
Quote HistoryQuoted: I am not familiar with this, but Sam's is selling whole tenderloins really cheaply these days, so I'm in to see if this is a new way to use it that I might like. I've mostly been making green chili stew with it, but I'm flexible. It's pretty boring to just roast it whole. We usually just slice them into chops. They can be grilled as-is, pounded out, breaded and coated, whatever. |
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Posted: 3/20/2024 12:32:53 PM EDT
[#16]
An Indy favorite. Poor man's Wiener schniztel.
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Posted: 3/20/2024 12:40:31 PM EDT
[#17]
I do schnitzel at home now and then.
Speatzlle and gravy and a squeeze of lemon. |
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Posted: 3/20/2024 12:41:17 PM EDT
[#18]
I love all things pork. The pig is my Spirit Animal.
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Posted: 3/20/2024 12:43:17 PM EDT
[#19]
One of my favorite things. Here in the midwest they make them so big you can make a 3 or 4 sandwiches out of one. Mustard and onion on mine.
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Posted: 3/20/2024 12:44:39 PM EDT
[#20]
They are an awesome comfort food.
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Posted: 3/20/2024 12:45:07 PM EDT
[#21]
Being I live in Indiana...this is a staple for us here. Any decent mom and pop tavern or restaurant has a quality breaded tenderloin.
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Posted: 3/20/2024 12:45:43 PM EDT
[#22]
OP, I have no idea what that thing is in your post but the only form of breaded pork I know is jagerschnitzel with mushroom gravy and a side of spaetzle.
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Posted: 3/20/2024 12:59:34 PM EDT
[#23]
My favorite sub shop sandwich of all time is the KING CUTLET! Now sold and called ROYAL CUTLET. Still good but not like before. They are in Salem NH.
Not tenderloin though…doesn’t need to be because of running the cutlets through a machine. Definitely PORK and deep fried! I like it Italian style with sauce and provolone. God I miss those. I make them at home sometimes…?? |
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Posted: 3/20/2024 1:04:37 PM EDT
[#24]
Quote HistoryQuoted: OP, I have no idea what that thing is in your post but the only form of breaded pork I know is jagerschnitzel with mushroom gravy and a side of spaetzle. https://houseofnasheats.com/wp-content/uploads/2022/01/Pork-Schnitzel-with-Mushroom-Gravy-Jagerschnitzel-19.jpg There was a "German" restaurant in my old neighborhood that did this really well, and then it closed.  i have been trying to re-create it for a few years. Mine is edible, but Fritzel's was downright magical. 
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Posted: 3/20/2024 1:11:23 PM EDT
[#25]
Quote HistoryQuoted: Being I live in Indiana...this is a staple for us here. Any decent mom and pop tavern or restaurant has a quality breaded tenderloin. |
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Posted: 3/20/2024 1:19:23 PM EDT
[#26]
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Posted: 3/20/2024 1:26:17 PM EDT
[#27]
I made some last night for supper. I brush on some olive oil then season both sides with salt, pepper, garlic powder, onion powder and smoked paprika. I then coat with seasoned panko and bake at 400 for 20 minutes.
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Posted: 3/20/2024 1:26:51 PM EDT
[#28]
I made some last night for supper. I brush on some olive oil then season both sides with salt, pepper, garlic powder, onion powder and smoked paprika. I then coat with seasoned panko and bake at 400 for 20 minutes.
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Posted: 3/20/2024 1:28:06 PM EDT
[#29]
Grew up in Indiana and haven't had a decent one since I left.
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Posted: 3/20/2024 1:30:17 PM EDT
[#30]
Breaded mine in egg and crushed chicharonnes a few days ago. Turned out wonderful.
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Posted: 3/20/2024 1:34:27 PM EDT
[#31]
Quote HistoryQuoted: Grew up in Indiana and haven't had a decent one since I left. You gotta learn to make it yourself, brother! Moving away from home is one of the things that made me put more effort into being a good cook. |
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Posted: 3/20/2024 1:36:08 PM EDT
[#32]
Love em it's a regular at our house. And Culvers has a damn good one as well that's where I tried them the first time
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Posted: 3/20/2024 1:48:38 PM EDT
[#33]
Yes sir.. but location is key.
A proper tenderloin, cooked with love by a plump Eastern European woman at a castle in the Homeland…  Attached File |
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Posted: 3/20/2024 1:48:38 PM EDT
[#34]
I wonder how they would come out in an air fryer?
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Posted: 3/20/2024 1:49:47 PM EDT
[#35]
Quote HistoryQuoted: Being I live in Indiana...this is a staple for us here. Any decent mom and pop tavern or restaurant has a quality breaded tenderloin. I hear that Penguin Point closed all of it restaurants. |
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Posted: 3/20/2024 1:52:46 PM EDT
[#36]
I love those!
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Posted: 3/20/2024 1:55:53 PM EDT
[#37]
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Posted: 3/20/2024 2:02:28 PM EDT
[#38]
Stuffed with prosciutto and goat cheese, breaded and fried….
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Posted: 3/20/2024 2:16:32 PM EDT
[#39]
Quote HistoryQuoted: Tonkatsu! This. |
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Posted: 3/20/2024 2:49:49 PM EDT
[#40]
Quoted: I grew up in the Midwest and love a good fried breaded pork tenderloin with onions, pickles, mustard, and ketchup, and just a bit crispy. ! I now live in AZ and it is difficult to find a good one and the best I can do is the one at Culvers 40 miles away. https://food.fnr.sndimg.com/content/dam/images/food/fullset/2010/3/25/4/FNM_100211A-0069-72dpi_s4x3.jpg.rend.hgtvcom.616.462.suffix/1382545799829.jpeg FYI, That is a boneless pork chop…not tenderloin. Pork chops come from the loin that runs along a pigs back outside of the rib cage. It is a bigger cut of meat and not as tender. Pork tenderloin comes from inside the pigs ribcage along backbone and is a smaller piece of meat. |
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Posted: 3/20/2024 3:48:52 PM EDT
[#41]
Quoted: I grew up in the Midwest and love a good fried breaded pork tenderloin with onions, pickles, mustard, and ketchup, and just a bit crispy. ! I now live in AZ and it is difficult to find a good one and the best I can do is the one at Culvers 40 miles away. https://food.fnr.sndimg.com/content/dam/images/food/fullset/2010/3/25/4/FNM_100211A-0069-72dpi_s4x3.jpg.rend.hgtvcom.616.462.suffix/1382545799829.jpeg Outside of Ham Hocks, there is nothing on a pig that isn’t delicious. |
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Posted: 3/20/2024 3:50:29 PM EDT
[#42]
of course I do
Schnitzel is awesome
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Posted: 3/20/2024 4:01:03 PM EDT
[#43]
Quote HistoryWe used to have a place here that served them that large and other places in Cole Camp and Warsaw. Only the Cole Camp place is still open. They sure are good. |
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Posted: 3/20/2024 4:10:14 PM EDT
[#44]
Quote HistoryQuoted: Outside of Ham Hocks, there is nothing on a pig that isn’t delicious. Smoked ham hocks and green beans with onion is great comfort food. Let it cook until the meat is falling apart and shred it off the bones, and add back in. |
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Posted: 3/20/2024 4:10:43 PM EDT
[#45]
Quote HistoryQuoted: Why does it need to be breaded? Especially in a sandwich?  |
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Posted: 3/20/2024 4:22:21 PM EDT
[#46]
I think most of you guys saying tenderloin are talking about loin.
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Posted: 3/20/2024 4:24:25 PM EDT
[#47]
Quote HistoryQuoted: I love all things pork. The pig is my Spirit Animal.  Simpsons Magical Animal |
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Posted: 3/20/2024 4:27:50 PM EDT
[#48]
The breaded tenderloin sandwich is serious business in Iowa. They’re pretty damned good.
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Posted: 3/20/2024 4:31:50 PM EDT
[#49]
I just got through eating half a fried pork loin in Bolivar, MO. I'll have the other half tomorrow. If I'd known there was a pork loin thread I'd have taken a picture of it.
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Posted: 3/20/2024 4:34:18 PM EDT
[#50]
Quote HistoryQuoted: Thin sliced smoked loin was on my sammich for lunch today. https://www.ar15.com/media/mediaFiles/41996/IMG_3856_JPG-3011981.jpg I have to complement that slicing job, you definitely didn’t half ass it. |
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