Nancy Dooley wrote:

Tenderloin sandwiches are so easy to make - ask your
meat-market/supermarket butcher to run some pork loin slices through
the tenderizer a couple times - I bread mine with beaten egg and then
very, very fine cracker crumbs. "Authentic" ones are bigger than the
plate they're served on ;-).


When I was kid, we went to Ft. Dodge to visit my grandparents and the
whole family trucked off to a local eatery. When we got there, my dad
leaned over to me and said, "you want to order the pork tenderloin
sandwich." I did so. It came, it was huge, it was thin and crispy and
tasty. I looked up and my dad and my grandpa each had one as well. I
always have this sense of connectedness when I have that sandwich to
this day.




Brian Rodenborn

Nancy Dooley wrote:

Tenderloin sandwiches are so easy to make - ask your
meat-market/supermarket butcher to run some pork loin slices through
the tenderizer a couple times - I bread mine with beaten egg and then
very, very fine cracker crumbs. "Authentic" ones are bigger than the
plate they're served on ;-).


When I was kid, we went to Ft. Dodge to visit my grandparents and the
whole family trucked off to a local eatery. When we got there, my dad
leaned over to me and said, "you want to order the pork tenderloin
sandwich." I did so. It came, it was huge, it was thin and crispy and
tasty. I looked up and my dad and my grandpa each had one as well. I
always have this sense of connectedness when I have that sandwich to
this day.




Brian Rodenborn

Nancy Dooley wrote:

Tenderloin sandwiches are so easy to make - ask your
meat-market/supermarket butcher to run some pork loin slices through
the tenderizer a couple times - I bread mine with beaten egg and then
very, very fine cracker crumbs. "Authentic" ones are bigger than the
plate they're served on ;-).


When I was kid, we went to Ft. Dodge to visit my grandparents and the
whole family trucked off to a local eatery. When we got there, my dad
leaned over to me and said, "you want to order the pork tenderloin
sandwich." I did so. It came, it was huge, it was thin and crispy and
tasty. I looked up and my dad and my grandpa each had one as well. I
always have this sense of connectedness when I have that sandwich to
this day.




Brian Rodenborn

Default User wrote in message ...
Nancy Dooley wrote:

Tenderloin sandwiches are so easy to make - ask your
meat-market/supermarket butcher to run some pork loin slices through
the tenderizer a couple times - I bread mine with beaten egg and then
very, very fine cracker crumbs. "Authentic" ones are bigger than the
plate they're served on ;-).


When I was kid, we went to Ft. Dodge to visit my grandparents and the
whole family trucked off to a local eatery. When we got there, my dad
leaned over to me and said, "you want to order the pork tenderloin
sandwich." I did so. It came, it was huge, it was thin and crispy and
tasty. I looked up and my dad and my grandpa each had one as well. I
always have this sense of connectedness when I have that sandwich to
this day.

Just this past weekend we ate at "The Iowa Cafe" in Mesa, AZ, a small
restaurant run by an Iowa family. I ordered the pork tenderloin
sandwich, and it was just as you described. Delicious! I will go
back. They also offer the pork tenderloin as a dinner, which I well
imagine would lop over the plate. They also serve a wide variety of
home-made pies, with at last 12-15 types of pie available at any one
time. Both the pork tenderloin and the pies are award winners from
three local papers.

Wayne

Default User wrote in message ...
Nancy Dooley wrote:

Tenderloin sandwiches are so easy to make - ask your
meat-market/supermarket butcher to run some pork loin slices through
the tenderizer a couple times - I bread mine with beaten egg and then
very, very fine cracker crumbs. "Authentic" ones are bigger than the
plate they're served on ;-).


When I was kid, we went to Ft. Dodge to visit my grandparents and the
whole family trucked off to a local eatery. When we got there, my dad
leaned over to me and said, "you want to order the pork tenderloin
sandwich." I did so. It came, it was huge, it was thin and crispy and
tasty. I looked up and my dad and my grandpa each had one as well. I
always have this sense of connectedness when I have that sandwich to
this day.

Just this past weekend we ate at "The Iowa Cafe" in Mesa, AZ, a small
restaurant run by an Iowa family. I ordered the pork tenderloin
sandwich, and it was just as you described. Delicious! I will go
back. They also offer the pork tenderloin as a dinner, which I well
imagine would lop over the plate. They also serve a wide variety of
home-made pies, with at last 12-15 types of pie available at any one
time. Both the pork tenderloin and the pies are award winners from
three local papers.

Wayne

(Wayne Boatwright) wrote in message om...
Default User wrote in message ...
Nancy Dooley wrote:

Tenderloin sandwiches are so easy to make - ask your
meat-market/supermarket butcher to run some pork loin slices through
the tenderizer a couple times - I bread mine with beaten egg and then
very, very fine cracker crumbs. "Authentic" ones are bigger than the
plate they're served on ;-).


When I was kid, we went to Ft. Dodge to visit my grandparents and the
whole family trucked off to a local eatery. When we got there, my dad
leaned over to me and said, "you want to order the pork tenderloin
sandwich." I did so. It came, it was huge, it was thin and crispy and
tasty. I looked up and my dad and my grandpa each had one as well. I
always have this sense of connectedness when I have that sandwich to
this day.

Just this past weekend we ate at "The Iowa Cafe" in Mesa, AZ, a small
restaurant run by an Iowa family. I ordered the pork tenderloin
sandwich, and it was just as you described. Delicious! I will go
back. They also offer the pork tenderloin as a dinner, which I well
imagine would lop over the plate. They also serve a wide variety of
home-made pies, with at last 12-15 types of pie available at any one
time. Both the pork tenderloin and the pies are award winners from
three local papers.

Wayne

I would guess the pork tenderloin dinner would be more like medallions
of pork tenderloin - but maybe it's like the sandwich and they just
dress it differently ... let us know.

If they have "Iowa chops," those would be very good.

N.

(Wayne Boatwright) wrote in message om...
Default User wrote in message ...
Nancy Dooley wrote:

Tenderloin sandwiches are so easy to make - ask your
meat-market/supermarket butcher to run some pork loin slices through
the tenderizer a couple times - I bread mine with beaten egg and then
very, very fine cracker crumbs. "Authentic" ones are bigger than the
plate they're served on ;-).


When I was kid, we went to Ft. Dodge to visit my grandparents and the
whole family trucked off to a local eatery. When we got there, my dad
leaned over to me and said, "you want to order the pork tenderloin
sandwich." I did so. It came, it was huge, it was thin and crispy and
tasty. I looked up and my dad and my grandpa each had one as well. I
always have this sense of connectedness when I have that sandwich to
this day.

Just this past weekend we ate at "The Iowa Cafe" in Mesa, AZ, a small
restaurant run by an Iowa family. I ordered the pork tenderloin
sandwich, and it was just as you described. Delicious! I will go
back. They also offer the pork tenderloin as a dinner, which I well
imagine would lop over the plate. They also serve a wide variety of
home-made pies, with at last 12-15 types of pie available at any one
time. Both the pork tenderloin and the pies are award winners from
three local papers.

Wayne

I would guess the pork tenderloin dinner would be more like medallions
of pork tenderloin - but maybe it's like the sandwich and they just
dress it differently ... let us know.

If they have "Iowa chops," those would be very good.

N.

(Wayne Boatwright) wrote in message om...
Default User wrote in message ...
Nancy Dooley wrote:

Tenderloin sandwiches are so easy to make - ask your
meat-market/supermarket butcher to run some pork loin slices through
the tenderizer a couple times - I bread mine with beaten egg and then
very, very fine cracker crumbs. "Authentic" ones are bigger than the
plate they're served on ;-).


When I was kid, we went to Ft. Dodge to visit my grandparents and the
whole family trucked off to a local eatery. When we got there, my dad
leaned over to me and said, "you want to order the pork tenderloin
sandwich." I did so. It came, it was huge, it was thin and crispy and
tasty. I looked up and my dad and my grandpa each had one as well. I
always have this sense of connectedness when I have that sandwich to
this day.

Just this past weekend we ate at "The Iowa Cafe" in Mesa, AZ, a small
restaurant run by an Iowa family. I ordered the pork tenderloin
sandwich, and it was just as you described. Delicious! I will go
back. They also offer the pork tenderloin as a dinner, which I well
imagine would lop over the plate. They also serve a wide variety of
home-made pies, with at last 12-15 types of pie available at any one
time. Both the pork tenderloin and the pies are award winners from
three local papers.

Wayne

I would guess the pork tenderloin dinner would be more like medallions
of pork tenderloin - but maybe it's like the sandwich and they just
dress it differently ... let us know.

If they have "Iowa chops," those would be very good.

N.

(Wayne Boatwright) wrote in message om...
Default User wrote in message ...
Nancy Dooley wrote:

Tenderloin sandwiches are so easy to make - ask your
meat-market/supermarket butcher to run some pork loin slices through
the tenderizer a couple times - I bread mine with beaten egg and then
very, very fine cracker crumbs. "Authentic" ones are bigger than the
plate they're served on ;-).


When I was kid, we went to Ft. Dodge to visit my grandparents and the
whole family trucked off to a local eatery. When we got there, my dad
leaned over to me and said, "you want to order the pork tenderloin
sandwich." I did so. It came, it was huge, it was thin and crispy and
tasty. I looked up and my dad and my grandpa each had one as well. I
always have this sense of connectedness when I have that sandwich to
this day.

Just this past weekend we ate at "The Iowa Cafe" in Mesa, AZ, a small
restaurant run by an Iowa family. I ordered the pork tenderloin
sandwich, and it was just as you described. Delicious! I will go
back. They also offer the pork tenderloin as a dinner, which I well
imagine would lop over the plate. They also serve a wide variety of
home-made pies, with at last 12-15 types of pie available at any one
time. Both the pork tenderloin and the pies are award winners from
three local papers.

Wayne

I would guess the pork tenderloin dinner would be more like medallions
of pork tenderloin - but maybe it's like the sandwich and they just
dress it differently ... let us know.

If they have "Iowa chops," those would be very good.

N.