Anyone wishing to know about real Pork Tenderloin sandwiches may search
groups.google.com for the voluminous and recurring threads.

This isn't a real one. I'm not in the fried food business these weeks.
But this did the trick:

Take a boneless pork loin chop and split it into 3/8ths inch cutlets.
Place these between sheets of plastic wrap and tenderize/spread out
with a heavy, flat-bottomed pan. Note: this will scare both the cat
and your demons out of the room; so call it a draw. Give these a very
light rubbing with olive oil and a light salting on both sides. Sear
them in a hot pan for a minute or so per side; this should be enough to
cook them through.

Meanwhile, toast a potato roll, slice some garlic dills very thin, and
tear off a nice lettuce leaf or two.

Place the lettuce on the roll. Place the cutlets on the lettuce (the
pork will shrink a bit and slightly overlap but just fill the bun).
Place the pickles on the pork. Coat the top of the bun in mayonnaise
(in this case fat-free) and place it on the pickles.

Eat like you know what you're doing.

Dicker over the moot differences between this and the real thing.

--Blair

Coat the top of the bun in mayonnaise

Yuck. How about some mustard and horseradish, or a shot of vinegar.

If you're going to go to the trouble of using a good cut of pork, why
put a pickle and mayo on it to hide the flavor? Why not just make a
tartar sauce sandwitch, and save your money.

Blair P. Houghton wrote:
Anyone wishing to know about real Pork Tenderloin sandwiches may search
groups.google.com for the voluminous and recurring threads.

This isn't a real one. I'm not in the fried food business these weeks.
But this did the trick:

Take a boneless pork loin chop and split it into 3/8ths inch cutlets.
Place these between sheets of plastic wrap and tenderize/spread out
with a heavy, flat-bottomed pan. Note: this will scare both the cat
and your demons out of the room; so call it a draw. Give these a very
light rubbing with olive oil and a light salting on both sides. Sear
them in a hot pan for a minute or so per side; this should be enough to
cook them through.

Meanwhile, toast a potato roll, slice some garlic dills very thin, and
tear off a nice lettuce leaf or two.

Place the lettuce on the roll. Place the cutlets on the lettuce (the
pork will shrink a bit and slightly overlap but just fill the bun).
Place the pickles on the pork. Coat the top of the bun in mayonnaise
(in this case fat-free) and place it on the pickles.

Eat like you know what you're doing.

Dicker over the moot differences between this and the real thing.

Not even close to the real thing - a pork sandwich, yes. A "pork
tenderloin sandwich," as served in the Midwest, no. Especially the
mayo - yuck! Yellow mustard, please.

N.

Uh, yellow mustard, the tighty-whitey of mustards?

No thanks, I much prefer some spice...

fred wrote:
Uh, yellow mustard, the tighty-whitey of mustards?

No thanks, I much prefer some spice...

Yeah, so do I, but I'm talking the classic midwest pork tenderloin
sandwich.

N.

fred wrote:
Coat the top of the bun in mayonnaise

Yuck. How about some mustard and horseradish, or a shot of vinegar.

If you're going to go to the trouble of using a good cut of pork, why
put a pickle and mayo on it to hide the flavor? Why not just make a
tartar sauce sandwitch, and save your money.

If a little pickle and mayo hide the flavor, you didn't use a good cut
of pork.

--Blair