|This monster is said to be the biggest made at St Olfs in Indiana|
The basic breaded pork tenderloin sandwich is generally starts a large cut of pork loin. The meat is tenderized until it is the desired thickness, usually 1/4 inch thick but sometimes up to a 1/2 inch. The breading is customarily a simple mix of egg, flour, cracker crumbs or brad crumbs,salt, and pepper. Some places will add cornmeal or another special ingredient but the standard is to keep it simple. The sandwich is typically fried or deep-fried. The tenderloin is always significantly bigger than the bun which is typically a hamburger bun or sometimes a Kaiser roll. The condiments of choice are basic – usually pickles, often onions, tomatoes and occasionally lettuce. In Indiana – expect mustard and/or mayonnaise while in Iowa it is most often mustard and/or ketchup. What a difference a few hundred miles can make. The sandwich is always a meal and taking some to go will have no negative effect on ones reputations with the locals.
|Where I ate one of my first ones, Marceline, Mo|
" I have been eating these since I was a little girl, and if you travel north, most all the restaurants offer these. But the best are the homemade ones! I make them and flash freeze them and then freeze them in individual freezer bags and take out what I need.