Pork Tenderloin Sandwiches

When I was a young girl, sometimes we would go to town.  We would all pile into the car, unbuckled, and Dad would drive us to the Powerhouse Restaurant where we would get giant tenderloins, a pound of fries and/or a pound of onion rings.  All 6 of us would eat in the car.  It was such a treat.  I have heard that the giant tenderloins are a hoosier thing, kind of like the word cattywampus.  If you haven't tried them, I think you really should.  Now, with 7 in our current, at-home family, going out for the giant tenderloins is not an option, so I learned to make them at home.  I like to deck them out by "running them through the garden," as my dad would say.  Bread and butter pickles, tomato, lettuce, onion and mayonaise make it so much healthier.  My husband prefers them with just onion and mustard.  The kids usually eat them plain.  I get a whole porkloin, trim the fat, cut it about an 1 thick, then pound it between 2 pieces of waxed paper until very thin.  This makes them much more affordable for a large family.  Count on plenty of time to make these or have plenty of help.  They are not fast to make, although they cook quickly. I got this recipe from Allrecipes. It was so good all I had to do was double it. I serve these on sliced bread usually. Once again, it's a money thing. Buns are much more expensive, particularly ones that a large enough for these giants.


Traditional Indiana Breaded Tenderloin Sandwich