(Above are my stock photos of loin from St Olaf Tap which makes a very fine Tenderloin. The tenderloin of applecation. Jennhoney approved 👍🏻🍏👍🏻 )
@endreal yeah, that other place’s tag line is “biggest & best” and they are neither in my opinion.
@syro I’ve seen you comment on these before and have been planning another educational post. I’ve been educating on this topic for years. Here we go- This is called a (pork) tenderloin. It’s a pounded breaded fried pork loin on a bun. I eat mine with only pickles. But they also are served with onion, tomato, lettuce, and/or mustard. It’s a Midwest thing. They probably originated in Indiana but ~Iowans also know what to do with loins~ (state motto). They should be freak show huge, that’s part of the traditional experience. Most places offer different sizes though. A lot of places forget to season them (like yesterday. My dad called it an old person’s loin).I never ate these as a kid but as an adult I noticed my mom and her little sister would demand a tenderloin on visits. And when I realized that it was part of my regional [food] heritage I became a Tenderloin Explorer.
@womaninterrupted because years ago you asked how you eat it and I don’t know if I ever showed how. I’m sure people eat them differently but what I do is cut the loin to bun size. Eat that in restaurant and then take the rest home and fest for days! If the loin is good it’ll taste great cold as well.
And @songbirdstew because loin.