California

Pork tenderloin sandwich - where?

3 posts · Dec 12, 1997 to Dec 13, 1997

Will B.University of California, DavisDec 12, 1997

Someone wrote:
: PJK wrote:
: > You can get a poke in the Tenderloin just about anytime. : : But you have to pay twice as much for a sandwich.

      Hilk, hilk.  It's not between SF and SJ, but the best pork san
I've had lately was at a little place in Healdsburg called La Charcuterie. It's not a charcuterie, but it's a good cafe run by a guy (Patrick) from s. France.  He was kind enough to explain what made his pork san special. What he does is, soak the chunk of pork up to 24 hours in a brine/sugar marinade.  Then the pork is blotted off, dusted with herbs and baked.  The salt/sugar marinade does some very special things to the pork!  La Charcuterie is on the main drag in Healdsburg, next door to the K-J tasting room...a pleasant, reasonable spot for lunch if you're up that way tasting wines.

Will

Joel H.Mainframe Computing Twelve-Step Recovery GroupDec 13, 1997

Cache-Post-Path: [email removed]
Xref: alexander.INS.CWRU.Edu ba.food:29103

Todd T. wrote:
>
> I've been in the Bay Area for 8 years, and haven't seen one here.

I've had a couple in various California roadside-diner kinds of places.  None were very good.

> but the best pork tenderloin
> sandwiches can be found at the Tick Tock bar in Cedar Rapids, Iowa.

Never been to the Tick Tock;  I have had good tenderloins at Trump's roadside diner off I-35 somewhere in Story county IA.

But the best in my memory were at the Spic-and-Span luncheonette on South Commercial Ave in Mason City, Iowa, gone now these many years.   The loin was pounded, batter-dipped (in a non-crumb onion-ring style batter) and deep-fried before your eyes. A little thicker than the thin crumb-breaded ones, and served with mustard, pickles, and a thick slice of good onion.

*sigh*

TimDec 13, 1997

Todd T. wrote:
>Someone wrote:
>>But the best in my memory were at the Spic-and-Span luncheonette
>>on South Commercial Ave in Mason City, Iowa, gone now these many
>>years.   The loin was pounded, batter-dipped (in a non-crumb
>>onion-ring style batter) and deep-fried before your eyes.
>>A little thicker than the thin crumb-breaded ones, and served
>>with mustard, pickles, and a thick slice of good onion.
>
>I don't get to Iowa very often anymore, but it seems to be the pork tenderloin
>capitol of the world   (I haven't been to the Tick Tock in Cedar Rapids in
>about 5 years, so my recommendation should be taken with a grain of salt).
>
>Given all the wonderful food available in the Bay Area, I find I can live
>without pork tenderloin sandwiches.  Still, it would be nice if some Iowa
>refugee would set up a little stand somewhere so I could indulge my memories.

Thank you fellow Iowans!!!!!

I've read this thread (after starting it) with great laughter when I saw that many Californians didn't even know what a pork tenderloin sandwich was!  Poor devils...if they only knew what they were missing.

Now as to where the best PTSs can be found...my vote goes to Oscar's Restaurant in Cedar Rapids, and a tie between Millie's Diner and Porky's in Des Moines.  All around, though, Oscar's is the best.  The Tick Tock PTS is good, though.  I'm not trying to start a religious war here, either, as I know how passionate many of us former Iowans are about our food, especially PTSs!

Yes, there's a lot of great food around here, but the closest I can find to a PTS is tonkatsu at a Japanese restaraunt.  Do you suppose they would put it on a bun for me?  :)

--->  Anyway, if anyone out there knows where we (mostly former Iowans) can find even an edible pork tenderloin sandwich in the Bay area, please let us know.

As explained earlier, this sandwich is made by taking a pork loin, and first serrating both sides.  Then press a cracker meal (tastes vary here) into the surface, pressing out the meat until it's maybe six inches around and thin. Now drop it in the deep-fat-fryer (oops lost the heath conscious crowd on that one) and cook until it floats.  After it's cooked, place it on a large bun (onion, perhaps?) and add: pickles, mustard, and onions.  Some add ketchup, but I usually pass on it.

For those of you who have never had one of these sandwiches, don't be too quick to judge them until you've tasted one...you might be surprised to find you like it!  :)

From [email removed] Tue Jan 11 12:34:33 EST 2000
Article: 16468 of alt.food.barbecue