Grilled Tenderloin Sandwiches

Grilled Tenderloin Sandwiches

1. Buy a Pork Tenderloin . . . usually sold 2 per vacuum pack 3pounds (+/-) total weight
2. Cut into 1/2 inch medallions
3. Pound/tenderize to  1/4" (+/-)
4. Place individual tenderloins on oiled grill, or in an oiled iron skillet
5. Cook 2-2 1/2 minutes (+/-) per side

 Serve on a hamburger bun with the same toppings you would put on a hamburger.

This is what they look like when cut into the medallions. You  can see how small the actual loins are . . . the narrower the loin, the thicker Gene cuts the medallions.


I would show you a picture of the actual sandwich, but Google isn't helping me tonight :0{ 




Breaded tenderloins are also a Hoosier staple . . . but I still prefer grilled. Here is the recipe for the breaded ones that can be found on the food network's  web site. . .  for me, too much work for something so easy . . . but, they might give you some seasonings you may like. I like mine without seasoning . . . just the taste of pork is all I want.

this is a normal breaded sandwich

this is what a lot of places serve for their breaded . . . very normal to be this size

Block 33

Something

only a true Hoosier 

can consider a blessing . . . .

tenderloins.

Now, most of you

will immediately think

of beef.

B-O-O-O-O-O-O-O

to

YOU!

True Hoosiers know,

the only 

REAL TENDERLOIN

comes from a pig.

Pork Tenderloins . . . 

another food gift

from God.

You can eat yours 

breaded and fried,

but give me 

a grilled pork tenderloin sandwich

and I am a happy camper.

Add some tomato,

onions,

pickles,

lettuce,

and once in a while,

cheese.

Lip Smackin' Good!

If you ever travel 

through Indiana . . .

stop by any local

diner,

order a tenderloin.
They should only have
one major question,
"Breaded or grilled?"
If they ask
"How would you like it cooked?"
Run, Forest, Run  . . .
they have to be from another state
and should be arrested
for trying to pass off beef
as a tenderloin
in Indiana!


You are in for
 little taste
of heaven
on Earth.

Dear Lord,
Thank you for "little piggies" as Marilyn & Debbie's Aunt Susie would say. They are the origins of bologna, bacon and tenderloins. Their snorts are music to many Indiana farmers ears.

Amen.
(997)

PS , , , I forgot, Food Networks' magazine had an article about tenderloins. I must see if I can find the info on their site. Here is is, Hoosier Tenderloin . . but theirs is breaded and fried . . .it's 100% better grilled . . . the taste of the meat is so much better and all you need to do is cut the loin, tenderize the meat  with that "hammer - thing-y" and then put them on the grill. Makes me hungry just thinking about them.