Name: Avis sur Pork Tenderloin Sandwich par hurkanakbiyik chez No Man's Art Gallery & de bar, Amsterdam, Pays-Bas
Item: Pork Tenderloin Sandwich
Rating: 4.5
Author: hurkanakbiyik

United States

The pork tenderloin sandwich is the Midwest's answer to the schnitzel: a slice of pork loin pounded until it is wider than a dinner plate, breaded, fried, and served on an ordinary hamburger bun that it overhangs on every side by several centimetres. Indiana and Iowa both treat it as a state dish and run competitions for the best one; Indiana's version is more often pounded thin and fried in oil, Iowa's slightly thicker and sometimes cooked in a cast-iron skillet, and both states have a diner or tavern that claims to have invented it in the early twentieth century, with German and Austrian immigrants' schnitzel the obvious ancestor. Despite the name, the cut is usually boneless loin rather than true tenderloin, because the loin gives the wide, even slab; toppings are the plain ones of the hamburger, pickle, onion, mustard, mayonnaise, lettuce and tomato, and purists keep them minimal so the meat stays the point.

The slab starts as a loin steak about two centimetres thick, butterflied and pounded with a mallet to about six millimetres and a diameter of twenty-five centimetres or more; the pounding does the tenderising, which is why the tougher, cheaper loin works. It is seasoned, dipped in flour, then egg or buttermilk, then breadcrumbs or crushed saltine crackers, which many Indiana kitchens prefer for a lighter, flakier crust; some shops double-dredge for a thicker coat. The cutlet is deep-fried at around 175°C for three to four minutes until golden, or pan-fried in a shallow layer of fat and turned once. It goes onto a bun that has been lightly toasted or steamed, usually with the top bun resting in the centre of the cutlet so the meat shows all around. Grilled, unbreaded versions exist and are listed separately on honest menus.

Size is the first thing people photograph and the last thing that should decide a score. The crust should be golden, crisp, dry and attached to the meat, with no gap between coating and pork and no greasy translucency; the pork itself should be moist, white and seasoned, not dry and stringy, which is the common failure of a very thin cutlet left too long in the fryer. The bun should be fresh and able to hold the centre together. Mark down a soggy or peeling crust, a cutlet that is all breading with a thin grey strip of meat inside, a frozen pre-formed patty passed off as hand-pounded, a bun that disintegrates in the first bites, and toppings piled so high the pork is lost. A pile of fries or onion rings on the side is traditional and does not count towards the score.

Pork Tenderloin Sandwich

Netherlands

No Man's Art Gallery & de bar

Pretty nice setup. Pork was cooked nicely, the sauce and bread was a nice match. i liked the vegetable combo as well. Made me feel full for the breakfast I recommend.

Avis sur Pork Tenderloin Sandwich par hurkanakbiyik chez No Man's Art Gallery & de bar, Amsterdam, Pays-Bas

Sandwich au filet de porc

No Man's Art Gallery & de bar

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