Stalking The Pork Tenderloin: IOWA
Stalking The Pork Tenderloin: IOWA
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Stalking The Pork Tenderloin: IOWA
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Post #2 - October 11th, 2005, 10:58 pmHi,
It is not a trivial exercise to find a made on the premises pounded and breaded pork tenderloin. Most of the tenderloins pictured in this link seem to be commercially made and fresh from the freezer.Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #3 - January 9th, 2006, 6:28 pmhmf. too none of these are anywhere near dubuque/dyersville... looks like i'm gonna have to hit up the local 'Maid-Rite'...
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Post #4 - January 9th, 2006, 6:53 pmAfter my experience with the Iowa Machine Shed in Davenport (first one in the linked site) I give the Stalking the Wild Tenderloin site little credence. From my post on a trip in 2004:The final meal on the trip was lunch at the Iowa Machine Shed in Davenport IA. We planned to stop somewhere in the Quad Cities. It was time for lunch, and this restaurant was very close to the gas station where we filled up. It is as kitschy as Cracker Barrel but uses mostly farm equipment. Water and iced tea are served in canning jars. Light level at lunch was much higher than Cracker Barrel. My wife had a good fried catfish sandwich plus thick beef-vegetable soup. Still with wishful thinking, I tried their version of pork tenderloin sandwich, which the menu says is their best seller. The batter coating that worked so well on the catfish was all wrong on the pork, which was the flaked and formed stuff to boot.
Cathy2's assesment was dead on.
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Post #5 - May 1st, 2006, 3:17 pmI suppose this thread about the biggest damn pork tenderloin I have ever seen should be linked in here.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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