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Pursuing the breaded pork tenderloin sandwich

Pursuing the breaded pork tenderloin sandwich
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  • - May 16th, 2012, 9:52 am
    - May 16th, 2012, 9:52 am Post #121 - May 16th, 2012, 9:52 am
    Wanted to share that I had an excellent pork tenderloin sandwich last week for lunch at The Grafton Winery in Grafton, IL. Dine upstairs and enjoy the view, draft beers, locally made wines and the view of the confluence of the Mississippi and Illinois Rivers.

    This was not a huge tenderloin, but large enough that I needed to cut it in half to fit on the bun. It was pounded to the thickness that seems just right for me - about 1/2 inch thick including breading. Deep-fried perfectly - crispy and hot but not at all greasy - served on a bun with the usual garden accoutrements and condiments. The bun could have been a little more sturdy but it held up OK.

    Chips served with sandwich are locally made, too and they come in a foil pouch. Not crispy enough for my liking...I would do the upcharge to fries next time.

    Davooda
    Life is a garden, Dude - DIG IT!
    -- anonymous Colorado snowboarder whizzing past me March 2010

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