Breaded Pork Tenderloin
Breaded Pork Tenderloin
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Breaded Pork Tenderloin
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Post #1 - May 16th, 2010, 12:56 pmLooking to get a list together of place's that serve up GOOD breaded tenderloin sammys in Chicago and the suburbs. I dont know of any around me that I can recomend. And pleeze no cluvers and burger king type of places.
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Post #2 - May 16th, 2010, 1:08 pmI havent heard of even an acceptable pork tenderloin sandwich East of route 47. Checkout the beyond Chicago area, lots of posts about this sandwich there. PM me for specific places if you want.
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Post #3 - May 16th, 2010, 5:17 pmCeres on Jackson in the board of Trade building. They serve a pork tenderloin plate lunch with potatoes, gravy and a side dish or two including roles and butter. You can also get it as a sandwich which I have never had, just the plate lunch. Its very good. Huge portion.Toria
"I like this place and willingly could waste my time in it" - As You Like It,
W. Shakespeare
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Post #4 - May 16th, 2010, 9:48 pmThere was a place on River Road a log time ago that served a BPT sandwich called The Porky.
The piece of meat was the size of a dinner plate and served on a small bun. Pretty funny if you asked me.
Two methods to eat...
1) Fold the meat in several times so you have a sandwich about 6 layers thick
2) Nibble the outer edge until you feel comfortable
My favorite toppings? BBQ sauce and raw onions.
I have not seen this locally since. You can find it at the Iowa State Fair in August.
"Very good... but not my favorite." ~ Johnny Depp as Roux the Gypsy in Chocolat
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Post #5 - May 16th, 2010, 10:09 pmI was bodily reminded this weekend that Laschet's can make just about the best breaded cutlets in the city; chicken or veal, the meat is so good and tender, the breading so butter-crunchy and light, and you can get spaetzle and just forget about the bread. I have seen pork schnitzel as a special, but it's not on the regular menu.
Asking Cemitas Puebla for a milanesa - hold everything but the meat - would honestly get you close with some damn good pig and bread at a kinder pricepoint. Beyond that, for actual Midwestern fried tenderloin sandwiches I believe board expert Davydd liked Archview, which superficially reminds me of old high school haunt Kopper Kitchen in Elmhurst, which also has a BPT sandwich on the menu.
Here is an old Trib article on the topic:
http://www.lpths.org/bob_and_marjorie_k ... Tenderloin
Davydd's site:
http://web.mac.com/davydd/Site/Pork_Ten ... dwich.html
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Post #6 - May 17th, 2010, 4:39 amBlackberry Inn at the corner of Route 47 and Main Street, just west of Batavia, makes a pretty good BPT as well as a darn good reuben. Burgers must be good too since they call themselves "home of the belly buster". This is a small bar with maybe 8 tables but patio service in nice weather.
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Post #7 - May 17th, 2010, 4:46 amPanther in the Den wrote:
My favorite toppings? BBQ sauce and raw onions.
OH NO!!!!!! I went to college in northern Iowa, home of everything pork and were the BPT was a frequent menu item. The only way to eat them was with mayo and sometimes mustard.
Anyway, Blackberry Inn, just west of Batavia on Main Street and Rte. 47 has a pretty good BPT amongst other things.
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Post #8 - May 17th, 2010, 6:45 amLikestoEatout wrote:Panther in the Den wrote:
My favorite toppings? BBQ sauce and raw onions.
OH NO!!!!!! I went to college in northern Iowa, home of everything pork and were the BPT was a frequent menu item. The only way to eat them was with mayo and sometimes mustard.
Anyway, Blackberry Inn, just west of Batavia on Main Street and Rte. 47 has a pretty good BPT amongst other things.
Just my personal preference. I know all about the mustard.
"Very good... but not my favorite." ~ Johnny Depp as Roux the Gypsy in Chocolat
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Post #9 - May 17th, 2010, 6:46 amI'm from West Central Illinois where every burger joint, bar, and bowling alley serves a tenderloin sandwich, and there ain't no such thing as a standard condiment list. Most places just offer the same options they'd offer for a burger (ketchup/pickle/onion/mustard and maybe mayo/lettuce/tomato if it was that kind of place). I usually either got it plain or with pickles and mustard. BBQ sauce and onions wouldn't be my choice either but I don't see anything wrong with it if that's what you like.Ronnie said I should probably tell you guys about my website so
Hey I have a website.
http://www.sandwichtribunal.com
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Post #10 - May 17th, 2010, 9:51 amSantander wrote: which superficially reminds me of old high school haunt Kopper Kitchen in Elmhurst, which also has a BPT sandwich on the menu.
Use to live out that way in Villa Park. Thanks for the heads up on this one!
Have you had the BPT sammy there recent or back in the day?
Kopper Kitchen
Rt. 83 and St. Charles Rd-Open 24 hours NICE
601 West St. Charles Rd
Elmhurst, IL 60126
http://www.kopperkitchen1.com/
Likestoeatout thanks for the tip to Blackberry Inn.
Blackberry Inn
1S. 731 Rt. 47
Elburn, IL, 60119
http://blackberryinn.org/index.htm
I like there description of the BPT....Pork Tenderloin
$6.95 Lightly breaded Frisbee on a Bun.
Keep em coming
Ceres Cafe
141 West Jackson Boulevard
Chicago, 60604
(312) 427-3443
Archview Restaurant
3480 South Archer Avenue
Chicago, 60608
(773) 254-4862Last edited by Cbot on May 17th, 2010, 10:02 am, edited 1 time in total.
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Post #11 - May 17th, 2010, 10:02 amThe Silo is Lake Bluff has a pretty respectable version.
The Silo Restaurant
625 Rockland Road
Lake Bluff, IL 60044-1726
(847) 234-6660
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Post #12 - May 17th, 2010, 10:03 amCbot wrote:
Blackberry Inn
1S. 731 Rt. 47
Elburn, IL, 60119
http://blackberryinn.org/index.htm
I like there description of the BPT....Pork Tenderloin
$6.95 Lightly breaded Frisbee on a Bun.
Ive had Blackberry Inns tenderloin, not bad. However their hamburgers are their main attraction imho.
If you are going to make the trek out to Elburn,
Morris(R Place, Rockwells), Ottawa(Del Torres), and the king of the tenderloin Smitty's in Leonore arn't that much further.
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Post #13 - May 17th, 2010, 10:34 amMy favorite toppings? BBQ sauce and raw onions.
Actually, the condimentation of BPT is mustard, pickle, and onion....
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Post #14 - May 17th, 2010, 10:45 ampnking wrote:Actually, the condimentation of BPT is mustard, pickle, and onion....
And the declension of "condimentation" is fricatively cromulent.
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Post #15 - May 17th, 2010, 11:19 amhttp://www.lindyschili.com/locations.html
Lindy Gerty's offers breaded pork tenderloin sandwiches, though I can not attest to the quality at the current locations the sandwiches I enjoyed in years past at the now closed Ottawa, IL location were pretty tasty.
If you accept pork schnitzel as an acceptable substitute the Bavarian Lodge in Lisle only uses pork in their schnitzels and are quite good.
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Post #16 - May 17th, 2010, 11:32 amHere is an ambitious catalog of breaded pork tenderloin goodness, I think there is only one or two Illinois entries. At least it's a feast for the eyes.
http://web.mac.com/davydd/Site/Pork_Ten ... dwich.html
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Post #17 - May 17th, 2010, 11:37 amI always thought it odd that tenderloin sandwiches are so difficult to find within the city limits. I'm talking about Iowa/Indiana style: a ridiculously large and thin breaded tenderloin on a small bun garnished with sliced raw onion, dill pickle slices and a variety of condiments (often mustard and/or mayonnaise). I can't say their absence bothers me too much as I'd usually rather have a good schnitzel without the bun. Resi's Bierstube has rarely let me down (they also serve schnitzel in sandwich format, though I haven't tried one) and for takeout I like Troha's (since 1920).Santander wrote:Beyond that, for actual Midwestern fried tenderloin sandwiches I believe board expert Davydd liked Archview, which superficially reminds me of old high school haunt Kopper Kitchen in Elmhurst, which also has a BPT sandwich on the menu.
I don't know that Archview serves the tenderloin sandwich we're looking for. Even for an open-faced, gravy-soaked version I can't recommend them. Here's one I had there over three years ago (with no desire to return). Not a single ingredient on the plate was above average but that gravy would have killed even a great sandwich.
Resi's Bierstube
2034 W Irving Park Rd
Chicago
773-472-1749
Troha's Chicken & Shrimp
4151 W 26th St
Chicago
773-521-7847
Archview Restaurant
3480 S Archer Av
Chicago
773-254-4862
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Post #18 - May 17th, 2010, 12:07 pmIn my mind (and to hold to the Iowa standard) it would have to be pounded thin and a big as a plate.
Most local restaurants serve a patty that is just too thick."Very good... but not my favorite." ~ Johnny Depp as Roux the Gypsy in Chocolat
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Post #19 - May 17th, 2010, 12:14 pmThere was a mention of a tasty Indy-style pork tenderloin sandwich on the Clutch thread two months ago. If it's still on the menu, it looks to be worth checking out.
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Post #20 - May 17th, 2010, 12:42 pmIf Rockford is in the realm of possibilities, I happen to be especially fond of the breaded pork tenderloin sandwich at the Machine Shed.
Illinois Machine Shed
7475 East State Street
Rockford, IL 61108-2678
(815) 229-3276
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Post #21 - May 17th, 2010, 12:50 pmpamiam wrote:There was a mention of a tasty Indy-style pork tenderloin sandwich on the Clutch thread two months ago. If it's still on the menu, it looks to be worth checking out.wino66 wrote:March 13th, 2010. I stopped in for lunch recently and even though they haven't finalized their new, expanded menu, I tried one of the specials that will find a home on the new menu.
Paul, one of the managers, suggested this dish. Inspired by the Indy classic, it's a breaded pork tenderloin sandwich, served with fries and pickles. I've had one before at the Mug 'n' Bun in Indy, and this was right up there with it.
Dang tasty, added a bit of yellow mustard (traditional condiment) and in the belly! A nice Bell's draft to accompany.
Sure looks good, now thats what I am talking about and looking for! And a tall glass of FINE Bells brew! Nice NICE NICE!
Clutch Food & Drink
459 N. Ogden Ave.
Chicago, IL 60642
312-526-3450
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Post #22 - May 17th, 2010, 2:02 pmAlways wondered why there was no wiener schnitzel on the menu at Wienerschnitzel. Maybe that's why they never made it big in the Midwestern market. Used to be one, now long geschlossen, near my house on the west side of Champaign."Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
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Post #23 - May 17th, 2010, 4:44 pmjimswside wrote: and the king of the tenderloin Smitty's in Leonorejimswside wrote:Smitty's is fast becoming one of my favorite places to eat out in Lasalle County. I have made 2 visits this week, once for wing night(the best wings I have eaten), and last night to try their all-you-can-eat fish night.
My wife ordered the fish special, which comes with salad bar, and the fish & french fries are served as on a buffet tavle, not cooked to order. The walleye, and cod were good. I ordered an 8 piece jumbo shrimp platter for my daughter(served with fries, and cole slaw), and I ordered the highly touted pork tenderloin sandwich, and some cheese fries. The tenderloin sandwich is massive, and the best I have tried anywhere. The tenderloin is easily 3-4 times the size of the bun, and cooked perfectly. I ordered mine with lettuce, tomato, pickle and onion, and there were about 6 slices of tomato, lots of lettuce, picles, and sliced white onion as well. The cheese fries were a hit for me as well, so basic, but they really hit the spot last night. Total bill with 2 Miller High Life lites, and 2 shots of tequila....$29.00 before tip.
Smitty's Tap
Leonore, IL.
815-856-2030
Open for lunch Mon- Sat, and open @ 1:00 p.m. on Sunday. They serve lunch from 11:00 to 1:00, and have specials pretty much every night. Tues & Thurs are wing nights, etc. & they serve broasted chicken on some nights.
*edited for spelling*
Wow Smitty's looks and sounds top shelf! Good place to hit next time around the Starved Rock area.
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Post #24 - May 17th, 2010, 6:56 pmRene G wrote:... I'd usually rather have a good schnitzel without the bun. Resi's Bierstube has rarely let me down (they also serve schnitzel in sandwich format, though I haven't tried one)
I had the schnitzel at Resi's a couple of weeks ago and thought it the platonic ideal of the dish. Really terrific....defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis
Fuckerberg on Food
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Post #25 - May 17th, 2010, 8:31 pmThe lunch counter at the bowling alley in downtown Ottawa, Illinois... and stop by Polancic Meat Market to buy them, or Handy Foods to pick up up Polancic's pork tenderloins frozen. My Mom grew up in Ottawa and these were a treat when we went to go visit my grandparents. Now they're up here in Chicago, but I've dragged my wife into Ottawa for tenderloins on the way to Starved Rock.
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Post #26 - May 18th, 2010, 6:37 amblipsman wrote:The lunch counter at the bowling alley in downtown Ottawa, Illinois... .
Detorre's town lanes, not a bad version.
Detorres town lanes
714 Columbus
Ottawa, IL.
hmm.. perhaps a tenderloin crawl is in the cards.
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Post #27 - May 18th, 2010, 8:39 amSign me up!
Ronnie said I should probably tell you guys about my website so
Hey I have a website.
http://www.sandwichtribunal.com
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Post #28 - May 18th, 2010, 8:51 amJimTheBeerGuy wrote:Sign me up!
perhaps later in June or July once my schedule gets less bbq crazy.
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Post #29 - May 18th, 2010, 9:12 amKennyz wrote:Rene G wrote:... I'd usually rather have a good schnitzel without the bun. Resi's Bierstube has rarely let me down (they also serve schnitzel in sandwich format, though I haven't tried one)
I had the schnitzel at Resi's a couple of weeks ago and thought it the platonic ideal of the dish. Really terrific.
I've long thought so/said so as well. Resi's is one of the great not-yet-GNRs, up there with Tierra Cliante (was C. Leon). It's a tremendously consistent place. The bread basket has suffered with the closing of Baltic Bakery, and I wish they'd replace the rye with a similar product from Racine, but that's a minor quibble. The schnitzel is great. NB: they have offered spaetzle recently -- blurring menus with Laschett's in an area where they used to (seemingly) leave certain dishes to the local rival. I didn't think the Resi's spaetzle was up to Laschett's standard (too small, for starters), though I prefer Resi's potatoes (fried, salad, pancackes) to just about any starch in Chicago. The guy in Resi's kitchen knows how to fry stuff in butter.
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Post #30 - May 18th, 2010, 9:42 amjimswside wrote:blipsman wrote:The lunch counter at the bowling alley in downtown Ottawa, Illinois... .
Detorre's town lanes, not a bad version.
Detorres town lanes
714 Columbus
Ottawa, IL.
hmm.. perhaps a tenderloin crawl is in the cards.
Lookin' gOOd!
In this thread I would like to keep away from schnitzel and spaetzle. Looking for the all American, born in the USA, Breaded Tenderloin Sand-wedge.
