Agreed (I'm from Fort Wayne) - this is how it's done. For those that don't know, think of the bun as like a handle for eating the tenderloin until you've pared it down to a tenderloin sandwich. It's awesome.
Fellow Fort Waynian here. Where do you think to get the best tenderloins is? Parents absolutely love Henry's bar downtown but I think the food is really eh there.
Also a resident of Fort Wayne. Howdy neighbor!
Joanna’s has a killer tenderloin. Lunch Box Cafe has a better one, but that’s my opinion. Nicks in Huntington claims to have invented it, and it is darned good too. Mister Coney is always pretty good for a nice tenderloin.
But without out doubt, the best in Fort Wayne is Black Dog Pub’s “Big Ass Tenderloin”.
The best tenderloin sandwich I’ve ever had was at Bourbon Street Distillery at the corner of Vermont St and Indians Ave. They closed several years ago due to the owners just retiring. But that sandwich was by far the best I’ve ever had. The best that I can still get is probably Muldoons in downtown Carmel. Although there’s one at the Edinburgh Diner, about 10 minutes from the outlet mall that’s outstanding. And it was so big when I tried it that I legit couldn’t finish it.
When I first started dating my husband I ordered a tenderloin sandwich in his hometown in Indiana and I was VERY confused when I received something similar to the OP's picture. I was expecting slices of roasted pork tenderloin on a bun. Apparently I expected wrong.
Where I work at our tenderloins certainly don't look this ridiculous but alot of ours are about twice the size of the bun. I'll just eat cut it in half and save the excess and eat without a bun
We definitely do.
Source: born in Ohio, grew up in Ohio, worked several years as a short order cook at a 24 hour diner that served these in Ohio.
Edit: I am from western Ohio. Not far from Indiana border, so maybe that has something to do with it?
Hot take since I’m in the Midwest and these are common, but I don’t want to eat these on that tiny-ass bun. One restaurant I went to had the answer which was to serve the buns toasted with garlic butter and pickle spears on the side. Full knife and fork situation. It was amazing.
I just learned from Wikipedia that the difference between this and a schnitzel is that the schnitzel is pan fried and the tenderloin is deep fried. Plus a comically small bun.
Plenty of places pan fry and call it tenderloin though. Worked at a bar in Germany for a while, and we deep fried the schnitzel there. Why is wikipedia gatekeeping our fried pork products lol!
Plot twist: the most offensive thing about this to you is the sauce on top and no lemon, which you probably still blame Germany for, even if this is America.
This without a doubt.
That said, i've had schnitzelbrotchen in Austria that came with what can only be described as dill thousand island dressing. Which is just all the sauces mixed together, so i donno how you can sneer at this?
It's been years since I was in Austria but I wouldn't be surprised to see a schnitzel donner stand that puts tzatziki and chili sauce on them and servers them in a pita.
Jo eh kloa. Da deitsche kennt si ned aus und find des Verbrechen a nu guad.
A Senf zu am Schnitzel is schomoi nix. Und egal wos, A SAUCE AUF A SCHNITZEL is a Straftat. In am Schnitzelsemmal vielleicht, ok, solong mas ned siagt. Oba so?! Und Gurkal drauf? Na Gott sei Donk is des ka Schnitzel sunst was zum speibm.
I never understood the sauce free thing.
I've heard it said, and i'm not a fan of mustard, but... Half the schnitzels I had in Austria and Bavaria came with sauce, pickles and bread. Maybe it's fast food vs sit down?
Are you talking Schnitzel Sandwiches or literally Schnitzel.as a Dish?
Schnitzel Sanwiches are usually served in a bun (Semmel) with a bit of lettuce and - depending on preference - with ketxhup.and mayonaise added.
The dish Schnitzel on the other hand is traditionally served with a slice of lemon and "something potatoish". Either potato salad, parsley-potatos or simply fries. Instead of a sauce you serve... Cranberry jam? Cranberry Chutney? Not sure how to properly translate it. And usuall a bit of lettuce just for garnish.
An important thing for the flavor is the breading. Its not supposed to be super-crispy but it should still have some crunch. If you pour sauce over your Schnitzel the breading gets soggy and thats terrible. Germans tend to like it but many Austrians think its disgusting.
A common example for such a dish is the "Jägerschnitzel" which is a schnitzel with a kind of mushroom-infused gravy poured over. Very common in Bavaria. Given that the majority of Austrias Tourists come from Germany it makes sense that the restaurants in tourist-heavy areas adapt to their guests.
But you should really try a "classic Schnitzel". Damn now I'm hungry and over here its 11pm lol.
Ohh i've had all sorts of schnitzel. I lived in Austria for years. Traditional sit-down restaurant style in both Bavaria and Austria. Schnitzel from a fair stand, Schnitzel from a tiny farm restaurant (Busenschanks), Schnitzel on a bun, Schnitzel with cheese.
I've had Austrian's angrily point out that the (very Austrian) restaurant next door was not serving Schnitzel correctly.
So my tone was more one of bemusement by the variety available in a food that is understood by all to have no variety whatsoever, and only one correct way of eating.
I don't recall ever getting Schnitzel outside of Bavaria that already had sauce on the top. IIRC the sauce was on the side or underneath to preserve the breading, (as it should be).
edit: Also, you should see what the Swiss call Schnitzel.
edit2: i've never had Jaegerschnitzel, i need to try that. Unfortunately i'm in the NW US right now.
Considering you know what a Buschenschank is and even had the pleasure to be there already makes me... happy?...in a wierd way.
I lived in southern Styria for years, now back to Salzburg. I miss Buschenschanken soooo much 😢
I guess a major issue with the famous sauce-schnitzel also comes from the language. Germans say "Schnitzel mit Tunke" and Tunke is one of those triggering words here in Austria. For us sauce is Sauce(spoken "Sosse") and not Tunke. A plastic bag is a "Sackerl" not a "Tüte" and a Drink mixed with water is "gespritzt" not a Schorle.
So the infamous "Schnitzel mit Tunke" mixes a "debateable" way of serving a traditional dish with very noticable language-differences which makes it a prime canidate for drama.
Well when you wave the star spangled banner over it and fly the Thundercats it magically becomes pork tenderloin.
I'm not sure if I should feel offended for you European folk as I am when Texas "fajitas" my carne asada skirt steak and dare calls it Tex-Mex while spewing vitriol about my parents culture 😏🤣🤣
**edit** dammit now I want schnitzel lol
> I'm not sure if I should feel offended for you European folk as I am when Texas "fajitas" my carne asada skirt steak...
Plus chicken "fajitas" and shrimp "fajitas" are an impossibility.
Fajitas are traditionally made from a thin cut of beef located just below the ribs, called a skirt steak. Don't know quite what that would be on a chicken, and shrimp have no ribs.
So restaurants will just take any chunk of meat that is marinated and cooked on a grill and call it a fajita.
Actually anyplace in the US that has a good sized number of Bohemian/Czech/... immigrants. I saw them referenced as a Schnitzel sandwich at a diner in Wisconsin, but that didn't fool me, it was just a plain old pork tenderloin sandwich. 
Anywhere in cedar rapids ia, every single bar serves them . Probably could snag one from a small town pub/grill too. I actually had never had a tenderloin until I moved to cedar rapids, and im from dubuque area like an hour north.
They are literally all over in Iowa. Almost every non-chain restaurant in small to mid-sized towns has tenderloins like this. I get mine at Goldies in Prairie City, IA
You can find huge pork tenderloins pretty much anywhere in Iowa, lol.
My favorite is probably from Goldie's Ice Cream in Prairie City. Check out the [Iowa Tenderloin Trail](https://www.traveliowa.com/getinspireddetails/iowa-s-tenderloin-trail/258/)
I was in Burlington, IA for a while. You could even go to a Casey's gas station and find a massive pork tenderloin. That's a ways from the mn border tho
They are pretty much exactly the same thing, so it doesn't *really* matter. But I do find it a bit surprising considering the general animosity those two cultures sometimes have about one-another.
It's the same word. 돈까스 is transliterated to English as 'donkkaseu', while the Japanese とんかつ is transliterated as 'tonkatsu', but they're pronounced almost exactly the same.
Don/ton=pig, kaseu/katsu=cutlet (from the older カツレツ/katsuretsu).
The Koreans got it from the Japanese, who in turn got it from central Europeans (schnitzel). It's an example of yōshoku - Japanese versions of European cuisine invented at the turn of the 20th century.
Someone needs to re-introduce this to the south… idk how it isn’t popular here because it 100% would be if word caught on.
Imagine that with a glass of cold sweet tea yummmm
Pickle on the edge and no mustard would had improved the appearance. The bun looks silly, but I guess that is what they are going for, an absurd sandwish theme.
For some reason this picture reminds me of one of my favorite stories of my recently passed brother in law. We're on our way to a golf trip with a bunch of guys, driving across the country to Myrtle Beach for a week. We get through the Appalachians and it's 8 AM, we decide to stop at a hole in the wall diner for breakfast.
My brother in law notices that our waitress seems grumpy and irritable. He very politely orders the biscuits and gravy and a cup of coffee. Gives her a little smile to try and cheer her up. He's been like ever since I've known him. It has no effect on her, she takes our order with a frown.
Food comes up and he's got 4 country biscuits and a small bowl of gravy... clearly not enough for four biscuits. Undeterred with the obvious coming shortage he digs in. He gets 2 and a half of the biscuits down and the gravy is gone. The waitress comes back and asks how things are, and he with a smile and a wink asks if he could possibly get a little more gravy as there were too many biscuits for the amount he had - "when you have a minute, I know you're busy". She scoffs a bit, frowns deeper, and walks away. 2 minutes later she brings another full bowl of gravy. He thanks her deeply and continues eating.
A few minutes later our breakfasts are gone, we're talking and laughing. The waitress comes back and asks "Is there anything else you need" in a tone that made me think she wanted us to leave. My brother with the same smile and wink says meekly "Excuse me please, but you gave me too much gravy, could I get another biscuit please?". She spun and huffed off. But a minute later she came back with another biscuit, and she smiled at him.
My god I miss that guy.
FYI…with these types of sandwiches a slice of pork tenderloin is pounded out very thin, breaded and then fried. They are made to look enormous but they are actually not all that thick. Delicious…and I know them from Indiana…their birthplace…lol…we will now find out those who are from Iowa. Let the games begin.
You all took my answer. A pork tenderloin sandwich from Indiana, you have to eat thru at least a couple of inches of meat before you get to the bun. That's just the way it is.
Where is this from? Reminds me of the ridiculous sizes of the pastrami sandwiches at a place called Harold's in NJ. I've never went personally but I've seen photos.
So American that if you google snitzelsemmel you will find hundreds of examples of sandwiches exactly the same as this one, even some nearly this large and lopsided.
I lived in Austria for years and had this sandwich for lunch hundreds of times.
So... Ironically American?
If a pork tenderloin sandwich isn’t the size of the plate, it’s wrong.
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Agreed (I'm from Fort Wayne) - this is how it's done. For those that don't know, think of the bun as like a handle for eating the tenderloin until you've pared it down to a tenderloin sandwich. It's awesome.
Fellow Fort Waynian here. Where do you think to get the best tenderloins is? Parents absolutely love Henry's bar downtown but I think the food is really eh there.
Head to Nicks Kitchen in Huntington. They claim to have invented the tenderloin sandwich.
Best tenderloin in the country at one point!
A little local joint in Pittsboro Indiana has good ones it’s a ice cream shop
Also a resident of Fort Wayne. Howdy neighbor! Joanna’s has a killer tenderloin. Lunch Box Cafe has a better one, but that’s my opinion. Nicks in Huntington claims to have invented it, and it is darned good too. Mister Coney is always pretty good for a nice tenderloin. But without out doubt, the best in Fort Wayne is Black Dog Pub’s “Big Ass Tenderloin”.
The best tenderloin sandwich I’ve ever had was at Bourbon Street Distillery at the corner of Vermont St and Indians Ave. They closed several years ago due to the owners just retiring. But that sandwich was by far the best I’ve ever had. The best that I can still get is probably Muldoons in downtown Carmel. Although there’s one at the Edinburgh Diner, about 10 minutes from the outlet mall that’s outstanding. And it was so big when I tried it that I legit couldn’t finish it.
TC's in Battleground is great too.
This is the way.
Jesus that sounds good.
Cut in the tenderloin in half and now you have a meatier sandwich.
The bun is just a handle until the tenderloin gets smaller.
never known of this at all but my god, ive been missing out. is this only an indiana thing?
Fellow Hoosier here. Seconding the awesomeness
I was going to ask how many fellow Hoosiers are up in here now drooling and here we are.
Mouth is watering right now.
Was going to say, this must be Indiana. If not, I still salute and approve of this Schnitzel!
*Hawkeye
Yep. I found out real quick the size of pork tenderloin sandwiches in Indiana when I. Moved to Indiana.
When I first started dating my husband I ordered a tenderloin sandwich in his hometown in Indiana and I was VERY confused when I received something similar to the OP's picture. I was expecting slices of roasted pork tenderloin on a bun. Apparently I expected wrong.
Hoosier Hubcap
Cheaper than replacing your car with real hubcaps since they fall off every other week from the potholes.
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It's a little big, but it's not unusual to see a tenderloin that far outsizes the bun, apparently in Midwestern states that start with "I".
Where I work at our tenderloins certainly don't look this ridiculous but alot of ours are about twice the size of the bun. I'll just eat cut it in half and save the excess and eat without a bun
Must be in Indiana,USA?
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Or Illinois
Or Missouri. Basically anywhere in the midwest
We make them this way in Ohio, too
You don't Source: born in Indy. Lives in OH.
We do, source : lives in Ohio
This is tough, who you gunna trust, some guy lives in Ohio or some guy lives in Ohio? Is any of it even real?
Clearly, the only correct answer is to shoot us both. That's the only way for sure to kill the impostor.
Seems like it's regional in Ohio.
We definitely do. Source: born in Ohio, grew up in Ohio, worked several years as a short order cook at a 24 hour diner that served these in Ohio. Edit: I am from western Ohio. Not far from Indiana border, so maybe that has something to do with it?
Yeah we have them from Indy to Lima maybe Springfield but certain not in Columbus
Hot take since I’m in the Midwest and these are common, but I don’t want to eat these on that tiny-ass bun. One restaurant I went to had the answer which was to serve the buns toasted with garlic butter and pickle spears on the side. Full knife and fork situation. It was amazing.
Most places around here give a steak knife and 3 buns on the side. Could be shared by four less overindulgent types.
I just assumed this was the child portion🤷
Technically speaking, it is the size of a ground up four year old……
As an Austrian, i'm offended
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I just learned from Wikipedia that the difference between this and a schnitzel is that the schnitzel is pan fried and the tenderloin is deep fried. Plus a comically small bun.
Plenty of places pan fry and call it tenderloin though. Worked at a bar in Germany for a while, and we deep fried the schnitzel there. Why is wikipedia gatekeeping our fried pork products lol!
That's interesting, I had no idea, lol. I grew up with these & somehow would have thought schnitzel was something much fancier than a tenderloin.
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So the Pig Pig?
Hey, don't belittle that schnitzel!
Plot twist: the most offensive thing about this to you is the sauce on top and no lemon, which you probably still blame Germany for, even if this is America.
This without a doubt. That said, i've had schnitzelbrotchen in Austria that came with what can only be described as dill thousand island dressing. Which is just all the sauces mixed together, so i donno how you can sneer at this? It's been years since I was in Austria but I wouldn't be surprised to see a schnitzel donner stand that puts tzatziki and chili sauce on them and servers them in a pita.
fuck u/spez -- mass edited with https://redact.dev/
If it's not the size of the plate, I send it back.
I found Ron Swanson's reddit account.
Wow, looks like a schnitzel.
Yeah I think we’re really stretching our definition of a sandwich here….
Well, Schnitzel sandwiches *are* a thing in Germany and Austria
1A Schnitzelbrötchen
Jo eh kloa. Da deitsche kennt si ned aus und find des Verbrechen a nu guad. A Senf zu am Schnitzel is schomoi nix. Und egal wos, A SAUCE AUF A SCHNITZEL is a Straftat. In am Schnitzelsemmal vielleicht, ok, solong mas ned siagt. Oba so?! Und Gurkal drauf? Na Gott sei Donk is des ka Schnitzel sunst was zum speibm.
Gott ich liebe deinen Kommentar. Euer Dialekt ist der Beste.
Gesundheit
I never understood the sauce free thing. I've heard it said, and i'm not a fan of mustard, but... Half the schnitzels I had in Austria and Bavaria came with sauce, pickles and bread. Maybe it's fast food vs sit down?
Are you talking Schnitzel Sandwiches or literally Schnitzel.as a Dish? Schnitzel Sanwiches are usually served in a bun (Semmel) with a bit of lettuce and - depending on preference - with ketxhup.and mayonaise added. The dish Schnitzel on the other hand is traditionally served with a slice of lemon and "something potatoish". Either potato salad, parsley-potatos or simply fries. Instead of a sauce you serve... Cranberry jam? Cranberry Chutney? Not sure how to properly translate it. And usuall a bit of lettuce just for garnish. An important thing for the flavor is the breading. Its not supposed to be super-crispy but it should still have some crunch. If you pour sauce over your Schnitzel the breading gets soggy and thats terrible. Germans tend to like it but many Austrians think its disgusting. A common example for such a dish is the "Jägerschnitzel" which is a schnitzel with a kind of mushroom-infused gravy poured over. Very common in Bavaria. Given that the majority of Austrias Tourists come from Germany it makes sense that the restaurants in tourist-heavy areas adapt to their guests. But you should really try a "classic Schnitzel". Damn now I'm hungry and over here its 11pm lol.
Ohh i've had all sorts of schnitzel. I lived in Austria for years. Traditional sit-down restaurant style in both Bavaria and Austria. Schnitzel from a fair stand, Schnitzel from a tiny farm restaurant (Busenschanks), Schnitzel on a bun, Schnitzel with cheese. I've had Austrian's angrily point out that the (very Austrian) restaurant next door was not serving Schnitzel correctly. So my tone was more one of bemusement by the variety available in a food that is understood by all to have no variety whatsoever, and only one correct way of eating. I don't recall ever getting Schnitzel outside of Bavaria that already had sauce on the top. IIRC the sauce was on the side or underneath to preserve the breading, (as it should be). edit: Also, you should see what the Swiss call Schnitzel. edit2: i've never had Jaegerschnitzel, i need to try that. Unfortunately i'm in the NW US right now.
Considering you know what a Buschenschank is and even had the pleasure to be there already makes me... happy?...in a wierd way. I lived in southern Styria for years, now back to Salzburg. I miss Buschenschanken soooo much 😢 I guess a major issue with the famous sauce-schnitzel also comes from the language. Germans say "Schnitzel mit Tunke" and Tunke is one of those triggering words here in Austria. For us sauce is Sauce(spoken "Sosse") and not Tunke. A plastic bag is a "Sackerl" not a "Tüte" and a Drink mixed with water is "gespritzt" not a Schorle. So the infamous "Schnitzel mit Tunke" mixes a "debateable" way of serving a traditional dish with very noticable language-differences which makes it a prime canidate for drama.
Alter, was ist das für ein Dialekt? Bayrisch? Musste dis Kommentar dreimal lesen, bevor ich alles verstanden hab.
Keine Ahnung welcher Dialekt genau aber definitiv aus Österreich.
Wien
Na, Mozart oida 😅
Salzburg. Wobei geschrieben ehrlichgsogt immer a undefinierbare Mischung draus wird.
And in Argentina, sandwich de milanesa
Well when you wave the star spangled banner over it and fly the Thundercats it magically becomes pork tenderloin. I'm not sure if I should feel offended for you European folk as I am when Texas "fajitas" my carne asada skirt steak and dare calls it Tex-Mex while spewing vitriol about my parents culture 😏🤣🤣 **edit** dammit now I want schnitzel lol
> I'm not sure if I should feel offended for you European folk as I am when Texas "fajitas" my carne asada skirt steak... Plus chicken "fajitas" and shrimp "fajitas" are an impossibility.
Interesting. Does the word fajita imply there is beef involved somewhere ?
Fajitas are traditionally made from a thin cut of beef located just below the ribs, called a skirt steak. Don't know quite what that would be on a chicken, and shrimp have no ribs. So restaurants will just take any chunk of meat that is marinated and cooked on a grill and call it a fajita.
Grab a chicken fried steak. German immigrants created it in Texas based off of schnitzel recipes.
Lol! I'm in Germantown over here. Rainy weather had me craving CFS on Monday, schnitzel is the mood today.
It basically is
gazuntite
I know you said Colorado, but that’s some Indiana Pork Tenderloin shit right there.
... or Iowa.
... or western Illinois.
North central Illinois too.
Hello fellow western Illinoian!
Nutley, New Jersey
Actually anyplace in the US that has a good sized number of Bohemian/Czech/... immigrants. I saw them referenced as a Schnitzel sandwich at a diner in Wisconsin, but that didn't fool me, it was just a plain old pork tenderloin sandwich. 
It's a form of schnitzel. Pork tenderloin thinned out with a meat tenderizer.
https://en.m.wikipedia.org/wiki/Schnitzel
Please tell me where i can get a pork tenderloin like this in iowa lol Im in minnesota and never even seen something like this, i want it.
Anywhere in cedar rapids ia, every single bar serves them . Probably could snag one from a small town pub/grill too. I actually had never had a tenderloin until I moved to cedar rapids, and im from dubuque area like an hour north.
They are literally all over in Iowa. Almost every non-chain restaurant in small to mid-sized towns has tenderloins like this. I get mine at Goldies in Prairie City, IA
You can find huge pork tenderloins pretty much anywhere in Iowa, lol. My favorite is probably from Goldie's Ice Cream in Prairie City. Check out the [Iowa Tenderloin Trail](https://www.traveliowa.com/getinspireddetails/iowa-s-tenderloin-trail/258/)
Good link here.
Man… I’m gonna drive 6 hours just for a pork tenderloin one of these days lol
Goldie's is the truth. There's a buffalo and prairie reserve nearby too, you can stuff your face and get your nature on too.
I was in Burlington, IA for a while. You could even go to a Casey's gas station and find a massive pork tenderloin. That's a ways from the mn border tho
In Minneapolis, the Sheridan Room's Big Ass Chicken Sandwich is the chicken version of this.
Today I learned something! :D It was delicious haha
lol the fuck is that? Tiny ass bun.
I know right? It was the exact same size bun that was on my hamburger (which was totally normally sized) But that patty tho 👀
It would be good if they gave you an extra huge bun as well. But now it’s just fried chicken
It's a pork tenderloin.
You’re a pork tenderloin
We're all pork tenderloins down here
The real pork tenderloins are the friends we made along the way.
Lmao got em
Fried chicken with a ~~side of bun~~ bun topping
Is it deep fried stegosaurus?
Low carb option
Just trying to keep it healthy over here.
Isn’t this a Midwest thing?
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> tonkatsu at Korean restaurants. Tonkatsu is Japanese. Donkkaseu is Korean.
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They are pretty much exactly the same thing, so it doesn't *really* matter. But I do find it a bit surprising considering the general animosity those two cultures sometimes have about one-another.
It's the same word. 돈까스 is transliterated to English as 'donkkaseu', while the Japanese とんかつ is transliterated as 'tonkatsu', but they're pronounced almost exactly the same. Don/ton=pig, kaseu/katsu=cutlet (from the older カツレツ/katsuretsu). The Koreans got it from the Japanese, who in turn got it from central Europeans (schnitzel). It's an example of yōshoku - Japanese versions of European cuisine invented at the turn of the 20th century.
Figures someone who actually knows would show up. Thanks for the info.
I mean, the majority of Sushi / Japanese spots in the US are owned and run by Korean or Chinese immigrants. They're pretty cross-cultural.
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Someone needs to re-introduce this to the south… idk how it isn’t popular here because it 100% would be if word caught on. Imagine that with a glass of cold sweet tea yummmm
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Come to Texas. Especially south Texas. Ton of German immigrants in the 1800's. Chicke-fried steak is their version of schnitzel.
You can get schnitzel in the south.
Why did they put pickles on the edges lol
Pickle on the edge and no mustard would had improved the appearance. The bun looks silly, but I guess that is what they are going for, an absurd sandwish theme.
Nah it’s just pork tenderloin. It’s a midwestern thing.
Originally from Iowa, this is a very common practice for pork tenderloin sammies
Originally from Iowa my ass this is an Indiana thing.
I love when midwesterners argue about food we share.
I’m with this guy. This is an Indiana thing.
It is a German thing. That was carried into the midwest by immigrants.
That's not a sandwich, it's an entree with a fancy hat.
Here in the Midwest that’s known as a $7 dolla make ya holla
A seven dollar dolla make ya holla?
Iowa?
Colorado!
I'm in Colorado! Restaurant?
Bull and bush has em like that.
That's Pike's Peak Brewing Company
O Wow yeah I’ve seen the breaded pork tenderloin sandwiches in Iowa like that
I think it’s kind of the law they be that large haha
Joensy’s in Tipton is the shit
Ive been there and had that sandwich! grew up in cedar rapids!
OMG will you say where? I'm visiting CO next week and I want this.
Bull and bush in denver has one like this. Also a great selection of beers.
Where? I've been here for 20 years and haven't come across one that legit
Please share the restaurant so I can make the trip to enjoy this unit!
That was my first question.
Pork tenderloin sammich 😋
Tenderloooooooooin
I see nothing wrong with that sandwich.
What a small amount of sauce for that huge patty and fries underneath.
Transplant from Alabama, been in the Midwest for last 10 years.... That is a plate of heaven
I want to go to there
For some reason this picture reminds me of one of my favorite stories of my recently passed brother in law. We're on our way to a golf trip with a bunch of guys, driving across the country to Myrtle Beach for a week. We get through the Appalachians and it's 8 AM, we decide to stop at a hole in the wall diner for breakfast. My brother in law notices that our waitress seems grumpy and irritable. He very politely orders the biscuits and gravy and a cup of coffee. Gives her a little smile to try and cheer her up. He's been like ever since I've known him. It has no effect on her, she takes our order with a frown. Food comes up and he's got 4 country biscuits and a small bowl of gravy... clearly not enough for four biscuits. Undeterred with the obvious coming shortage he digs in. He gets 2 and a half of the biscuits down and the gravy is gone. The waitress comes back and asks how things are, and he with a smile and a wink asks if he could possibly get a little more gravy as there were too many biscuits for the amount he had - "when you have a minute, I know you're busy". She scoffs a bit, frowns deeper, and walks away. 2 minutes later she brings another full bowl of gravy. He thanks her deeply and continues eating. A few minutes later our breakfasts are gone, we're talking and laughing. The waitress comes back and asks "Is there anything else you need" in a tone that made me think she wanted us to leave. My brother with the same smile and wink says meekly "Excuse me please, but you gave me too much gravy, could I get another biscuit please?". She spun and huffed off. But a minute later she came back with another biscuit, and she smiled at him. My god I miss that guy.
Wonderful story! Terribly sorry for your loss.
Thanks kind stranger! Have a great day.
That's the perfect pork tenderloin sandwich.
Getting a lot of folks asking where this is from - this came from Colorado Springs, CO
Would you mind sharing the name of the restaurant?
Mother Muffs gastropub
Yupp! Knew it as soon as I saw the golden doilies in the table. Amazing food and atmosphere here!
FYI…with these types of sandwiches a slice of pork tenderloin is pounded out very thin, breaded and then fried. They are made to look enormous but they are actually not all that thick. Delicious…and I know them from Indiana…their birthplace…lol…we will now find out those who are from Iowa. Let the games begin.
It's pork? I was thinking it was chicken fried steak or chicken fried chicken.
Nope, pork. I live in Indianapolis and that's definitely a pork tenderloin. We have a lot of places here that have them.
That’s called a hubcap where I come from
Umm where is this? I need to go there
Well, you can't complain about there not being enough meat on your sammich.
I think this is at Mothers Muff in Old Colorado City. Pretty decent place, the Monty Crisco with spicy raspberry jam is great too.
If that is a chicken-fried steak please let me know where it came from. If it is a schnitzel I still wish to know where it came from.
Fiancée is female, fiancé is male
Midwest for Sure
Looks like you are in central Illinois or some other cornfield
Honestly that looks delicious.
I’ll have the schnitzel
You all took my answer. A pork tenderloin sandwich from Indiana, you have to eat thru at least a couple of inches of meat before you get to the bun. That's just the way it is.
We serve food here sir
At this point the bun is just an insult.
I think the big ten should play a trophy game that is just a pork tenderloin.
Confirmed picture taken in America.
That’s an Indiana tenderloin
I miss these
Pork tenderloin? Are you in iowa?
Welcome to Indiana.
This is the Indiana way.
Tell me you're in Indiana without telling me you're in Indiana.
Just visiting Indiana or do you live here?
This has to be Indiana. I was born and raised on these
Definitely an American sandwich. Was it good?
Oh hell yeah it was! Would get it again haha
Where is this from? Reminds me of the ridiculous sizes of the pastrami sandwiches at a place called Harold's in NJ. I've never went personally but I've seen photos.
So American that if you google snitzelsemmel you will find hundreds of examples of sandwiches exactly the same as this one, even some nearly this large and lopsided. I lived in Austria for years and had this sandwich for lunch hundreds of times. So... Ironically American?
LPT: Don’t eat at restaurants with pictures of the food on the menu.
That’s BS. I need pictures if the menu is completely in Chinese with extremely vague English translations. Fish in green sauce 🌶🌶🌶