On our recently completed RV trip that took us southwest down to Colorado and Utah and back I found four more breaded pork tenderloins.
The first was in Niobrara, Nebraska at the Two Rivers Saloon. It was an OK sandwich with no pretense to try to be a huge hangover the bun Midwest variety. Actually, since their dinner menu featured a pork tenderloin entree this sandwich could well have been a true pork tenderloin and not a pork loin cut. Also, I am pretty sure it was pan fried and not deep fried.
I was hoping to check out if the Flyway Cafe adopted a pork tenderloin sandwich after I convinced them to make them special for our RV group way back in 2008. As it turned out they are no longer in existence. So, my stop in Niobrara did not go in vain with the Two Rivers Saloon.
My next stop was in Council Grove, Kansas a straight shot south through the Flint Hills and the meeting place for communications on the Sante Fe Trail. I found a little cafe right on the old trail route called the Saddlerock Cafe. I picked the spot not for the tenderloin but because it was local and right on the trail. They featured a breaded pork tenderloin sandwich but it was really more a fritter commodity. Hey, but here is the theme. It still counts.
Continuing west we stopped to camp right in the little town of Ouray, Colorado. Ouray had a couple of brewpubs of which I spent some time. It was a complete accident that I walked by the Western Hotel's Saloon and saw the menu posted in the window mentioning a pork tenderloin sandwich. I was skeptical. In fact I challenged the waitress and she explained the owner was from Iowa. I said no more was needed to be said and I ordered it. It was actually very good and a pleasant surprise in a very cool little town.
My last stop was in Rapid City, South Dakota and totally unplanned. With the government shutdown we were driven out of the Blackhills as nothing was open any longer for camping so we defaulted to a KOA Kampground in the city and decided to try their downtown brewpub, the Firehouse Brewing Co. They had a dinner entree called a Pork Schnitzel with mashed potatoes and sauerkraut. The pork schnitzel turned out to be a very good breaded pork tenderloin representation. The only thing missing was a bun. Put a bun to it and it would have been a topnotch sandwich. So, it counts too, IMO.
For a four week trip outside the Midwest I was satisfied in my tenderloin pursuits. It was somewhat luck and persistence. None were pre-planned.