Originally posted by FFJean
I spent my first 50 years living in N. Missouri and S. Iowa. I didn't know there was a world without tenderloin sandwiches until I moved to California in 1987. After a year of withdrawal pains, I decided to make them myself. I can now make an awesome breaded pork tenderloin sandwich.
I am soon going to be making a DVD showing how the whole process is done. It will include making: ff, onion rings and a malt.
Do any of you have suggestions on how I might market this product?
The kids of today need to know what real eating is.
The kids today are doing well with pork tenderloin sandwiches but not in California.
How do you make them? I've tried every way people have described and have come up with a winner. I have also sampled about every regional variation of the breaded pork tenderloin sandwich and believe me even though the sandwich is confined to primarily Indiana, Illinois, Iowa and only parts of the adjacent states to those three there are regional differences in that small area.
Onion rings and French fries have never gone away and are available everywhere. I think there are some great samples of both compared to years gone by.
The malt is making somewhat of a comeback in relation to the more bland shake. Interestingly, Culver's, a fast food chain out of Wisconsin, is probably spreading the concept of the malt and the breaded pork tenderloin sandwich beyond regional boundaries than anyone else.
One the best videos for making a breaded pork tenderloin sandwich was done by the Food Network on the defunct Food Finds show. They demonstrated in detail how to make them by hand at the Brickyard Crossing in Speedway, IN. Bobby Flay also did an episode on them that I have not seen. Also Jensen Rufe made a 16 minute documentary, "In Search of the Famous Hoosier Breaded Pork Tenderloin Sandwich" back in 1998. It was fun, entertaining and informative. Jensen Rufe, BTW is now a Californian. Here is an excerpt of his documentary.
Welcome to Roadfood.com FFJean. We need more BPT aficionados.