Follow us!
For updates on upcoming episodes, pictures of Misha being Misha and behind the scenes content follow us on social platforms and subcribe to our newsletter here.
@Roadfood
In the lower Midwest, when you say tenderloin, you mean a bunned sandwich for which a slice of pork is pounded thin, breaded, and fried to a crisp. Through much of Iowa, Illinois and Indiana, tenderloins (sometimes called breaded pork tenderloins or simply BPTs), stir opinion and argument no less fervid than that inspired by green chile cheeseburgers in New Mexico and crab cakes around the Chesapeake Bay. Girth is a big issue, some cutlets pounded out so wide that the sandwich literally is impossible to hold. But thinner isn’t always better. A super-thin tenderloin runs the risk of frying dry. Excellence is built upon a fine balance: there should be a vast amount of crisp, crunchy crust, but the ribbon of pork within needs to be thick enough to remain juicy. Too thick, however, and a tenderloin loses its elegance. Traditionally, tenderloins are garnished with mustard and pickle chips with the option of lettuce and tomato.
What do you think of Pork Tenderloin Sandwich?
Seattle has some of the best food in the country hands down Although there are some...
Seafood is a delicacy that has been enjoyed since the beginning of time Its flavors are unique...
We have for you a list of some of the top eats on a budget when you are visiting Chicago, Il ...
The Best Affordable Restaurants in Miami that Won't Break the Bank Miami is a city that's...
Florida's north coast is an eater's paradise, with fare both exotic and familiar The menu...
Road trip: Apalachicola, Florida to Mobile, Alabama Roadfood Adventures are not just quests...