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Pork tenderloin can be a knife-and-fork dish: carefully carved medallions served with brown gravy or fruity sauce. In Austin, Texas, Ranch 616 offers honey-glazed pork tenderloin on a bed of roasted-poblano mashed potatoes. Royers Round Top Cafe paints its pork tenderloins with a peach and pepper glaze. In much of the Southern Midwest, the term “tenderloin” means a boneless pork tenderloin sandwich. At Missouri’s Branson Cafe, they are hand-breaded and fried so the crust is crunchy and the meat inside is sweet and succulent. In a sandwich with lettuce, tomato, and onion or on a plate topped with cream gravy, this pork tenderloin is a country-cooking paradigm.