quote:

Originally posted by FFJean

Thanks for the warm midwest welcome!

I didn’t mean to imply their were no tenderloins. I meant all of the people in all of the states you didn’t mention, should have the opportunity to try them. It is a fact also, the trips I have made back there over the past 10 years, have left me with tenderloins far lacking in the, "Oh, my goodness" category. Of course I was in Kansas City and that is kind of out of the region. I know we still have onion rings and ff. I was just going to show them how to make them at home, using real onions and real potatoes. They really don’t do that some places.
To me, remember I am a 50’s person, a tenderloin sandwich has to have crushed cracker crumbs as the breading and they have to be dipped in egg. The part I am having a hard time with is the fact, they also have to be made with Iowa Pork. It is really hard to find that here. I also only eat them with mayo and I saw from the roadtrip pics they used mustard. I kind of think that is wrong. Don’t want to overpower the taste of the pork.
I also understand others have done shows on this. I just think I have such a convincing look and speech that they will feel the need to sample the sandwich.
I made the trip from Iowa to California in 1987 and we took Route 66 all the way, except for the parts which no longer exist. It was super fun and the food was great. I hope to make the trip again soon in my ’69 Chevelle.

As a former KC’er now in Oregon, I’ll agree with you about West Coast pork.
Our local market brings in midwest pork, but for the most part the West is not Hog Heaven and it’s hard to find the good stuff.
KC is on the edge of several different regional foods which I now realize was a good thing. But KC has plenty of good tenderloins. Davy will testify.
Jean, here’s a thread from Chowhound about KC past eats you might enjoy:
http://www.chowhound.com/topics/121944