I have driven by Polancic’s many times but always on a Sunday when they are closed. I finally stopped last September and although I didn’t buy any tenderloins, it’s a great old time meat market. I had several filets cut to order, really nice helpful people. Their sign out front say’s "Home of the Jumbo Porky". They make the tenderloins used in a lot of the local bars. It’s a short drive off of I-80.
Bill Polancic’s Meat Market and Tenderloin Shop
412 West Norris Street (US Rte. 6)
Smitty’s (Army Post Road & SW 14th) is great! Huge, crunchy, hot, and good. No gristle or other yucky bits in the loins. Note: closed Sundays.
Not fancy, but delicious food there!
I being from the midwest consider myself a tenderloin freak . I buy them & bring them back to Va i am cooking one as we speak . Best place i ever had one was RT 80 E Morris, Illinois a truck stop called R Place be ready to get filled up ….. also Betty’s on Main st in Marseilles,Illinois By fav add ones are yellow sweet peppers katsup mustard & onion. Polansic’s meat market in Ottawa Illinois sell the best & fresh to take home. Although a little pricey i buy 4 packs atleast its worth all of my $$$. [:D]
Yes but make sure you have throw pillows nearby, because the pictures alone will give you the *vay-pahs*.
mikez, check out the link that Davydd posted above. There are 29 pages of BPT information there. If you check out the last 3 or so pages, there are many good photos posted by Davydd as he searches out BPT in the Midwest.
Why can I not find this Pork tenderloin sandwich anywhere in the NE. I think I would love this sandwich. If anybody knows where I might get on in NJ,NJ,PA,please let me know. Does anybody have a picture of what it looks like. Why is it soooo good?
Welcome to Roadfood.com. Just about all the pork tenderloin sandwiches are really pork loin sandwiches. I find few actually use the tenderloin. Thanks for the tips about Illinois. Most know Iowa and Indiana and Illinois gets a bit lost.
BTW, the complete repository on the breaded pork tenderloin sandwich is this thread.
Living in the Midwest, I consider myself a connoisseur of the breaded pork tenderloin. Someone mentioned the areas between I70 and I80 from Indiana to Nebraska…outside of which a tenderloin will be tough to find. I agree. Even around Chicago, it can be difficult.
I found many places in Indiana to offer a consistently great tenderloin. Iowa as well. The poster that mentioned Illinois having the "largest" is on the money. They may not be the best tasting, but they are huge. Central Illinois especially, where everyplace tries to outdo the other. Schooners (Peoria, Morton, and Bloomington) is the largest that I have eaten (comes with 4 buns). It is 1 foot diameter. There is a little place called The Warehouse, in Hanna City, which offers the thickest and best tasting that I have had. Frankly, I think they are using the pork loin instead of the tenderloin…it is so thick.
All in all, I don’t recall ever having a bad one. Culver’s has the best for a fast food joint.
That link did not work for me but I found the article. Try this one. It is spelled Joensy’s. BTW, it is not the biggest nor the best in Iowa. I’ve had just three Iowa tenderloins so far including Joensy’s and the St. Olaf Tap is larger, thicker and better, and the Townhouse Supper Club in Wellsburg was much, much better. I think this is another tenderloin restaurant that has a reputation that exceeds its delivery and promise. It would not make my top 20 on porktenderloinsandwich.com.
Sorry for the double post. I’m just getting used to this place.
Jonsey’s isn’t an option right now. The county department of public health shut it down because of a roach problem. Here’s the full article from today’s Iowa City Press-Citizen: http://www.press-citizen.com/apps/pbc…
You may be thinking of a town called Solon which is North of Iowa City (which would make it about 10 miles southeast of Cedar Rapids. There is a restaurant (a bar and grill) called "Jonesies" that is famous for its tenderloins. They aren’t bad….I’ve had better, but they are BIG and also thick. If you’re in the area, I would recommend stopping by. They are closed on Sundays.
I had a tenderloin at George’s on Saturday. I liked the thickness of the meat (guesstimated at 1/4" to 3/8") and bun overhang (1/2" to 3/4" all around), it wasn’t overbreaded, and it was hot and juicy. Mustard was the only condiment I chose.
I’m no tenderloin expert but I liked this one and would order it again.
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