I learned something Yesterday!!

[oakville smoker]

10.5, here is what I found works best

Seasoned egg wash
Seasoned flour
seasoned finely ground bread crumbs

The double dipis required here if you want the puffy style end product

So the routine is egg wash / flour /  egg wash  /  bread crumbs and then let them air dry for a bit in the fridge

[OldHickory]

Oakville has it nailed.  Around here they call it "chicken fried pork loin".  I always cut off some steaks from the pork loin and freeze for a later day treat.

[RAF128]

Those look good but I think you'd need a bigger bun ;D

[classicrockgriller]

The "Fried Porkzilla Sammie"

That is a beast!

Looking forward to your re-make of the Porkzilla.

[ArnieM]

They look really good.

Your initial post said "pork tenderloin".  Was it pork loin instead?

[Caneyscud]

Sorta looks like a CFS on a bun but of the porcine variety - other wise called Schnitzel on a Bun.  Can't be bad!  But next time try it with a couple of fried eggs and some fried onions on top.  Called Schleswig-Holstein-Schnitzel in New Braunfels.    

[Tiny Tim]

Schleswig-Holstein  

Thought I was the only one that could spell that right.  :D :D :D :D

[stillsmoking]

Holy Pork Loin Batman!  I am not a big bread guy most of the time, this is a sandwich I can understand.  The wife does oven baked pork, chicken, lamb, beef that comes out a whole bunch like this and it makes great sammiches as you say but we have never stretched the boundary like this!  We use breadcrumbs, various spices and just a little bit of cheese and an egg wash or milk wash before baking at high temp.  Would be more specific but the wife is not here and this is her thing.

[Mailman]

Okay guys seeing I'm from Iowa I can point you directions to 2 lbs burgers. Giant loins like that. I think the small towns have a competition on biggest foods. Since you all have helped me so much i will give out one of my secrets.
Take butterfly pork chops split in half. Pound them to whatever thickness you like.
cover with flour. Mixed in flour I have salt, pepper,onion pwd, and a little garlic pwd.
Then dip into beatin egg.
then into rolled cracker crumbs ( I use salted saltines) In cracker crumbs I add a little of everything in flour mixture but the salt. Then add just a little creol seasoning. Deep fry at 350 deg. Till light brown. Not long. dont over cook they get tuff and dryed out. Very good eating. Still eating brisket sandwiches from Sunday. Oh boy love them. I see more brisket in my future.

[seemore]

good looking food chris.  did they still have the big burgers ? been there one time very good food
seemore

[hal4uk]

We get those around here from time to time...   Nothing *that* big, though.

MAMMA DEE'S.
On the Square in Virden.
10 Miles from SquirtCentral.
Seriously.
Awrighten.

[Gizmo]

That sure does bring back memories, those are very popular in the midwest an non existant out west. Can't wait for the 10.5 version!

Smokin Soon,
Let me introduce you to SOCAL style AKA Hash House A-Go-Go.  Mind you this sammie fillin is folded over as it was bigger than the platter. 

[Smokin Soon]

That's what I'm talkin about Giz. Wish I could find that up here. Looks perfect.

[deb415611]

That sandwich is just wild. 

[Tenpoint5]

Okay guys seeing I'm from Iowa I can point you directions to 2 lbs burgers. Giant loins like that. I think the small towns have a competition on biggest foods.

So you've had the Gunder Burger then!! That's my next stop when I go up to Cabela's next time.