I'm sure there's some fancy French chefery term for the process, but you basically take about a 2" thick slice of a pork tenderloin, butterfly it, pound the **** out of it with a meat hammer until it's huge and thin, bread it, and deep fry it.
Sounds interesting.
That's good eating Sylvain......You can't call yourself a true Hoosier until you had eaten a good Indiana Tenderloin...
The Mug in Greenfield makes a pretty solid tenderloin.
There is a place here called Lil Charlies that is my go to place....
The Mug in Greenfield makes a pretty solid tenderloin.
UJ's FTW!
Going to my FIL's 70th birthday party in a little bit
Going to my FIL's 70th birthday party in a little bit
I ate way too much leftover pasta for lunch. Feeling a little lethargic.
Ale Emporium in Castleton is good, but I'm a sucker for the Gold Brick in Lawrence. $6 for a tenderloin and fries, and it's mighty tasty.
I always get the wings at Ale Emporium. The Hermanaki ones are tough to beat.
I agree. I downed an order of the boneless Hermanaki after the Warrior Dash last Sat.