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[SDC Gal]

A few years back, probably our last trip as a family during the summer, we ate at Hatfields and had the tenderloin and tators.   Oh,  so good!! 

The next visits were during Christmas, and we always tended to eat somewhere where we could eat inside, so I haven't had a tenderloin since then.  But everytime I walk by, I'd drool and remember how wonderful they were.

So our last trip, I decided not to eat at Hatfield's (really afraid the tenderloin wouldn't live up to my expectations!) But, when the Mine Restaurant turned out to be closed that Sunday, and when we walked by that area heading into Thunderation,  and noticed the smells and pleasant seating area, we decided to have a tenderloin.  It was as good as I remember!! 

Anyone know what the breading is?  I've made hand breaded tenderloins before, using cracker crumbs, but the breading just doesn't feel or taste like cracker crumbs.  I'd like to find a similar recipe and try making them at home.
I just need some opinions on what the breading is

Lori 

[Kentucky Optimist]

This year when I visit the city I'm trying to hit all the minor points that others rave over that I've never experienced...breakfast & opening ceremonies, lunch at the spring house.  I guess I'm going to have to add the breaded tenderloin, never had one of those either.  Seems like it's worth a shot based on SDC Gal's ringing endorsement.

[SDC Gal]

It's a lighter breading, not that really heavy like those giant tenderloins you typically see

[clancomyn]

Can't say I've ever heard of anyone using cracker crumbs for tenderloin breading. Of course, coming from a long line of Iowans, I tend to be a bit a purist when it comes to tenderloins.

I've had the SDC tenderloin before, and while any PT is good, I don't remember it being as good as an authentic Iowa PT sandwich. There ia a great blog that reviews PT's across Iowa:

http://des-loines.blogspot.com/

T.

[khenderson70]

I can't wait to get to SDC to have a breaded tenderloin sandwich.