Let you in on a dirty little secret.
Pork tenderloin sammies ain't tenderloin.
It's pork steak( shoulder) that's ran through the tenderizer.
Honestly its better than tenderloin.
Without the bone and fat, what's tenderloin have to offer?
It gets dry fast, and not much taste.
Pork shoulder on the other hand has fat in it.
And is a tastier muscle.
Tenderizer it, and you have a superior piece of meat. Cheaper.
I'm a big fan of grilled pork shoulder steaks. Cook a lot of them, for the reasons you mentioned. Not all stores around here sell them, though.
I've never had a Hoosier sandwich. My friends who lived in Indiana, swear it's tenderloin. Looks like butterflied.
I've done plenty of schnitzel using venison or pork, with a cast iron pan. Always stays moist and tender.
