Fried pork tenderloins an old favorite

Iclear Midwestern expats like their fried pork-tenderloin sandwiches. They’ve been a common request over the years, but the restaurants that serve them have tended to come and go. As always, readers know where to find the good stuff, in answer to a query from Robert Williams.

Ann Brown and Kolene Copas recommended Hash House A Go Go, which has five locations in the valley (and Copas added, “They are huge!”), and Brown also recommended the Tap House at 5589 W. Charleston Blvd. and Metro Diner, which has three valley spots. BJ Mathews recommended Amana Meat Shop & Smokehouse in Amana, Iowa, adding that they arrived flash frozen and in perfect condition. Visit amanameatshop.com.

More on bran muffins: Penny Golden emailed that the dark, moist variety with raisins also are available at Sprouts Farmers Market, which has seven stores in Southern Nevada.

More on canned red clam sauce: Brown said it can be found at Siena Deli at 9500 W. Sahara Ave.

More reader requests

Virginia Schneider is looking for Sobe carrot-orange juice.

Shirley Edmond is looking for Sylvia’s Secret Seasoning, from Sylvia’s Restaurant in the Harlem community in New York, which she used to get at Food 4 Less.

Eva Mikutowicz is looking for Athens Filo phyllo pastry sheets in the extra-large, 14-by-18-inch sheets (not the two-pack of smaller sheets).

Chuck Young is looking for Claussen Kosher Dill Deli-style Halves in a 64-ounce jar.

Readers?

Send requests to Heidi Knapp Rinella at hrinella@reviewjournal. com or 702-383-0474 (put “Taste of the Town” in the subject line). Follow @ Hkrinella on Twitter.