Many of us displaced midwesterners have lamented here about the lack of breaded pork tenderloins in the D.C. area. I had one for lunch today.
Corkie's Grill is a small restaurant in a strip mall on Old Dominion Drive between Arlington and McLean close to the Arlington/Fairfax border. At 1:30 on a Monday, it was populated with the ladies-who-lunch crowd.
At $5.99, the sandwich at lunch came with chips. At dinner, there is an $11.99 tenderloin dinner that comes with soup or salad and sides. It isn't a sandwich.
Now, about the tenderloin. It was oblong in shape with some ragged edges and not even thickness. This told me right away that it had been hand cut, pounded, and breaded. The breading was not uniform brownness, indicating that it had been pan fried rather than dumped in a deepfrier. It was very lightly battered and dipped in what was probably panko, as it was nice and crispy. Jucy, but not greasy, it hung over the edges of the extremely tiny and mangled bun by about 2 1/2 inches in either direction. The menu said it comes with lettuce, tomato, and mayonnaise, but there was no mayo on the toasted bun. That was fine with me; when tenderloin is good, I would just as soon not have any condiment except salt. The tomatoes actually tasted like tomatoes.
Corkies is definitely a place where you can satisfy your tenderloin craving, although the sandwich differs from the standard rootbeer stand variety in the midwest. I liked it. They have a somewhat interesting menu that will provide options for the non-midwesterner. I've provided a link to their website. I've heard that they have very good desserts, but I have not tried them.