I want to love the pork tenderloin sandwich

We went to Adrian's tonight to get a Juicy Lucy. Adrian's and Matt's are the traditonal rivals in the "who invented the Jucy Lucy?" legend. (We all know it's Matt's, right?)
The benefit in going to Adrian's on a Friday night is that you can walk in and get a booth at 7:30. Try doing that at Matt's! It's so crowded with the curious Jucy Lucy seekers that you end up waiting forever with the uninitiated who don't even understand how to seat themselves. Blech.
Beth ordered a Juicy Lucy--they come with an extra piece of cheese on top of the burger for extra cheesy goodness. I decided to branch out and try the pork tenderloin sandwich.
The pork tenderloin sandwich is a Midwestern specialty. It's a pork cutlet, pounded thin, breaded and fried and served on toasted bread. I should love love love this sandwich. It has my favorite things on it. How come, then, I have never had a pork tenderloin sandwich that met my expectations?
The Adrian's version was mediocre. The "tenderloin" was actually ground pork in a thick flavorless breading. It was on dry wheat toast, with lettuce and a mealy tomato. I added some mustard and pickles, which helped. But mostly it was bland and sort of soggy. I didn't bring my camera, so you are spared a photo!
So please tell me, is there a good pork tenderloin sandwich in the Twin Cities area?