In my hometown, many of the restaurants serve fried pork tenderloin, but they all call it “Veal”. Obviously, it’s not veal. It’s pork.
Nobody I talked to knows why its called that. Has anyone else experienced this phenomenon?
Additionally, the “veal” is also 2-3 times wider (in diameter) than the bun. Are all pork tenderloin sandwiches served that way?
Never heard of it. Where the hell are you from?
Jackson, Ohio… 
Most pork tenderloin sandwiches I have seen have the meat far overlapping the bun. Apparently they make it tender by beating the dickens out of it with a mallet, and it spreads wide (and thin).
I’ve never heard it called “veal.” I assume it’s a regional thing.
There is a cut of pork called the tenderloin, akin to beef tenderloin (= filet mignon). It’s quite different from what is used in a pork tenderloin sandwich. Why they use the same name, I don’t know.
Pork tenderloin and veal are 2 diffrent things. Veal comes from cows and pork is from pigs. When it’s breaded and fried and smothered in gravy it can be a little hard to tell the difference.
In (less then reputable) catering halls sometimes chicken is used as a cheaper alternitive to veal - never heard of pork being used though.
Are they trying to pass it off as veal or are they calling it veal for some other reason?
No… everybody knows that its pork tenderloin. Its just a local thing, I guess, as several restaurants and even the elementary schools call it veal.
Well, I expect the veal and pork industries would both take exception to that.
Wag: Maybe there was a shortage of veal in your area at one time so dishes typically made w/ veal were made with pork and those items stuck.
Call the national Media and let them laugh at the diners and schools that call pork “veal”. They maybe they’ll use the correct names.
Well, “wiener schnitzel” is a veal cutlet flattened out and breaded the same way the pork tenderloin for the Midwestern pork tenderloin sandwich is flattened out and breaded. So there’s a strong physical resemblance.
http://www.recipesource.com/ethnic/europe/austrian/00/rec0002.html
Just a WAG here–is Jackson anywhere near Cincinnati, that hotbed of Germanic cuisine? 
[checks Rand McNally]
Okay, well, it’s not exactly a suburb, but it’s certainly down there in the Southern Ohio German Belt, innit? So I’m guessing that it’s just the physical resemblance, having nothing to do with the actual meat.
And I’m guessing that it’s a strictly Southern Ohio thing–here in Illinois I’ve never heard it called anything besides “pork tenderloin sandwich”.
And tenderloin ain’t exactly cheap, either.
Calling a tenderloin sandwich veal is like calling a BMW a Hundai.
Even though there are many cuts of veal, around here veal sells for more (on avergae) then pork tenderloin.
Wienerschnitzel fast-food restaurants don’t sell Wienerschnitzel. They use the name because they sell wieners (hot dogs). At least they finally changed there name (a while back, but it was wrong for most of the time I was growing up) from *Der Wienerschnitzel. (It should be “das”.)
I’m from southern Ohio too and have noticed another odd food terminology – bell peppers (green peppers) are called “mangos” in many pizza joints.
[qoute]bell peppers (green peppers) are called “mangos”
[/quote]
Ar? 
Yes… some people in my hometown also call green papers mangos.
Maybe I just come from a backgrounds town. They also say “crick” for the word “creek” (as in, “I caught some crawdads in the crick today”)
So what do they call mangos?
I rather think that mangos are not widely consumed in those areas.