Posted by ayersian
, March 30, 2009 21:23
Truth be told, the most common answer we received to our “Where is the best breaded pork tenderloin in Iowa?” query was simple: “At my house.” Many Iowans make their own BPTs at home, and we salute Summer & Eric in Breda for inviting us over for what was our most unique BPT experience. Living in a five-generation family farmhouse north of Carroll, Summer & Eric run a wean-to-finish hog farm with 2,400 oinking constituents. Wean-to-finish means that they receive baby pigs (12-15 pounds), which they raise until they reach market weight (250-285 pounds). Summer’s tenderloins, made from her mother’s recipe, literally come from the barnyard to the table. Also on the table was the family’s own corn from the previous season, and it was just as sweet as if it had been fresh off the cob. Many, many thanks to Summer & Eric for an educational lesson on where BPTs come from and for a scrumptious dinner!
Posted by ayersian
, March 28, 2009 08:37
No trip to Western Iowa is complete without a visit to Atlantic and the fine folks at the Farmer’s Kitchen. Atlantic may be known as the Coca-Cola Capital of Iowa because of the huge bottling plant and its annual Coca-Cola Days Celebration, but longtime Roadfooder Blizzardstormus (Mark Johnson) and mother Charlene have been cooking homemade meals that truly exemplify Iowa’s culinary excellence. Nate’s Breaded Pork Loin, named after Mark’s brother, is a massively crispy loin with a mouth-watering seasoned breading. The sandwich’s perfection is capped by homemade pickles and a ciabatta roll. And it would be a crime not to save room for a slice of Charlene’s sour cream raisin pie, a bowl of bread pudding, or any other dessert that draws the crowds of regulars—some from as far away as Omaha!—to the Farmer’s Kitchen, located at 319 Walnut Street in historic downtown Atlantic.
Posted by ayersian
, March 27, 2009 10:25
Is your Roadfood fortitude strong enough to pass by a place that advertises “Homemade Tenderloins” on two sides of the building? Ours is not, especially since Dairy Mart in Glidden opened this month for the season. Located at 325 East 9th Street (Highway 30), this red-and-white burger shack boasts “Great Food, Better Ice Cream.” Their pork tenderloin comes finely breaded and so widely flattened that we folded it over for two layers of crispiness. Dairy Mart also serves hot dogs, taverns (loosemeats), and Broaster® pressure-fried chicken. They rotate their daily soft-serve flavors and offer a full selection of shakes, cones, and sundaes…if you still have room left for dessert.
Posted by ayersian
, March 26, 2009 13:02
Another “no sign” establishment is the 44 Drive-In in Panora (the sign’s frame may have been wrecked by high winds), but our Roadfood enthusiast Angela swears by PJ’s as having the better breaded pork tenderloin in town. Located at 600 East Main Street (Highway 44), PJ’s is a family-friendly burgers-and-ice cream joint, brightly decorated and fun to visit. Their beauteous BPT resembles fried chicken, but its crunch and juiciness proclaim Iowa pork at its pinnacle. Save room for PJ’s homemade onion rings and a soft-serve chocolate malt, too. The building is next to the Raccoon River Valley Trail, a paved jogging/cycling trail convenient for grabbing an ice-cream cone while strolling along, and PJ’s covered picnic tables are just waiting for warm-weather customers.
Posted by ayersian
, March 25, 2009 12:09
Receiving very high marks on the Des Loines blog is the breaded pork tenderloin sandwich at the Red Barn in Exira. Located at 613 West Washington Street just off of Highway 71, the Red Barn may be the smallest café in the area. One server and one cook handle all orders, and their BPT is phenomenal. Des Loines says, “This is a place that should have a price for locals and another one for tourists. It’s just not fair that out-of-staters could enjoy a tenderloin this good for less than three and a half dollars,” and I must agree. The loin is thick-cut and juicy, and the breading resembles that of fried chicken. The Red Barn joins Darrell’s Place in Hamlin and the Chatterbox Café in Audubon as serving the finest BPTs in Audubon County. Look for the miniature red barn on top of their sign, complete with farm animals in its tiny yard.
Posted by ayersian
, March 24, 2009 17:56
There’s a café at the edge of Templeton that doesn’t have a sign out front, yet farmers overtake the parking lot for breakfast, and truckers leave their rigs on the highway’s shoulders for lunch. Located at 18152 Highway 141 at the intersection of Highways 141 and 71, Corner Station is a diner, convenience store, and gas station. In addition to a wide array of sandwiches and a rotating hot lunch selection (today’s special was brats & kraut), Corner Station’s breaded pork tenderloin arrived at my table steaming hot out of the fryer. Its lightly grilled bun joined the crunchy crust and very white meat for a fresh-tasting pork experience. Friendly service and close proximity to the Templeton Rye Distillery make the Corner Station a suitable stop for exploring Carroll and Audubon Counties.
Posted by ayersian
, March 23, 2009 16:32
Definitely off the beaten path for casual travelers to Iowa is the Community Tap & Pizza. Located at 2026 5th Avenue South (Route 20) in Fort Dodge, this tavern opened in 1926 and has been serving homemade pizza and huge breaded pork tenderloins ever since. How does one eat such a gigantic tenderloin, we ask? “Some people fold it over, but others ask for two buns for sharing,” replied our server. “We make them by hand, pound them out, and bread them every day.” This BPT is of the thinner variety favored in parts of Iowa, but its ultra-crispy crust is just as tasty as its thicker cousins. In conjunction with its golden, grilled bun, each bite packs a mega-crunch that’s unbeatable for connoisseurs of texture. Community Tap & Pizza also has a family dining room and videogame arcade alongside its sports bar and should be an essential stop for those driving through to Storm Lake, Okoboji, and beyond.
Posted by ayersian
, March 21, 2009 09:10
In 2005, the Iowa Pork Producers Association chose Dairy Sweet in Dunlap as having the Best Breaded Pork Tenderloin Sandwich. New winners always chart a major upswing in sales after the award has been conferred, and Dairy Sweet continues to enjoy their peak of approximately 12,000 tenderloins sold each year for the past three years. Big, burly, and totally scrumptious, this BPT is cut in half before serving, which helps in heaving this thick slab of fried pork. The beautifully gnarled ends of this sandwich were (naturally!) the first parts that we consumed, and the loin’s crispy crust surrendered to a very juicy thickness. Spoon-required milkshakes and malts are perfect complements to these prize-winning sandwiches. Dairy Sweet is located at 714 Iowa Avenue (Route 37) in Dunlap.
Posted by ayersian
, March 20, 2009 09:24
Depending on whom you ask, Audubon locals definitely have their BPT allegiance: either Uptown Cafe or Chatterbox Cafe. While Uptown’s version is clearly bigger, size matters not, for Chatterbox’s take is thicker and juicier with a secret weapon: a toasted bun. This gives each bite an added crunch to augment the pork’s golden breading. Chatterbox also offers homemade pies for dessert to seal the deal. The Iowa Pork Producers Association may be waiting for the fervor to die down before naming another winner from Audubon County (Darrell’s Place in Hamlin won in 2004), because Chatterbox’s sandwich surely has a blue ribbon in its future. Chatterbox is located at 120 North Division Street (Route 71) in Audubon.
Posted by ayersian
, March 19, 2009 09:21
Every fall, the Iowa Pork Producers Association chooses the state’s Best Breaded Pork Tenderloin Sandwich. The lucky winner gets a cash prize of $500, a plaque, and statewide recognition. The 2007 IPPA winner is Larsen’s Pub in Elk Horn. Located at 4206 Main Street (Route 173), Larsen’s is a small, family-oriented pub serving “burgers, beer, and beverages,” and their BPT is a real treat. Juicy, tender, and perfectly breaded, the sandwich is served with pickles and purple onions. Larsen’s also features 1919 Draft Root Beer, a devilishly sweet draught made in Minnesota and distributed throughout the Upper Midwest. Owner Neal Larsen waited on us, and it’s easy to understand why folks from Omaha and beyond frequent this eatery for his humor and outstanding sandwiches.
