Posted by ayersian
, March 17, 2009 19:07
Ever since we first read a post by Davydd about breaded pork tenderloins, we’ve been hooked by these predominantly Midwest sandwiches. Tenderized pork loins, marinated overnight, battered, fried, and bunned metamorphose into a transcendent meal that can be found all over Iowa, parts of Indiana, and Illinois. History recalls its invention in 1904 at what would become Nick’s Kitchen in Huntington, Indiana. But the Iowan creation myth, according to BPT expert Allen Bukoff, charts its origin from the Czech/Bohemian community in Cedar Rapids as a domestic version of the European breaded schnitzel. Regardless of the source, we present to you twelve chapters of noteworthy BPTs from the Hawkeye State, focusing on those not yet reviewed on Roadfood.com. We begin in the east with this beauty (pictured above) from the Iowa 80 Truck Stop Kitchen in Walcott.
Located at exit 284 off I-80 in the hills just west of the Mississippi River, the Iowa 80 Truck Stop claims to be the world’s largest, boasting 800 truck parking spots, truck superstore, gift shop, food court, showers, theater, and even a dentist. Their BPT came with mayonnaise and pickles standard and was fried to a dark brown color. A close-up of its mottled surface (above) reveals a deftly salted crust that sheathes the tender pork within. This was a fine lunch for starting our adventure on the Iowa BPT Trail!
