The Iowa tenderloin is a breaded and fried pork tenderloin sandwich that is popular across the state of Iowa. It is made with a very thin, pounded out pork loin that is breaded and fried. The huge fried meat patty is served on a regular hamburger bun with various toppings and condiments.
The Iowa tenderloin sandwich is beloved across the state and a source of pride for Iowans. It can be found at diners, drive-ins, local restaurants, fairs, and roadside stands. People will drive for miles to try a new tenderloin spot or visit their long-time favorites.
Some key facts about the Iowa tenderloin:
- The pork tenderloin patty is very wide and thin, at least 4 inches wider than the bun.
- It is breaded with seasoned flour or batter and fried.
- Common toppings include mustard, ketchup, onions, and pickles.
- Mayo can be added but is controversial among purists.
- Lettuce, tomato and cheese are rarely found on a proper tenderloin.
The enormous yet thin and crispy meat contrasts with the soft bun to create a sandwich unlike any other. Let’s explore the origins, traditions, and best practices that make the Iowa tenderloin truly unique.
Origins
The exact origins of the Iowa tenderloin sandwich are obscure. However, most accounts point to the loose meat sandwiches of eastern Iowa as the inspiration.
Loose meat sandwiches, featuring seasoned ground beef, were popularized by restaurants like Ye Olde Tavern in Sioux City, IA in the 1920s. These evolved into the Maid-Rite sandwich, the other iconic Iowa sandwich.
To make a similar sandwich with pork, vendors began pounding pork loin into very thin cutlets. These huge fried pork cutlets took their place on a bun to make the Iowa tenderloin sandwich we know today.
The first printed mentions of the Iowa tenderloin appeared in the 1970s and 80s. The Marshalltown Times-Republican mentioned Nick’s, a downtown eatery, serving breaded tenderloin sandwiches in 1974. Other printed notices popped up over the next decade.
By the 1990s, the Iowa tenderloin was clearly established as a state favorite. The Iowa Pork Producers Association even sponsored a “Best Breaded Pork Tenderloin Sandwich in Iowa” contest for five years starting in 1996.
Traditions
The Iowa tenderloin has some quirky traditions that fans take seriously. Here are some of the standards:
- The pork needs to be pounded very thin, at least 1⁄4 inch or thinner. It is normally wider than the bun by double or more.
- Mayo is controversial. Purists say just mustard and ketchup should be used.
- Only typical sandwich toppings like mustard, onions and pickles are acceptable in most places. Lettuce, tomatoes and cheese do not belong according to tradition.
- The quality of the meat and the crispy outer breading are what make a great tenderloin. Greasy is good!
- Tenderloins are served in dive bars, diners, greasy spoons, roadside stands – not fancy restaurants.
- aficionados will drive miles out of their way to try a new tenderloin spot.
There is an annual contest for Best Breaded Pork Tenderloin held each August at the Iowa State Fair. Competitors take these traditions very seriously and have been known to get heated about breaches to proper tenderloin preparation. The winning sandwich is a thick, crunchy, greasy delight for fairgoers.
How it’s Made
Making a proper Iowa tenderloin requires some specific preparation methods. Here is a typical recipe:
- Take a 1⁄4 to 1⁄2 pound pork loin and trim off fat and silverskin.
- Pound the loin out into a very thin cutlet, at least 1⁄4 inch thick. Tenderloins are often pounded to almost paper thin.
- Cut the pounded loin into a roughly oval or teardrop shape with a very wide circumference.
- Prepare a breading station with flour, beaten eggs, and plain breadcrumbs.
- Season the flour with salt, pepper and other spices like garlic powder or cayenne.
- Dredge the cutlet in flour, then egg, then press into the breadcrumbs to fully coat.
- Refrigerate for at least 15 minutes to help the breading adhere.
- Fry the breaded tenderloin in oil over medium heat for 2-3 minutes per side until golden brown.
- Drain on a paper towel lined plate.
- Serve immediately on a toasted regular bun with mustard, ketchup, onions and pickles.
Key elements are pounding very thin, use of a basic breading procedure, and frying just until crisp and golden. The thinness is part of what defines the Iowa tenderloin.
Best Practices
To make a proper Iowa tenderloin, there are some best practices to follow:
- Use high quality pork loin, ideally from Iowa.
- Pound evenly thin to at least 1⁄4 inch using a meat mallet or hammer.
- Cut into a wide oval or teardrop 4-6 inches larger than the bun.
- Season the flour well in the breading procedure.
- Allow breading time to adhere before frying. 15-30 minutes chilled.
- Fry in clean peanut oil at 350°F for 2-3 minutes per side.
- Blot on paper towels instead of draining on rack to preserve crispness.
- Serve hot on a toasted regular bun. Do not use fancy buns or bread.
- Stick to traditional toppings like mustard, ketchup, pickles and onions.
Following these guidelines will produce the thin, wide, crunchy and greasy tenderloin that Iowans know and love.
Where to Find Tenderloins in Iowa
Here are some top spots across Iowa to find a great traditional tenderloin:
| Restaurant | City |
|---|---|
| B&G Tasty Food | Des Moines |
| Pat’s Drive-In | Council Bluffs |
| Canteen Lunch in the Alley | Ottumwa |
| Tastee Inn & Out | Sioux City |
| The Chicken Coop | Harlan |
| Larsen’s Pub | Elk Horn |
| Trowbridge Hall | Indianola |
| Milwaukee Wiener House | Storm Lake |
| Sugar’s | Toledo |
| Darrell’s Place | Hamlin |
| Chatterbox Cafe | Waverly |
From famous spots like B&G Tasty Food in Des Moines to small town favorites like Darrell’s Place in Hamlin, you are sure to find an amazing tenderloin all over the state. Part of the fun is sampling the different versions around Iowa.
Tenderloins vs Pork Tenderloins Elsewhere
The Iowa tenderloin sandwich is unique compared to pork tenderloin sandwiches found in other states. Here are some key differences:
| Iowa Tenderloin | Pork Tenderloin Sandwiches Elsewhere |
|---|---|
| Very wide patty, much larger than bun | Patties similar width to regular buns |
| Pounded very thin, under 1/4 inch thick | Thicker, often 1/2 inch or more |
| Minimal toppings – mustard, ketchup, pickles | Cheese, lettuce, tomato often included |
| Cooks pride themselves on thinness | Not focused on thinness |
| Beloved tradition with many devoted fans | Just another menu item |
The thinness, width, minimal toppings and pride of place make the Iowa tenderloin a unique regional sandwich.
Reasons for Popularity in Iowa
The Iowa tenderloin has achieved a cult-like following across the state. Here are some of the main reasons why it is so beloved:
- Iowa is a major pork producer, so quality pork is abundant and affordable.
- The thin, crispy crust and tender, juicy interior create an irresistible texture contrast.
- It makes a very hearty, filling sandwich you can get your hands around.
- The size adds a “wow factor” with sandwiches often wider than dinner plates.
- It fits the Iowa tradition of fried foods at diners, state fairs and gatherings.
- The simplicity appeals to Midwestern preferences for basic, good ingredients.
- Iowans take pride in homegrown food traditions not found elsewhere.
For these reasons and more, the Iowa tenderloin has earned a special place in the hearts of Iowans and will likely continue as an icon for generations to come.
Conclusion
The Iowa tenderloin sandwich is a uniquely Midwestern culinary tradition. The thin, breaded and fried pork cutlets slapped on a hamburger bun make for a hearty, delicious meal. Locals obsess over perfecting the crunchy, greasy delicacy and will argue for hours over the best tenderloin spot. While little known elsewhere, the tenderloin holds a special place in Iowa culture and cuisine. Sampling this uniquely Iowan sandwich is a must for any visitor or resident in the Hawkeye State.