It has come to my attention that some of you people do not know what a proper Iowa style pork tenderloin sandwich is.
Namely, something like this.
or this.
Namely, a cut of pork tenderloin tenderized, breaded or battered, and pan fried. If the meat is not twice the size of the bun it is a bullshit pork tenderloin and you’re being ripped off.
Best found at hole in the wall diners, Pork Farmer Club cookouts, and county fairs. The Stockyard Grill and Bar in Andover IA makes the best I’ve ever found. (They have a secret batter recipe)
I’ve seen tenderloins from other states where the meat fits on the bun and honestly that is bullshit and you should complain.













