Fried Pork Tenderloin, one thing Iowa is the best at
- Thread starter royhobbs2
- Start date
Tin Roost is the new big dog on the block. It's the same recipe the Chef used when he had Augusta in Oxford.
Indiana also lays claim to creating the pork tenderloin and being the best at it.
Faaaaaccckk
No troll. I'll grab a Casey's tenderloin over a slice of their pizza every single time.
Every. Single. Time.
Have you ever tried putting the Casey’s tenderloin on a slice of pizza?
Pro tip: Grab a hash brown and throw it on a sausage and egg croissant in the morning. Bonus is the cashier is none the wiser that it's there. You're welcome!
Yep. Closed a couple years ago. Think it opened in the mid 80's.
Kitty corner from Zoey's on 7th Ave and 10th St.
I think you mistyped. The tenderloin needs to be the same size as the plate. The bun is a red herring.
Indiana also lays claim to creating the pork tenderloin and being the best at it.
Fake news. Two tenderloins put together. That's a lonely bun at the far end of the table.
Not seeing a seam. That could be the thinnest and widest tenderloin I’ve seen.Fake news. Two tenderloins put together. That's a lonely bun at the far end of the table.
That looks fantastic. Haven't seen one of those for 40 years
Anybody know where I can get one in Cedar Rapids? Coming back for a wedding in June.....
When we were back for the Penn State game last fall we found this place in CR...it would be my 2nd home if I lived back in Iowa...
https://blindpigcr.com/
This thread has inspired me. Definitely having a tenderloin for dinner this evening.
That looks fantastic. Haven't seen one of those for 40 years
Anybody know where I can get one in Cedar Rapids? Coming back for a wedding in June.....
Joneseys
Do u really wanna button ur top button on ur polo? Get a tenderloin.
I'm a no on the crinkle fries but as to that glorious looking tenderloin...
No to crinkle cut fries?! I thought I knew you.
Crinkles are low rent. I will be meeting you at the fight fry slicer.
Hate to say it, but not sure Iowa is the best at it. I have a good friend from Indiana who talks about fried pork tenderloin all the time. Swears Indiana is the home for it. He made it for me a couple times. Then I saw an article that talked about the most famous food from each state (for instance, here in Maryland it is crabcakes, etc.) It listed fried pork tenderloin sandwich for Indiana and Maid Rites for Iowa. Oops.
On a side note, periodically Aldi will have frozen weinerschnitzel which is basically the same thing. It is really good, and very easy to fry up. Is not pre-cooked. Give it a try if you don't have time for the real deal
On a side note, periodically Aldi will have frozen weinerschnitzel which is basically the same thing. It is really good, and very easy to fry up. Is not pre-cooked. Give it a try if you don't have time for the real deal
Tin Roost is the new big dog on the block. It's the same recipe the Chef used when he had Augusta in Oxford.
Thanks! I'll have to get that next time I'm there. Steak Sammy is pretty tasty as well.
Bluebird has an awesome breakfast but hard pass on their tenderloin.
Indiana? Seriously. Iowa says hold my beer
https://www.statista.com/statistics/194371/top-10-us-states-by-number-of-hogs-and-pigs/
https://www.statista.com/statistics/194371/top-10-us-states-by-number-of-hogs-and-pigs/
You Iowans will have to try Mr Dunderbak’s next time you’re in Tampa. Their pork schnitzel is bigger than Smitty’s tenderloin and I thought tastier just by itself with a little lemon. But there’s a whole world of other flavors you can add to a pork schnitzel.
https://dunderbaks.com/menu-catering/
My two favorites are the traditional German jaegerschitzle with wild mushrooms and gravy (btw these are not my pics, mine are better but not hosted so I can’t easily use them)
And their less traditional take on the Zigeuner Schnitzle with a white paprika sauce.
They also have the more traditional red Zigeuner schnitzel
I prefer my eggs separate, but lots of people get and enjoy the Holstein schnitzel
the Sauer Sahne schnitzel with a sour cream and mushroom gravy is probably my third favorite
I honestly haven’t gotten the schnitzel Italia with Black Forest ham, provolone cheese and tomato gravy but it does sound good. It’s just that the three I like are SO good I haven’t really tried them all.
Similarly, I haven’t had the Schnitzel Hawaii even though it sounds good (Black Forest ham, Gruyere cheese, grilled pineapple and maraschino cherry)
But in addition to these amazing schnitzels you have the best beer selection in Tampa imo with 52 kegs and 12 casks on tap (and they proudly refuse to sell s*%*ty mainstream American lagers like Bud Heavy and Coors) and over 500 different beers in bottles. Most of their beers are German and Belgian with an enormous selection of styles and makers, but they also have about a third of their space devoted to local craft breweries (including their own, they do a number of the more unusual Belgian and German styles as their own craft brews).
You Iowans will have to try Mr Dunderbak’s next time you’re in Tampa. Their pork schnitzel is bigger than Smitty’s tenderloin and I thought tastier just by itself with a little lemon. But there’s a whole world of other flavors you can add to a pork schnitzel.
https://dunderbaks.com/menu-catering/
My two favorites are the traditional German jaegerschitzle with wild mushrooms and gravy (btw these are not my pics, mine are better but not hosted so I can’t easily use them)
And their less traditional take on the Zigeuner Schnitzle with a white paprika sauce.
They also have the more traditional red Zigeuner schnitzel
I prefer my eggs separate, but lots of people get and enjoy the Holstein schnitzel
the Sauer Sahne schnitzel with a sour cream and mushroom gravy is probably my third favorite
I honestly haven’t gotten the schnitzel Italia with Black Forest ham, provolone cheese and tomato gravy but it does sound good. It’s just that the three I like are SO good I haven’t really tried them all.
Similarly, I haven’t had the Schnitzel Hawaii even though it sounds good (Black Forest ham, Gruyere cheese, grilled pineapple and maraschino cherry)
But in addition to these amazing schnitzels you have the best beer selection in Tampa imo with 52 kegs and 12 casks on tap (and they proudly refuse to sell s*%*ty mainstream American lagers like Bud Heavy and Coors) and over 500 different beers in bottles. Most of their beers are German and Belgian with an enormous selection of styles and makers, but they also have about a third of their space devoted to local craft breweries (including their own, they do a number of the more unusual Belgian and German styles as their own craft brews).
Those look great
Double click the picture so it's larger. Trace from the bun to upper edge of the tomato. It's there.
You Iowans will have to try Mr Dunderbak’s next time you’re in Tampa. Their pork schnitzel is bigger than Smitty’s tenderloin and I thought tastier just by itself with a little lemon. But there’s a whole world of other flavors you can add to a pork schnitzel.
https://dunderbaks.com/menu-catering/
My two favorites are the traditional German jaegerschitzle with wild mushrooms and gravy (btw these are not my pics, mine are better but not hosted so I can’t easily use them)
And their less traditional take on the Zigeuner Schnitzle with a white paprika sauce.
They also have the more traditional red Zigeuner schnitzel
I prefer my eggs separate, but lots of people get and enjoy the Holstein schnitzel
the Sauer Sahne schnitzel with a sour cream and mushroom gravy is probably my third favorite
I honestly haven’t gotten the schnitzel Italia with Black Forest ham, provolone cheese and tomato gravy but it does sound good. It’s just that the three I like are SO good I haven’t really tried them all.
Similarly, I haven’t had the Schnitzel Hawaii even though it sounds good (Black Forest ham, Gruyere cheese, grilled pineapple and maraschino cherry)
But in addition to these amazing schnitzels you have the best beer selection in Tampa imo with 52 kegs and 12 casks on tap (and they proudly refuse to sell s*%*ty mainstream American lagers like Bud Heavy and Coors) and over 500 different beers in bottles. Most of their beers are German and Belgian with an enormous selection of styles and makers, but they also have about a third of their space devoted to local craft breweries (including their own, they do a number of the more unusual Belgian and German styles as their own craft brews).
HOLY SHCNITZ!!!!
My wife and I usually end up getting at least one schnitzel to split along with something else, but occasionally we get two schnitzels. If you do go and want something besides the schnitzels (and btw they do have each schnitzel in both pork and veal versions, I usually get the pork because they’re larger and the taste isn’t THAT different), they also do amazing versions of leberkase (I do add sunny side up eggs to this), paprikasch, currywurst, kassler rippchen, schweinshaxe, and sauerbraten.
The Recovery Room Tenderloin in Ottumwa is ranked one of the best in the State. Not a fritter but the thicker version.
Last edited:
Jew is considered to be
a slur by most in the Jewish
community. Most Jewish
people prefer not to be
called Jew.
I love a fried tenderloin, which can be had to great effect in many diners in Iowa, but I've gone down to little bo in Cedar Rapids more than a few times for one of these bad boys.
- Sep 13, 2002
- 98,631
- 206,415
- 113
I know where I’m going the next time Iowa’s in the Outback Bowl. Which will probably be next season, lol.You Iowans will have to try Mr Dunderbak’s next time you’re in Tampa. Their pork schnitzel is bigger than Smitty’s tenderloin and I thought tastier just by itself with a little lemon. But there’s a whole world of other flavors you can add to a pork schnitzel.
https://dunderbaks.com/menu-catering/
My two favorites are the traditional German jaegerschitzle with wild mushrooms and gravy (btw these are not my pics, mine are better but not hosted so I can’t easily use them)
And their less traditional take on the Zigeuner Schnitzle with a white paprika sauce.
They also have the more traditional red Zigeuner schnitzel
I prefer my eggs separate, but lots of people get and enjoy the Holstein schnitzel
the Sauer Sahne schnitzel with a sour cream and mushroom gravy is probably my third favorite
I honestly haven’t gotten the schnitzel Italia with Black Forest ham, provolone cheese and tomato gravy but it does sound good. It’s just that the three I like are SO good I haven’t really tried them all.
Similarly, I haven’t had the Schnitzel Hawaii even though it sounds good (Black Forest ham, Gruyere cheese, grilled pineapple and maraschino cherry)
But in addition to these amazing schnitzels you have the best beer selection in Tampa imo with 52 kegs and 12 casks on tap (and they proudly refuse to sell s*%*ty mainstream American lagers like Bud Heavy and Coors) and over 500 different beers in bottles. Most of their beers are German and Belgian with an enormous selection of styles and makers, but they also have about a third of their space devoted to local craft breweries (including their own, they do a number of the more unusual Belgian and German styles as their own craft brews).
What am I looking at? Tenderloin, gravy, mashed potatoes covered by chicken breast?I love a fried tenderloin, which can be had to great effect in many diners in Iowa, but I've gone down to little bo in Cedar Rapids more than a few times for one of these bad boys.
- Sep 13, 2002
- 98,631
- 206,415
- 113
