If you're ever in Indianapolis, go to the Broad Ripple Brewpub. They have an extensive ton of vegan options of real food. They've got a breaded vegan tenderloin and it's not terrible.
Last edited:
Monticello is the epicenter of breaded pork tenderloin in Iowa. The top 5 contenders for tenderloin sandwich of the year have been named. **UPDATE**
- Thread starter lucas80
- Start date
If you're ever in Indianapolis, go to the Broad Ripple Brewpub. They have an extensive ton of vegan options of real food. They've got a breaded vegan tenderloin and it's not terrible.
If you're ever in Indianapolis, go to the Board Ripple Brewpub. They have an extensive ton of vegan options of real food. They've got a breaded vegan tenderloin and it's not terrible.
Ever try Manns grill in Indy? My favorite spot in Indy for Tendorloin followed closely by Edwards Drive In.
I never really liked them all that much, simply because many of the goobers in Iowa bread a pork tenderloin like a chicken fried steak.
I have a dive bar in my neighborhood, old boy from Sconnie owns it. Saw the tenderloin on his 5 sandwich menu and ordered it years ago. His is very thin, 2x the bun, and Panko breaded, then fried to a golden crunchy brown. Mustard and mayo, lettuce onion pickles and lettuce. Everyone from the midwest that I have sent there has agreed that they’ve had no better tenderloin. I’ve never had a better bar sandwich anywhere.
I have a dive bar in my neighborhood, old boy from Sconnie owns it. Saw the tenderloin on his 5 sandwich menu and ordered it years ago. His is very thin, 2x the bun, and Panko breaded, then fried to a golden crunchy brown. Mustard and mayo, lettuce onion pickles and lettuce. Everyone from the midwest that I have sent there has agreed that they’ve had no better tenderloin. I’ve never had a better bar sandwich anywhere.
I have not. Haven't' actually ever even heard of Manns before. I'll add it to the list.
I did get a tenderloin at Edwards before it closed though, that place made some damn good diner food.
Your best post ever. I spent a good part of my childhood in that place while my parents tied one on with Billman and crew.
Mann’s specialized in home cooked dinner type meals, Allison’s and GM employees were their big customer base. I moved from Indy in 2010 so obviously not up to date on how things are now.
Nonsense. A layer of mayo is certainly acceptable as an anchor for onions and pickles.
I'm not sure about Ruby's tenderloin, but their burger not winning any awards is a crime. Their bacon cheeseburger is the best I've had in Iowa.
Warehouse BBQ in Ottumwa does a great elephant ear tenderloin. Regular or the more non traditional o-face.
pickles/onions/mayo are the only things i will put on a tenderloin, in any combination.
FYI:
Pub on the Cedar in Charles City has one of the best tenderloins in the state and I've been to a lot of them. New Hampton, Pub on the Pinicon, won a few years back as did Lid's in Waukon; and CC's is better IMHO.
The North East Iowa Conference schools have some good tenderloins stops.
Didn't look through the thread, but The Blind Pig flagship location is in Cedar Rapids. Great tenderloin. Should save you some windshield time.
Maybe the slavey one is.
That’s my preference.
I have a theory that people who publicly hate on ketchup harbor insecurities over potentially appearing childish to others.
There are some things sweet does not belong on. If you would put ketchup on a steak, you are just a monster.
Do you put ketchup on a pork chop?
I honestly don’t have rules like that for myself anymore. With food, I truly experiment my way along. If there was a pork chop on my plate and a bottle of ketchup nearby, sure, I might put a dab on the plate to dip a bite or two in, if it hit the spot I might eat the rest of the chop that way. Or I might use the jar of harissa mustard that I just grabbed at the store for sandwiches. I don’t really drink coffee that much and when I do I usually don’t put anything in it, but sometimes I do put in cream. I will eat sweet corn like 5 different ways, or completely plain.
I have made a sauce to eat with steak that was ketchup, Worcestershire, dried onion, black pepper. I don’t usually use steak sauce though, but I am going to have a hard time not trying ketchup on a couple of bites next time after this conversation. Have you ever tried it? I tend to find ketchup sweeter than most things I like, and when I use it I usually add salt and use it sparingly.
Short answer: I’m a monster.
sorry the post was tongue in cheek.. didn't expect that much thought put into an answer.
For me, the tenderloin sandwich was an acquired taste. My first few tenderloins were like Insane has described: gristly greasy grossness and tasting only of tired oil and whatever toppings were on them, pounded so thin there was no pork flavor to be found. Then I had one from the Farmington Locker. It changed my perspective on what the tenderloin could be. Pounded to about a 1/2 inch, simply breaded with cracker crumbs and deep fried till lightly browned and crispy outside, tender, juicy and flavorful inside. Just delicious. I eat them regularly now with mustard, onions and dill pickles. By the way, the Farmington Locker sells them frozen and ready to fry at home. I've never been disappointed in their tenderloins. Highly recommend.
Bronson is in NW Iowa just outside of Sioux City, so not surprised many of you have not heard of it with the Central & Eastern Iowa bias here.
Mustard, pickles, onions.
Ketchup is for kids. One of the few things it belongs on is french fries. Unless you are eating curry ketchup and bratwurst, that's called a currywurst and it is legit.
Mustard, pickles, onions.
Ketchup is for kids. One of the few things it belongs on is french fries. Unless you are eating curry ketchup and bratwurst, that's called a currywurst and it is legit.
You have, because there's nothing chewy about a good tenderloin.
One of the best values for lunch in downtown Des Moines is the pork tenderloin meal from The Burger Shop at the local bites food court. The tenderloin is pretty good and reasonably priced. Comes with pickles, onions, lettuce, and tomato. I have to mix 2 parts ketchup and 1 part mustard to dip in. You're welcome!
Population of 294 according to the last census, so I don't feel too biased in not knowing where it is. There all kinds of itty bitty towns in Iowa neither of us have heard of.
Dunlap is small, too. This might actually turn into some depraved tenderloin trip for me. Leave IC early in the AM and hit Stuart for lunch, then drive to Dunlap for dinner. Get up, drive to Bronson for lunch, and hope to make it back to IC without wrecking the bathroom of some small town Casey's along the way.
The Dairy Sweet in Dunlap is this year's winner. The restaurant has won multiple times. Clearly Dunlap, IA, is the epicenter of breaded tenderloins in Iowa, not Monticello.
https://www.kcrg.com/2024/10/17/dun...4-iowas-best-breaded-pork-tenderloin-contest/
https://www.kcrg.com/2024/10/17/dun...4-iowas-best-breaded-pork-tenderloin-contest/
