I’ll be the first to admit that I’m not a huge fan of pork tenderloins. They’re generally not my first pick off a menu. Unless they’re an award-winning tenderloin, that is. For some reason, I feel compelled to try the reigning Iowa Pork Producers Association’s pick for Best-Breaded Tenderloin every year. I figure they must know a thing or two about good pork.
The Association has been naming Iowa’s Best Breaded Pork Tenderloins since 2003. (Though one year they named the Best-Grilled Tenderloin.) I’ve tried nine of the fourteen, which means I have some catching up to do! All of the ones I’ve tried, it should go without saying, were quite delicious.
This year, however, I’m thinking maybe I need to try the top five tenderloins of 2016. Care to join me in this challenge? Here’s where we’ll need to go:
This one took top honors for 2016. Eighty percent of Nick’s sales are tenderloins so the restaurant is clearly doing something right. Judges praised the tenderloin for its crunch and flavor. The tenderloins come in two sizes: a “queen” (six to seven ounces) or “king” (12-13 ounces).
The runner-up for 2016. The hand-cut tenderloin is made to order and you can get it grilled, Haus-beer battered or Haus-breaded. It comes in two sizes – five or eight ounces.
The other top five finalists:
Is your favorite tenderloin restaurant on this list? Let me know in the comments.