As we continue to go through October Pork Month with the Iowa Pork Producers Association (IPPA), we take the time to talk about what makes the pork industry in Iowa so successful. We have talked about promotion and marketing, and financial impact. However, we probably have yet to touch on the most important thing, eating pork. Today we will talk about a unique contest that is as much a definition of Iowa as the pork industry itself.
Audio: Full interview with IPPA’s Kelsey Sutter
Being a native of a neighboring state, I was keenly aware that the pork industry in Iowa was a big deal. I also knew that the breaded pork tenderloin sandwich was featured in many eating establishments. However, it was not until after I moved here that I discovered how big a deal this sandwich was to the state. It is not unlike Minnesota?s love for hotdish. (Yes, I said hotdish. Let?s just move on.)
For the past 18 years, the IPPA has held a contest throughout the state to name that year?s best breaded pork tenderloin sandwich. IPPA?s Kelsey Sutter says the competition field was very heavy. Almost 400 restaurants were nominated in over 4,500 nomination forms.
The sandwich has many different variations. I have seen tenderloins that looked like manhole covers on a bun. The differences include size, seasonings, condiments, and so much more. While all these differences are fine, Sutter says that the IPPA is looking for a sandwich that showcases the pork. She explains the criteria to be a contest winner
Loren & Amy Lacy of PrairieMoon on Main, winners of the 2020 IPPA Best Breaded Pork Tenderloin Sandwich. (Photo Courtesy of IPPA)
This year?s winner was the PrairieMoon on Main in Prairiesburg, Iowa. The owners are Loren and Amy Lacy. They certainly take their sandwich seriously. Sutter says that Loren Lacy considers Breaded Pork Tenderloins his favorite sandwich, and he has put a lot of effort into perfecting his recipe.
According to the Lacys, the tenderloins soak for 24 to 72 hours in buttermilk, an acidic liquid that further tenderizes the pork. The never-frozen meat is then dredged through an unseasoned, dry, fine cracker meal, and fried to order. Sandwiches are served with lettuce, tomato, onion, and pickles.
Sutter said the PrairieMoon on Main was so excited to win the 2020 honors. IPPA gave them a heads up that they had won, so they could prepare for what Sutter calls the ?tenderloin tsunami.?
The contest has gained so much momentum since it was started in 2003. Sutter talks about that growth. She also talks about the shift she has witnessed in the restaurants putting more emphasis on the pork, rather than the breading.
PrairieMoon on Main received $500, a plaque, and a large banner to display. In addition, the first 1,500 tenderloins sold are discounted $1, courtesy of IPPA.
This year?s runner-up was Birdies, Burgers & Brews, located at Hillcrest Golf & Country Club in Graettinger. That establishment will receive $250 and a plaque from IPPA. Rounding out the top five, in no particular order were: are Bents Smokehouse & Pub, Westgate; The Blind Pig, Cedar Rapids; and Sasquatch Jacks Hideaway Barroom & Grill, Waverly. These restaurants will receive a Top Five plaque to display.
The winners are announced as part of #Porktober20, or October Pork Month, which celebrates the state’s dedicated pig farmers, local restaurants and their hardworking teams, and a famous Midwest favorite—the pork tenderloin sandwich.
