How Iowa’s Pork Tenderloin Sandwiches Came to Be (+ Top Spots to Try One)

Ready to go hog wild for Iowa’s favorite sandwich? Read up on the present, past, and future of pork tenderloin sandwiches in the Hawkeye State.

There are sandwiches, and then there’s an Iowa pork tenderloin sandwich. While most sandwiches are compact, easily portable, and simple to eat—i.e., perfect lunchbox fare—Iowa’s famous pork tenderloin sandwich is different. With a crispy piece of fried pork big enough to dwarf the hamburger bun it’s traditionally served on, this mighty mouthful is the official state sandwich of Iowa. However, it stretches the boundaries of what’s considered a sandwich (and may stretch the jaw muscles of anyone trying to wrap their mouth around one).

But how did the Hawkeye State’s signature sandwich come to be? Why so big, and what kind of condiments, if any, should be added to one? Perhaps most importantly, where is the best place to get one for dinner tonight, and are they accepting reservations? Read on to find out all this and more.

An Iowa tradition, breaded and fried

It shouldn’t be too much of a surprise that Iowa’s official state sandwich includes plenty of pork. After all, Iowa is one of the top pork-producing states in the nation.

That said, there’s actually a bit of an interstate rivalry around pork tenderloin sandwiches, with Indiana also laying claim to them. Many claim that Nicholas Freinstein, the son of German immigrants, was the first to serve one up in Huntington, Indiana, from a pushcart (think like a food truck, but less elaborate) over a century ago. Whether they were the first ever or not, his pork tenderloin sandwiches proved such a hit that he was able to upgrade his pushcart to a restaurant, Nick’s Kitchen, which is still in business today. On the other hand, there are theories linking the treat to Eastern Iowa, where Czech and Bohemian immigrants were creating new versions of the food they were homesick for.

Culinary historians do agree, though, that the popularity of pork tenderloin sandwiches across the Midwest wasn’t too shocking, as Iowa, Indiana, and even Illinois and Ohio all have historically had large German, Austrian, and Czech immigrant populations, and pork tenderloin sandwiches are a close cousin of a classic German wienerschnitzel, in sandwich form. And whichever state the first pork tenderloin sandwich was dished up in, Iowans took to it like crazy, and have been enjoying pork tenderloin sandwiches ever since. Today, there are even competitions across Iowa for the best pork tenderloin sandwich, or you can travel the “tenderloin trail” and try a variety across the state before choosing your favorite.

The tenderloin that isn’t

Now, it may surprise you to learn that some of the best pork tenderloin sandwiches in Iowa aren’t actually made of pork tenderloin. Sound crazy? Perhaps, but many of the best pork “tenderloin” sandwiches in Iowa are actually made with breaded, butterflied pork chops, which proponents say make for an even meatier and juicier sandwich.

The cut of pork is less crucial to the nature of the sandwich than how it’s prepared. The meat must be pounded thin before being breaded and fried for something juicy and easily bitten into with a satisfying crunch. The bun is important, but the piece of meat should be significantly larger than any bread it’s placed on. Finally, the toppings—purists insist on onions, pickles, mustard, and perhaps a squeeze of lemon —but some prefer mayo, a touch of ketchup, lettuce, and tomato, or even Tabasco, coleslaw, or other unconventional add-ons.

Top spots for your sandwich fix

While some people make their own pork tenderloin sandwiches at home, for those who are less confident with a fryer or are simply looking for something with a little less work involved, don’t worry. You have plenty of options for a pork tenderloin sandwich; in fact, some would say it’s harder to find a restaurant or cafe in Iowa that doesn’t serve its own variation of pork tenderloin.

That said, sometimes you want to try the best, most beloved, or most historic version of this classic Hawkeye State sandwich. It’s hard to beat the classics, such as the pork tenderloin sandwich at Cliff’s Place in Manning, which has been a staple on the pub grub menu since the 1970s and was named Best in State in 2023. Or the 2024 winner, Dairy Sweet in Dunlop, a small-town hangout that serves up sweet treats to enjoy if you still have room after you’ve finished your sandwich. You can even chomp into a tenderloin sandwich with history at the Market at the Tap in Monticello, an authentic Prohibition-era speakeasy-turned-modern pub with a classic tenderloin sandwich on the menu and a classic vintage car parked outside.

On the other hand, perhaps you’re craving something a little different? In that case, head on over to Des Moines’ Angry Goldfish, where their tenderloin sandwich is breaded in sriracha-infused crushed Goldfish crackers before being fried. Spicy and unorthodox, but undoubtedly delicious, and served with your choice of side. Or for an even more unusual take, while lunch at Centro, also in Des Moines, is typically an upscale, Italian affair, their “Kill Bill” tenderloin (also known as “The Five Pointed Palm Exploding Heart Sandwich”) is piled high with not only breaded tenderloin, but ham, bacon, cheese, and a fried egg, for the ultimate Iowa pork sandwich experience.

Whatever variation you like best, though, there’s no denying that the pork tenderloin sandwich is an Iowa favorite for a reason. So grab a knife and fork for the one sandwich that really calls for them, assemble your condiments of choice, and dig in!

This article first appeared on Good Info News Wire and is republished here under a Creative Commons license.

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