Pork tenderloin is
the food most identified with Iowa according
to members of
RoadFood.com as well as an informal
survey of state residents.
Pork tenderloins
have traditionally been available only in
the upper Midwestern “I” states of Iowa,
Indiana, and Illinois, not surprising given
the region’s predominant German and Czech
immigrant heritage.
Like (Philly) cheese
steaks and (San Francisco) sourdough bread,
their popularity has spread, however. While
Iowa has its own pork tenderloin
competition, sponsored by the Iowa Pork
Producers, as of yet, there has been
no formal competition among the states
producing this regional specialty.
More
Daily Specials at
the Suburban Restaurant
(4
minutes)
AUDIO "PLAY" & "STOP"
interview with Suzy Lyons
and Diane Cox
Download audio transcript
Suburban Restaurant
"Since there are more restaurants
that serve the breaded version, the
Iowa Pork Producer Association's
contest is confined to that category
now. The Town House Supper Club in
Wellsburg won the title this year
(2006) with the Links at Lake
Panorama placing second. The contest
was on fire this year...we had over
600!!!! nominations. It is amazing
what this contest has done for the
small Mom/Pop restaurants in Iowa."
Nelda Christian, Chair,
Restaurant/Food Service Committee,
Iowa Pork Producers
