The “pork tenderloin” is a sandwich unique to Iowa……and also Indiana. Go figure. You take a boneless pork chop, hammer it thin-like with a mallet, dip it in batter, serve it on a hamburger bun one-tenth the size of the meat. Restaurants vary the batter recipes and seasonings. The “trick” seems to be to get… Continue reading Navigating the Iowa Tenderloin Trail