Two Northeast Iowa restaurants are vying for the bragging rights to the best breaded pork tenderloin in Iowa The Iowa Pork Producers Association has released the five finalists for the annual award. For the past 20 years, the pork producers searched across the state for the best breaded pork tenderloin, a variation on the schnitzel that’s served on a bun.
the St. Olaf Tavern and Lid’s Bar and Grill in Waukon are up for the title along with restaurants in Van Meter, Corydon and Massena.
The contest started in the spring with fans nominating 449 restaurants from across the state with 4,812 votes. Over the summer, judges tried out 40 contenders, five in eight districts across the state, to narrow down the finalists to the five restaurants with the most votes.
The pork tenderloins must be hand-breaded or battered. The restaurant also must be open all year long and feature the breaded pork tenderloin on the menu as a regular item. Food trucks, concession stands, seasonal eateries, and catering businesses are not eligible.
The judges winnowed down the choices based on pork taste and quality, physical characteristics, and presentation. A panel of three judges head out to the five finalist restaurants to select the first- and second-place winners, announced later this month.