~by Denise O’Brien Van
The second place winner in the 2013 Iowa Pork Producers Association Best Breaded Pork Tenderloin Contest is a top seller at Paton’s 209 Main restaurant.
The restaurant sells more than 150 tenderloins a week, according to sous chef Scott Swartzle. “We serve tenderloins two ways,” he said. ‘Breaded and fried or grilled. While the grilled is definitely healthier for you, we definitely sell more of the breaded tenderloins.”
The 5-oz. patties are hand cut at 209 from lean and tender pork loins, which are cuts of meat from the top of a hog’s rib cage. They’re soaked for 24 hours in buttermilk and pounded thin to a circular shape “about the size of your head,” said Swartzle.
Tenderloins that will be served breaded are encrusted with “a secret blend of spices and crumbs,” he explained, “and served on a Dagwood burger bun made with white flour.”
209’s breaded tenderloin was “a close second” in the contest, according to the Pork Producers. The restaurant received a $250 award and a plaque. The top winner was Mount Pleasant’s River Rock Café.
“It was great to get the recognition,” said Swartzle. “A lot of love goes into the tenderloins we serve. Maybe next year, we’ll get first prize.”
There were 373 submissions in this year’s contest; 42 restaurants received the required three or more nominations to be considered for top honors. Pork producers and association members personally test tasted all 42 entries and came up with five finalists who were ranked by a panel made up of professional chefs and culinary educators.
