Dishola: Reviews by the Dish

Coon Rapids, Iowa. Rolls of the tongue, doesn't it? Gotta put some twang in it when you say it.

The breaded pork tenderloin sandwich is the northern yin to the southern yang of chicken fried steak. Why the two can't exist in the same region I'll never know. Swayze says it has something to do with the Civil War and the Mason-Dixon line. Some agreement between Lincoln and Lee ... fried pork to the north, fried beef to the south, free the slaves, restore the Union.

Like a good chicken-fried steak, the perfect pork tenderloin sandwich should be larger than your head and should stick out at least 4 inches from the biggest bun available. The first bite should sear the roof of your mouth allowing for the sharp coating to shred the tenderized skin. Pickles, onions, lettuce and mustard. Nothing else. Ketchup is for chumps. This sandwich is huge, has a great breaded crust, juicy pork and is perfectly seasoned. Get the fries. This is probably the best pork tenderloin in Iowa with some unnamed cafe in Colo, IA coming in a close second.