Making the cut: Landmark Bistro earns top five spot in state’s best tenderloin contest

GRUNDY CENTER - In search of Iowa’s best tenderloin, look no further than Grundy Center’s very own Landmark Bistro. Earlier this month, the Landmark earned the honor of being placed in the top five for Iowa’s Best Breaded Pork Tenderloin contest, sponsored by the Iowa Pork Producers Association.
 
 
Each year during National Pork Month in October, the Iowa Pork Producers Association announces the state’s Best Breaded Pork Tenderloin, and honors the top four runner-ups.
 
 
Candidates for Best Tenderloin are chosen by online voting, and the top five are selected after representatives from the Iowa Pork Producers make a surprise visit to each of the top restaurants to taste the tenderloins for themselves.
 
 
“I was so surprised, but also really excited to find out I’d made it into the top five,” says Landmark owner Jill Krausman. “It’s always when you least expect it. I didn’t even know anything until three people came in, and they all ordered a tenderloin. Turns out they were secret judges, and afterwards, they asked to speak to me and told me I’d made it into the top five of the contest.”
 
 
So, what’s the secret to making a great tenderloin?
 
 
According to Krausman, the answer is simple - it’s the pork; good old Iowa pork.
 
 
“We use fresh loins, cut fresh every day by my dad,” she said. “After they’re sliced, we send them through the tenderizer twice. Instead of focusing on making them bigger, we focus on making them thicker and more meaty; we don’t want them to be too thin. After that, we cover them in a pre-dip, and then breading, and fry them up. We can also grill them or do strips for a salad, but the sandwiches are more popular and one of our top five best selling items on the menu.”
 
 
For the full story, see the special Pork Section in this week's Grundy Register. Subscribe by calling (319) 824-6958 or clicking here. 
 

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