I pointed the car west and chased crisp, golden perfection across the Hawkeye State. From tiny counters to farm stands with orchard views, each stop promised a juicy tenderloin and its own local story. You will taste the crunch in your head and feel the road under your feet as we compare buns, brines, and breading. One sandwich surprised me so much that I pulled over just to sit with it a little longer.
Nick’s Bar & Grill – Clive, Iowa
Nick’s serves the kind of tenderloin that turns heads when it leaves the kitchen. The pork is pounded to a wide oval, with a corrugated crunch that stays crisp to the final bite. Seasoning is straightforward, letting the pork speak clearly.
Lettuce, tomato, and pickle stack high, adding cool freshness and a little sweetness. The bun is sturdier here, toasted lightly to hold structure without scraping the palate. A swipe of mayo and a dot of hot sauce make the flavors pop.
The fries do their job, but the star is that satisfying edge crisp. You will want to angle bites for maximum crust. This is a solid, craveable bar classic, very Clive, very comforting, and generously sized.
Dairy Sweet – Dunlap, Iowa
Dairy Sweet brings pure drive in nostalgia with a tenderloin that crackles when you split it. The breading is airy and lightly seasoned, allowing a clean pork flavor to shine. You get that addictive shatter on the rim and juicy meat inside…