There are many things I love about living in the Pacific Northwest. The climate, the mountains, the endless trails. There is quite a lot of wonderful food out here too. Fresh local fruits and vegetables, dairy, and seafood to start with.
However, as a born and raised Midwesterner, sometimes I just want a nice pork tenderloin the size of my head and slathered in pickles and other condiments. Mention the words "pork tenderloin" out here, and unless the listener is also a transplant from the Plains states, there is going to be some confusion because it's just not a food item that exists here. I've done some experimenting with making my own, but while the attempts were delicious, they were just not satisfying enough.
So my goal for my visit to Iowa was to eat as many pork tenderloins as I could. I managed three (and three chocolate malts), which for a week's stay was quite enough. My craving is temporarily sated, and my sister has given me a meat tenderizer for when it returns and I am back to my pork tenderloin experimenting.
At the Clay County Fair. This was my second and probably best sandwhich. You can somewhat see the tent behind me, where they cut the meat off the loin, breaded and fried it right there. Fresh tenderloin!
Right before flying out. Smitty's on Army Post Road in Des Moines. Also delicious, but not perhaps my favorite breading. Very malty chocolate malt there, as well!
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