Inspired by a legendary Iowa diner and perfected by a pork-producing family, Wasted Grain’s award-winning tenderloin is a delicious reminder of why this Midwest classic never goes out of style.
In Iowa, a breaded pork tenderloin is a tradition, a point of hometown pride, and sometimes, a reason to drive across the state for the best 2026 foodie stop. This year, that road trip might just lead you to Carroll, Iowa, where Wasted Grain has been named the winner of the Iowa Pork Producers Association’s 2026 Best Breaded Pork Tenderloin Contest.
Selected from 464 nominated restaurants across the state, Wasted Grain earned the coveted title just in time for National Pork Month, affectionately known as Porktober. For owners Cory and Missy Handlos, the recognition is particularly meaningful. Their family raises pigs near Audubon, and their award-winning sandwich has roots in another beloved Iowa restaurant.
Long before opening Wasted Grain on Mother’s Day in 2023, Cory developed a taste for the tenderloins served at Darrell’s Place in Hamlin, the winner of Iowa’s inaugural tenderloin contest in 2003. That sandwich left a lasting impression, and when the couple opened their own restaurant, Cory knew a great breaded pork tenderloin had to be part of the menu.
The secret, as it turns out, isn’t necessarily in making the biggest sandwich. It’s in making sure the pork remains the star. At Wasted Grain, the pork is tenderized just once, rather than twice, creating a thicker, juicier cutlet that still extends beyond the bun. Each tenderloin is hand-breaded using the restaurant’s signature recipe, creating a golden, crispy exterior without overpowering the flavor of the meat.
“Otherwise, you’re tasting breading, you’re not tasting the pork,” Handlos explained. “Appearance matters too, so it still sits out past the bun. But the main thing is tenderizing it once to get the meat in the bun.”
That attention to detail caught the judges’ attention. Retired chef and culinary instructor Phil Carey praised the sandwich for its lightly golden-brown breading, moist texture, and flavorful pork, calling it a very enjoyable sandwich to eat.
And Iowans certainly know their tenderloins. Nearly 6,000 nominations poured into this year’s contest before the field was narrowed to 40 restaurants and eventually five finalists. Friends Hide-A-Way in Underwood earned runner-up honors, while Landmark Grill & Grind in Williamsburg, Sasquatch Jacks Hideaway Barroom & Grill in Waverly, and Tin Roost in North Liberty rounded out the finalists.
For those looking for a delicious excuse to take a fall drive through western Iowa, the timing couldn’t be better. Wasted Grain is celebrating its victory with Pork Fest on Saturday, October 17, featuring live music, family activities, a mechanical pig ride, and plenty of pork tenderloins. Beginning at 4 p.m., guests can enjoy the award-winning sandwich with a topping bar and sides.
There’s something special about a small-town restaurant earning statewide recognition for a sandwich so deeply connected to Iowa agriculture. Behind every golden, crispy tenderloin is a pork producer raising the livestock that makes these memorable meals possible. And in this case, that connection runs right through the restaurant’s own family.
So, whether you’re a lifelong tenderloin enthusiast or simply looking for your next great Iowa food adventure, consider adding Carroll to your travels this fall. After all, some of the best food experiences aren’t found in big cities or fancy dining rooms. Sometimes, they’re tucked away in an Iowa community, served on a bun, and made with a whole lot of hometown pride.
Find it: Wasted Grain, 1235 Plaza Drive, Carroll, Iowa.
Rachel Fishback | Pork Industry News
Source: Iowa Pork Producers Association, 2026 Best Breaded Pork Tenderloin Contest.
