While driving through northern Iowa, I found a whole restaurant dedicated to hobos. Its across from the old movie theatre turned into a museum to Hobos. This owner-operated cafe had to be place for a tenderloin. Location: 72 Main Ave S in Britt, Iowa (population 2,052) about 122 miles north of Des Moines.
Directions: You take the state Highway 18 to get to Britt, and turn south on Main Street. The Hobo House is across the street from the Hobo Museum. Both are located just south of the business district, by the train tracks.
The Tenderloin: This seemed to feel like the typical 8-ounce jumbo tenderloin upon lifting. It had a shape like a big bent rectangle. The meat was barely tenderized and had minimal trimming of fat. The grain of the pork loin was felt while chewing. The breading had enough seasoning to make the whole thing interesting. Served with choice of fixins on a toasted bun. Overall 7.0 out of ten.Price: $5.25, with fixins and side item.
Also on the menu: a full breakfast, burgers, and a "hobo philly" sandwich.Service: Its table service, there weren't any other customers when I arrived early for lunch.
Ambiance: The walls are covered with picture of hobos and railroad junk. Many photos are autographed by members of the Hobo Hall of Fame, which I guess is in the museum nearby. For a place dedicated to hobos, it was perfectly clean and well-lit inside.Final Thoughts: I guess this tenderloin was rugged and unsophisticated like the travelling clientele that come here each summer for the National Hobo Convention.
This is just a mini-review of the Town House Supper Club Mobile unit which is in Des Moines for an unspecified period of time. My original write-up of the Town House Supper Club in Wellsburg can be found here: 
The Tenderloin: Its the same as the original up in Wellsburg. Its big and tender with bread crumbs falling everywhere.
Beaver Avenue was once the main route from downtown Des Moines to places north and west. Now its still a busy street with a neighborhood filled with small store, bars, and restaurants. The local paper broke the news today that Micheal's Restaurant and Lounge was closing this weekend. This total bummer was confirmed by a waitress inside.
The Tenderloin: This tenderloin was rated 2nd in the state by the IPPA in 2008, the highest ranking ever for a tenderloin from Des Moines. It was consistently rated among the top in Des Moines. My sources tell me this is similar to the original IPPA winning tenderloin served at Darrell's Place in Hamlin, only much bigger. That is reflected in the fine breading and thorough trim job, there is no fat at all in the tender moist pork. Served on a lightly toasted onion bun with all the fixins. Overall 8.5 out of ten.
Also on the Menu: The tenderloin was the highlight of a large menu with pasta, pizza, and burgers. Poor Michael's Pizza shares the building and does to-go orders.
Ambiance: Its a low-key lounge with dim lights and a bar area with a few TVs to look at. The dining area is quieter.
Any place with a giant pig on the sign, on the menu, and everywhere else is a good hint of either BBQ or pork tenderloin inside. I was led here by reading Essential Iowa's suggestions. The Full name of this place is Pork's Hometown Restaurant, and it seems to be popular with the locals. 
The Tenderloin: The first thing that hits you is the massive size of this thing, it must be at least 12 ounces of pork here before breading. The whole thing has good consistent thickness and is tender to the point of falling apart as you lift the edges. The crunchy breading separates from the pork inside easily, with big crumbs falling everywhere. Tiny chunks of fat weren't trimmed before cooking. The size makes this thing an incredible value and excellent sandwich experience. Served with fixins on untoasted bun. Overall 8.5/10
Also on the menu: As the only place to eat in a small town, there's a little bit of everything. Steaks, fish, burgers, salads, daily specials, and a full breakfast menu are on offer.
Ambiance: Tables and booths to sit, a private room for parties, and various junk on the walls including pig images everywhere.
How could I forget this place on the road to Norwalk. Sure, it closed in late 2007, and could have used any publicity it could get. Rumour was this place was operated by some people connected to a major high-end restaurant chef in Des Moines. I probable should have added this review a long time ago. Watching tenderloin serving establishments close brings me no shortage of heartache. 
The Tenderloin: I was greeted by a printed sign on the swinging doors advertising homemade tenderloins. This was a great hunk of darker pork meat with great taste that came apart easily. There were a couple places where the fat wasn't trimmed off, but the great variance in shape and thickness made it all good. Served on a large untoasted bun. The fixins bar for patrons bumped up the score with banana peppers and jalepenos in addition to the usual toppings. Overall 7.5 out of ten.
Also on the menu: Large menu included Grinder Sandwiches, "Hawg Wings", gizzards and pizza kept under hot lamps.
Ambiance: This was a spacious and well lit gas station with TVs stuck on the country music channel and a nice bulletin board.
On a late night driving back from Nebraska, this place greeted me with a bright neon "Open" sign. The first place I tried on a cold Monday night was closed, so this was my last chance in this trip to grab a tenderloin.
The Tenderloin: This was described on the menu as "Homemade Breaded Loin" sandwich. My plate arrived with a steak knife to cut the sandwich into easily lifted halves. The edges clearly bent upwards. The breading was a little to fine for me, meaning no crumbs fell to the table. The meat was bright white and soft. Served with fixins on a toasted bun. Overall 6.5 out of ten.
Also on the menu: The fries are homemade, also serving steaks and hot beef with daily specials.
Final Thoughts: Corning is an alright place to stop off while driving through southwest Iowa. The mainstreet are has many small shops to check out. This isn't exactly a destination tenderloin, but it kept my craving in check as I drove home.
Promise City may have the most optimistic name in all of Southern Iowa. I had looked in every restaurant in the nearby metropolis of Corydon, but found no notable tenderloins. A trip to Seymour meant I had to drive past this cafe twice. The owner's of the No Name Cafe refurbished a vacant building and now operate the only restaurant for several miles around. Sure, they had a hand-breaded tenderloin. But further down the menu was a colossal pork sandwich that I could not refuse.
The Tyson Whole Hog Tenderloin: I ordered this and sat down for a while as it cooked. Soon I heard the younger waitress asking the other what to do with a sandwich that wouldn't fit in the to-go container. I took it without closing the lid over, because I had what I wanted. This was a big sandwich packed with pork. The tenderloin was hand-breaded, tenderized at the local meat locker. It was much thicker in the center with good chewy consistency. the ham was thick and moist, the bacon was fatty and good. The two slices of cheese tasted like Kraft singles, but were melted just right to make the meats stick together. All served on a bun that was cold, but the bun was just an edible napkin here.
Also on the menu: Full breakfast, with burgers and sandwiches. Today's special was sweet-potato fries.
Ambiance: The Cafe itself was about as humble as its name implied.There were tables, booths, and a counter for seating. The high ceilings of the old building were nice, good natural light come through the windows.
