Posted by ayersian
, March 30, 2009 21:23
Truth be told, the most common answer we received to our “Where is the best breaded pork tenderloin in Iowa?” query was simple: “At my house.” Many Iowans make their own BPTs at home, and we salute Summer & Eric in Breda for inviting us over for what was our most unique BPT experience. Living in a five-generation family farmhouse north of Carroll, Summer & Eric run a wean-to-finish hog farm with 2,400 oinking constituents. Wean-to-finish means that they receive baby pigs (12-15 pounds), which they raise until they reach market weight (250-285 pounds). Summer’s tenderloins, made from her mother’s recipe, literally come from the barnyard to the table. Also on the table was the family’s own corn from the previous season, and it was just as sweet as if it had been fresh off the cob. Many, many thanks to Summer & Eric for an educational lesson on where BPTs come from and for a scrumptious dinner!
