The best tenderloin in Iowa is located...

In Webster City!

The Grid Iron Grill owned by Burke Risetter is the winner of the the Iowa Pork Producers Association Best Tenderloin contest in 2017.

“You’ve put a lot of pride on my sleeve,” Risetter said when contacted by IPPA earlier this week. “This is awesome. I can’t stop smiling.”

The Grid Iron Grill has been in business since 2008 when Risetter and his uncle opened the restaurant. Burke buys 300 to 400 pounds of fresh pork a week and serves about 400 tenderloins each week. Fresh pork loins are cut daily and each tenderloin is seven to eight ounces. They are tenderized twice, tapped out instead of pounded out and given a light egg wash. One fryer is used for all pork items to preserve the true pork flavor.

“A wonderful golden brown, center cut, cooked to perfection breaded pork tenderloin,” commented judge Phillip Carey, executive chef and professor at the Des Moines Area Community College Culinary Institute. “The even thickness of the pork loin made this sandwich very enjoyable to eat. A true test of a good breaded pork tenderloin is you can eat it with just a bun. This one was that type of sandwich and I’m ready to go back for another.”

Risetter said he was thrilled just to be one of the contest finalists and is proud of his entire 24-member staff.

“I’ve been in food service my whole life and I always wanted my own business,” Risetter said. “I feel like this is a little bit of a reward and I’m thrilled to death.”

Bob Quinn along with the IPPA Restaurant and Foodservice Committee will make the official presentation on Wednesday's Big Show at the restaurant. Risetter will receive a check for $500, a plaque and a large banner to display. The Grid Iron Grill also will need to brace itself for a substantial increase in traffic.

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