Devan’s Dozen: BPT Edition
Before their unfortunate closure in June, Kearney’s Gino’s Italiano was serving up one of the top three breaded pork tenderloins in the metro. PHOTO CREDIT - disKCovery
Pork Tenderloin Perfection in The Paris of the Plains
Published October 16, 2025
KRRCCCHH. KRRCCCHH. KRA-KRRCCCHH. KRAK. KRAK. KRRRSH.
I didn’t even have to turn around to know my dad was in the kitchen. The sound of him crushing cereal or crackers with a rolling pin meant he could be making almost anything. Meatloaf, “Super Burgers”, oven-fried chicken, salmon patties; the possibilities seemed endless.
FWUMP! FWUMP! FWU-FWUMP! FWUMP! FW-FWU-FWUMP!
Now there could be no mistake. The sound of the meat hammer, combined with the crushing of saltines, could only mean one thing; it was pork tenderloin night!
“If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.”
As hog farmers, my family ate plenty of pork. Still, anytime my dad whipped up a batch of tenderloins, it felt truly special. Hand-cut pork loin was pounded on a giant butcher block, dipped in egg wash, coated in crushed saltines, and dropped into bubbling vegetable oil until they became orangeish-bronze fritters resting on a bed of paper towels.
Dad favored a smaller, thicker cutlet that just poked out from between two slices of white bread. For me, Cookies barbeque sauce and yellow mustard were essential, along with onions when we had them. Crunchy, chewy, and tender, they were a simple, perfect treat.
Making them myself now, I appreciate the labor involved to hand-cut and pound out a pork loin for such a meal. Which brings me to a common misnomer: while pigs do have a tenderloin cut, the breaded tenderloin is a portmanteau of “tenderized loin”. Most sandwiches use the loin itself.
The first tenderloin sandwich appeared around 1908 in Huntington, Indiana. Nick Freienstein, the son of German immigrants, took inspiration from Wiener Schnitzel, swapped veal for pork, and placed it on a hamburger bun. The breaded pork tenderloin (BPT) sandwich was born.
The sandwich quickly spread to Iowa and Illinois, becoming a Midwestern favorite. As the sandwich grew, in both physical form and popularity, it gave way to creativity. Some ditched the bun. Returning to Austro-German roots, some choose to plate the breaded loin as a fork-and-knife dinner. Others offer “hot tenderloins” or open-faced versions served on a bed of bread, mashed potatoes, and gravy. Some feature it for breakfast, much like a chicken-fried steak, or as a “horseshoe” (covered in cheese sauce and French fries). A few even serve it as smaller, handheld tenders for dipping.
Breading choices are just as varied. Seasoned flour, breadcrumbs, cornmeal, and batter are common. More inventive choices like assorted crackers, cereals, or potato chips can be found. In St. Joseph, Missouri, the saltine was invented. St. Joe’s use of saltines as a tenderloin breading spread widely, earning it the unofficial title of “Tenderloin Capital of the World”.
While the tenderloin was born in Indiana, came of age in Iowa, and was innovated in St. Joe, the gospel of our Midwestern brethren has reached Kansas City. Here, the tenderloin scene is surprisingly robust.
With respect to our forebearers, and the innovators upriver, we have something special happening in Kansas City. KC’s BPTs are worthy of celebration. We may not have the same reputation as other regions, but the metro boasts a plethora of fantastic options.
After a year of diving into the local tenderloin scene, these are my top 12 breaded pork tenderloins in Kansas City.
How I Picked ‘Em
I did my homework.
What’s the best way to eat an elephant? One bite at a time. The same goes for Kansas City’s growing tenderloin scene. Over the past year, I sampled more than 70 celebrated BPTs from across the metro.
I supported local.
These rankings are all about Kansas City. A few spots with out-of-town roots snuck into the testing, but every place in the final Dozen is rooted right here in the metro.
I kept things fresh.
While I can appreciate a frozen tenderloin, only those made fresh, breaded in-house, and exclusive to their given restaurant made the cut for these rankings.
I picked the best.
Rankings are subjective. Taste is personal. I judged each tenderloin on flavor, texture, the characteristics of the breading, and overall quality to decide which ones I liked best.
I didn’t play favorites.
Well, actually, I did. That’s the whole point of Devan’s Dozen: these tenderloins are my favorites. But unlike your favorite Instagram or TikTok feeds, restaurants don’t pay to make my lists. I’m a blogger, not an influencer. No freebies, friendships, or favors affect these rankings. (That said, I would never say no to a free pork tenderloin!)
12. PT’s Family Restaurant - Est. 1989
501 S. Broadway, Oak Grove, Missouri | $$$$
The large portion tenderloin at PT’s is enough for a couple of meals. PHOTO CREDIT - disKCovery
STYLE: Sandwich & Dinner
I’m not exactly sure what the “PT’s” in PT’s Family Restaurant stands for, but it may as well be “Pork Tenderloins”, because these mammoth sandwiches are what put them on the map. Offered in “small” and “large”, even the small is a hefty meal. The large stretches nearly the length and width of a football, though I’m not certain most Kansas City Chiefs could palm it. While candy makers have long misused the term “sharing size”, PT’s large tenderloin fits the description.
The oversized cutlet is dipped in a buttermilk batter that manages to be crunchy, crumbly, and soft all at once. It contrasts beautifully with the thick, tender, almost melty meat within. Every monstrous bite delivers a balance of textures and flavors that makes it clear why diners have been venturing to Oak Grove for PT’s homestyle eats for nearly 40 years.
What’s the Standard Sandwich Dress? Lettuce, tomatoes, onions, and pickles on the side with an option of ground horseradish and / or Miracle Whip.
What Else Should I Know? While the tenderloin is excellent, many will tell you that’s not the best breaded item on the menu. That distinction belongs to the onion rings which are a must-order when you visit.
11. The Thirsty Gnome - Est. 2023
5044 NE Parvin Road, Kansas City, Missouri | $$$$
The right amounts of the right kinds of seasoning makes the BPT at Thirsty Gnome special. PHOTO CREDIT - disKCovery
STYLE(s): Sandwich & Dinner
In some traditions, gnomes are guardians of the earth, keepers of its most sacred, hidden treasures. As The Thirsty Gnome turns two this month, it seems they’ve been guarding a treasure of their own in the Northland. Journey to the Holiday Hills shopping center (if you dare!), and you’ll uncover one of Kansas City’s best breaded pork tenderloins.
Served in a newspaper-lined basket, the crispy brown tenderloin won’t necessarily overwhelm you with its size, but it dazzles with texture and flavor. This is one of the best-seasoned tenderloins in town. A mix of flour, breadcrumbs, and more than a dozen spices create a fantastical flavor only found at The Thirsty Gnome. The breading is crunchy, but soft enough to adhere perfectly to the loin. This tenderloin is a true hidden gem. Once discovered, you’ll never want to forget where it’s buried.
What’s the Standard Sandwich Dress? Leaf of lettuce, white onion, sliced tomato, and pickles with option of mayo and / or ground horseradish on the side.
What Else Should I Know? On Tuesdays, The Thirsty Gnome offers their tenderloin, with a side of seasoned fries, for $3 off. While The Thirsty Gnome offers the sandwich all day, every day, the tenderloin is only offered as a dinner (with mashed potatoes, gravy, and a salad) after 5:00pm.
10. Rae’s Cafe - Est. 2017
2411 Route 291, Suite J, Independence, Missouri | $$$$
The combination of sausage gravy and Rae’s tenderloin is fantastic, but the fried potatoes and onions on the side are chef’s kiss. PHOTO CREDIT - disKCovery
STYLE(s): Sandwich, Breakfast, & Dinner
Rae’s Cafe claims that walking in feels like walking into someone’s home. Between the smells, the chatter, and the kitschy décor, they might be right - if that home seats 250. The large strip mall diner has become a favorite among Independence locals, and their hand-breaded tenderloin is on the menu all day, every day.
While the sandwich and dinner are both superb, this flour-breaded tenderloin is one that you want to start your day with. The breakfast edition of the crispy loin comes smothered in a generous ladle of sausage gravy, alongside eggs, toast, and Rae’s famous fried potatoes and onions (a must-have any time of day). Perfectly crunchy and tender, the tenderloin paired with that gravy is a textural, flavorful marvel.
What’s the Standard Sandwich Dress? Lettuce, tomatoes, pickles, and onions on the side with the option of mayo, ground horseradish, or mustard.
What Else Should I Know? While Rae’s tenderloin is great anytime, going at breakfast is always a good play. Top off your meal with one of their house cinnamon rolls!
9. Christine’s Firehouse - Est. 2012
2012 Swift Street, North Kansas City, Missouri | $$$$
The tenderloin at Firehouse deserves all the love, but save some appreciation for the Beer Battered Fries. PHOTO CREDIT - disKCovery
STYLE(s): Sandwich
Unlike many Internet tales, my first-ever visit to Christine’s Firehouse is one that actually drew applause. I went for one reason only: to try the much-hyped tenderloin. I’d been warned about its size and even fasted all day, but my jaw still dropped when I saw it; it was at least 16 inches long and half as wide! Cutting it into thirds and stacking the pieces on the toasted Kaiser roll, I still felt like I needed a third hand just to hold it. When I somehow managed to finish, the bartender told me, “You must be the first person to finish one in over a week.” A scattered few sitting at the bar clapped their hands. It’s a feat I’ve never repeated, and never dared to.
The Northtown bar, which pays homage to first responders, existed before Christine took over in 2012. But as one employee told me, “Christine took everything and made it better.” In the case of the tenderloin, I absolutely believe that’s true.
What’s the Standard Sandwich Dress? Lettuce, tomatoes, onions, and pickles with your choice of mayo, ground horseradish, or creamy horseradish.
What Else Should I Know? For only $1.50, you can order an extra bun and “garden”. Whether it’s to share the tenderloin or for a second meal, you might want to go ahead and add that on. Luckily, the to-go box is free! Additionally, Christine’s prefers cash and will charge a fee for using a credit card.
PLEASE NOTE: Christine’s Firehouse very recently changed owners. While the recipes, especially the tenderloin, don’t seem to be going anywhere, the name of the business is being transitioned into just “The Firehouse”. At the time of publication, the building still says “Christine’s Firehouse” while the menus read “The Firehouse”.
HONORABLE MENTION - Kitty’s Cafe - Est. 1951
810 ½ E. 31st Street, Kansas City, Missouri | $$$$
The tempura batter that sets Kitty’s Cafe’s sandwich apart was the brainchild of founder Kitty Kawakami. PHOTO CREDIT - disKCovery
STYLE(s): Sandwich
In today’s culture, no word is more overused than “iconic”. Still, it’s the only way to describe the pork tenderloin at Kitty’s Cafe ; it is a Kansas City icon. No article on Kansas City tenderloins can be complete without it. Stop by for lunch on any day but Sunday and you’ll see a steady stream of customers filing out of the tiny brick restaurant, grease-stained bags in hand, like clowns pouring out of a Volkswagen Beetle.
For nearly 75 years, Kansas Citians have sworn by Kitty’s unique take on the Midwestern classic. Here, the tenderloin isn’t breaded, it’s battered. Each piece of pork is coated in a proprietary tempura blend created by namesake Kitty Kawakami. The tenderloin doesn’t sprawl out of the bun, the thin triple-stacked cutlets tower within it. The contrast of soft bun to crisp meat, and the impeccable ratio of tempura batter to juicy pork, delivers the single most satisfying crunch in the city. Scattered glops of the candy-apple red house hot sauce add a tangy, almost sour spice that perfectly balances the salty filets. While the current owners have added chicken and catfish variants, the iconic pork is still the star. While Kitty’s sandwich didn’t quite earn my mark of “best”, when the craving hits for their one-of-a-kind tenderloin, I can’t be satisfied by the rest.
What’s the Standard Sandwich Dress? Shredded lettuce, diced tomatoes, white onions, pickles, and Kitty’s homemade hot sauce.
What Else Should I Know? Kitty’s is a cash only establishment. Also, given their popularity, it can be best to call in your order ahead of time. Last of all, it may be wise to ask for the hot sauce on the side until you’re certain that the spicy tang is something you can handle, or even just want, on your sandwich.
8. Big Creek Cafe - Est. 2014
113 Wyoming Street, Pleasant Hill, Missouri | $$$$
Big Creek Cafe is one of many places that offers a “hot tenderloin”. PHOTO CREDIT - disKCovery
STYLE(s): Sandwich, Breakfast, Open-Faced Sandwich, & Dinner
Choosing how you want your tenderloin at Big Creek Cafe can feel daunting. Do you go for the classic sandwich or one of the fork-and-knife platters? On my first visit, my server didn’t make it any easier. “Either way, it’s gonna be big, and it’s gonna be good!” she assured me. As the toy train circled overhead at the Pleasant Hill depot-adjacent eatery, I finally settled on the Hot Tenderloin (served open-faced on white bread, mashed potatoes, and covered in country gravy).
Her advice held true. What sets Big Creek’s tenderloin apart is the thickness and the breading. Panko breadcrumbs give the tenderloin an unmatched crunch while keeping the meat tender and juicy. The breading is flaky, but doesn’t fall apart. It clings tight and holds its crispy integrity, even under a scoop of gravy. Few tenderloins can say the same. No matter how you take your BPT at Big Creek, one thing is certain: it’s going to be big, and it’s going to be good.
What’s the Standard Sandwich Dress? Lettuce, tomatoes, red onions, and pickles on the side, with an option for mayo and / or ground horseradish.
What Else Should I Know? The tenderloin isn’t the only thing made fresh! With the exception of a few frozen side items, all of their recipes are made fresh and in-house, and worth trying. Also, if Pleasant Hill isn’t a regular stop for you, consider walking around their wonderful downtown before, or after, your meal.
7. Christy’s Tasty Queen - Est. 1953
1405 S. 55th Street, Kansas City, Kansas | $$$$
The simplicity of Christy’s tenderloin sandwich allows you to appreciate its quality. PHOTO CREDIT - disKCovery
STYLE(s): Sandwich
Pulling up to the teal Turner drive-in, it’s hard to imagine much has changed in the past 70 years. A little off the beaten path, Christy’s Tasty Queen is the definition of, “If you know, you know.” And for generations, Kansans have known all about Christy’s. A destination for sandwiches, fries, and ice cream, many swear that the big sign declaring, “KC’S BEST TENDERLOIN” isn’t marketing at all; it’s a promise.
Milk-dipped and breaded in a house blend of seasoned, crushed saltines, the brownish-gold fritter dwarfs its oversized hamburger bun. A simple garnish of shredded iceberg, onion, and a swipe of mayo lets the tenderloin do the talking. If only the walls of this one-room, to-go-only counter could speak, they’d spin some tales of KCK’s storied past. But, the walls stay quiet. Luckily, Christy’s large, almost bouncy, tenderloin has plenty to say.
What’s the Standard Sandwich Dress? Shredded iceberg lettuce, white onion, and mayo.
What Else Should I Know? While many places opt for a Tenderloin Tuesday, Christy’s offers their best deal on a tenderloin and fries basket on Mondays.
6. Betty’s Place - Est. 2017
4766 S. E. PP Highway, Holt, Missouri | $$$$
A tenderloin at Betty’s isn’t complete without a side of their house-made chips. PHOTO CREDIT - disKCovery
STYLE(s): Sandwich, Open-Faced Sandwich, & Dinner
If the sign out front didn’t tell you it was Betty’s Place, you’d figure it out soon enough. Betty is everywhere! She takes the orders. She serves the food. She even runs the register, where a small sign reminds you, “Betty’s Place (Jeff, the Silent Partner).
And of course, the tenderloin recipe is Betty’s too. The pork is cut, trimmed, and pounded out in-house, before getting a dip in egg wash and a coat of seasoned flour. The result? A toasty brown patty over 10 inches across. The breading is thin and delicate, yet full of flavor. Each bite begins with a brittle crunch that yields to soft, almost elastic meat that is deliciously light.
The tenderloins are so good that Betty has never had to offer them as a discounted special. Ask Betty, or anyone else, the best day to order one and they’ll tell you, “Every day!”
What’s the Standard Sandwich Dress? Lettuce, tomato, onion, and pickle on the side. Ketchup, mustard, and mayo as available options.
What Else Should I Know? Betty’s Place is a popular breakfast destination when they serve it on the weekends. Everyone once in a while, they offer a breakfast version of the tenderloin so be sure to keep an eye out!
5. Kross Lounge & Restaurant - Est. 1945
605 N. Sterling Avenue, Sugar Creek, Missouri | $$$$
Whether you know them as “Ernie Kross” or “Kross Lounge”, they make a great tenderloin. PHOTO CREDIT - disKCovery
STYLE(s): Sandwich & Dinner
It’s easy to assume Ernie Kross is a person, not shorthand for a bar. Half a century after his passing, locals still insist on calling the place he founded, “Ernie Kross”. Whatever the name, Kross Lounge & Restaurant lives on, serving one of the metro’s best breaded pork tenderloins. Actually, they’re not breaded, they’re battered - an important distinction. The house-cut, house-tenderized loins are so fresh that Kross doesn’t batter them until they’re ordered. The paper-thin yellow breading is well-seasoned, crisp, and perfectly sticks to the meat.
Regulars know to go on Tuesdays, when you can get the sandwich with a side for under $10, and the dinner (covered in gravy, with mashed potatoes, vegetable, and Texas toast on the side) is about a dollar more. There’s nothing standard about the tenderloins at Kross, and nothing comes standard on the sandwich. Guided by the belief that diners should build their own sandwich, all the fixins come on the side.
What’s the Standard Sandwich Dress? Iceberg lettuce, tomatoes, white onions, pickles, and ground horseradish all on the side.
What Else Should I Know? In many ways, Kross Lounge is a relic of a time past; that includes allowing smoking inside the bar. If that’s not for you, it may be best to get your tenderloin to go. Additionally, they do offer a broiled, gluten-free version, but anyone will tell you, “It’s better with the batter”.
A Fritter Taste
As a kid, few things hit like pulling a foil-wrapped pork tenderloin sandwich from the hot box at Casey’s. Even now, those crusty, yellow, perfectly round sandwiches remain an occasional guilty pleasure. Each bite tastes exactly like it did 30 years ago.
That consistency though is a tell-tale sign that these “tenderloins” I love so much aren’t really tenderloins at all. They’re pork fritters.
So what’s the difference? A true pork tenderloin comes from a single cut of pork (typically the loin) that is pounded thin, kept intact, breaded, and fried. On the other hand, a pork fritter is a patty made from ground or minced pork that is breaded and fried. Think of it this way: a tenderloin is like Chick-Fil-A’s chicken sandwich, while the McChicken is a fritter. It’s the difference between steak and a hamburger.
That’s not to say fritters can’t be delicious. As I said, Casey’s, Hi-Boy, and others make a tasty version. But, if your “tenderloin” seems suspiciously symmetrical? Chance are, it’s a fritter.
And while I may use the word fritter through this piece, no pork fritters were considered, or harmed, in the making of these rankings.
4. 3Halves Brewpub & BBQ - Est. 2022
110 E. Kansas Street, Liberty, Missouri | $$$$
In terms of combine surface area and girth, the Iowa-Style Tenderloin at 3Halves in Liberty may be the city’s largest. PHOTO CREDIT - disKCovery
STYLE(s): Sandwich
As the name implies, 3Halves Brewpub & BBQ is a brewery first, with barbeque running a very close second. Serving one of the city’s best tenderloins was never part of the plan. That was before a morning craving led owner John Kennebeck to fry up a batch of his wife Jen’s home recipe a couple of years back. The Iowa-Style Tenderloin was an instant hit! Employees and patrons quickly made it clear that it needed to be on the menu.
The best tenderloins are typically either large or thick. Somehow, 3Halves manages both. A massive cutlet is dredged in a house blend of seasoned flour and crushed saltines, then fried to a perfect golden brown. It lands on a toasted hamburger bun that could never hope to contain it. The first few times I tried to order the lauded tenderloin, I couldn’t; they were already sold out! That popularity hasn’t waned. If you find yourself in a similar situation, you’ll just have to “settle” for some of the city’s best ‘que instead.
What’s the Standard Sandwich Dress? Leaf of lettuce, house pickles, and deli-sliced red onions with creamy horseradish on the side.
What Else Should I Know? 3Halves only makes a limited run of tenderloins each day. If ordering one is your goal, GO EARLY.
3. Sandy’s Restaurant - Est. 1998
1255 SW. US MO-7, Blue Springs, Missouri | $$$$
The Hot Off the Pig is one of four ways to order a tenderloin sandwich at Sandy’s. PHOTO CREDIT - disKCovery
STYLE(s): Sandwich, Breakfast, Open-Faced Sandwich, & Dinner
A sign behind the bar at Sandy’s Restaurant reads, “You will eat it and you will like it.” Passive-aggressive? Maybe. Wrong? Definitely not. Tucked into a Blue Springs strip mall, the cavernous restaurant has been serving up delicious homestyle favorites for nearly 30 years. The tenderloin is no exception.
Double-breaded in Sandy’s original recipe flour, the golden orange tenderloin shows up all over the menu. You can order it for breakfast, open-faced, as a dinner plate, or in its classic sandwich form. Even then, the variations keep things interesting. The Hot Off the Pig comes piled with grilled onions, jalapeños, pepper jack cheese, and garlic aioli. The Cheesy As It Gets is smothered in cheese sauce and finished with loaded fries. No matter how you take your tenderloin, Sandy’s has got you covered.
What’s the Standard Sandwich Dress? Lettuce, tomato, onion, and pickle on the side.
What Else Should I Know? If you’re lucky to get to Sandy’s for weekday lunch this month, you can get the tenderloin with fries for only $10. Outside of October, it’s a BOGO special on Wednesdays!
2. Hayward’s Pit Bar B Que - Est. 1972
10901 W. 75th Street, Shawnee, Kansas | $$$$
As someone who traditionally cuts and stacks my BPTs? I appreciate that Hayward’s does that part for me. PHOTO CREDIT - disKCovery
STYLE(s): Sandwich
Hayward’s Pit Bar B Que takes pride in being Johnson County’s oldest barbeque restaurant, serving since 1972. Their foray into pork tenderloins is much more recent. Less than a decade ago, Hayward’s then-GM acquired Lenexa-based Helga Fine Foods and wanted a dish that would showcase its flagship mustard. The solution? Use it as a marinade. The mustard locked in moisture and retained meat integrity while adding its signature sweet heat. Coated in breadcrumbs and deep-fried, the Helga’s Marinated Pork Tenderloin was born.
Available only on Wednesdays, the Helga is halved and double-stacked on a bun, topped with veggies, and served with a side of the same mustard used in the marinade. You’re welcome to add the mustard (or one of Hayward’s signature BBQ sauces) but you won’t need to. The tangy flavor seeps deep into the tenderloin, leaving a tell-tale yellow ring beneath the crispy breading and ensuring Helga is the First Lady of Kansas City pork tenderloins.
What’s the Standard Sandwich Dress? Long-sliced bread and butter pickles, sliced tomatoes, sliced red onion, and shredded lettuce on bun, with a side of Helga’s Sweet Heat Gourmet Mustard
What Else Should I Know? The Helga’s Tenderloin is only served on Wednesdays and Hayward’s does a very limited run that does sell out. Can’t make it during lunch? Advance order and pay online and they can hold your order for later in the day.
1. Jose’s Cafe (Rooster’s Steakhouse) - Est. 2018
900 N. Commercial Street, Harrisonville, Missouri | $$$$
If you’re going to order the “whole tenderloin” at Jose’s Cafe, you may as well just ask for the to-go box right away. PHOTO CREDIT - disKCovery
STYLE(s): Sandwich, Breakfast, & Dinner
When I started asking questions about the tenderloin at Jose’s Cafe, its secrets seemed more closely guarded than the gold at Fort Knox. Maybe they should be. Nearly an hour from the heart of the metro, this Harrisonville sandwich has earned its reputation as a true destination food, beloved by pork tenderloin enthusiasts from near and far. The first time I sank my teeth into this crispy colossus, it was love at first bite. Each crunchy, tender mouthful melted away as surely as my heart did.
Thoroughly tenderized, but never thin, Jose’s version trades surfaces area for girth. The pounded cutlets are dipped in buttermilk and a proprietary powder blend, yielding a thick, juicy fritter wrapped in a crunchy coating. The carefully-seasoned breading has a character all its own, yet leaves room for the quality of the pork to shine. The blend of flavors, textures, and statures makes this sandwich unmatched in KC’s tenderloin scene.
While you may never uncover Jose’s secret, you’ll leave certain that you’ve struck BPT gold.
What’s the Standard Sandwich Dress? White onion, leaf of lettuce, sliced tomatoes, and pickle slices on the side with option of mayo and / or horseradish.
What Else Should I Know? Already one of the thicker tenderloins in the metro, it’s probably best to stick with a “half”. The “whole” comes double-stacked, each individual fritter larger than most of the tenderloins you’ll find in KC. And they won’t sell you an extra bun for the other piece! Also, don’t miss your chance to pair that sandwich with Jose’s famed Suzy Q fries.
“Wait, pork tenderloins have a community?”
I can still hear the shock in my friend Alex’s voice when I told him I was pursuing a pork tenderloin ranking.
“Yes,” I said smiling. “Breaded pork tenderloins, or BPTs for short, have a very passionate, very active online community that cares a lot about these sandwiches.”
“When [juiciness, crunch, and seasoning] meet, it’s just a delicious midwestern meal. A taste of home.”
And they really do. Scattered across Indiana, Iowa, Illinois, Kansas, and Missouri, people trade stories and snapshots of their favorites. They cry foul if a picture is posted without the restaurant or town listed. They encourage one another’s at-home attempts and give friendly advice. People outside the Midwest gaze longingly and lament that they can’t find them wherever they live.
Members discuss the “proper way” to eat one. Do you nibble around the edges before tackling the bun? Cut it in half and double-stack? Trim off the overhang and save it for later? Eat it with a fork and knife? Or do you just grab the thing with both hands and just go for it?
They even argue over favorite condiments and toppings. Is the ban on ketchup non-negotiable? Is garden placement an artform? Does horseradish enter the equation? And of course, the ultimate question: should a BPT ever be topped with cheese?
My love of pork tenderloins reaches back to very specific memories of my youth, but it was the fervor of this community that showed me I’m not alone in that passion. They also opened my eyes to just how special Kansas City’s own scene is. Seeing others possess this same joy made me want to embark on this journey, and then share it with that community in return.
And of course there’s a community. Because here’s the deal: the best tenderloins are meant to be shared.
That’s why so many places offer the option to buy an extra bun. The kind of sandwiches that Indiana and Iowa made famous, and that KC carries on, are large enough to feed a few.
But, on those rare occasions where you don’t share?
When it’s just you versus a sprawling, breaded behemoth?
And you find a way to polish off every last bite?
Well, that’s definitely worth sharing too.
Afterword
My pork tenderloin pilgrimage took me to the farthest reaches of the metro. I have often been asked to provide a list of every spot I tried in preparation for a ranking. On this occasion, I’m all too happy to oblige. Over the past year, this is everywhere I sampled a breaded pork tenderloin in the greater Kansas City area (all listed in alphabetical order). Places in red denote permanent closures.
The Remaining Best
Captain’s Corner (Paradise), Country Cafe (Tracy), The Fish Market (Liberty Bend), Gino’s Italiano (Kearney), Hoffman’s D’Creamery (Kearney), Merle’s American Tavern (Peculiar), Price-Rite Market & Deli (KCMO), Wabash BBQ & Blues Garden (Excelsior Springs)
Best Avoided
Ginger Sue’s (Liberty), Johnnie’s Jazz Bar & Grille (Liberty), Mason Jar Brews & Burgers (KCK), Ugly Joe’s (KCMO)
All The Rest
Al’s Bar & Grill (Parkville), Big Mouth’s Chicken - Fish - Tenderloins (KCMO), The Brick (Crossroads), Burg & Barrel (Overland Park), Catch 22 Sports Bar and Grill (Liberty), Chappell’s Restaurant & Sports Museum (North Kansas City), City Diner (KCMO), Coach’s Bar & Grill (Overland Park), Corner Cafe (Liberty), The Courthouse Exchange (Independence), Danny’s Bar & Grill (KCK), Dagwood’s Cafe (KCK), Englewood Cafe (Independence), Giovanni’s Italian Deli & Pasta (KCMO), [OLD] Harold’s Drive-In (KCMO), [CURRENT] Harold’s Drive-In (KCMO), Harry’s Country Club (KCMO), In-A-Tub (KCMO), Jacomos Hunger Shack (Lee’s Summit), Jess & Jim’s Steak House (Martin City), Johnny’s Tavern (KCMO), Kate’s Kitchen (Northland), K & M Bar-B-Q (Spring Hill), KC Burger Joint (Northmoor), KoZak’s Laketown Grill (Smithville), Lone Jack Cafe (Lone Jack), The Lunch Box (KCMO), Ma & Pa’s Kettle (Claycomo), Moretina’s Caddy Shack (KCMO), Nelle Belle’s Diner (Claycomo), The Other Place (Overland Park), Paul’s Drive In (South KC), Paul & Jack’s Tavern (North Kansas City), The Peanut - Downtown (KCMO), Peanut on Main (KCMO), The Peanut (Parkville), The Peanut (Mission), Quaff Bar & Grill (KCMO), Quickie’s Burger and Fries (KCK), Score Sports Bar & Grill (Independence), Southside Bar & Grille (South KC), Smoke Box BBQ Cafe (KCMO), Strip’s Chicken (Merriam), Tavern 24 (Independence), Tenderloin Grill (KCMO), Texas Tom’s (KCMO), Town Topic (KCMO), The Upper Cut KC (Liberty), Waldo Cafe (KCMO)
Who makes the best Breaded Pork Tenderloin in the Metro? Where did I not go that I should have? What did I get right? Which exclusion is unforgivable? As always, let me know in the comments!
