Gramma’s Kitchen Review

If you’ve ever driven across Iowa on Interstate 80 (Mainstreet USA), you’ve either stopped at this exit or at least noticed the signage for “The World’s Largest Truck Stop.” Yep, it’s at this exit. But that’s not where I stopped this trip, I stopped across the road at Gramma’s Kitchen because two years it ago, it made the list of the best tenderloins in the state, according to the Iowa Pork Producers.

So what exactly is a tenderloin? It’s a boneless pork chop, smashed with a hammer or other blunt instrument until it’s enlarged and very thin, the drenched in a coating or batter, deep-fried, plopped onto a bun entirely too small for the piece of meat, and dressed up with pickles, onions, and occasionally mayo.

I opted for tots on the side, pickle was included, a damn fine one, too, crispy half-sour.

The sandwich was perfect, crispy coating, but the meat was still juicy inside. Bakery style bun, soft yet substantial enough to hold the ample cut of meat.

The tots were piping hot, right from the fryer, and lightly seasoned. I hated “baked” tots, not crispy enough. If your tot hasn’t got crunch, why get them?

The restaurant has an attached bar with an abbreviated menu, and throughout the building are Iowa souvenirs as well as some preserves and the like.

As is my habit, I grabbed a colorful souvenir magnet, even tho I have no place to put them anymore, my frig is stainless steel.

Take a gander at Gramma’s menus and start planning your next road trip. Oh, almost forgot, you don’t have to get the tenderloin battered and fried, most places will happily grill one for you instead.

Fried Pork Tenderloin Sandwich with Tater Tots

Gramma’s Kitchen Review