Darrell's Place

4010 1st St., Hamlin, IA - (712) 563-3922

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Posted By Chris Ayers & Amy Briesch on April 11, 2009 10:42 PM

Audubon County in western Iowa is serious Breaded Pork Tenderloin country, and that may be due in part to Darrell’s Place. This small diner in Hamlin won the 2004 Iowa Pork Producers Association Award for the Best BPT sandwich, and this spotlight most likely raised the stakes for area eateries. Darrell’s loin is thick-cut, not pounded to a height of a few millimeters like other competitors. The simple breading is light enough to lock in the pork’s natural juices, and the bun almost fits the substantial slab.

Locals who already know the fame of Darrell’s BPT are more likely to order other items, like a generous steak sandwich or hand-formed cheeseburgers. The popcorn chicken is undoubtedly a misnomer, for these gigantic knuckles of white meat resemble chicken nuggets on steroids. Serviceable French fries are available, but the onion straws have a crinkle-cut appearance that may appeal to newcomers. Don’t forget to order a frosty mug of 1919 Draft Root Beer, on tap at Darrell’s and many other locations throughout the Upper Midwest. Standing near the intersection of Highways 44 and 71 in Hamlin, Darrell’s Place is another sparkling jewel in the BPT crown of Audubon County.

Overall Rating

Breaded Pork Tenderloin Sandwich

Popcorn Chicken

Cheeseburger

1919 Draft Root Beer

Steak Sandwich

Onion Straws

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Posted By Jim Ellison on December 14, 2006 12:25 PM

Darrell’s Place is an easy place to miss even though it is located in a very small town. If it were not for the sign, it would be easy mistaking this restaurant for some other type of business and just drive by. Finding Darrell’s is well worth the effort.

In 2004, the Iowa Pork Producers Association proclaimed that Darrell’s Place had the best breaded pork tenderloin (BPT) in the state. No small accomplishment considering about half of the restaurants in the Hawkeye state serve this sandwich. For several months following the award, hundreds of people made the pilgrimage to Darrell’s to find out if this really was the best BPT. The traffic has died down a bit but people keep making the journey to try out this sandwich. It is hard to believe anyone would be disappointed.

Darrell hand cuts the pork loins himself and makes a very simple breading out of flour. The tenderloin is a bit thicker than the typical pork tenderloin sandwich and the breading is a little lighter and flakier than usually encountered. The sandwich at Darrell’s did earn the acclaim it received.

Darrell’s is off the beaten path but it is worth the drive. For travelers with a little extra time, consider doing the scenic drive on SR-44 starting around Lake Panorama.

(A little BPT background below)

The basic breaded pork tenderloin sandwich generally starts with a large cut of pork loin. The meat is tenderized until it is the desired thickness, usually 1/4-inch thick but sometimes up to 1/2-inch. The breading is customarily a simple mix of water, flour, salt, and pepper. Some places will add cornmeal or another special ingredient but the standard is to keep it simple. The sandwich is typically fried or deep-fried. The tenderloin is typically significantly bigger than the bun, which is most often a hamburger bun or sometimes a Kaiser roll. The condiments of choice are basic, usually pickles, often onions, and occasionally lettuce. In Indiana, expect mustard and/or mayonnaise while in Iowa it is usually mustard and/or ketchup. These sandwiches are very common in Iowa, Indiana, and parts of Illinois. Considering these are the among the top pork producing states, no big surprise. If you are looking for BIG, Joensy’s Restaurant in Solon purportedly has the biggest in Iowa.

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