A pork tenderloin sandwich in Iowa is supposed to hang over the edge of the bun, but some of them cover the plate. One small-town restaurant takes that idea and runs with it, serving breaded pork that makes the bun look like a tiny hat.
The sandwiches have names like Little Woody and Big Woody, and even the small size stretches the meaning of small. Keep reading to find out where this tenderloin lives and what else is on the table.
A Tenderloin That Outgrows Its Bun
In Iowa, a pork tenderloin sandwich is judged by how far the meat hangs past the bun. Here, the pork sprawls out in every direction, and the bun sits in the middle like a small hat.
The breaded cutlet is golden, crisp, and fried until the edges turn lacy. Each bite crunches first, then gives way to juicy pork with a mild, sweet flavor.
Many tenderloins get pounded until they turn dry and tough. This one stays tender, which means the meat tastes like pork instead of just breading.
Plenty of folks tuck a fork next to the plate to catch the pieces that fall off. I would suggest doing the same, because the overhang is the best part.
Wondering where all of this happens? Let me introduce the little town behind the sandwich.
Finding the Restaurant in Springville
The sandwich lives at Sally’s On Broadway, 263 Broadway St, Springville, Iowa, United States. It sits on the main street of a small town, so the drive there is part of the fun.
From the sidewalk, the storefront looks modest. Plenty of travelers find it by chance while hunting for a meal on a road trip, and many leave planning a return visit.
Parking is along the street, and there seems to be plenty of room. That makes a quick stop easy, even when the dining room fills up.
The building holds a surprise, though. Once you step inside, the restaurant keeps going and going, and I will explain that next.
A Dining Room Bigger Than It Looks
The front looks narrow, but the dining room stretches far back from Broadway. Separate sections break up the space, so big groups can gather with a little privacy.
A long counter runs along one side, and tables fill the rest of the room. Televisions are mounted around the space for anyone who wants to catch a game.
Fans of Iowa teams will spot memorabilia scattered on the walls. It gives the place a homey, lived-in feel that suits a local hangout.
The building has also hosted fundraisers and events, which says a lot about how the community uses it. Beyond the room itself, the menu has plenty more to explore, starting with the tenderloin family tree.
Meet Little Woody and Big Woody
Tenderloin sandwiches here come with names that make ordering fun. The Little Woody and the Big Woody lead the lineup, and the small one is not exactly small.
Pick the larger size only if you arrive with a serious appetite. Plenty of diners split a plate or take half home for tomorrow.
There is also a choice between fried and grilled. The two styles arrive in noticeably different sizes, so decide what matters more, a thick golden crunch or a lighter bite.
Toppings are simple and classic. Onions and pickles are a traditional way to go, and they cut through the richness of the fried pork nicely.
Of course, the Woodys are only the beginning. Some of the other tenderloin builds are even more fun.
Specialty Tenderloins With Extra Kick
Anyone who likes a little heat should look at the Smokin’ Hot Shelly. It takes a quarter-pound tenderloin and adds pepperjack cheese, bacon, and a house blend of Thousand Island dressing and Frank’s hot sauce.
The heat is more of a Midwest warmth than a burn. The sauce brings flavor first, and the bacon adds a salty crunch.
Another favorite is the Western Woody, which arrives in a large size for hungry guests. It pairs well with a side of onion rings.
The Marvelous Marvin is a messy one, so keep plenty of napkins close. The kitchen even offers a gluten-free bun for those who need it.
Burgers get their own spotlight too, and that comes up next.
Burgers and Sandwiches Beyond Pork
Not everyone at the table wants pork, and the menu has answers. The Mushroom and Swiss Burger is a half-pound patty with buttery sauteed mushrooms and melted Swiss on a toasted kaiser bun.
The club sandwich is another big one. The bread is soft and buttery with a good crunch, and the stack is tall enough to share.
Hot beef sandwiches, French dip, and the patty melt keep the comfort food going. Fish and chips also make an appearance for anyone craving something from the fryer.
Cheese curds are a popular starter, and so are portobello mushrooms. Add a basket of onion rings and the table fills up fast.
Those onion rings deserve a closer look.
Onion Rings Worth Saving Room For
The onion rings are sliced thin, almost to the point of becoming strings. The batter clings evenly and fries up golden and crisp.
Each ring has plenty of flavor in the coating, so dipping sauce is optional. They make a fine partner for a tenderloin, since both bring crunch.
Fries are another side choice, along with garlic potatoes. The garlic mashed version comes rich and buttery for those who like a heavy hand with the butter.
Order a basket for the table and see how long it lasts. Chances are good that the last ring disappears before the sandwiches do.
There is one more way to build a meal here, and it involves a plate and a long line of fresh food.
The Salad Bar and Buffet
A restaurant famous for tenderloins also runs an all-you-can-eat salad bar, and it is a big draw. The vegetables stay fresh and the bar stays stocked, even on a busy Friday night.
Soups rotate, with options like chili and cream of chicken with vegetables. Shrimp shows up on the line too, and kids tend to love it.
The hot bar on weekends can bring fried chicken, fried fish, mashed potatoes, au gratin potatoes, gravy, and rolls. A breakfast buffet is part of the schedule on Sundays.
Arriving early helps, since crowds gather quickly by evening. A short look at the bar before you commit can help you decide if it suits your group.
Steak lovers, though, have their own reasons to come.
Steaks, Prime Rib, and Hearty Dinners
Dinner brings a different side of the kitchen. Prime rib is a favorite, and so is the ribeye or the featured steak of the day.
Hamburger steak with onions, mushrooms, and a side of gravy is a comfort pick. Pair it with garlic potatoes and the plate feels like Sunday supper.
Ribs are on the menu as well, served by the half rack with a potato and a trip to the salad bar. The pasta dishes come in huge portions, so plan for leftovers.
Broasted chicken also has its fans. Every plate leans toward generous, and prices feel fair for the amount of food.
Save a little space, because the pie case is waiting.
Pie, Hours, and Planning Your Visit
Homemade pie closes out the meal nicely. Cherry pie with ice cream is a classic pick, and cinnamon rolls get a mention among regulars too.
The restaurant opens at 11 AM most days and stays open until 9 PM. On Sunday, it serves from 9 AM to 1 PM, which is breakfast buffet territory.
Online ordering is available for those who want to pick up food on the way through. Street parking is plentiful, and the dining room is large.
Friday evenings fill up quickly, so arriving early is smart. A sandwich bigger than its bun is a good reason to plan a detour.
If this road trip works out, nearby Iowa towns have more local diners and small-town cafes worth exploring along the way.
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