AMERICAN CUISINE IOWA

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Hello ladies and gents this is the viking telling you that today we are going to talk about the great state of

IOWA

Resultat d'imatges de iowa falg

Iowa is the leading pork producer in the United States. This is reflected in Iowan cuisine, which includes the pork tenderloin sandwich (or simply 'pork tenderloin'), consisting of a lean section of boneless pork loin that is pounded flat, breaded, and deep fried before being served on a seeded hamburger bun with any or all of ketchup, mustard, mayonnaise, and dill pickle slices. In Iowa, the meat of a pork tenderloin sandwich is often far larger than the area of the bun.

Iowa is the center for loose-meat sandwiches, also called tavern sandwiches and appearing on many menus by each restaurant's unique name for them. They originated in the region in the Ye Olde Tavern restaurant in 1934 before being popularized by Maid-Rite in 1936, which now has franchises in other midwestern statesThe Sioux City take-out restaurant "Tastee Inn and Out" originated in 1955 and is now one of the last extant tavern sandwich specialty single-restaurant operations in the country. In Illinois, this sandwich is also known as a "loose hamburger sandwich".


IOWA PORK ROAST

Iowa Pork Roast

Ingredients

  • 1 boneless pork loin roast (3 to 3-1/2 pounds)
  • 1/4 cup butter, cubed
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 1 teaspoon paprika
  • 3/4 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt

Directions

  1. In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan. In the same skillet, saute onion and carrots until crisp-tender. Place around roast. Sprinkle with paprika. Add broth to pan.
  2. Cover and bake at 350° for 1 hour. Uncover; bake 20-30 minutes longer or until a thermometer reads 160°.
  3. Remove roast and vegetables to a serving platter; keep warm. Pour pan drippings into a measuring cup; skim fat. Add water to measure 2-2/3 cups.
  4. In a small saucepan, combine flour and sour cream until smooth. Add drippings, parsley and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
  5. Refrigerate or freeze remaining pork (may be frozen for up to 3 months).





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