By Andi Anderson
During October Pork Month, the Illinois Pork Producers Association hosted the first-ever Breaded Pork Tenderloin Draft to celebrate one of Illinois’ most loved sandwiches. The competition focused on true hand-breaded pork tenderloins served at restaurants across the state.
After several rounds of public and member voting, Buford’s Pub in Sadorus was named Best Pork Tenderloin Sandwich in Illinois. River’s Edge in Dixon earned second place.
The Tenderloin Draft required restaurants to serve hand-breaded tenderloins, not fritters, and to operate year-round with regular hours.
Voting opened to the public in October 2025, followed by IPPA member voting to narrow entries to a top 20, then a top five. A final tasting panel selected the top two winners.
Buford’s Pub stood out for its oversized tenderloin and strong following. “It’s always good to be rewarded for hard work. We make hundreds of tenderloins each week and to be nominated and awarded the best in Illinois is just unbelievable,” said Jeff Buckler, owner of Buford’s Pub. “There are hundreds of restaurants out there making delicious tenderloins. It’s still hard to fathom the following of this sandwich. People will travel hours for one and then to hear they loved ours brings tears to my eyes.”
Buckler also highlighted the restaurant’s location near Champaign and the role of social media. “We are in Sadorus, about 10–15 minutes southwest of Champaign. Eight miles off I-57, four miles from Tolono. Sadorus is a small town of 350, but we draw people from all over the country now due to the Pursuing Pork Tenderloins Facebook group,” he said.
In the past year, Buford’s sold nearly 10,000 tenderloins, leading Buckler to expand production in Arthur. “In the past year with all the fame of our tenderloin, I decided to build a kitchen in Arthur, Illinois for the sole purpose of making pork tenderloins. I even went as far to make it a USDA-certified location,” Buckler said. “Which means we will be able to ship tenderloins all over the United States.”
Other top five finishers included Old Mill in Greenville, D’Arcy’s Pint in Springfield, and The Dirty Bird in Sycamore.
The event highlighted the strong connection between Illinois pork farmers, restaurants, and consumers. “As a pork producer in Illinois, I really appreciate seeing pork highlighted on local restaurant menus, especially when it’s prepared well,” said Kent Blunier, IPPA Board Member. “We put great care into raising the animals. Events like this are a great example of how local restaurants and local farmers can support each other.”
Photo Credit: illinois-pork-producers-association-
Categories: Illinois, Livestock, Hogs