CCFB News» December 2025

Ham – the White Christmas meat. A highlight course for Christmas dinner for me growing up on the farm. The GAR-DEN-ROH Farm specialized in pig production making Ham a given for the holiday feast. I can conjure up the smell of both types of pig aromas emanating from the farm even now as I write. Ham remains a key part of my Christmas dinner excellence expectations today.

I think back to that first year attending my wife’s family Christmas gathering. I wanted to impress and ingratiate myself to them (buy their love?). I brought bags of the perfect gifts (in my mind). 1/2 hams for everyone, my future Mother-in-law and each of my wife’s siblings.  Nothing says Christmas like a chunk of meat. During the gift exchange, after opening the heavy gift bag, each of my wife’s family members seemed to struggle with words. Were they impressed? Overwhelmed with gratitude? Since that time, I can’t help noticing the ham gifts have never been mentioned again (I have noticed some whispering).

While Ham receives top billing for me during Christmas, another pork cut favorite bears mentioning the other 364 days of the year.

Hint: It is Fried. Breaded. Golden.

Yep. The breaded pork tenderloin. A hunk of pork loin hammered with a meat mallet and then dipped, breaded and deep fat fried in cooking oil – oh my. Add dill pickles, ketchup, an extra bun or two with a side of fries or onion rings and my stomach is floating on a cloud.

I’m not sure that we can clearly identify the genius inventor of this modern food miracle but “the Google” says that Nick’s Kitchen in Huntington, Indiana was the first to sell a breaded pork tenderloin to customers nearly 125 years ago. Nick’s Kitchen is still in business today, proving the demand of a quality product for the ages.

Through the years, I have been fortunate to enjoy pork tenderloins at many cafes and diners in Illinois. I know that I’ve hit gold when the question from the waitress is “how many buns do you want with it?”

Memorable restaurants serving great pork tenderloins during my travels include:

Spoonies - London Mills

Picco’s – Norris

Copper Kettle Cafe- Ellisville

Schooners – Bloomington

I recently read that the Illinois Pork Producers created the Illinois Pork Tenderloin Trail. I can’t believe I didn’t think of it. During October’s National Pork Month, people who visited 9 participating restaurants in Illinois and enjoyed a pork tenderloin sandwich had an opportunity to have their pork tenderloin passbook stamped. Those completing the trail received an exclusive T-shirt “I conquered the Illinois Pork Tenderloin Trail”.

I have a new addition to my bucket list.

Little did Nick’s Kitchen know at the time, a Midwestern phenomenon was created.

Dear Santa - If it’s not too much to ask, will you please include a breaded pork tenderloin sandwich for each CCFB member’s stocking this year. They have been so very, very good this year.

With great respect,

Bob (Yes, your Farm Bureau friend)

PS. You may need to provide everyone a bigger stocking.

If Santa doesn’t follow through, perhaps I will “gift” breaded pork tenderloins to my wife’s mom and siblings. I can picture them celebrating now.

This holiday season, I am thankful for…“Restaurants serving a breaded pork tenderloin sandwich bigger than my head!”

Enough of my nonsense. I wish all members a great December.

Happy Holidays and see you in 2026!