The Missouri Pork Association has announced Johnny Mac's Bar & Grill as the winner of its Best Breaded Pork Loin Contest. John and Ruth Bowen own and operate the restaurant, located at Bonnots Mill, just outside of Jefferson City on the Osage River. They will receive $500 and a plaque.

The judges raved, "this is one of the best loin sandwiches I've ever had" and "it was about 1/2 inch thick and when I cut through it, it was extremely juicy and tender."

How do they get the loins thick and juicy? John purchases whole loins through U.S. Food Service. He then butterflies the loin, cutting it into 12 to 14-ounce pieces on site. For tenderness, the loin is run through a hand-crank meat tenderizer. The loin is hand breaded in flour and a salted buttermilk mixture. The loin is allowed to dry before being deep-fried in peanut oil.

Other contest finalists include:

2nd -- Toby Keith's Restaurant in Kansas City.

3rd -- The Riverside Smoke House and Grill in Canton.

Honorable mention: P.T.'s Family Restaurant, Oak Grove; McCorkles Eatery & Pub, Cameron; and Fredrick Inn Steakhouse, St. Joseph.

A selection committee chose six finalists, which were then visited by a three-member evaluation team. The committee judges the sandwiches on taste, physical characteristics and appearance. All Missouri restaurants, cafés and taverns who serve breaded or battered pork loin sandwiches are eligible to participate.

Source: Missouri Pork Association