Illinois’ best pork tenderloin sandwich is in central Illinois

Illinois’ passion for hand‑breaded pork tenderloins hit a new milestone as Buford’s Pub in Sadorus, about 80 miles east of Springfield, claimed the top spot in the Illinois Pork Producers Association’s inaugural Breaded Pork Tenderloin Draft, according to a community announcement.

The competition, created for October Pork Month, highlighted restaurants that serve true hand‑breaded tenderloins year‑round. Public voting narrowed the nominees to a top 20 and then a top five, and a judging panel taste‑tested the finalists to determine the winners, according to the announcement.

Buford’s Pub, at 109 E. Market St. in Sadorus, won first place for its oversized tenderloin and passionate following. “It’s always good to be rewarded for hard work,” owner Jeff Buckler said in a release. “We make hundreds of tenderloins each week and to be nominated and awarded the best in Illinois is just unbelievable.”

The restaurant has become a destination for fans of the Pursuing Pork Tenderloins Facebook group, drawing visitors from around the country. Many stopped by this fall during an informal Illinois Pork Tenderloin Crawl.

Buford’s has expanded steadily since opening, adding hand-built tables, a large patio and bar, and live entertainment. Buckler said the restaurant sold nearly 10,000 tenderloins in the past year, prompting him to open a USDA-certified kitchen in Arthur dedicated to making them. “Which means we will be able to ship tenderloins all over the United States,” he said.

River’s Edge in Dixon placed second. Rounding out the top five were Old Mill in Greenville, D’Arcy’s Pint in Springfield and The Dirty Bird in Sycamore.

Winners received commemorative plaques, and Buford’s also earned an outdoor banner. Contest rules bar the first‑place winner from reentering for five years, though other finalists may return.

IPPA Board Member Kent Blunier said the contest reflects the long-standing relationship between Illinois pork farmers and the restaurants that feature their products. “We put great care into raising the animals,” Blunier said. “Events like this are a great example of how local restaurants and local farmers can support each other.”

This story was co-authored by Dave DeMille, ddemille@gannett.com, with the assistance of Artificial Intelligence (AI). Journalists were involved in every step of the information gathering, review, editing and publishing process. Learn more at cm.usatoday.com/ethical-conduct.