Pork Tenderloin Sandwich

By 1For_Him

Ingredients

• 1 boneless pork tenderloin, 2-3 pounds (or buy thinly-pounded pork tenderloin at the store)
• 2 cups all purpose flour
• 1 1/2 cups buttermilk
• 1 sleeve Saltine crackers
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• Vegetable or Grapeseed oil, for pan frying
• For serving: hamburger buns, ketchup, mustard, mayonnaise, pickles

Details

Adapted from noshon.it

Preparation

Step 1

Trim the excess fat from the tenderloin and cut it into 6 equal pieces, approximately 2" wide for each piece. Butterfly each piece but slicing almost all the way through it vertically, flattening it on a cutting board, then pounding into a thin cutlet with a meat mallet, rolling bin, or bottom of a heavy bottomed frying pan. Cover the meat with a piece of plastic wrap to make the process cleaner. Depending on how big your tenderloin is, the final cutlet should be 6" to 8" wide.

Make the cracker crumbs by pulsing the Saltine crackers in a food processor 15-20 times until fine crumbs form.

Set up your dredging station. In a pie plate or other wide plate, sprinkle the flour. In a separate deep plate or bowl, add the buttermilk. In a third pan, add the cracker crumbs, garlic powder, onion, powder, paprika, and pepper and mix to combine. Since the Saltines are already salty, you don't need to add any additional salt.

Add 1" of oil to a large cast iron skillet and heat over medium high heat.
To dredge the pork tenderloin cutlets, dip one piece into the flour on both sides then lightly tap off the excess flour. Dip it into the buttermilk then into the seasoned cracker crumbs, coating completely.

Lower the breaded tenderloin gently into the hot oil and pan-fry until golden brown, 2-3 minutes per side. Remove to a cooling rack set over a paper towel lined baking sheet. Repeat with the other tenderloins.

Serve each tenderloin on a hamburger bun with condiments of your choice. I prefer it with ketchup, mustard, and exactly 3 pickles, just like they serve it at my favorite place in Des Moines.