1 lb. pork tenderloin

2 eggs

2 cups buttermilk

2 cloves garlic, minced

1 t. salt

½ t. black pepper

⅛ t. cayenne pepper

1 cup flour

Oil for frying (like vegetable, peanut or canola oil)

For breading:

10 saltine crackers, crushed

1 cup panko breadcrumbs

½ t. salt

⅛ t. black pepper

⅛ t. garlic powder

⅛ t. onion powder

⅛ t. paprika

For sandwich:

Buns

Toppings of choice, like lettuce, sliced tomatoes and mayonnaise

Cut the pork tenderloin into 4 pieces. Place 1 piece of pork at a time in a plastic bag, and using a meat mallet, pound meat to ¼-inch thickness. Mix together eggs, buttermilk, minced garlic, salt, and black and cayenne peppers in a large bowl. Add tenderloin pieces and stir to coat each piece. Place bowl in the fridge and marinate 4-12 hours. Remove from fridge and pour the buttermilk mixture into a shallow bowl. Set up another bowl with the flour in it. In a third bowl, create the breading using the crushed saltines, panko breadcrumbs, salt, pepper, garlic and onion powders and paprika. Wipe excess buttermilk off one piece of tenderloin, then dip it into the flour, covering both sides. Next, dip it into the buttermilk mixture and then into the breading, pressing the breading firmly into the pork. Set aside, repeat with the remaining pieces of pork, and let them all sit for 10 minutes. Heat ½-inch of oil in a skillet to 360 F. Fry each tenderloin piece for about 3 minutes per side, turning once, until breading is golden brown. Remove to a wire rack or baking pan lined with paper towels to drain. Once drained, add one piece of pork to a bun and add toppings of choice. Makes 4 sandwiches.

Recipe courtesy of Marilles Mauer, Greensburg, Indiana