2 cups buttermilk (or 2 cups milk mixed with 2 Tbsps. lemon juice or vinegar)
2 eggs
1 tsp. each black pepper, garlic powder, onion powder, salt
½ tsp. sugar
¼ tsp. cayenne
2 sleeves saltine crackers
1 cup all purpose flour mixed with 1 tsp. salt
Peanut or vegetable oil for frying
8 hamburger buns
Toppings
Lettuce
Tomato
Onion
Pickle
Mayonnaise
Mustard
Instructions
After you trim the fat and silver skin off the tenderloin you can either 1. cut the the loin in 3 inch slices, then butterfly each slice and pound to a ¼ inch thickness or 2. butterfly the whole tenderloin down the center lengthwise and pound to a ¼ inch thickness then cut into desired pieces. Be sure you use the flat side of a mallet and piece of plastic wrap on top of the loin when pounding the meat out.
In a large, shallow bowl or pan whisk together the milk, eggs, spices, salt and sugar together.
Add the tenderloin to the milk mixture making sure the pork is completely covered and marinate 4 hours.
Blend crackers in a food processor to make coarse crumbs then transfer to a shallow dish.
Put flour mixed with salt in a shallow dish.
Heat 1 inch of oil in a frying pan on medium heat.
Take each piece of pork and dredge both sides in the flour, then dip back into the milk mixture, and then coat each side in the cracker crumbs.
Add to the hot oil and fry in batches until browned and crispy, about 3-5 minutes per side.
Transfer to a plate lined with paper towels to drain.
Build your sandwich and eat!
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/indiana-pork-tenderloin/