Indiana Pork Tenderloin Sandwich

• servings: 2 servings

Ingredients

2 pork tenderloins (about 1 to 1.5 pounds total)

1 cup all-purpose flour

2 tsp. paprika

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. salt

1/2 tsp. black pepper

2 large eggs

1/4 cup milk

2 cups crushed saltine crackers

Vegetable oil, for frying

Hamburger buns or sandwich rolls

Optional toppings: lettuce, tomato, onion, pickles, mustard, mayo, ketchup

Directions

Trim any excess fat from the pork tenderloins and place them in-between two sheets of plastic wrap. Pound them gently with a meat mallet or rolling pin until they are about 1/2 inch thick. This will help tenderize the meat and ensure even cooking.

In three separate shallow dishes, place the flour and salt in one, beat the eggs with milk in the second and mix the crackers with paprika, garlic powder, onion powder and pepper in the third.

Dip each pork tenderloin into the flour, shaking off any excess. Then dip it into the egg mixture, making sure it's coated on all sides. Finally, press the pork tenderloin into the crackers, ensuring it's fully coated with the breading. Repeat with the second tenderloin.

In a large skillet, add enough vegetable oil to cover the bottom of the pan by about 1/2 inch. Heat the oil over medium-high heat until it reaches around 350°F (175°C). Carefully add the breaded pork tenderloins to the hot oil and fry for about 4-5 minutes per side or until they are golden brown and cooked through. You may need to fry them one at a time depending on the size of your skillet.

Once cooked, remove the pork tenderloins from the oil and place them on a plate lined with paper towels to drain any excess oil. Let cool slightly and place between a bun with your favorite toppings.