Hoosier Tenderloin

• 2/3 cup all-purpose flour, plus more for dredging
• 4 inches thick rounds pork, cut from a pork tenderloin
• 2 cups buttermilk
• 2 large eggs
• vegetable oil (for frying)
• 2 cups saltine crackers, crushed
• 4 hamburger buns or 4 hard rolls
• mustard
• pickle
• onion

1. Pound pork tenderloin until it's 1/4" thick.
2. Mix together buttermilk, 2/3 cup flour and eggs to make a paste.
3. Cover tenderloins with this mixture and refrigerate 12-16 hours.
4. Heat 1" of oil to 350 degrees in a large skillet.
5. Remove soaked pork from dish, letting mixture drip away.
6. Bread pork with crushed crackers, patting the crumbs in so they stick.
7. Fry each slice until golden brown, turning once. Total cooking time for each slice should be 6-8 minutes.
8. Serve on bun with mustard, pickle slices and raw onion.

allpurpose flour, rounds pork, buttermilk, eggs, vegetable oil, saltine crackers, buns, mustard, pickle, onion

Taken from www.food.com/recipe/hoosier-tenderloin-395504 (may not work)