PORK TENDERLOIN SANDWICH

(THIS IS A PICTURE FROM JONESY'S IN SOLON,IOWA)

IT IS SAID INDIANA IS THE HOME OF THE FRIED PORK TENDERLOIN SANDWICH BUT I WOULD HAVE TO DISAGREE-IOWA IS WHERE IT'S AT. MOST ANY DINER SERVES THEM AND THEY ARE ALWAYS BIGGER THAN YOUR HEAD. EAT THAT INDIANA!!

PICTURE TUTORIAL

Ingredients

1 pork tenderloin (cut into 3/4 inch slices)
saltine crackers, made into meal (use a blender or processor) or (PANKO CRUMBS)
2 eggs beaten with a little milk
Olive oil
Butter

Directions

Cut the pork tenderloin into 3/4 inch slices.
Pound the slices until each is about ¼” thick.
Place the cracker meal/PANKO CRUMBS in a dish (aluminum pie pans work great).
In a second dish, beat eggs with milk.
Dip each slice in the egg and then in the cracker meal. Coat well.
Fry in a skillet with ½ butter and ½ olive oil until golden brown.
Serve on a hamburger bun with your choice of condiments.