Breaded Pork Tenderloin Sandwiches

Directions

1. In a bowl, whisk together the buttermilk, egg, garlic powder, salt and pepper; set aside.
2. Cut a 1 lb. pork tenderloin lengthwise without cutting all the way through.
3. Then cut the pork tenderloin crosswise into four equal pieces.
4. Place one piece of pork between two pieces of plastic wrap.
5. Using a meat mallet or a heavy bottomed saucepan, pound the piece to about ¼-inch thick. Repeat with remaining pieces of pork.
6. Place in the buttermilk mixture, cover and refrigerate for at least 4 hours or overnight.
7. Crush the crackers in a large plastic bag using a rolling pin or pulse in a food processor until you have coarse crumbs.
8. Place the crackers in a shallow dish.
9. In a second shallow dish, whisk together the flour and corn starch.
10. Remove the marinated pork from the buttermilk (save the marinade).
11. Dredge the pork in the flour mixture then dip back into the reserved marinade.
12. Dredge the pork in the cracker crumbs, pressing to help them adhere to the meat.
13. Set aside and repeat with the remaining pieces.
14. Add enough shortening to a large skillet to be ½-inch deep once melted. Heat to 350-360˚F.
15. Add a pork tenderloin and cook about 3 minutes per side.
16. Drain on paper towels.
17. Spread the mustard on the inside of the top bun then assemble the sandwiches with pork, tomato, onion, pickles and lettuce.