Breaded Pork Tenderloin Burger

Prepare the tenderloin: Cut the pork tenderloin into 4 equal portions (about 6 oz each). Place each piece between two sheets of plastic wrap.

Pound the pork: Using a meat mallet, pound each piece until it's about 1/4 inch thick and roughly 8-9 inches in diameter. The tenderloin should be MUCH larger than your bun - that's the Indiana way!

Season the pork: Season both sides of each pounded tenderloin with salt, pepper, and garlic powder.

Set up breading station: Arrange three shallow dishes: one with flour, one with eggs beaten with milk, and one with saltine crumbs mixed with paprika and cayenne (if using).

Bread the tenderloins: Dredge each piece in flour (shake off excess), dip in egg mixture, then press firmly into cracker crumbs, coating both sides completely. Let rest on a wire rack for 5 minutes.

Heat the oil: Pour vegetable oil into a large cast iron skillet to about 1/2 inch depth. Heat over medium-high heat to 350°F (175°C).

Fry the tenderloins: Carefully add breaded pork to the hot oil (you may need to cook one at a time due to size). Fry for 3-4 minutes per side until golden brown and internal temperature reaches 145°F.

Drain and rest: Transfer fried tenderloins to a wire rack set over a baking sheet. Let rest for 2 minutes. Season with a light sprinkle of salt while hot.

Prepare the buns: Spread mayonnaise on the top bun and yellow mustard on the bottom bun. Add lettuce to the bottom.

Assemble and serve: Place the massive tenderloin on the bottom bun (it will hang over dramatically - that's correct!). Top with tomato, onion, pickles, and the top bun. Serve immediately with extra pickles on the side.