Pork Tenderloin Sandwich

Slice the tenderloin: Cut the pork tenderloin into 4 portions, about 6 oz each. Trim any silver skin or excess fat.

Pound it thin: Place each portion between two sheets of plastic wrap. Using a meat mallet, pound the pork until it's about 1/4 inch thick and extends to 8-10 inches in diameter. This is the signature of an Indiana tenderloin - it must dwarf the bun!

Set up breading station: Place seasoned flour (flour mixed with salt, pepper, and garlic powder) in one dish. Beat eggs with milk in another dish. Put crushed saltine crackers in a third dish.

Bread the tenderloin: Dredge each pounded tenderloin in flour, shaking off excess. Dip in egg wash, then press firmly into crushed crackers, coating both sides completely.

Let them rest: Place breaded tenderloins on a wire rack and let rest for 10-15 minutes. This helps the coating adhere during frying.

Heat the oil: Pour about 1 inch of vegetable oil into a large cast iron skillet. Heat to 350F. You'll need a large pan to accommodate the enormous tenderloins.

Fry the tenderloins: Carefully lower one tenderloin into the hot oil. Fry for 3-4 minutes per side until golden brown and internal temperature reaches 145F. The tenderloin will hang over the sides of most pans - rotate it to ensure even cooking.

Drain and season: Remove to a wire rack and season immediately with a pinch of salt. Keep warm while frying remaining tenderloins.

Prepare the buns: Toast the hamburger buns lightly. Spread mayo on one half and mustard on the other - this is the traditional Hoosier way.

Assemble and serve: Place the massive tenderloin on the bottom bun (it will overhang dramatically). Add pickles, onion, lettuce, and tomato. Place the top bun - it will look like a hat on a giant. Serve with extra pickles on the side.