The Hoosier Sandwich

Fried Pork Tenderloin Sandwich

1 double thick pork loin chop, per person, trimmed, butterflied and pounded thin

1-2 cups buttermilk, for the 5 loins, I used close to 2 cups

1 teaspoon kosher salt

½ teaspoon black pepper

½ teaspoon cayenne powder

7-8 cloves garlic, minced

Marinate the pork loins in the refrigerator 4 hours or overnight.

1 sleeve saltines, crushed 1 cup all-purpose flour Combine the flour and cracker crumbs.

Place crumb mixture in a large dish. Drain each pork loin and coat liberally in crumbs. Place on a platter to dry for 10 minutes. Heat 1 inch of canola oil or other mild vegetable oil to 365°F, 190°C. Fry one at a time turning once, about 6 minutes total. Use regular sized hamburger rolls, pork will be much larger than the bun. Use roasted garlic aioli or mayo, tomatoes, lettuce and dill pickles.