Indiana Pork Tenderloin

Here's what you need:

• 1 1/2 - 2 lbs. pork tenderloins
• 1 cup all-purpose flour
• 2 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 large eggs
• 1/4 cup milk
• 2 cups crushed saltine crackers
• Vegetable oil for frying
• Hamburger buns or sandwich rolls
• Toppings of your choice: lettuce, tomatoes, pickles, mayo, mustard, etc.

Trim any excess fat from your tenderloins and place them between two pieces of plastic wrap. Pound them gently with a meat mallet or rolling pin until they are about 1/2 inch thick. This helps tenderize them and ensures even cooking.

In three shallow dishes, add the following:

1. flour and salt, mixing to combine
2. eggs and milk, mixing well to combine
3. cracker crumbs, paprika, garlic and onion powder and pepper, mixing well to combine

Dip each piece of meat into the flour to coat well, shaking off any excess. Then dip it into the egg mixture, making sure it's coated on all sides. Finally, press into the cracker crumbs making sure it is fully coated on all sides. Place on a wire rack while you continue to coat each of the pieces of meat. 

In a large skillet, add enough oil (I used avocado oil) to cover the bottom of the pan by about 1/2 inch. Heat over medium to approx. 350 degrees. Carefully add your tenderloins to the oil and fry for 4-5 minutes per side or until they are golden brown and cooked through. You may need to fry them in batches depending on the size of your skillet. 

Remove them from the oil and place on a paper towel lined plate. Let sit to cool slightly before placing them on your bun and topping with your favorite toppings. Serve with a side of potato chips and coleslaw.  Enjoy!