Hoosier Tenderloin

I love pork tenderloin sandwiches and haven't been able to find a good one since I moved away from MO. I found this recipe in a book by Jane and Michael Stern, who ate at Nicks Kitchen in Huntington, Indiana. I don't know whether this recipe is the Sterns' or the restaurant. Either way, it sounds like a keeper! Time allowed doesn't include the 12-16 hours of soaking.

• Ready In: 23 mins
• Serves: 4

Ingredients

• 2⁄3 cup all-purpose flour, plus more for dredging
• 4  inches  thick rounds pork, cut from a pork tenderloin
• 2  cups buttermilk
• 2  large eggs
•  vegetable oil (for frying)
• 2  cups  saltine crackers, crushed
• 4  hamburger buns or 4  hard rolls
•  mustard
•  pickle
•  onion

Directions

1. Pound pork tenderloin until it's 1/4" thick.
2. Mix together buttermilk, 2/3 cup flour and eggs to make a paste.
3. Cover tenderloins with this mixture and refrigerate 12-16 hours.
4. Heat 1" of oil to 350 degrees in a large skillet.
5. Remove soaked pork from dish, letting mixture drip away.
6. Bread pork with crushed crackers, patting the crumbs in so they stick.
7. Fry each slice until golden brown, turning once. Total cooking time for each slice should be 6-8 minutes.
8. Serve on bun with mustard, pickle slices and raw onion.