Fried Pork Tenderloin Sandwich

A favorite found exclusively in America's Heartland. This one from America's Hometown, Hannibal, Missouri.
by
23 min 15 min prep
SERVES 4
1 pork tenderloin (cut into 3/4 inch slices)
saltine crackersmade into meal (use a blender or processor)
1 cup water
1 tablespoon bouillon (I use Maggi brand chicken & tomato but any brand or flavor will do. Three of the cube variety work w)
oil (for frying)
4 hamburger buns
Cut the pork tenderloin into 3/4 inch slices.
Pound the slices until each is about 1/4 inch thick.
Place the cracker meal in a dish (aluminum pie pans work great).
In a second dish, pour in the water and stir in the bouillon.
Dip each slice in the bouillon water and then in the cracker meal.
Coat well.
Deep fry in a fry daddy or deep fryer at 375°F until golden brown. (Pan frying works equally well).
Drain.
Serve on a hamburger bun with your choice of condiments.

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Note:

I didn't use the water and bouillon, maybe that's why it was a bit plain. I used two eggs, a splash of milk and some hot sauce for the wash. It was a bit plain, but good. Next time I'll use some salt or Tony's.



Served on buns with lettuce and tomotoes with some potato salad and beans.