Indiana Pork Tenderloin Sandwich

I have no idea why it is called this..I think the article said they serve it at the Indy 500, anyway, it was really good! I also think you could use chicken breast.

one pork tenderloin cut into long thin slices (the length of the tenderloin)

2 eggs

2 cups of buttermilk

3 cloves of roughly chopped garlic

salt and pepper

1/4-1/2 teaspoon of cayenne pepper.

Mix the buttermilk, eggs, garlic, salt, pepper, and cayenne pepper. Add the pork slices and marinate for four hours to overnight.

2 sleeves of saltine crackers, crushed

2 cups of Wondra flour

oil for frying

buns

mustard, mayo, red onions, tomatoes, dill pickles, and lettuce

Place the crushed saltines in one pie plate and the Wondra in another. Pull the pork out of the buttermilk mixture, and reserve the mixture for battering. Dip the pork in the Wondra, back in the buttermilk, and then bread with the saltines. Fry in batches in a heavy bottomed pan for about three minutes per side. Serve on the buns with all the toppings!

The oil should be about 360 degrees...just toss a piece or two of the crushed crackers in the hot oil...you will know when it is ready if the crackers float, not sink to the bottom!