Indiana Pork Tenderloin Sandwich

Directions

• The Sandwich
• Cut the full pork loin into 3 equal segments. Then butterfly each segment long-ways (slice about 2/3 through the piece of meat, and then splay out the 2 sides to create a flatter, wider piece of meat).
• Cover each butterflied segment of meat with plastic wrap, and vigorously beat with a meat mallet until each is flattened out as thin and as wide as possible (without completely shredding and destroying the meat).
• Place the flattened meat pieces into a very large zip-lock bag or similar container, and pour in the marinade. Move the meat around in the bag to make sure marinade makes good contact with all parts. Refrigerate for 1-4 hours.
• Set up a dredging station with 3 large bowls or trays. Tray #1 should have the flour. Tray #2 should have the eggs and milk combined and whisked thoroughly. Tray #3 should have the breading mixture.
• Remove the meat from the marinade and allow excess to drip off. Bread each piece of meat by first dusting with a light coating of flour, then bathing in the egg mixture. Allow excess egg to drip off, then coat in the breading mixture. Ensure complete coverage of crumbs all over. Set the breaded meat on a wire rack until it’s time to fry.
• Heat about 1 inch of vegetable oil to 350 degrees Fahrenheit in a very large, deep skillet or Dutch oven. Carefully set one piece of meat into the oil and fry it, turning halfway through. The exterior should be a golden brown color, and the internal temperature should be at least 160 degrees. Remove the meat and set on a clean wire rack. Optionally place the fried meat into an oven set to “warm” to keep them hot while frying the remaining pieces.
• Toast the insides of the hamburger buns in a hot skillet or grill. Then spread mayo on the bottom bun and mustard on the top bun. Lay down a bed of shredded lettuce on the bottom bun, and set a piece of fried pork atop it. Dress with onion slices and pickles, and set on the top bun.
• Marinade
• Combine all marinade ingredients and stir thoroughly.
• Breading Mixture
• Place all of the saltines in a food processor and grind them into a medium-coarse consistency. They should not be quite turned to dust; about the texture of store-bought bread crumbs.
• Combine the ground saltine crumbs with the other breading mixture ingredients and mix thoroughly.