• Cooking Time: 30-40min
• Servings: 12+
• Preparation Time: 30min
• 1 1/2lb boneless Pork Loin, sliced to 1/2-3/4" thick medallions
• 3 lg Eggs
• 1c Milk
• 1tblsp Hot Sauce
• Black Pepper
• 3 sleeves Saltines, crushed
• Cooking Oil

1. * To prepare loins for breading, fold plastic wrap loosely over each and individually pound out on both sides w/meat pallet til 1/4" thick and well-formed.
2. * Beat eggs, milk, hot sauce and generous amount of pepper together in large, deep bowl.
3. * Marinate loins for 20-30min in egg dip.
4. * Heat oil in skillet or deep fryer to 350deg F.
5. * Bread loins individually in crackers, tossing and pressing crumbs in well w/fork to completely coat.
6. * Fry in small batches (1-2 at a time) til golden brown on each side (3-5min), turning once if possible.
7. * Drain on paper, and serve as sammiches with your favorite fixin's. I like a sauce of mayo, stone-ground mustard and ketchup, with pickles and onions!

This is Indiana, so you are obliged to like fried tenderloin or else they make you go live in Michigan. This isn't a problem for me, coz I loves me some PIG!