This is a very popular sandwich, here in the Midwest. You will see it on the menu, of most restaurants, in my hometown. I love these, they are served the same way, as you would, a breaded chicken sandwich.
You can do this, with thin sliced pork loin too, and a lot of restaurants get away with it. (shame on them)
Although it's very good too, but it's not quite the same flavor, and not as tender. Traditionally, they are served with the whole piece of tenderloin, but we cut them in half, and put them on two buns.
1lb. will make about 5 giant, or 10 regular sandwiches.
oil for frying-I like corn oil for these
1lb. pork tenderloin-sliced into 2 inch pieces
a gallon storage bag
Kaiser rolls or hamburger buns
Any combination of -lettuce, sliced tomato, sliced onion, sliced pickles, and mayo. Some people like mustard and ketchup too.
For the breading:
1/2tsp. onion powder
1/2tsp. garlic powder
Place one of the sliced pieces of tenderloin, cut side up, in the storage bag. Pound it with the flat side of a meat tenderizer, until very, very thin. Continue the same way with the other pieces.
Toss the flattened pieces, in the buttermilk,and let stand 5 minutes.
Heat 1/2 inch of oil, on a medium flame.
Take one piece of tenderloin, out of the buttermilk, allowing any excess to drip.
Dredge it through the breadcrumbs. and fry, turning often, until cooked through and browned, on both sides. 3-5minutes. frying only one piece at a time. continue the same way for the other pieces. Serve Hot.