Copycat Maid-Rite Pork Tenderloin Sandwiches

Cut the pork into 4 thick medallions. Butterfly each medallion and then pound it with a meat mallet until it is about 4x10-inches.

Combine the eggs, buttermilk, flour, salt, pepper, dry mustard, garlic, and cayenne pepper. Mix well then add the pork pieces to the mixture. Cover and marinate in the refrigerator for 4 hours or overnight.

When ready to cook the sandwiches, heat the oil in a deep fryer to 360 degrees F.

Combine the panko and cornmeal in a shallow dish.

Remove the pork pieces from the buttermilk marinade, letting any excess liquid drip off. Dredge the pork in the panko mixture, pressing firmly to adhere the coating to the pork.

Add the pork to the hot oil, in batches if needed, and cook for 3 minutes, turning as needed, or until golden brown. Remove with tongs or a slotted spoon and place on paper toweling to drain.

Spread mayo on the cut sides of the buns. Place one pork piece on each bun. Top with tomato, onions, lettuce, mustard, and pickles as desired. Serve the Maid-Rite style pork tenderloin sandwiches immediately.