Pork tenderloin sandwich

Directions

1. Cut the pork into four equal parts by cutting it crosswise. Place each piece flat on a cutting board and cut in half horizontally (stop about 1 inch from the other side). As if it were a novel, it opens up. Using a mallet or a heavy skillet, pound each piece to 1/4 inch thick between two pieces of heavy-duty plastic wrap.
2. In a shallow cup, whisk together the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne. Refrigerate for at least 4 hours or overnight after adding the pork.
3. In a food processor, pulverize the crackers into coarse crumbs, then move to a shallow bowl. Place the flour in a separate cup. Remove each piece of pork from the marinade and set aside to drain any excess. Dredge both sides in flour, then dip in buttermilk marinade again before covering with cracker crumbs.
4. In a large heavy-bottomed skillet, heat 1/4-to-1/2-inch peanut oil over medium-high heat until a deep-fry thermometer registers 360 degrees. 3 minutes per hand, fry the pork in batches until golden and cooked through. Using paper towels, absorb any excess liquid.
5. Mayonnaise and mustard should be spread on both halves of each bun. On the bottom halves, layer the cabbage, peppers, and onion. Add a pork chop and a few pickle slices to the mix. Cover with the tops of the buns.