Fried Pork Tenderloin "Sangwich"

As you may know by now, I’m a Midwest transplant living in the Northwest. High and low, no one had a fried tenderloin sangwich on their menu out here. I can give you a list of the top 5 places to get this tasty sangwich in Southern Missouri alone. Maybe it’s because the Midwest is the most innovative in fried cuisine (fried oreos, fried candy bars, friend pickles, fried BACON…just to name a few) and the Northwest delights in their raw and broiled foods (equally tasty). Yes, I realize fried foods aren’t the best for you, but there are ways to enjoy them in moderation and using healthy (healthier?) oils to fry in is a place to start. I always use Smart Balance products when I cook. I made this switch while trying to eat healthier versions of my usual comfort foods (and this sangwich is for sure a comfortable food). I attribute Smart Balance to allowing me to still enjoy some of my favorites (in moderation...although, some days my moderation scale is higher than other days). I also like how Smart Balance can be brought to higher temperatures than olive oil or other delicate oils. I’ve tried my hand at several variations of getting to the perfect tenderloin pork sangwich and THIS is my favorite blend of spices. As always, leave out what you don’t like or add or subtract spices as you wish.
Side note: I like “sangwich” it’s more fun to say than “sandwich” and I find it hilarious how my spell check is going insane with my persistent use of it. Signed, Amused Easily.

Here’s your ingredients:
8 Thin Cuts of Pork tenderloins or boneless chops (pounded even thinner)
3 cups Chicken Broth (or 3 cups hot water and 3 tbls of chicken bouillon)
For Cracker Coating:
3 sleeves of Saltines (1/2 sleeve set aside)
1 tsp Ground Red Pepper (more=spicier, less=milder)
3 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Sea Salt
1 tsp Dried Parsley
Oil for Frying (Smart Balance)
Cornmeal Buns, toasted with butter (Smart Balance Buttery Spread)
Toppings, Lettuce (finely chopped), Mayo (light or fat-free), Dill Pickle Slices, Tomatoes (yuck, for me)
After pounding out your pork as thin as you can get it without shredding it, let it hang out in a large bowl filled with the three cups of chicken broth.
Using a food processor; grind 2 ½ sleeves of saltines, ground red pepper, garlic powder, onion powder, sea salt, and dried parsley until fine. Place saltine mixture in a shallow dish. Crush remaining ½ sleeve of saltines (not fine, we want larger crumbs for texture) and combine it with the fine mixture.
Heat large frying pan on med-high heat. Add oil (enough to cover at least half of the height of your pork and allow it to heat. Dredge broth-moistened pork through the mixture, making sure to pat the mixture to the meat to make it stick (we double dip ours back in the broth and re-dredge, this isn’t necessary if you don’t want a thicker coating as shown in photo). Place (carefully) in oil and let cook for 8-10 minutes and flip. Cook the pork until done (about 5-8 minutes). You’ve probably heard it before, but just in case you haven’t…you don’t want to mess with the pork as it is frying. Let it cook and don’t touch other than to flip. It keeps the coating from coming off. You’re going to have to do two or three batches; you don’t want to crowd the pan. If you find your oil is getting too hot, turn the heat down to a little past medium. Also, as you get to the last batch, your oil may be an ugly shade of brown (it was so much prettier when we started) and I can assure you this will not affect the taste. Place finished meat on a stack of paper towels to remove excess oil. Place on prepared buns and eat!