Bruno and Nico head to a small-town Indiana butcher, bring home a massive pork tenderloin, and turn it into the crispiest diner sandwich ever. The tenderloin is bigger than the bun, Bruno nearly loses control of it, but saves dinner with style, and the Hoosiers puppy-and-kitten tasting crew approves.RECIPE: Indiana Pork Tenderloin SandwichIngredients:4 boneless pork loin cutlets1 cup flour2 eggs, beaten1 cup breadcrumbs or crushed saltine crackers1/2 cup milk or buttermilk1 teaspoon salt1/2 teaspoon black pepper1/2 teaspoon garlic powderOil for frying4 sandwich bunsLettuceTomato slicesPicklesMayo, mustard, or bothInstructions:Place each pork cutlet between parchment paper and pound it thin until it is much wider than the bun.Season the flour with salt, pepper, and garlic powder.Dip each cutlet into flour, then beaten eggs mixed with milk, then breadcrumbs or crushed crackers.Fry in hot oil until golden brown and crispy, about 3–4 minutes per side.Drain on a rack or paper towels.Build the sandwich with bun, lettuce, tomato, pickles, sauce, and the oversized crispy tenderloin.Serve immediately while hot and crunchy.
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