Warren County Pork Tenderloin Sandwich

1 boneless pork tenderloin, 2-3 pounds
2 Cups all purpose flour
1-1/2 Cups buttermilk
1 sleeve Saltine crackers
1 Tbsp House Seasoning Blend
1 tsp Celery Leaf
1 tsp Parsley Leaf
1/2 tsp fresh ground Black Pepper
Canola for frying

Place saltines in a plastic bag and use a rolling pin (or heavy knife handle, or just your hands) to crush crackers into a coarse meal. Set aside. Trim any excess fat from the tenderloin and cut into 2-inch sections. Butterfly each section, and cover each slice with plastic wrap.

Use a meat mallet or the back of a heavy skillet to pound the tenderloins until they are about 1/4″ to 1/2″ thick, and a good 6 or so inches around. This step may take some time, and will give your arms a workout. [AllSpicer Chad says, “This exercise and maybe a slice of pie is the secret to maintaining our Iowa Nice level at a full 100 percent.”]

Put the flour in a pie pan or a wide, shallow bowl. Pour buttermilk in a second shallow, rimmed dish. Combine saltine cracker crumbs, House Seasoning Blend, Celery Leaf, Parsley Leaf and Black Pepper in a large bowl.

Fill a deep, cast iron frying pan with about an inch of oil and warm on the stove on medium-high heat. Surface of oil will begin to ripple slightly; a drop of water carefully dripped into the oil will spatter and sizzle.

Once oil is ready, begin to bread your tenderloins. One at a time, place each piece in flour, making sure both sides are covered. Then dip in buttermilk, and finally roll in the crumb mixture, making sure each side is well coated with the seasoned crumbs.

Carefully lower breaded tenderloin into the heated oil and cook until golden brown, about 3 minutes. Use a slotted heatproof spatula or tongs to remove tenderloin from pan and place on paper towels to drain and cool slightly. Repeat process until each tenderloin is cooked.

Serve right away on white buns, with ketchup, yellow mustard, pickles, and sliced onion.