Go big or go home with this sandwich featuring pork tenderloin deep-fried in batter and served with all the trimmings.
Whisk eggs and milk.
Add salt and pepper to the egg milk.
Cut four 5-oz slices from tenderloin.
Butterfly each slice.
Tenderize the meat with a mallet until it is fairly thin (approx. 1/3 inch or 2.5 cm).
Dip each butterflied tenderloin piece in egg mix.
Dredge tenderloin in cornmeal until completely coated.
Deep fry for 2-3 minutes.
Serve on bun and garnish with tomato, onions, lettuce, and ranch dressing.