Open-Wide 'BPT' Sandwhiches


2 pounds center-cut boneless pork loin, cut into 6 equal pieces
2 cups buttermilk
2 eggs
1 teaspoon garlic powder
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 sleeves saltine crackers, crushed (about 80)
1/2 teaspoon cayenne pepper
1/3 cup peanut oil
6 soft hamburger buns, split
1 1/2 cups shredded iceberg lettuce
2 tomatoes, sliced
12 dill pickle slices
1/2 red onion, thinly sliced


1.Slice each pork piece horizontally almost in half, stopping 1 inch from other side. Open like a book. Place pork between 2 sheets of wax paper and pound to 1/4-inch thickness.

2.In a shallow dish, whisk buttermilk, eggs, and garlic powder. In another shallow dish, combine flour, salt, and black pepper; mix well. In a third shallow dish, place cracker crumbs and cayenne pepper; mix well. Dip pork in buttermilk mixture, shaking off excess. Dredge pork in flour mixture, then dip again in buttermilk mixture. Place in cracker mixture, coating evenly on both sides.

3.In a large skillet over medium-high heat, heat oil until hot. Fry pork in batches 3 to 4 minutes per side or until golden brown and cooked through. Place on paper towel-lined platter.

4.Place pork on buns and top with lettuce, tomato, pickles, and onion.


•Don't forget to add your favorite condiments like mayo, mustard, or ketchup.

•Although the "BPT" in this recipe stands for "Breaded Pork Tenderloin" most people actually use pork loin, rather than pork tenderloin to make this sandwich (like we did!). The pork loin is "tenderized" when it's pounded. If you prefer, you can use pork tenderloin.