1 pork tenderloin (about 20-24 oz.)
4 sandwich buns or kaiser rolls
1 gallon canola oil if deep fat frying
1 quart buttermilk for the marinade
2 whole eggs for the marinade (optional)
¼ cup of white flour for the marinade
Pinch of salt and black or white pepper for the marinade
1 tablespoon dry mustard for the marinade
1 or 2 cloves of freshly chopped garlic for the marinade
Pinch of Emeril’s Original Essence seasoning or Cayenne for punch for the marinade
1 package of Japanese bread crumbs for the breading
¼ cup yellow corn meal for the breading (optional)
Sliced tomato, sliced onion, lettuce, mustard, mayo, and pickle condiments to suit