Central Illinois Pork Tenderloin

Name: Central Illinois Pork Tenderloin
Prep time: 1 h 15 min
Cook time: 15 min
Yield: 4
Ingredients: One 1 1/2-pound pork tenderloin, silver skin removed; 1 cup buttermilk; 1 tablespoon honey; 1 tablespoon granulated garlic; 2 teaspoons kosher salt; 1 teaspoon onion powder; 1 teaspoon paprika; Peanut oil, enough to fill your cast-iron skillet 1 to 2 inches high; 1 cup all-purpose flour; 3 large eggs, beaten; 2 cups breadcrumbs; 1 cup mayonnaise; 2 tablespoons whole grain mustard; 1 tablespoon apricot preserves; 1 teaspoon honey; 1 teaspoon horseradish; Kosher salt and freshly ground black pepper; 4 soft hoagie rolls, split in half lengthwise, buttered and lightly toasted; 8 slices American cheese; 1/2 small red onion, thinly sliced; Sliced dill pickles; 4 to 8 iceberg lettuce leaves

Central Illinois Pork Tenderloin was pinched from <a href="http://www.foodnetwork.com/recipes/jeff-mauro/central-illinois-pork-tenderloin-recipe/index.html?soc=sharingfb" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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One 1 1/2-pound pork tenderloin, silver skin removed

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1 cup buttermilk

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1 tablespoon honey

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1 tablespoon granulated garlic

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2 teaspoons kosher salt

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1 teaspoon onion powder

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1 teaspoon paprika

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Peanut oil, enough to fill your cast-iron skillet 1 to 2 inches high

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1 cup all-purpose flour

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3 large eggs, beaten

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2 cups breadcrumbs

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1 cup mayonnaise

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2 tablespoons whole grain mustard

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1 tablespoon apricot preserves

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1 teaspoon honey

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1 teaspoon horseradish

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Kosher salt and freshly ground black pepper

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4 soft hoagie rolls, split in half lengthwise, buttered and lightly toasted

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8 slices American cheese

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1/2 small red onion, thinly sliced

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Sliced dill pickles

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4 to 8 iceberg lettuce leaves

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