First things first, cut your tenderloin into 2" medallions and pound between plastic wrap or Ziplock bag to 1/2" thickness. Liberally season on each side with Uncle Steve's Thick Meat or salt, black pepper and garlic powder.
Combine all the ingredients to the Jaxx Sauce in a bowl and mix until well combined and pop that in the fridge.
Add your preferred oil to a deep pot. You want enough to fry in, maybe 3-5", depending on the depth of your pot, but you don't have to fill it all the way up. Heat it up to 350-375°.
While your oil is heating up, mix all the dry ingredients together in a baking dish or large bowl. Whip together the eggs and the butter milk in another bowl.
Get your batter hands ready! Grab a pounded pork tenderloin piece and cover it with the dry ingredients. Shake off the excess and dip into the wet egg batter. Shake off the excess and dip into the dry ingredients once again. Repeat on all the pieces of pork tenderloin.
When the oil is at the desired temperature, between 350-375°, drop a couple pieces of pork in the hot oil. Fry until the it turns golden brown, flipping halfway through. Remove and place on a cooling rack and continue frying until all the pieces are golden brown.
To assemble, just toss one of the pork on the bun, go heavy on the Jaxx sauce, top with your favorite toppings and devour!
If you don't have buttermilk hanging around, which I never do, it's easy to make!
For this recipe, 1/4 cup buttermilk, you'll want 3/4 teaspoon lemon juice or white vinegar + enough milk to fill to 1/4 cup line. Mix it together and let it hang out until it curdles. It doesn't take long.
I mentioned I had artichokes hearts I found and fried along with this. They were amazing and this is what I did: I just used the same batter method and tossed them into the hot oil until they were golden brown. Delicious!
I did also try them two more ways: No batter or dust, just straight in the hot oil and then I tried just the dust, no wet batter. Both were still good, but not as good as the double dip batter.