In a gallon-size zipper bag, add the buttermilk, and spices. Add the pieces of pork tenderloin into the bag, and marinate for at least an hour. Meat can be prepared in the morning, and marinated all day, or even overnight.

Add cheese crackers to a gallon-size heavy-duty zipper bag and pound with a mallet to form crumbs. You want most large pieces to be broken down, but leave a few large pieces for texture. In a 2nd bag, add the flour, spices, and the cheese cracker crumbs, and shake. Do not use the same bag that you use to form the crumbs, as it may have a small hole in it from the pounding.

When ready to prepare the pork tenderloin sandwiches, remove the pork pieces from the buttermilk mixture one at a time, and add to the breading. Close the bag and shake to coat. Reach into the bag and press the crumbs into the pork. Gently remove the coated piece, and lay on a piece of parchment. Repeat with remaining pieces of pork. Set the pork pieces aside, and prepare the oil.

Pre-heat oven to 350º F. Using a large cast-iron skillet, bring a half inch of canola oil to a high heat. Add the pork pieces to the skillet, making sure not to crowd the pan. We made 2 large tenderloins, so they fit just perfect. After about 2 minutes, turn the pork over. You will want to check for browning before you turn. Cook pork for another 2 minutes, and then pull out of the oil, and set on a grid that is in a baking sheet, and place in the oven. Bake until internal temperature registers at 145º F. This can take from 10 to 14 minutes, depending on the size of the pieces.

While pork is finishing in the oven, prepare the rolls, by spreading them with butter and grilling on a griddle. Place buns onto plates, and add mayo, and lettuce. Top with the pork tenderloin and add pickles and tomatoes.

Dinner is served!