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1
For the tenderloin: Cut the tenderloin in 4 medallions.
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2
Butterfly each medallion crosswise, and then place each medallion between 2 pieces of plastic wrap.
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3
Using a meat mallet, pound until each patty is 1/8-inch thick and 6 to 8 inches wide.
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4
Mix together the buttermilk, honey, granulated garlic, salt, onion powder and paprika in a bowl to make the marinade.
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5
Place the pork into a 9- by 13-inch dish and cover in the marinade.
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6
Marinate in the fridge for 1 to 2 hours.
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7
In a large cast-iron skillet, heat oil over medium heat to 350 degrees F. Preheat the oven to 200 degrees F.
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8
Set up a three-stage breading station, with the flour, eggs and breadcrumbs in three separate baking dishes.
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9
Place the marinated tenderloins first in the flour, shake off any excess, and then in the eggs, and let any excess drip off, and then in the breadcrumbs.
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10
Press the patties into the breadcrumbs until total coverage is achieved.
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11
One at a time, fry each patty until golden brown, about 3 minutes, flipping if necessary.
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12
The pork is so thin, that by the time it is golden brown, it is done.
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13
Once the pork is finished, place it onto a wire-rack-lined baking sheet and place in the oven to keep warm, if you like.
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14
If not, no worries, it's just as good at room temperature.
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15
For the apricot mustard spread: Mix the mayonnaise, mustard, apricot preserves, honey and horseradish in a bowl.
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16
Season with salt and pepper.
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17
For the sandwich build: On each bottom bun, place 2 slices American cheese and then top with the warm pork tenderloin.
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18
Top the pork with red onions, pickles and lettuce.
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19
Schmear the apricot mustard spread onto the top bun and then top the sandwich.
