Pork tenderloin sandwich (for those NOT in Iowa)

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Pork Tenderloin Sandwich
We called the Machine Shed Restaurant in Davenport, Iowa, to better understand the allure of the pork tenderloin sandwich. Manager Jeff Grunder explained that the pork they use is Grade A and locally produced, which he said counts for a lot of the appeal.
But here's the general process they use, with a few tips for the home cook. This won't be exactly the same, but close, he said.
"We take a 6-ounce slice of pork loin, center cut. We take and tenderize the meat with a machine; we run it through three times, but you could probably just tenderize it with a meat mallet. But it has to be 1/2- to 3/4-inch thick. You don't want it to be paper-thin. We put ours in a seasoned flour that we season with black pepper, garlic powder and salt. Then we dip them in what we call 'fry crisp batter' — it's a mix we buy."
(We called the Michigan-based manufacturer of a mix called "fry crisp batter," and they said the closest substitution available in supermarkets here would be McCormick's Golden Dipt Tempura Batter Mix).
Grunder said the floured and battered tenderloins are deep-fried for about two minutes in hot vegetable oil until the outside just begins to brown but the meat isn't cooked. "We fry them once, and then cool them down. Cool it down a couple hours in the fridge — the batter is still soft." To finish cooking the tenderloins, go back in the hot oil for about 5 minutes to cook through, he said.
The tenderloin is served on a large bun with condiments like mustard and pickles.

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Originally posted by Davydd

Pork loins, not pork tenderloins (there is a difference)