Small (2 lb.) pork tenderloin, sliced into 3/4-inch medallions

2 eggs, scrambled in wide, shallow bowl

1-2 cups plain bread crumbs (start with one cup poured in wide, shallow bowl)

4 cups canola oil

10 slider buns

Choice of toppings, such as mayonnaise, mustard, pickles, ketchup, and sliced onions.

1. Place each pork medallion between two sheets of parchment paper and pound with flat side of meat mallet until ¹₄-inch thickness or a little less.

2. Heat oil in a deep fat fryer or heavy, deep pot such as a cast iron Dutch oven. The oil is ready when a 1-inch bread cube browns in one minute (about 365 degrees).

3. Dip each piece of meat in egg, covering completely. Dredge in bread crumbs until completely covered.

4. Immerse pork slices in oil and fry until golden brown, about five minutes. Place on a paper towel-lined tray to drain.

5. Serve on buns with choice of toppings.

Source: Nona and Phil Nelson of Roanoke County (originally of Indiana)