1 lb pork tenderloin
salt & pepper
1 Tablespoon mustard
1 Teaspoon garlic powder
1 1/2 cup crushed Ritz Crackers
Cut tenderloin crosswise into four equal parts, Butterfly each piece by cutting about halfway into the thickness of meat, then slicing part way into each side to make flaps. Spread open each piece of pork. Using a flat side of a meat mallet, pound pork to 1/4″ thick; season with salt and pepper. Whisk together eggs, mustard and garlic powder in a shallow dish. Place ritz cracker crumbs in another dish. Heat 1/4″ oil in a pan over medium-high heat. Dip pork in egg mixture, letting it drip off. Then dip pork in cracker crumbs, pressing to adhere. Fry pork in oil, turning once until meat is golden brown, 3-5 minutes per side.