Q: As an ex-Hoosier, I crave the Hoosier fried pork tenderloin sandwich. Can you find a restaurant that serves them down here, or obtain a recipe for me? — Judy Thompson, Fort Lauderdale

A: I wasn’t able to track down a restaurant in the area offering this specialty. I did reach out to a friend and fellow Hoosier. He kindly shared his mother’s recipe. It looks easy enough, so I hope you’ll give it a try and enjoy a little taste of home.

Recipe: Barbara’s Hoosier pork tenderloin sandwich

2 pounds center-cut boneless pork loin

2 cups buttermilk

3 cloves garlic, sliced

1/4 teaspoon cayenne pepper

2 cups all-purpose flour, such as Wondra

2 sleeves saltine crackers, about 80 crackers

3 large eggs

Kosher salt and freshly ground black pepper, to taste

Canola oil, for frying

4 hamburger buns, for serving

Mayonnaise, yellow mustard, shredded iceberg lettuce, sliced tomatoes, thinly sliced red onion and sliced dill pickles, for serving, if desired

Makes 4 servings.

1 Slice pork into 4 equal pieces. Slice each piece horizontally, stopping 1 inch from the opposite side. Open butterflied slice like a book and place between plastic wrap. Using a rolling pin, mallet or heavy skillet, pound slices to 1/4-inch thick. Transfer to a shallow dish, set aside.

2 Pour buttermilk over pork. Sprinkle with garlic and cayenne. Season with salt and black pepper. Cover pork and refrigerate for at least 4 hours or overnight.

3 Place flour in shallow dish, season with salt and pepper. Using a food processor fitted with a blade attachment, pulse crackers to coarse crumb, transfer to a shallow dish, season with salt and pepper. Whisk eggs in a shallow bowl, season with salt and pepper.

4 Remove pork from buttermilk, shaking off any excess. Dredge both sides in the flour, dip in eggs and coat with cracker crumbs.

5 Line a plate with paper towels, set aside. Using a large heavy-bottomed saute pan over medium-high heat, heat 1/2-inch oil to 350 degrees F. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on prepared plate.

6 Place pork on buns and serve with condiments.

Makes 4 servings.

Nutrition information per serving: 923 calories, 36% calories from fat, 37 g fat, 11 g saturated fat, 220 mg cholesterol, 82 g carbohydrates, 60 g protein, 928 mg sodium, 3 g fiber