Make an egg wash with the eggs and a splash of milk in a pie pan or a similar-sized bowl. Beat the mixture well. Set aside.

Place both sleeves of crackers in a large zip-top bag, and squeeze as much air out as you can. Crush the crackers with the rolling pin until the pieces are crumbs. Place in a pie pan or similarly sized bowl. Set aside.

Place one piece of the pork on a plastic cutting board. Top with Saran wrap. Use the rolling pin to hit the pork, flattening it - working from the center out, flattening into fairly thin slices. Repeat with remaining pork slices.

Lay out enough aluminum foil on your counter to comfortably hold all the tenderloins.

One at a time, dip the pork pieces into the egg mixture, coating both sides well. Then place in the cracker crumb mixture, coating both sides well. Remove to the aluminum foil to rest while you repeat with the remaining pork slices. Do not stack them on top of each other!

Let the tenderloins rest for about 10-15 minutes so the breading stays on during frying. Meanwhile, heat oil to 375 degrees F.

Fry the tenderloins one or two at a time, depending on the size of your fryer, until golden brown. Flip once during frying to ensure even browning. Drain on paper towels. Immediately sprinkle with salt to taste.

To serve, place on hamburger buns and top with mustard, pickles, and onions ... or your choice of toppings.