The best thing to use is the pounded port cutlets, pounded out very, very thin. (I'm not sure what these are called in stores--we're farmers, so all our pork comes from the locker!) I think that they're called pork cutlets, but don't quote me on that :-) Anyway, after they are pounded very thin, for every pound of meat you need:

1/3 cup all-purpose flour
1 tsp garlic salt
1/4 tsp pepper
1 beaten egg
2 tbsp milk
3/4 cup finely crushed saltines (can also use fine dry bread crumbs)
1/2 to 3/4 cup cooking oil

mix flour, salt and pepper in large bowl or ziploc bag (easier cleanup!). Combine egg and milk in another bowl (pie plate works well), and put the cracker or bread crumbs in another bowl or bag. Dip the tenderloin in the flour to coat, then into the egg mixture to coat, then into the crumbs until well coated. The coating actually sticks better if you do this a little ahead and put it in the fridge while the oil is heating. Heat the oil in a heavy skillet until very hot (360?)(My old stove is so off I'm not sure!) There should be enough oil in the skillet to come about halfway up the sides of the pieces of meat. Cook 2 or 3 at a time for about 3 to 5 minutes on each side, or until golden brown. Drain on paper toweling, and enjoy!