I think you will find the secret is in getting good pork and don't use the thin pork fritters that I so often see in the stores. Just had a good pork tenderloin last week when we were in the midwest and just as good as I remembered! I use a piece of boneless tenderloin ( have butcher slice to your desire thickness). Then roll in your favorite breading. Quickly deep fry. I have found that oven baking is not bad and a lot less fat content. Hope this is somewhat helpful.