1 pound pork tenderloin, trimmed, cut into 16 slices
8 Hawaiian sweet rolls or dinner rolls
In a small bowl, whisk together mayonnaise and 1 tablespoon dressing mix. Refrigerate ranch mayonnaise until ready to serve.
In a shallow bowl, combine cracker meal and remaining tablespoon dressing mix; set aside. Lightly beat eggs in another shallow bowl; set aside.
In a large frying pan, over medium-high heat, heat canola oil. Dip each slice of pork into egg mixture then press into cracker meal.
When oil is shiny, place pork patties in frying pan. Cook for about 3 minutes per side. Remove and place on a paper towel–lined plate. Place 2 patties on each roll and finish with ranch mayonnaise and lettuce.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.