In small bowl, whisk together mayonnaise, sour cream and two teaspoons dressing mix. Refrigerate ranch mayonnaise until ready to serve.
In shallow bowl, combine cracker meal and one tablespoon dressing mix; set aside. Lightly beat eggs in a shallow bowl; set aside.
Between two pieces of plastic wrap, pound pork tenderloin slices to ¼-inch thick; set aside. In a large frying pan, over medium-high heat, heat canola oil. Empty remaining dressing mix packets onto a large plate. Dredge each pork patty into mixture to coat both sides. Dip each into egg mixture then press into cracker meal.
When oil is shiny, place pork patties in frying pan. Cook for 3 to 4 minutes per side. Remove and place on a paper towel–lined plate. Serve on desired rolls with ranch mayonnaise, lettuce, tomato and condiments of your choice.
• For safe meat preparation, reference the USDA
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.