Slice Smithfield Marinated Fresh Pork Sirloin into four equal sized portions and butterfly each piece by slicing almost completely through it and then “unfolding” it to twice its original size.

Place plastic wrap over each piece of pork sirloin and pound it with a meat tenderizer until it’s 1/4″ thick.

Add 1″ of oil to a cast iron skillet and heat over medium high heat until the temperature is approximately 365°.

Set up a dredging station with three bowls — flour, ground black pepper, onion powder and garlic powder in the first one, beaten eggs and buttermilk in the second one and breadcrumbs in the third one.

Coat your pork sirloin in the flour and spice mix, submerge in egg wash and cover in breadcrumbs.

Place in oil and fry for 3 minutes per side or until golden brown.

Serve on hamburger buns with your choice of condiments. I opted for lettuce, tomato and a generous helping of mayo.