Heat oil in deep fryer or heavy skillet to 375°F.

Slice pork tenderloin into strips that are roughly the length and width of a fast food French fry.

Set up a dredging station with two bowls — 1 cup flour in the first one and 2 cups flour, 2 cups light beer and 1/ teaspoon ground black pepper in the second one.

Coat each pork tenderloin strip in flour from the first bowl and then dip in beer batter mix from the second bowl.

Fry in batches for 3 minutes or until a meat thermometer inserted into the pork tenderloin fries reads 145°.

Drain on paper towels and serve with Sriracha mayo or your preferred dipping sauce.