Pre-heat your oven to 375 F. (190 C)

Spray a baking pan with baking spray and then add 1 tablespoon of canola or vegetable oil. Tilt the pan to let the oil spread out. You use cooking spray and oil because the cooking spray helps the oil spread all around the pan and not pool up in one spot. 

Cut your pork tenderloin into a shape around the size of your bun. For me this was around 5 ounces. 

Butterfly each piece by cutting the tenderloin down the middle about two thirds of the way through. Don't cut all the way. This will allow you to "open" the meat like a book.

Place your butterflied meat on a cutting board and cover it with a piece of plastic wrap. Using a meat mallet or something heavy like a cast iron skillet, pound the plastic wrap covered meat until each piece is about a quarter of an inch thick. 

Set up a breading station with two bowls or plates. 

One bowl will contain your egg, buttermilk, salt, pepper, onion powder, garlic powder, paprika and cayenne pepper (if using). Mix to combine. 

The second bowl will contain your finely crushed crackers. 

Dunk and coat each piece of tenderloin in the egg mixture, flipping a few times to fully coat. 

Then bread each egg coated tenderloin and coat it in the bowl with the crackers. Make sure to press the cracker crumbs into the pork to fully coat each piece.

Once each piece is fully coated, move to a plate or sheet pan to rest.

When oven is at 375, add each piece of tenderloin to the prepared sheet pan with oil. 

Bake for 20 minutes, stopping halfway to flip each tenderloin over. 

Add each tenderloin to a bun and top with your favorite toppings.