• You want your pork cutlets as thin as possible. If they are over ¼ inch thick, place between 2 pieces of parchment paper and pound thin with a meat mallet.
• Lightly season the pork with salt and pepper, to taste.

Make the tempura batter

• Add the dry ingredients to a medium sized bowl and mix to combine.
• In a second bowl beat together the egg and cold club soda. Add the mixture to the bowl with the dry ingredients and mix to make a smooth batter.
• Dip the pork cutlets in the batter and fry in batches as described below.

Frying the tempura pork

• Heat oil to 350 degrees. Fry the tempura pork tenderloin cutlets for 90 seconds then flip and cook an additional 90 seconds. Cook in 30 second intervals as needed to reach desired color and an internal temp of at least 140 degrees.
• Move to a paper towel covered plate and allow to drain for 1-2 minutes.

Assemble the sandwich

• Place tomato on the lower bun and top with 2 pieces of tempura fried pork tenderloin. Top with shredded or chopped lettuce and drizzle with hot sauce as desired.