Crispy Pork Tenderloin Sandwich

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For the pork:

1 1 1/2- to 2-pound pork tenderloin

2 cups buttermilk

3 tablespoons barbecue rub

4 cups peanut oil

Kosher salt and freshly ground pepper

1 cup all-purpose flour

4 large eggs, lightly beaten

3 cups garlic croutons, crushed

For the aioli:

1/2 cup mayonnaise

1/4 cup apricot- or mango-habanero sauce

Pinch of granulated garlic

Kosher salt

For the sandwich build:

4 large brioche buns, split, toasted and buttered

Spicy pickle slices and shredded iceberg lettuce, for topping