Central Illinois Pork Tenderloin

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Tenderloin:

One 1 1/2-pound pork tenderloin, silver skin removed

1 cup buttermilk

1 tablespoon honey

1 tablespoon granulated garlic

2 teaspoons kosher salt

1 teaspoon onion powder

1 teaspoon paprika

Peanut oil, enough to fill your cast-iron skillet 1 to 2 inches high

1 cup all-purpose flour

3 large eggs, beaten

2 cups breadcrumbs

Apricot Mustard Spread:

1 cup mayonnaise

2 tablespoons whole grain mustard

1 tablespoon apricot preserves

1 teaspoon honey

1 teaspoon horseradish

Kosher salt and freshly ground black pepper

Sandwich Build:

4 soft hoagie rolls, split in half lengthwise, buttered and lightly toasted

8 slices American cheese

1/2 small red onion, thinly sliced 

Sliced dill pickles

4 to 8 iceberg lettuce leaves