Kentucky legend season flour 1 box
1 teaspoon of creole seasoning
1/2 teaspoon of garlic
Mix throughly

Place tenderloin in buttermilk for 8-12 hours

Heat oil to 350F in a black skillet to come atleast half way up on the tenderloin it’s better if it doesn’t completely cover.

Fork tenderloin and hang to let buttermilk drain I drag mine up
The side of the bowel to reduce how wet it is lay flat in seasons flour
Cover and press hard to coat
Set aside until the batter starts wicking through 2-3 minutes then batter again.

Carefully lay into hot oil let it cook until 1/2 way done the goal is to turn once.

This works the best at keeping the batter stuck for me. Also, cutting larger tenderloin like pork loins in half seems to help the batter stay on the round verses oval shape helps. Also the tenderized pork cutlets are awesome to fry