3 tablespoons table salt
1 tablespoon sugar
1 pork tenderloin, silver skin removed (1 1/4 to 1 1/2 pounds)
Crushed black pepper
1 cup all-purpose flour
2 eggs, beaten
2 cups panko breadcrumbs, lightly seasoned  with salt and pepper
3 tablespoons vegetable oil
Sandwich Build:
Grapevine KY Buttermilk Biscuits, recipe follows
Raspberry Mayo, recipe follows
Cider-Braised Red Cabbage, recipe follows
For the brine: Mix the salt and sugar in 6 cups cold water until dissolved. Pour the brining liquid into a one gallon zipper-topped bag and place the pork in the brining liquid. Place the bag in a large bowl to prevent leakage, and keep in the fridge for 1 hour.