I’m not throwing shade but I’m trying to get a handle on this. Is it smashed thin, breaded, and fried? Or is it cooked whole and then sliced thin like pastrami?It does when it’s sliced that thin and tenderized. That’s the same thought I had as a skeptic. I’m sure we all know it’s not a true pork tenderloin but a tenderloin roast cut. That’s the worst cut on a pig in my opinion unless it’s sliced meat slicer thin after cooking.