There’s nothing delicate about eating a breaded tenderloin, a sandwich so proportionately out of whack that it makes no sense as a hand-held meal. This version at Greenfield farm-to-curb restaurant The Mug (with an Irvington location coming soon) features pork raised locally at Tyner Pond Farm, hand-sliced, tenderized, breaded in a flour-based buttermilk coating, and fried in a house oil that incorporates lard, the secret weapon for its impressive crispiness. Order it “Mug Style” with crunchy local cabbage and house-pickled jalapeños, then eat like nobody’s looking.
