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Trim fat from meat. Cut meat crosswise into four pieces. Place each piece between two pieces of plastic wrap. Use the flat side of a meat mallet to pound the pork lightly to about 1/4 inch thick. Remove plastic wrap.
Combine flour, garlic salt and black pepper in a shallow bowl. Whisk together egg and milk in another shallow bowl. Place breadcrumbs in a third bowl. Dip pork into flour mixture to coat. Dip into egg mixture; coat with breadcrumbs.
Heat oil in a large heavy skillet over medium heat. Add pork; cook for 6 to 8 minutes or until brown and just slightly pink in the center, turning once.
Serve tenderloin slices on warm buns with ketchup, mustard, onion slices and/or dill pickle slices.