Pretzel-Mustard-Crusted Pork Tenderloin Sliders
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
47
Spice
59
Sweetness
47
Sourness
46
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Whole Wheat2 large
Egg1 tbsp
Dijon Mustard1 cup
Mayonnaise1 tbsp
Prepared Horseradish2 tsps
Hot Sauce1 small
Pork Tenderloin (about 1 pound)Directions:
1
PREPARE THE BREADING: Stir the pretzel crumbs, flour, and 1 teaspoon salt together in a 9 by 13-inch baking dish
2
Whisk the eggs and mustard in a medium bowl
3
MAKE A SAUCE: Combine the mayonnaise, chopped pickles, horseradish, and hot sauce in a small bowl
4
BREAD THE PORK: Cut the pork tenderloin crosswise into 12 even pieces about 3/4 inch thick
5
Lay the pieces between sheets of plastic wrap and pound with a mallet until flattened into rounds roughly 2 1/2 inches in diameter and 1/4 inch thick
6
Press both sides of the pork into the pretzel flour, then dip each piece into the beaten eggs and again in the pretzel flour, until generously coated
7
FRY THE PORK: Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering (about 375 degrees F)
8
Line a plate with paper towels
9
Shallow-fry half of the pork cutlets until golden brown on each side, about 2 minutes per side
10
Transfer to the prepared plate to drain
11
Season generously with salt
12
Repeat with the remaining cutlets
13
SERVE: Toast the rolls if desired and put a pork cutlet on each roll
14
Top each piece of pork with 1 rounded teaspoon sauce, 2 pickle slices, and a piece of lettuce