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Pretzel-Mustard-Crusted Pork Tenderloin Sliders

Pretzel-Mustard-Crusted Pork Tenderloin Sliders
PREP TIME
20 min
COOK TIME
10 min
YIELDS
4 servings

Mustard and pretzels make a crispy, salty breading for pounded pork tenderloin. These are a great game-day snack paired with a cold beer.

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Ingredients

3
cups pretzel crackers, finely crushed (1 ¼ cups crushed pretzels)
½
cup whole-wheat or all-purpose flour
Flaky sea salt, such as Maldon
2
large eggs
1
Tbsp Dijon mustard
cup mayonnaise
3
Tbsp chopped bread-and-butter pickles, plus 24 whole slices
1
Tbsp prepared horseradish
2
tsp hot sauce
1
small pork tenderloin (about 1 lb)
Vegetable oil, for frying
12
slider rolls
Iceberg lettuce leaves, for garnish
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Directions

Step 1

PREPARE THE BREADING: Stir the pretzel crumbs, flour, and 1 teaspoon salt together in a 9 by 13-inch baking dish. Whisk the eggs and mustard in a medium bowl.

Step 2

MAKE A SAUCE: Combine the mayonnaise, chopped pickles, horseradish, and hot sauce in a small bowl.

Step 3

BREAD THE PORK: Cut the pork tenderloin crosswise into 12 even pieces about 3/4 inch thick. 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. 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.

Step 4

FRY THE PORK: Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering (about 375ºF). Line a plate with paper towels. Shallow-fry half of the pork cutlets until golden brown on each side, about 2 minutes per side. Transfer to the prepared plate to drain. Season generously with salt. Repeat with the remaining cutlets.

Step 5

SERVE: Toast the rolls if desired and put a pork cutlet on each roll. Top each piece of pork with 1 rounded teaspoon sauce, 2 pickle slices, and a piece of lettuce.

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