Honey Kissed Pretzel Crusted Pork Loin Recipes

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PRETZEL-MUSTARD-CRUSTED PORK TENDERLOIN SLIDERS



Pretzel-Mustard-Crusted Pork Tenderloin Sliders image

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

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

3 cups pretzel crackers, finely crushed (1 1/4 cups crushed pretzels)
1/2 cup whole-wheat or all-purpose flour
Flaky sea salt, such as Maldon
2 large eggs
1 tablespoon Dijon mustard
1/3 cup mayonnaise
3 tablespoons chopped bread-and-butter pickles, plus 24 whole slices
1 tablespoon prepared horseradish
2 teaspoons hot sauce
1 small pork tenderloin (about 1 pound)
Vegetable oil, for frying
12 slider rolls
Iceberg lettuce leaves, for garnish

Steps:

  • 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.
  • MAKE A SAUCE: Combine the mayonnaise, chopped pickles, horseradish, and hot sauce in a small bowl.
  • 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.
  • FRY THE PORK: Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering (about 375 degrees F). 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.
  • 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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