Pretzel-Mustard-Crusted Pork Tenderloin Sliders

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

Total Time:
30 min
20 min
10 min

4 servings

  • 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
  • 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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