Pretzel-Mustard-Crusted Pork Sliders

Playing off the classic pairing of pretzels and mustard, we've transformed the everyday pork tenderloin into something truly special. First, we slice it into thin cutlets. Then we coat the cutlets with an egg and mustard mixture and roll them in pretzel crumbs. Fried until crisp and tucked into adorable slider buns, they're topped with a creamy, tangy mustard sauce for an irresistible weeknight meal.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 12 slider sandwiches
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Ingredients

1/3 cup mayonnaise

3 tablespoons chopped bread-and-butter pickles, plus 24 whole slices

2 teaspoons hot sauce

4 tablespoons Dijon mustard, such as Grey Poupon® Dijon Mustard

3 cups mini pretzels, finely crushed

1/2 cup all-purpose flour

Kosher salt

2 large eggs

1 small pork tenderloin (about 1 pound)

Vegetable oil, for frying

12 slider rolls, split

Iceberg lettuce leaves, for topping

Directions

  1. Stir together the mayonnaise, chopped pickles, hot sauce and 2 tablespoons of the mustard in a small bowl. Set aside for serving.
  2. Stir together the crushed pretzels, flour and 1 teaspoon salt in a 9-by-13-inch baking dish. Whisk together the eggs and remaining 2 tablespoons mustard in a medium bowl. 
  3. Cut the pork tenderloin crosswise into 12 pieces, each about 3/4 inch thick. Lay the pieces between sheets of plastic wrap or wax paper 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 each cutlet first into the pretzel flour, then dip each piece in the egg mixture and then press again into the pretzel flour until generously coated. Transfer to a plate. 
  4. Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering. Set a cooling rack inside a rimmed baking sheet. Add half the cutlets to the skillet and cook until golden brown, about 2 minutes per side. Transfer to the cooling rack to drain and season generously with salt. Repeat with the remaining cutlets. 
  5. Put a pork cutlet on each roll and top with some sauce, 2 pickle slices and the lettuce. 
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