Mini Pork Tenderloin Sandwiches in Pretzel Crust with Mustard
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Mustard and pretzels provide a crispy, salty coating for pork chops. These slider sandwiches are a great snack with a cold beer while watching the football game.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g pork tenderloin
- 3 cups saltine crackers, finely crushed (1 1/2 cups crumbled pretzels)
- 1/2 cup flour
- 2 large eggs
- 1 tbsp Dijon mustard
- 1/3 cup mayonnaise
- 3 tablespoons chopped pickles, plus 24 whole slices
- 1 tbsp. prepared horseradish
- 2 tsp hot sauce
- Vegetable oil for frying
- 12 small slider hamburger buns
- Iceberg lettuce leaves for serving
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Cooking the dish according to the recipe:
- Prepare the breading: Combine crumbled pretzels, flour, and 1 teaspoon salt in a 9 x 13-inch baking dish. In a medium bowl, whisk together the eggs and mustard.
- Prepare the sauce: Combine mayonnaise, chopped pickles, horseradish, and hot sauce in a small bowl.
- Bread the pork.
Cut the meat crosswise into 12 equal pieces, each just under 2 cm thick. Place them between sheets of cling film and pound with a meat mallet to form rounds approximately 6.3 cm in diameter and 6 mm thick.
Press both sides into the flour mixture, then dip each cutlet in the beaten eggs and then roll again in the pretzel flour, coating well and thickly. - Fry the meat.
In a large skillet, heat 1/4 inch (0.6 cm) of oil over medium-high heat until shimmering (about 350°F (190°C)). Line a plate with paper towels. Sear half of the pork chops until golden brown on both sides, 2 minutes per side. Transfer to a lined plate to drain. Season generously with salt. Repeat with the remaining chops. - For servingToast the buns, if desired, and place a cutlet on each. Top with 1 teaspoon of sauce, 2 slices of pickle, and a lettuce leaf.
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