Pretzel-Mustard-Crusted Pork Tenderloin Sliders

Name: Pretzel-Mustard-Crusted Pork Tenderloin Sliders
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
PREPARE THE BREADING: Stir the pretzel crumbs, flour, and 1 teaspoon salt together in a 9 by 13-inch baking dish.
2
Whisk the eggs and mustard in a medium bowl.
3
MAKE A SAUCE: Combine the mayonnaise, chopped pickles, horseradish, and hot sauce in a small bowl.
4
BREAD THE PORK: Cut the pork tenderloin crosswise into 12 even pieces about 3/4 inch thick.
5
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.
6
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.
7
FRY THE PORK: Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering (about 375 degrees F).
8
Line a plate with paper towels.
9
Shallow-fry half of the pork cutlets until golden brown on each side, about 2 minutes per side.
10
Transfer to the prepared plate to drain.
11
Season generously with salt.
12
Repeat with the remaining cutlets.
13
SERVE: Toast the rolls if desired and put a pork cutlet on each roll.
14
Top each piece of pork with 1 rounded teaspoon sauce, 2 pickle slices, and a piece of lettuce.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Pretzel-Mustard-Crusted Pork Tenderloin Sliders falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!