Mustard and pretzels make a crispy, salty breading for pounded pork tenderloin. These are a great game-day snack paired with a cold beer.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1458 |
| Total Fat | 90 g |
| Saturated Fat | 10 g |
| Carbohydrates | 115 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 45 g |
| Cholesterol | 171 mg |
| Sodium | 1406 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1458 |
| Total Fat | 90 g |
| Saturated Fat | 10 g |
| Carbohydrates | 115 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 45 g |
| Cholesterol | 171 mg |
| Sodium | 1406 mg |
Reviews
Love this recipe. Has anybody done these ahead of time and kept warm in the oven for an appetizer?
I have a very picky eater who hates pork chops, but LOVES this sandwich. The whole family thought it was great.
These are amazing. When I ask my son what he wants for dinner, he always says these! I followed the recipe exactly, but I like the idea the other poster mentioned the pretzel flip cracker! I will try that next time.
15 five star reviews? I found these entirely devoid of meaningful taste unless slathered in the sauce, and I was not looking for a “sauce sandwich.” I will not make these again and cannot recommend you do either. Sorry!
This was great! I made them full size, put them on a toasted hamburger bun. Added cole slaw to the mayo mix and added whole grain mustard, as well. These were a hit with the whole family!
Amazing..followed recipe to the tee. We put tomato on it as well. Highly recommended.
Delicious and fun! I did these when I was hosting and had lots of other little appetizers to eat. These were so good and easy and are a nice size that you’re not so full you can’t enjoy anything else.
I am making these this coming week for my son and his girlfriend. Any suggestions on what to have with them?
For such an amazing meal, it was surprisingly easy! I loved it and so did my family, including my very picky eater. (He did skip the sauce but I knew that would happen). Will def make this again!
Easy and delicious. The sauce was outstanding. Needed more egg mixture.