Description of this recipe: These Pretzel Mustard Crusted Pork Sliders are a playful and delicious take on the classic pork tenderloin. Combining the savory crunch of pretzel crust with a tangy mustard kick, these sliders are perfect for parties, game day gatherings, or a fun family dinner. Served on soft slider rolls with a creamy pickle-infused sauce, crisp lettuce, and sweet bread-and-butter pickles, each bite is a symphony of flavors and textures.
Why you will love this recipe: You’ll adore these pork sliders because they’re incredibly flavorful and easy to make. The pretzel crust offers a satisfying crunch and a salty, comforting taste that complements the tender pork perfectly. The mustard adds a tangy zest, and the homemade pickle sauce brings a creamy, tangy counterpoint that elevates the entire dish. The sliders are also highly customizable, making them a versatile option for any occasion. Kids and adults alike will rave about these bite-sized delights!
Ingredients:
For the Pork Sliders:
- 1/3 cup mayonnaise
- 3 tablespoons chopped bread-and-butter pickles
- 24 whole bread-and-butter pickle slices
- 2 teaspoons hot sauce
- 4 tablespoons Dijon mustard
- 3 cups mini pretzels, finely crushed
- 1/2 cup all-purpose flour
- 1 teaspoon 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
Preparation:
Step 1: Prepare the Pickle Sauce. In a small bowl, combine the mayonnaise, chopped bread-and-butter pickles, hot sauce, and 2 tablespoons of Dijon mustard. Mix well until everything is evenly incorporated. Taste and adjust seasoning if desired. Set aside in the refrigerator to allow the flavors to meld.
Step 2: Set Up the Breading Station. Create a breading station by preparing three separate dishes. In the first dish, combine the finely crushed mini pretzels, all-purpose flour, and kosher salt. Mix thoroughly to ensure the salt and flour are evenly distributed throughout the crushed pretzels. In the second dish, whisk the eggs with the remaining 2 tablespoons of Dijon mustard until well combined. This mixture will act as the binding agent for the pretzel crust.
Step 3: Prepare the Pork Tenderloin. Place the pork tenderloin on a cutting board. Using a sharp knife, slice the tenderloin into 12 equal pieces, each about 3/4 inch thick. These slices will form the base of your sliders, so try to keep them uniform in size. Lay each pork slice between two sheets of plastic wrap or wax paper. Using a meat mallet or rolling pin, gently flatten each slice into rounds that are approximately 2 1/2 inches wide and 1/4 inch thick. This process helps to tenderize the pork and create a larger surface area for the pretzel crust to adhere to.
Step 4: Bread the Pork Cutlets. Take each flattened pork cutlet and coat it thoroughly in the pretzel-flour mixture. Make sure both sides are fully covered, pressing gently to help the mixture adhere. Next, dip the pretzel-coated cutlet into the egg mixture, ensuring it is completely submerged. Allow any excess egg to drip off before proceeding to the final step. Return the cutlet to the pretzel-flour mixture and coat it again, pressing gently to create a thick, even crust. This double coating ensures a crispy and flavorful exterior.
Step 5: Fry the Pork Cutlets. Pour about 1/4 inch of vegetable oil into a large skillet. Heat the oil over medium-high heat until it is shimmering and hot. You can test the oil’s temperature by dropping a small piece of pretzel coating into the skillet; if it sizzles immediately, the oil is ready. Carefully place the breaded pork cutlets into the hot oil, making sure not to overcrowd the pan. Fry the cutlets in batches, about 2 minutes per side, until they are golden brown and cooked through. The internal temperature of the pork should reach 145°F (63°C). Once the cutlets are cooked, remove them from the skillet and place them on a wire rack to drain any excess oil. Season immediately with a sprinkle of salt to enhance the flavor.
Step 6: Assemble the Sliders. Warm the slider rolls if desired. Slice each roll in half, creating the top and bottom buns. Spread a generous spoonful of the prepared pickle sauce on the bottom half of each slider roll. Place a fried pork cutlet on top of the sauce. Add two slices of bread-and-butter pickles on top of the pork cutlet. Top with a crisp lettuce leaf. Place the top half of the slider roll on top of the lettuce.
COOKING Rating: 4/5 Stars. Easy to make but contains multiple steps that may take some time to prepare.
Serving Suggestions: Serve these Pretzel Mustard Crusted Pork Sliders immediately while they are still warm and crispy. They are fantastic on their own or alongside classic slider accompaniments such as:
- French fries or sweet potato fries
- Coleslaw or potato salad
- A simple green salad
- Pickle spears or assorted pickled vegetables
Tips:
- For an extra crispy crust, consider chilling the breaded pork cutlets in the refrigerator for about 30 minutes before frying. This helps the pretzel crust adhere better and prevents it from falling off during cooking.
- If you don’t have mini pretzels on hand, you can use regular-sized pretzels. Just make sure to crush them very finely in a food processor or by placing them in a resealable bag and crushing them with a rolling pin.
- Adjust the amount of hot sauce in the pickle sauce to suit your taste preferences. If you prefer a milder flavor, you can omit the hot sauce altogether or use a milder variety.
- To keep the cooked pork cutlets warm while you are frying them in batches, place them on a baking sheet in a preheated oven at 200°F (93°C).
- Feel free to experiment with different types of mustard in the pretzel crust. Stone-ground mustard or spicy brown mustard would also work well and add a unique flavor dimension.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Nutritional Information: Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
Calories: Approximately 350-400 per slider
Protein: Approximately 20-25 grams per slider
Sodium: Approximately 500-600mg per slider
Conclusion: These Pretzel Mustard Crusted Pork Sliders are a delightful combination of textures and flavors that are sure to be a hit at any gathering. The crispy pretzel crust, tender pork, tangy mustard, and creamy pickle sauce create a symphony of tastes that will leave your guests wanting more. With a bit of preparation, these sliders come together quickly and easily, making them a perfect choice for both casual weeknight dinners and festive celebrations.
Questions and Answers about this Recipe:
Question 1: Can I use a different type of meat instead of pork tenderloin? Answer: Absolutely! While pork tenderloin is a great choice for its tenderness and flavor, you can easily substitute it with other meats. Chicken breast, turkey cutlets, or even thinly sliced beef would work well with the pretzel mustard crust. Just be sure to adjust the cooking time accordingly to ensure the meat is cooked through. For chicken or turkey, aim for an internal temperature of 165°F (74°C), and for beef, follow your preferred level of doneness.
Question 2: What can I use if I don’t have bread-and-butter pickles? Answer: If you don’t have bread-and-butter pickles on hand, you can use other types of pickles as a substitute. Dill pickles will add a tangy and savory flavor, while sweet gherkin pickles will provide a similar sweetness to bread-and-butter pickles. You can also experiment with pickled relish or even homemade quick pickles. The key is to find a pickle that complements the other flavors in the sauce and adds a bit of acidity and crunch to the sliders.
Question 3: Can I bake the pork cutlets instead of frying them? Answer: Yes, you can definitely bake the pork cutlets instead of frying them for a healthier alternative. Preheat your oven to 400°F (200°C). Place the breaded pork cutlets on a baking sheet lined with parchment paper. Drizzle a bit of olive oil or cooking spray over the cutlets to help them brown. Bake for about 15-20 minutes, or until the pork is cooked through and the crust is golden brown and crispy. Keep an eye on them to prevent burning.
Question 4: How can I make these sliders ahead of time? Answer: To make these sliders ahead of time, you can prepare the individual components in advance and assemble them just before serving. You can bread the pork cutlets and store them in the refrigerator for up to 24 hours before frying. The pickle sauce can also be made a day or two in advance and stored in an airtight container in the refrigerator. When you’re ready to serve, simply fry the pork cutlets, warm the slider rolls, and assemble the sliders with the sauce, pickles, and lettuce.
Question 5: What variations can I try with this recipe? Answer: There are numerous variations you can try to customize these sliders to your liking. For a spicier version, add a pinch of cayenne pepper to the pretzel crust or use a spicier variety of mustard. You can also experiment with different toppings, such as sliced avocado, caramelized onions, or a drizzle of honey mustard. For a vegetarian option, you can substitute the pork tenderloin with thick slices of halloumi cheese or breaded eggplant. The possibilities are endless!
