Friday, January 14, 2011

Pork Tenderloin Sliders

These were a great hand-held treat for football-watching night.

The original recipe comes from the Indy Star.

Makes: 12 servings
Prep time: 1 day plus 15 minutes
Cook time: 30 minutes
Printable Recipe


  • 1 lb pork tenderloin
  • 2 cups buttermilk
  • 1/4 cup all-purpose flour
  • 3/4 cup Panko bread crumbs
  • 2 t paprika
  • 1 t salt
  • 1/2 t freshly ground pepper
  • 1/2 cup butter, melted
  • 1 package dinner rolls
  • 1 medium tomato, diced
  • 1/2 white onion, diced
  • 3 dill pickles, diced
  • 2 T mayonnaise
  • 1 t grainy mustard

1. Cut tenderloin into 1" thick slices. Pound out to 1/4" thickness about the size of the rolls. Place into a plastic container and add the buttermilk. Put in refrigerator overnight.

2. Preheat oven to 400 F.

3. Combine the bread crumbs, flour, salt, pepper and paprika in a pie pan or bowl.

4. Remove tenderloins from buttermilk, let excess drip off, then roll in the bread crumb mixture, coating completely. Transfer to wire racks over baking pans.

5. Bake for 20 minutes. Drizzle with melted butter and continue baking for another 10 minutes or until the pork is tender and golden brown. Remove.

6. Place buns in oven for 1-2 minutes until lightly warmed.

7. Combine tomato, onion, pickle, mayonnaise and mustard. Put tenderloins on halved rolls and top with tomato topping.

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