Wednesday, September 7, 2011

Hoosier Pork Tenderloin Sliders

Miniature versions of the classic.

Make a lot of these because they go fast.

Makes: 8 sliders
Prep time: 4 hours 10 minutes
Cook time: 10 minutes
Printable Recipe


  • 1 pork tenderloin
  • 2 large eggs
  • 2 cups buttermilk
  • 2 cloves garlic, crushed
  • 1/4 teaspoon cayenne pepper
  • 1 sleeves saltine crackers
  • 1 cup all-purpose flour
  • Oil, for frying
  • 8 slider rolls
  • Iceberg lettuce, tomatoes, mustard, mayonnaise, sliced red onion and dill pickle for garnish


1. Cut the pork tenderloin into 1" thick pieces. Working one-at-a-time, place pieces inside a resealable bag and pound with a mallet until very thin (about 1/4") and slightly larger than the slider rolls.

2. In a shallow bowl or pie plate, whisk together the egg, buttermilk, garlic, cayenne. Add salt and pepper to taste. Add in the pork, coverage and refrigerate for at least 4 hours (up to overnight).

3. Place crackers in a food processor or blender and pulse until they turn into crumbs. Pour crumbs into a shallow dish.

4. Place flour in a shallow dish.

5. Heat oil in a skillet. Working in batches, take tenderloin pieces, shake off excess marinade, roll in the flour, then back into the marinade, and then coat well with the cracker crumbs. Fry until golden brown and done, about 3 minutes per side. Remove to paper towel-lined plate.

6. To serve, spread buns with mayonnaise and mustard. Add pork, pickles, lettuce, tomatoes, and onion. Cover with top bun.

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