PRETZEL-MUSTARD-CRUSTED PORK TENDERLOIN SLIDERS
Mustard and pretzels make a crispy, salty breading for pounded pork tenderloin. These are a great game-day snack paired with a cold beer.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
PORK SLIDERS ON KAISER ROLLS & MUSTARD-YOGURT DRESSING #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This recipe came one day when i was playing around and saw i had some pork lying around and thought i see what i could do with it.
Provided by bencancook49
Categories Weeknight
Time 27m
Yield 12 sliders, 3-4 serving(s)
Number Of Ingredients 13
Steps:
- First in a blender add the greek yogurt, lemon zest and grain mustard now pulse slightly until the mixture is creamy and smooth. Remove and chill before use. Next in a large mixing bowl add the ground pork, hidden valley ranch mix, black pepper, parmesan cheese, eggs, bread crumbs, shallots, Worcestershire, honey and using your hands mix the mixture until all ingredients are evenly incorporated. Next make 12 small Pattie portions and place on to a baking sheet and place into a 350 degree oven for 12 minutes. Next place the small patties on the Kaiser rolls and top each one off with the dressing, serve immediately.
Nutrition Facts : Calories 1360.8, Fat 57.1, SaturatedFat 20.8, Cholesterol 324.4, Sodium 2197.2, Carbohydrate 138.6, Fiber 6.7, Sugar 12.1, Protein 69.2
PULLED PORK SLIDERS
Provided by Anne Burrell
Time 5h25m
Yield 16 sliders
Number Of Ingredients 18
Steps:
- Preheat the oven to 225 degrees F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Make the rub: Combine the pimenton, garlic powder, cayenne pepper, brown sugar, celery salt, mustard powder and 1 1/2 teaspoons salt in a small bowl. Massage it into the meat.
- Place the pork in a roasting pan and pour the beer into the pan. Cover with foil and roast 3 hours. Check it periodically to make sure everything is going along just fine, and turn the roast over every hour.
- Remove the foil and continue roasting until the pork has reached an internal temperature of 190 degrees F, about 1 1/2 more hours. Remove from the oven, cover loosely with foil and let rest 30 minutes.
- Sometime during the marathon cooking time, make the sauce: Combine the vinegar, garlic, chile, brown sugar, tomato paste, dijon mustard and 1 1/2 teaspoons salt in a small saucepan and bring to a boil. Taste it to make sure it is delicious; set aside. Remove the chile. When the sauce is cool, I recommend putting it in a squeeze bottle for easy use.
- Pull the pork into long shreds using 2 forks. Get rid of the fat and anything else that doesn't look delicious. Toss the pork with any residual pan juices and add salt to taste.
- Serve the pork on slider rolls with a drizzle of sauce; top with coleslaw.
PULLED PORK SLIDERS RECIPE
An easy recipe for Slow-Cooker Pulled Pork Sliders that takes 10 minutes to prep and delivers the most flavorful, drool-worthy sliders ever!
Provided by Kelly Anthony
Categories Appetizer Main Course
Time 6h10m
Number Of Ingredients 15
Steps:
- Trim away any excess fat from the pork butt. Pat the pork butt dry with a paper towel and make the rub.
- Add the ketchup, sugar, Worcestershire, apple cider vinegar, mustard powder, salt, chili powder, pepper, and onion powder to a medium-sized mixing bowl and stir to combine
- Add about half of the sauce to the bottom of the crock pot and set the pork butt inside. Pour the remaining sauce over the pork butt, and turn on the slow cooker.
- Cook for 6 hours on the high setting or 8 hours on the low setting. Shred with two forks and stir the pulled pork so that it is coated in the sauce.
- To assemble the sliders, spread the inside of each bun with a thin layer of mayonnaise (if using). Add a scant 1/2 cup of pulled pork to the bottom bun, top with a pinch of coleslaw, a couple of pickles, a drizzle of BBQ sauce. Finally, cap with the top bun. Repeat for the remaining sliders.
Nutrition Facts : Calories 268 kcal, Carbohydrate 12 g, Protein 30 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 95 mg, Sodium 930 mg, Sugar 9 g, ServingSize 1 serving
PULLED-PORK SLIDERS
These pulled-pork sliders get their deeply savory flavor from pork in two forms: bone-in shoulder and smoky slab bacon.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 6h25m
Yield Makes 60
Number Of Ingredients 10
Steps:
- Allow pork to come to room temperature, about 2 hours. Preheat oven to 300 degrees. Cook bacon in a Dutch oven or other large ovenproof heavy pot over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a paper-towel-lined plate. Season pork generously with salt and pepper, and sear, skin side down, in pot until golden, about 5 minutes. Flip, and repeat.
- Return bacon to pot. Stir sugar, molasses, ketchup, and vinegar together, and add to pot. Add water to reach three-quarters up sides of pork. Cover pot, and bring to a simmer.
- Transfer to oven, and braise pork, basting every hour, until liquid is thick and syrupy and meat is falling off the bone, about 6 hours.
- Transfer pork to a rimmed baking sheet; let rest 20 minutes. Meanwhile, skim fat from braising liquid, and discard. Remove skin from pork, and discard. Shred meat, and return to pot with braising liquid. Serve on buns with pickles.
ROAST PORK WITH COUSCOUS & GINGER YOGURT
Give your system a boost of iron with this low-fat yet satisfying roast pork recipe
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Brown the pork in a non-stick frying pan over a high heat for 4-5 mins, turning twice. Mix the oil, 2 tsp cumin, cinnamon, 2 tsp ginger and some seasoning, then rub all over the pork. Transfer to a roasting tin and roast for 30-35 mins or until the juices run clear when the thickest part is pierced with a skewer.
- Mix the couscous with the remaining cumin, the sultanas, lemon zest and juice, then season and pour over 400ml boiling water. Stir well and cover for 5 mins, then stir in the mint.
- Stir the remaining ginger and a little seasoning into the yogurt. Thickly slice the pork and serve with the couscous and ginger yogurt.
Nutrition Facts : Calories 284 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 15 grams sugar, Protein 23 grams protein, Sodium 0.21 milligram of sodium
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