Pork Tenderloin Parmesan Crusted Sliders Ep.131

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

slider buns

🥗Healthier: whole grain buns

💰Cheaper: regular sandwich bread

Whole grain buns provide more fiber.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and versatile.

Slice the pork tenderloin into 1-inch pieces, cutting the tapered ends a little thicker to ensure even size.

Place the pork pieces on plastic wrap on the counter.

Cut a ziplock bag in half and use a rubber mallet to gently flatten the pork pieces into medallions.

Alternatively, place the pork tenderloin inside a ziplock bag and flatten it to the desired size.

To store, layer three pieces of wax paper, roll the pork medallions in it, and pack them in a ziplock bag for future use.

For the wet mix, beat 2 eggs in a bowl.

For the dry mix, combine 1 cup of fresh grated Parmesan cheese, 3/4 cup of Italian breadcrumbs, and Cajun seasoning in a bowl.

Place the pork medallions in the egg mixture, then transfer them to the dry mix, rolling to coat completely.

For the pan-fried method, heat enough peanut oil to cover the bottom of a pan until sizzling.

Add the pork medallions to the pan and cook for 2-3 minutes on each side until golden brown, pressing down firmly for even cooking.

After flipping, add pieces of mozzarella cheese on top of each medallion and cover the pan. Cook for an additional 2 minutes until the cheese melts.

Check the internal temperature of the pork, aiming for 145 to 150°F.

Prepare the slider buns by laying them out, then place the pork medallions on top.

Add shredded lettuce, sliced tomatoes, and thinly sliced onions on the sliders.

Drizzle barbecue sauce on top of the assembled sliders and garnish with pickles if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens