Honey Kissed Pretzel Crusted Pork Loin Food

PRETZEL-MUSTARD-CRUSTED PORK TENDERLOIN SLIDERS

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.

HONEY-KISSED PRETZEL CRUSTED PORK TENDERLOIN

Steps:

• Combine honey, stone ground mustard, 1 Tbs Dijon and jalapenos in small bowl. Set aside.
• Place pretzels in resealable bag. Crush pretzels using rolling pin. Set pretzels aside.
• Place garlic powder, onion powder, rosemary, sage, paprika, and salt and pepper to taste in blender container. Cover and blend until finely ground.
• Place pork on large piece of waxed paper. Sprinkle and rub pork with herb mixture. Spread mustard mixture on pork. Wrap pork with the waxed paper and marinate in refrigerator for 20 minutes.
• Unwrap pork. Roll pork in 1 cup crushed pretzels, pressing pretzels on pork. Place pork on a grill screen or small jelly roll pan.
• Preheat gas grill to medium-high. Turn off center burner. Place pork on grill screen, on grill rack over unlit burner. Cover and grill over indirect medium heat for 20-27 minutes or until internal temperature reaches 145 degrees F. Transfer pork to cutting board. Loosely cover with foil and let rest for 5 to 10 minutes.
• Meanwhile, while pork is resting, prepare sauce.
• Melt butter in small saucepan. Add in garlic; sauté briefly. Remove from heat and stir in wine and 2 Tbs Dijon. Return to heat. Bring to boil; reduce heat. Simmer, uncovered, until reduced to 1/2 to 2/3 cup.
• To serve, carve pork into 1/2-inch-thick slices. Drizzle slices with sauce. Serve immediately.

HONEY-KISSED PRETZEL CRUSTED PORK LOIN

Steps:

• Heat oven to 375 degrees F. Combine honey, stone ground mustard, 1 tablespoon Dijon mustard and jalapeno in small bowl. Place crushed pretzels in shallow pan.
• Coat loin filet with honey mixture; roll in crushed pretzels and place on rack in shallow roasting pan. Roast at 375 degrees F for 30 to 35 minutes per pound until internal temperature reaches 150 degrees F. Let stand 10 minutes before slicing.
• Meanwhile, make sauce to serve with pork. Melt butter in small saucepan; add garlic and saute 1 minute. Stir in wine and 2 tablespoons Dijon mustard. Bring to a boil; reduce heat and simmer until reduced to about 1/2 cup.
• To serve, slice pork and drizzle with butter sauce.

HONEY MUSTARD PRETZEL CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F.
• Pound/flatten chicken breasts until about 1/4 inch thick - and here's an easy way to pound a chicken breast: put it in a Ziplock bag first, then flatten with the mallet or whatever you're using. It keeps splatters at a minimum. (Flattening the breasts makes them even more tender!).
• Combine mustard, mayonnaise, honey, cayenne pepper, garlic, green onion, and salt and pepper to taste.
• Set half of mixture aside to be used as dipping sauce.
• Coat chicken completely in remaining mustard mixture, and then dredge in pretzel crumbs.
• Place coated chicken on baking sheet and bake for about 30 minutes or until chicken is cooked through and juices run clear.
• Dawn/NYS posted this recipe to Gail's Recipe Swap.