Pecan-Crusted Sliders

I hope everyone had a wonderful weekend. The weather was perfect for kayaking & tennis. Is it just me or is everyone just busier than usual these days? I make it a point to visit everyone new who comes by, it's just taking me longer lately. And while I used to visit my blogroll regularly it's been difficult to say the least. Please know I miss you guys & will always get there eventually. 

This dish was perfect for a casual Sunday dinner.  I really enjoyed it & had leftovers for dinner tonight as well. It'd probably be just as tasty with chicken, for my non-pork eating gals. To cut down on the calories, I had this on a whole wheat English Muffin for lunch today & just added tomato.

2 oz. pork tenderloin, sliced crosswise in 8 pieces
1 egg
2 tblsp honey
1 cup finely chopped pecans
2 tbsp cooking oil
1 small green apple
1-1/2 cups broccoli slaw
1/4 cup light mayonnaise
8 small buns or dinner rolls, split
Dijon-style mustard (optional)

With palm of hand flatten pork slices to 1/4 inch thickness. In shallow dish whisk together egg & 1 tblsp of the honey. In another shallow dish combine chopped nuts, 1 tsp salt & 1/2 tsp ground black pepper. Dip pork in egg mixture then nut mixture, pressing to coat.

In 12-inch skillet heat oil over medium-high heat. Cook pork in hot oil 2 to 3 minutes per side, or until golden & slightly pink in centers. 

Meanwhile, for slaw, quarter apple, remove core & seeds; thinly slice. In bowl combine apple, shredded broccoli, mayonnaise, & 1 tblsp honey. Season with salt & pepper. For sliders, place pork on buns or rolls; top with slaw. Pass mustard. Makes 4 servings (two sliders each).

{My Thoughts}

I found it difficult to get uniform pieces out of the tenderloin & to get big enough ones even for a slider so I ended up making regular size sandwiches rather than sliders & just put two pieces of meat on one sandwich. I do recommend making the slaw ahead of time if you can, because it was even better the next day. Although the recipe says the mustard is optional both hubs & I agree it wouldn't be the same without it. 

{Click Here to Print Recipe}

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