Pecan Crusted Sliders

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Makes: 4 servings
Serving size: 2 sliders
Yield: 8 sliders
Start to Finish: 25 mins
  • make this recipe
  • user reviews (3)
Pecan Crusted Sliders
Ingredients
  • 12
    ounces pork tenderloin, sliced crosswise in 8 pieces
  • 1
    egg
  • 2
    tablespoons honey
  • 1
    cup finely chopped pecans
  • 2
    tablespoons cooking oil
  • 1
    small green apple
  • 1 1/2
    cups shredded broccoli (broccoli slaw)
  • 1/4
    cup mayonnaise
  • 8
    small buns or dinner rolls, split
  • Dijon-style mustard (optional)
Directions

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

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

3. Meanwhile, for slaw, quarter apple. Remove core and seeds; thinly slice. In bowl combine apple, shredded broccoli, mayonnaise, and 1 tablespoon honey. Season with salt and pepper. For sliders, place pork on buns or rolls; top with slaw. If desired serve with mustard. Makes 4 servings (two sliders each).

Nutrition Facts (Pecan Crusted Sliders)
  • Servings Per Recipe 4,
  • Calories 694,
  • Protein (gm) 29,
  • Carbohydrate (gm) 49,
  • Fat, total (gm) 44,
  • Cholesterol (mg) 115,
  • Saturated fat (gm) 6,
  • Monosaturated fat (gm) 15,
  • Polyunsaturated fat (gm) 19,
  • Dietary Fiber, total (gm) 5,
  • Sugar, total (gm) 17,
  • Vitamin A (IU) 1020,
  • Vitamin C (mg) 29,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (µg) 93,
  • Cobalamin (Vit. B12) (µg) 1,
  • Sodium (mg) 1029,
  • Potassium (mg) 542,
  • Calcium (DV %) 151,
  • Iron (DV %) 4,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (3)
4217020204
dnalls wrote:

I made these as written, and none of us enjoyed them. In order to keep the pork juicy, you need to use a med/high temp & cook them quickly. Doing this burned the pecans slightly and left an odd taste. The slaw was decent, but unfortunately that's all we liked about the recipe.

4/24/2010 11:21:36 AM Report Abuse
Sjch1 wrote:

These were really yummy and quick. My whole family enjoyed them!

4/6/2010 08:36:02 PM Report Abuse
cooke_chrystal wrote:

Absolutely a quick and pleasing meal!! Highly recommended... (The pecans and porkloin are of course a more costly product....So, if cost is an issue, make it when pork is on sale.)

10/26/2009 02:00:35 PM Report Abuse

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