CRISPY PORK TENDERLOIN SLIDER WITH CREAMY COLESLAW

Crispy Pork Tenderloin Slider with Creamy Coleslaw

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

This video segment of our Game Day Grub recipes has Chef Tony showing us how to make a Crispy Pork Tenderloin Slider served with Creamy Coleslaw. it’s a delicious combo that your friends and family will enjoy while watching the game.

INGREDIENTS

SLIDERS - MARINADE

½ cup grape seed oil
¼ cup fresh lemon juice
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon ground red pepper
1 teaspoon fresh garlic, minced
Sliders - 2 pork tenderloins, cleaned and cut into 2-inch slices
Kosher salt and ground black pepper
1 cup canola oil
1 cup all-purpose flour
3 eggs, beaten
2 cups panko bread crumbs
8 slider buns, sliced in half

COLE SLAW DRESSING

2 eggs
3 tablespoons sugar
1½ teaspoons all-purpose flour
½ teaspoon dry mustard
¼ cup cider vinegar
¼ cup water
1 tablespoon unsalted butter
3 tablespoons half and half

COLESLAW

6 cups shredded green cabbage
1 large carrot, shredded
1 celery stalk, finely chopped
1 small onion, finely chopped
½ green bell pepper, finely chopped
¼ cup fresh parsley, minced
1½ teaspoon celery seed
1 teaspoon black mustard seed
Kosher salt and ground black pepper

INSTRUCTIONS

PORK SLIDERS

1. Combine marinade ingredients in a large zip-top freezer bag. Add tenderloin and seal and refrigerate 4 hours.

2. Remove pork from marinade, discarding marinade, and pat dry. Using a meat tenderizer, pound meat to ¼-inch thickness. Season with salt and pepper.

3. Heat oil in a large sauté pan.

4. Set up a 3-stage breading station with flour, eggs and panko.

5. Dredge pork into flour, dip into eggs then bread crumbs. Place in oil and cook 3 minutes per side, until golden brown. Place on sliced slider bun and top with creamy coleslaw.

COLESLAW DRESSING

1. In a small sauce pan beat eggs thoroughly. Add sugar, flour and mustard. Add vinegar and water and beat to combine with egg. Add butter and heat over low heat, stirring constantly, until thick, about 8 minutes. Beat mixture until smooth.

2. Remove from heat and whisk in half and half. Season to taste with salt and pepper.

3. In a large bowl combine vegetables and toss with cooled dressing.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Hosts - Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of head coach Gus Bradley.

Amy Myslinski. Amy is the wife of Tom Myslinski, Strength & Conditioning Coordinator.