Hoosier "Fried" Pork Tenderloin Sliders
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  • For the Sliders:
  • 1 McGinnis Sisters pork tenderloin
  • 2 cups buttermilk
  • 1/4 cup flour
  • 3/4 cup panko bread crumbs
  • 2 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1/2 cup butter, melted
  • McGinnis Sisters mini sandwich bunds or dinner rolls
  • For the Everything "Chutney":
  • 1 medium tomato
  • 1/2 sweet onion
  • 3 dill pickle spears
  • 2 Tbsp mayo
  • 1 tsp grainy mustard
As many as two days before serving, butterfly open the pork tenderloin by cutting it in half lengthwise leaving a 1/4 inch hinge. Wrap the tenderloin in plastic wrap and, with a mallet, pound it out to 1/4 inch thickness. Cut the pork into equal portions only slightly larger than the dinner rolls.
In a plastic bag or tupperware, place the pork portions and pour buttermilk over. Marinate in the fridge for at least two hours. Lay a cooling rack into a cookie sheet and spray well with Pam. Preheat oven to 400 degrees.
Prepare the breading with the flour, bread crumbs, and seasonings. With one hand, remove a pork portion from the buttermilk, and with the other coat it liberally with the breading. Set each piece on the cooling rack and place in oven. Bake for 15 to 20 minutes, then pull out rack and drizzle a little melted butter over each piece so that it browns and crisps. Bake another 5 to 10 minutes.
Remove from oven and toast buns lightly.Meanwhile, prepare the Everything "Chutney". Finely dice the tomato, onion, and pickle spears. Toss with the condiments and serve a dollop on each sandwich.
Makes about 12 sliders

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