Honey Kissed Pretzel Crusted Pork Loin Recipes

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.

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.