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 & also ended up making regular size sandwiches rather than sliders. For a couple of the sandwiches, I put two small pieces of meat on one. 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.
