I’ve used both pork tenderloin, sliced into medallions and blade chops. This pic is of the blades and although it’s not the leanest cut, it’s delicious. Live a little. Go to the store right now and buy some pork and pretzels.
2 cups crushed pretzels
1 pork tenderloin (most packages come with 2) or 4 blade chops
½ cup yellow mustard or any that you prefer
1-2 eggs, beaten
½ tsp smoked paprika (spicy or ‘sweet’)
¼ cup oil plus more
1. Slice pork tenderloin into medallions, about ½ - ¾ inch thick. Sprinkle with paprika and place pork in a Ziploc.
2. Add mustard and make sure all the pork is coated. Add more mustard if necessary. Place pork in the fridge for 30 minutes or up to 2 hours to marinate. The vinegar in the mustard with help to further tenderize the pork, but leaving it too long will cause the pork to get mushy.
3. Using a food processor or a mortar and pestle, crush up the pretzels until they look like coarse sand. Keeping a few chunky pieces adds nice texture.
4. Take pork out of the fridge about 30 minutes before cooking to take the chill off the meat. This helps with even cooking.
5. Beat your eggs in a medium size bowl and one piece at a time, dip your pork in the eggs, followed by a dredge in the pretzels. Set aside until all pork in coated and you’re ready to pan fry.
6. Heat a skillet (preferably stainless) until smoking. Add oil (olive oil or veg) to pan and swirl to coat.
7. Test your pan for high heat by sprinkling in a small drop of water. If the oil “pops”, you’re ready to go.
8. Place a few pieces of pork (4-5) in the pan at a time. Do not overcrowd.
9. Pan fry the pork for about 3-4 minutes per side depending on how thick you make your pieces. Add more oil if needed. Slightly pink (not raw!) centers are OK, but feel free to use a thermometer for accurate temps if you’re concerned. 145° is what you’re going for.
I like to squeeze a little lemon juice on top before serving. Throw some mustard on the side, and you’re good to go.
Enjoy!
MJM
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