The Cardiologist's Wife

Home Run – Pecan Crusted Sliders!

[ Post by Lisa Tedder ][ Post on August 14, 2012 ][ In Pork, Sandwiches, Snacks and Appetizers ]

The reason I share so many recipes is to show that my family eats food that we like while still eating a healthy, balanced diet.  We restrict processed junk food that isn’t good for you and replace it with whole foods and home cooked meals.  We try to avoid too much sugar and fat but we do eat desserts a few times a week and all kinds of meat.  We also try not to hog out and eat too much.  Life is a balancing act and food is no different.

 

If more people would learn to cook simple meals, I believe they would find they prefer their own cooking to fast food or processed foods.  I am doing a cooking class Wednesday night from 5:30 to 6:30 at the Health and Wellness Center.  It’s not to0 late to call for a spot.  I will be cooking the tilapia with avocado salsa (a recipe I’ve featured here with salmon), tilapia with pesto and my famous garlic green beans.  Yes, you will get to sample the food.  My husband will be my sous chef and yes, he will be doing food prep, not just standing around like he thinks he will.

 

This weekend, I tried a recipe that intimidated me a bit.  I’ve had it in my “try this” pile since 2009 and finally decided it was time to throw it away or make it.  The reason it intimidated me was that you bread the pork and in past cooking experiences, my breading has fallen off.  Everything went perfectly this time and I got raves over these sliders.  It also turned out to be a relatively simple cooking experience.  We served it with barbecued green beans and yes, hash brown casserole.  I cut back on the fat in the hash brown casserole by using less sour cream than called for and the soup and sour cream were the reduced fat versions.  I also used less cheese and butter and added some canned mushrooms for extra flavor.  Without further ado, here is the slider recipe.

 

Pecan Crusted Sliders

12 oz. pork tenderloin, sliced crosswise in 8 (or so) pieces

1 egg

2 Tbsp. honey

1 cup finely minced pecans (use a food processor; I used a Magic Bullet)

2 Tbsp. cooking oil

1 1/2 cups slaw mix

1/4 cup reduced fat mayo

8 small buns or rolls

mustard, jalapeno jelly

In a shallow dish, whisk together egg and 1 Tbsp. honey.  In another shallow dish, combine nuts, 1 tsp. salt and 1/2 tsp. pepper.  Dip pork in egg, then press both sides in the nut mixture, coating well.  (I needed more than 1 cup of nuts.  I had to use panko crumbs to coat the last three pieces.)  Heat oil to medium high in a large skillet.  Cook pork 2 to 3 minutes per side, or until golden brown and slightly pink in center.  While meat cooks, mix slaw, remaining honey and mayo.  (Or use your favorite slaw recipe, just keep fat content low.)  Serve pork on slider buns, top with slaw, mustard or jalapeno jelly like we did.

 

To Die For Good!!  These were also good for breakfast and lunch the next day.  I have no idea if my pork was 12 oz. nor were my slices neat and there were more than 8.  Don’t worry about always following the recipe exactly unless you are baking.  Then you need to be more precise.  Give these babies a try and your family will be happy campers.

Upadated on August 14, 2012