Sugar Cookie Crusted Pork Tenderloin Sliders with Dijon-Thyme Mayonnaise
This past weekend, while lounging by the pool, I was flipping through my stack of old Paula Deen Magazines (typical) and I came across a recipe for Sugar Cookie Crusted Pork Tenderloin Sliders. Gosh, they sounded so good. I immediately knew I was going to be making them this week. I tweaked the recipe a little, to suit our tastes and because, you know, I can’t leave well enough alone 🙂
I can not say enough good things about these sliders!!!! The slightly sweet breading combined with the savory Dijon-Thyme Mayonnaise, blew us away! The breading reminded me a little bit of the Chick-fil-a breading. Ridiculously good. For the recipe, we just used store bought sugar cookies to make the crumbs, but if you are a baker or would prefer to make your own cookies, go right ahead and send me some too 😉
Sugar Cookie Crusted Pork Tenderloin Sliders with Dijon Thyme Mayonnaise
Ingredients
1 (3 lb) Pork Loin Roast (cut in half lengthwise to make 2 narrow roasts)
1 cup dijon thyme mayonnaise, divided (recipe below)
1 cup sugar cookie crumbs
1 cup bread crumbs
1 tsp salt
1/2 tsp black pepper
24 King’s Hawaiian Rolls
Directions
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and spray with cooking spray. Place half of the dijon thyme mayonnaise in a shallow baking dish. Store the other half in the fridge to top sliders with. Combine cookie crumbs, bread crumbs, salt and pepper in another shallow baking dish. Coat both -roasts in the dijon-thyme mayonnaise then roll in the crumbs and place on the foil lined baking sheet. Bake them for 35 minutes or until an internal thermometer reads 160 degrees. Let stand 15 minutes before slicing. To serve, top each slider with thinly sliced pork and a little bit of the reserved dijon thyme mayonnaise.
Dijon-Thyme Mayonnaise
Ingredients
3/4 cup mayonnaise
1/4 cup dijon mustard
1 tsp dried thyme
Directions
Stir together all 3 ingredients and store in the fridge until ready to use.
10 Comments
Leave your reply.