Believe it or not, the most popular recipe I turn out in my kitchen isn’t pie, cinnamon rolls or 6 layer chocolate cake. It is this simple recipe for Pork Tenders with Honey Mustard Sauce. These tender strips of pork loin, breaded and fried until golden and dunked in a sweet honey mustard sauce are a favorite of family and friends young and old.
Cooking with pork is something we naturally do around here, because we always have it on hand. However, for this dish, I always watch the sales in the meat department at our local grocery store on “Tenderized Pork Loin Slices” or “Boneless Butterfly Chops”. If I buy the chops, I simply ask the butcher to tenderize them for me, that way all of the prep work is done ahead of time.
This weekend we enjoyed our time at the SGI/ISU Block and Bridle Proven to Win Pig Sale. My daughter was able to sell the famed “Danimal” Spot barrow she’d been so upset about selling before. One could understand her misgivings about selling him of course, after all, she saved his life. Read about that here, in case you missed it.
I have to thank a local family who set up the sale of this pig for us to . They were top bidder and got the gift my daughter made up for them. The barrow will go to a little girl who, believe it or not, is in our county. I hear she takes extra special care of her 4H projects, even reading books to them. My daughter will get a chance to show this pig in our county’s open “fun show” class. She can’t wait.
We met many great people who are proud to raise livestock, and I had great conversations about the future of our industry and the bright kids in the center focus of it. We’ve got a lot of great pig farmers out there, stay tuned on the ‘many flavors of pig farmers’, a post to come soon.
I hope your Easter was wonderful and left you feeling spiritually fulfilled and taking your belt out a notch because you enjoyed to much great food.
These tender strips of pork loin, breaded and fried until golden and dunked in a sweet honey mustard sauce are a favorite of family and friends young and old.
- 1 qt peanut or vegetable oil
- 1 1/2 cups flour
- 1 1/2 cups cornstarch
- 2 tsp Lawry’s Seasoned Salt
- 1 tsp ground black pepper (optional)
- 2 eggs, well beaten
- 6 tbsp milk
- 3/4 package Chicken in a Biskit crackers, crushed, or other crackers/Panko etc.
- 8 4-oz boneless center cut pork chops/pork loin slices, tenderized *cut these into 3-4 strips per 4 oz. loin slice, lengthwise
- additional seasoned salt or sea salt for sprinkling post-frying
- 2/3 cup honey
- 3 tbsp yellow mustard
- 1 tbsp dijon mustard
Heat oil to 350 degrees in a large, heavy bottomed skillet. Combine flour and cornstarch in a large glass baking dish. Add Lawry’s and pepper. In a separate baking dish add beaten eggs and milk, mix together.
In a third baking dish, add crushed crackers plus 5 TBSP of flour/cornstarch mixture. Mix well.
Dredge each piece of tenderized pork in flour, shake excess. Dip in egg/milk mixture, shake excess. Dredge in cracker crumb mixture. Place on clean plate and repeat with other pieces until complete. When ready to fry, be sure oil is 350 degrees.
Fry 4-6 pieces or 1 large piece of meat at a time in 350 degree oil, for 2 minutes and until golden brown. Use a meat thermometer to test doneness, at least 145 degrees. Remove to paper towel lined plate. Serve immediately with honey mustard dipping sauce. Store leftovers in an airtight container for 2 days in the refrigerator. Leftovers: reheat in microwave (may be a bit soggy) or in warm oven 300 degrees (best bet).
Combine honey and mustard in a bowl. Stir well. Serve at room temperature.