Pork Tenders with Honey Mustard Dipping 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.
For the Pork Tenders:
- 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
For the Honey Mustard Dipping Sauce:
- 2/3 cup honey
- 3 tbsp yellow mustard
- 1 tbsp dijon mustard
For Pork Tenders:
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).
For Honey Mustard Dipping Sauce: