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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.
Author: Cristen


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:

  • Combine honey and mustard in a bowl. Stir well. Serve at room temperature.