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Cookie-Crusted Baked Pork Tenderloin Sliders
Cooking with Paula Deen
, Nov/Dec 2010
1 (17.5-ounce) package sugar cookie mix*, prepared according to package directions and cooled
1 cup bread crumbs
1/3 cup prepared brown mustard with horseradish
2 teaspoons minced fresh thyme
1 (3-pound) pork tenderloin, cut lengthwise into 2 pieces
Salt and pepper
24 slider buns
1 can whole berry cranberry sauce
Preheat oven to 350°. Line a rimmed baking pan with aluminum foil. Break up sugar cookies in large chunks. In the work bowl of a food processor, add cookies and bread crumbs. Pulse until crumbly. Remove 2 cups, and place on a separate baking sheet. (Place remaining crumbs in a resealable plastic bag, and freeze for another use. Crumbs can be frozen for up to 3 months.)
In a small bowl, stir together mustard and thyme. Sprinkle tenderloins with salt and pepper. Coat the tenderloins with the mustard mixture, and roll in cookie crumb mixture. Place on prepared baking sheet. Bake for about 25 to 35 minutes, or until a meat thermometer inserted in tenderloin registers 155°. Remove from oven, and let stand 10 minutes before slicing.
To serve, thinly slice pork tenderloin crosswise. Place 1 to 2 teaspoons of whole berry cranberry sauce on the bottom half of each slider roll. Top with sliced pork tenderloin, and cover with bun top. Serve warm or at room temperature.
Makes 12 servings
Note: *We used Betty Crocker® Sugar Cookie Mix.
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