Iowa Pork Tenders with Dijon Honey Dipping Sauce!

by Anthony Solimini

Ingredients

  • 1 lb pork tenderloin cut into short strips
  • ½ c flour
  • 2 teaspoon salt
  • 2 teaspoons garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon pepper
  • 2 eggs
  • 2 c crushed oyster crackers

Directions

  • Heat oil to 375 degrees.
  • Slice the pork tenderloin into small trips
  • With three large bowls, create a dipping station. In the first bowl, add the flour, salt, garlic, paprika, and pepper. In the second bowl, add the eggs and whisk them. In the last bowl, add the crushed oyster crackers.
  • Dredge the tenderloin into the seasonings and shake off the excess. Next, dip into the eggs and allow the excess to drip off. Finally, firmly press into the crushed oyster crackers.
  • Carefully place the breaded tenderloin into the oil. Fry for about 3 minutes, flip, and fry for another 2 to 3minutes, or until golden brown.

Dipping Sauce

  • ½ cup mayonnaise

  • 2 tablespoons honey

  • 2 tablespoons prepared yellow mustard

  • 1 tablespoon Dijon mustard

  • ½ tablespoon lemon juice

Mix together all ingredients and chill for an hour

Enjoy!

 

 

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