Cheddar Dredged Pork Tenderloin Sliders

Prep Steps

• 1 1/2 lbs pork tenderloin into 12 medallions, about 1 inch thick {do:slice}

The Biscuits

Option: Frozen Buttermilk Biscuits {id:biscuit.frozen}

Bake-from-frozen biscuits, one for each slider.

Bake according to the package directions...

• 12 frozen buttermilk biscuits

Option: From-Scratch Buttermilk Biscuits {id:biscuit.home, preptime:+15, cooktime:-8, carbs:-3, sodium:-340}

Tall, tender and buttery. Makes 12, one for each slider.

Preheat the oven to 425°F and line a baking sheet with parchment. In a large bowl, whisk together...

• 2 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp kosher salt

Grate in on the large holes of a box grater, then toss with your fingers until coated...

• 1/2 cup cold butter

Stir in just until a shaggy dough forms...

• 1 cup cold buttermilk

Turn the dough out onto a floured counter and pat into a 1-inch-thick rectangle. Fold it in half and pat it out again, and repeat twice more. Cut out 12 biscuits with a 2 1/2-inch cutter, pressing straight down without twisting. Set them on the baking sheet just touching, and bake until tall and golden, 15–17 minutes.

Season & Flatten

Pound to 1/4 inch thick between two sheets of plastic wrap...

• 1 1/2 lbs pork tenderloin, sliced into 12 medallions

Season both sides evenly with...

• 1 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper

Cheddar Flour Dredge

Set up two shallow dishes. In the first, whisk together...

• 2 large eggs
• 1 tbsp water

In the second, combine...

• 1 cup all-purpose flour
• 3/4 cup finely shredded sharp cheddar cheese
• 1/2 tsp kosher salt

Dip each medallion in the egg wash, then press it firmly into the cheddar flour to coat both sides.

Fry & Assemble

In a large heavy skillet over medium-high heat, heat until shimmering...

• 1/4 cup vegetable oil

Pan-fry in batches until the crust is deep golden and the pork reaches 145°F, 2–3 minutes per side. Drain on a paper-towel-lined plate. Split the warm biscuits, set a pork medallion on each bottom and add the tops.