Cheddar Dredged Pork Tenderloin Sliders

Season & Flatten the Pork

Slice into twelve equal medallions (about 1-inch thick)...

• 1.5 lbs pork tenderloin

Pound out thin to ¼-inch thickness. Season both sides evenly with...

• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper

Cheddar Flour Dredge

Set up a dredging station using two shallow dishes.

Dish 1 (Egg Wash)

Whisk together...

• 2 large eggs
• 1 tbsp water

Dish 2 (Cheddar Flour)

Combine...

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

Dip medallions into the egg wash, then press firmly into the cheddar-flour mixture to coat both sides.

The Fry and Assembly

Heat in a large heavy skillet over medium-high heat...

• 1/4 cup frying oil

Pan-fry in batches for 2–3 minutes per side until the crust turns deeply golden and the pork reaches an internal temperature of 145°F. Transfer to a paper-towel-lined plate.

Split warm baked biscuits, top each base with a pork medallion, and crown with biscuit tops.