State Fair Pork Sliders<br>Featuring Lea & Perrins® Signature Steak Sauce

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
12

Gourmet sliders are popping up on restaurant menus nationwide. Fun four-biters that make a satisfying meal for one, or a crowd-pleasing appetizer to share. A little country flair goes into our State Fair Pork Sliders, featuring fried pork dipped in a savory sauce and topped with crunchy cabbage.

Ingredients

Sliders:
Pork tenderloins – 2
All-purpose flour – 1 cup
Shiitake mushroom powder – 1 cup
Eggs, lightly beaten – 3
Panko breadcrumbs – 2 cups
Slider rolls, toasted – 1 dozen

Umami sauce:
Lea & Perrins® Signature Steak Sauce – 1 cup
Heinz® Ketchup – 1 cup
Soy sauce – ½ cup
Heinz® Balsamic Vinegar – ¼ cup

Slaw:
Cabbage, fine julienne – ½ head
Rice vinegar – ¼ cup
 

Steps

  1. Peel, trim and cut pork tenderloins into 12 medallions. Pound pork medallions between plastic wrap until 1⁄4” thick with meat mallet.
  2. Mix flour and mushroom powder. Coat pork in flour-mushroom mix, then dip in egg, and then in panko crumbs.
  3. Heat pan over medium flame and pan-fry in your choice of fat.
  4. Keep warm.
  5. Mix all umami sauce ingredients together and set aside.
  6. Mix all slaw ingredients together and set aside. Salt and pepper, to taste.
  7. Dip fried pork in umami sauce. Put on rolls, top with cabbage slaw and serve.
Source: Chef Daniel Burrows, Heinz Senior Corporate Chef

More From FoodService Director

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

FSD Resources