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
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

FSD Resources