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

Managing Your Business
hand selecting picture

According to the Wall Street Journal, new artificial intelligence technologies are designed to assist HR each step of the way, from recruitment to retention. They scour the internet for suitable job candidates; they take new employees through the onboarding process; they answer benefits questions; and they even scan employee correspondence for signs of unhappiness or counterproductivity. But do they make sense for foodservice operators?

“Anything that can help technology-wise, why not?” says David Hill, director of dining hall operations at the University of New Hampshire . “It...

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

FSD Resources