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

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources