For the Pretzel Pork: Trim silverskin from tenderloin and cut on the bias into 2-inch thick pieces. Place cut side down and lightly pound into ½-inch thick medallions. Season liberally with salt and pepper.
2
Set up a three-part breading station. Place flour in a shallow dish. Whisk eggs and Dijon in a second shallow dish. Using a food processor, process pretzels into a fine meal and place in a third dish. Dredge pork medallions through all three steps in this order.
3
Heat 2 Tbsp each of the oil and butter over medium heat and sauté encrusted pork until deep golden brown on both sides. This will take a couple rounds, so remove completed pork from pan and keep warm. Add additional oil and butter as needed to pan fry. Serve with the Mustard Dill Sauce.
4
For the Sauce: Mix all ingredients together until well blended.
For the Pretzel Pork: Trim silverskin from tenderloin and cut on the bias into 2-inch thick pieces. Place cut side down and lightly pound into ½-inch thick medallions. Season liberally with salt and pepper.
2
Set up a three-part breading station. Place flour in a shallow dish. Whisk eggs and Dijon in a second shallow dish. Using a food processor, process pretzels into a fine meal and place in a third dish. Dredge pork medallions through all three steps in this order.
3
Heat 2 Tbsp each of the oil and butter over medium heat and sauté encrusted pork until deep golden brown on both sides. This will take a couple rounds, so remove completed pork from pan and keep warm. Add additional oil and butter as needed to pan fry. Serve with the Mustard Dill Sauce.
4
For the Sauce: Mix all ingredients together until well blended.
