Pretzel Pork Tenderloin With Mustard Dill Sauce | Dorothy Lane Market

Pretzel Pork Tenderloin With Mustard Dill Sauce

PREP TIME 10 mins
COOK TIME 15 mins
Chef Carrie Walters
  • POSTED Sep 1st, 2022
  • BY Chef Carrie Walters


For the Pretzel Pork

  • 1 lb pork tenderloin
  • Salt and pepper to taste
  • 1 cup flour
  • 2 eggs
  • 2 tsp Dijon mustard
  • 4 cups pretzel sticks
  • 4 Tbsp vegetable oil
  • 4 Tbsp butter

For the Sauce

  • ½ cup mayonnaise
  • ¼ cup Dijon mustard
  • ½ Tbsp fresh dill, chopped
  • 2 tsp honey, to taste


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.
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.
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.
For the Sauce: Mix all ingredients together until well blended.


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