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United States, Americas · Pork Tenderloin Medallions with Lemon-Parsley Pan Sauce

Crispy Pork Medallion Sliders with Lemon-Parsley Aioli

Pounded pork tenderloin medallions in a crunchy panko coat, tucked into toasted mini buns with zesty lemon-parsley garlic mayo and quick pickled red onion.

ServingsServes 2
Total cooking time38 min
DifficultyMedium
About servingsKeep children and pets away from hot oil. Pork must reach 63 °C in the centre.

Method

  1. Slice the red onion paper-thin and toss it in a bowl with the vinegar, sugar and part of the salt. Leave for to turn pink and tangy while you carry on.

    Add in this stepRed onion ½Apple cider vinegar 2 tbspSugar 1 tspSalt ⅛ tsp

  2. In a small bowl, stir together the mayonnaise, lemon juice, parsley and garlic for the aioli. Keep it in the fridge until needed so the garlic mellows into the sauce.

    Add in this stepMayonnaise 3 tbspLemon juice 2 tspFlat-leaf parsley, chopped 2 tbspGarlic clove, finely grated 1

  3. Strip the silver skin from the tenderloin and cut one piece (about 75 g) per bun. Place each between sheets of plastic wrap and pound with a rolling pin or the base of a pan to 1 cm thick, a little wider than the bun. Season with the rest of the salt and the pepper, then coat in flour, then beaten egg, then panko, pressing the crumbs on firmly with your hands.

    Add in this stepPork tenderloin 300 gSalt 0.4 tspBlack pepper 2 pinchAll-purpose flour 2 tbspEggs 1Panko breadcrumbs 50 g

  4. Pour the oil into a 24 cm frying pan (about 5 mm deep) and heat over medium heat for to 170 °C. No thermometer? Drop in a few crumbs: they should sizzle and float straight away. If it smokes, it is too hot; turn it down. Never leave hot oil unattended and keep wet hands and utensils away.

    Add in this stepVegetable oil, for shallow-frying 80 ml

    medium heat

  5. Lower the cutlets in gently, laying them away from you (batches: 2), and fry for per side, until deep golden on both sides and 63 °C inside. Drain on a rack or paper towel. Crowding the pan drops the oil temperature and makes them greasy.

  6. Split the buns and toast them cut-side down in a clean, dry pan over medium heat for , until golden.

    Add in this stepSlider buns (mini burger buns) 4

    medium heat

  7. Spread aioli on the bottom buns, then layer lettuce, a crispy cutlet and some drained pickled onion. Add a little more aioli to the top bun and close. A cocktail stick holds each slider together.

    Add in this stepRomaine lettuce leaves 2

Cook's tip

Once completely cool, strain the frying oil into a jar to reuse once or twice. Stir a little chilli sauce into the aioli if you like heat. Assemble right after frying so the coating stays crunchy.

Cooking it at camp

At camp, skip deep oil and pan-fry the cutlets in a little oil in a cast-iron skillet; they still get crisp. Make the pickles and aioli at home, and bread the pork ahead on a tray in the cooler. Cook on a stable table, as the oil spits.