Pecan-Crusted Pork Tenderloin Sandwiches

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Here's a quick rundown of my relationship with this recipe:

1) ripped out the recipe for Pecan-Crusted Sliders from a waiting room magazine (shh - don't tell)

2) made the recipe for the pork tenderloin to the letter, thinking "mixing honey with the egg, would have never thought of that, but what a great idea"

3) sampled a piece of the pork before assembling the sandwich, and thought "this is OK, but I'm a little disappointed"

4) placed the pork on regular whole wheat buns, slapped on some O'Charley's Honey Mustard dressing, and piled on some cole slaw

5) took a bite of the complete sandwich and fireworks went off because this was delicious and I was in love

After a quick up and down with this recipe, I have decided I love it. It was easy and quick. I really loved the sandwich and this was my first time adding cole slaw to a sandwich. The tenderness of the meat, the crunch of the pecans, the slight sweetness from the honey, and the cool crispness of the cole slaw made for a fantastic play on textures and flavors. My daughter and husband ate the pork tenderloin plain and loved it too.

I will definitely add this to my need-something-quick-but-delicious recipe file. The only change I would make would be to add just the smidgest smidgen of red pepper to the egg wash for a hint of background heat. I also think it would work great with chicken breasts or chicken tenderloins to top a big salad.

Let me know what you think!

Pecan-Crusted Pork Tenderloin Sandwiches

Better Homes and Gardens, April 2009

12 oz pork tenderloin, sliced crosswise in 8 pieces

1 egg

1 Tbsp honey

1 cup finely chopped pecans

2 Tbsp vegetable oil

1. With palm of hand flatten pork slices to 1/4 inch thickness. In shallow dish whisk together egg and honey. In another shallow dish combine chopped pecans, 1 teaspoon of salt and 1/2 teaspoon ground black pepper. Dip pork in egg mixture then nut mixture, pressing to coat.

2. In 12-inch skillet heat oil over medium-high heat. Cook pork in hot oil 2 to 3 minutes per side, or until golden and slightly pink in center.