EV ER YD A Y EA SY
food
\FA ST!)
W e e k n i g h t W i n n e r s
H u rrie d , h u n g ry fa m ily ? S e rv e s u p p e r q u ic k .
P ic k fro m th e s e fiv e fre s h a n d t a s t y d is h e s .
BY PEG SMITH PHOTOS ANDY LYONS RECIPES AND FOOD STYLING JILL LUST
menu
Pecan-Crusted Sliders
sta r t
to
f in is h
25 minutes
b u d g et
$2.08 per serving
PECAN-CRUSTED SLIDERS
12
oz. pork tenderloin, sliced crosswise in 8 pieces
1
egg
2
Tbsp. honey
1
cup finely chopped pecans
2
Tbsp. cooking oil
1
small green apple
1 ’/2
cups shredded broccoli (broccoli slaw)
’/
cup mayonnaise
8
small buns or dinner rolls, split
Dijon-style mustard (optional)
1. With palm of hand flatten pork slices to V
4
inch thickness. In shallow dish
whisk together egg and
1
tablespoon of the honey. In another shallow dish
combine chopped nuts,
1
teaspoon
salt,
and V
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 centers.
3. Meanwhile, for slaw, quarter apple, remove core and seeds; thinly slice. In
bowl combine apple, shredded broccoli, mayonnaise, and
1
tablespoon honey.
Season with
salt
and
pepper.
For sliders, place pork on buns or rolls; top with
slaw. Pass mustard. MAKES
4
SERVINGS (TWO SLIDERS EACH).
EACH SERVING
694
cal,
44
gfat (6 g sat. fat),
115
mg chol,
1,029
mg sodium,
49
g
carbo,
5
g fiber,
29
gpro. Daily Values:
21
% vit. A,
49
% vit. C,
15
% calcium,
23
% iron.
BETTER HOMES AND GARDENS APRIL 2009
173
