Pretzel and Mustard Crusted Pork Tenderloin Sliders

Directions

1. Trim the pork tenderloin of any silver skin and cut into 3/4 inch steaks. Place the steaks between sheets of film wrap and gently pound them with a mallet to 1/4 inch thick pieces. Combine the pretzels and Bruschetta seasoning and place them on a shallow plate. Whisk together the eggs and mustard and set aside in another shallow bowl. Bread the pork tenderloin by first dipping in the seasoned pretzels and shaking off any excess, then into the egg mixture and let any excess drip off, then back into the seasoned pretzels. Repeat until all pork medallions are breaded.
2. Heat the Fustini's SELECT olive oil and the butter over medium heat in a large sauté, pan. When the butter is melted, add the breaded pork tenderloins and fry on each side for 3 to 4 minutes. Remove to a paper towel to drain while finishing the pork. Combine the mayonnaise, Fustini's Quick Pickles and Farm Style Sriracha in a small bowl. To Serve, cut a potato roll in half, spread some of the dressing on each side and top with a pretzel and mustard crusted pork medallion.
3. Place cucumber chunks, onion and carrot in a medium-size bowl. Place the Fustini's 12 Year White Balsamic Vinegar, the Fustini's Vinoso Wine Vinegar, and the sugar in a medium-size pan and bring to a simmer over medium heat. Once simmering and the sugar has dissolved, removed from the heat and pour over the vegetables. Let stand at room temperature for 1 hour and then cover and refrigerate overnight.