Pecan-Crusted Sliders

This is another recipe that's been in rotation at our house for several years.  I feel like I've been going non-stop, and putting together a dinner at the end of the day has sounded like cruel and unusual punishment.  This is one that comes together super quick - especially on nights when the last thing you want to do is cook.

Here's the recipe with my notes:

Pecan-Crusted Sliders 

12 oz pork tenderloin, sliced crosswise into 8 pieces
1 egg
2 Tbsp honey, divided
1 C finely chopped pecans
2 Tbsp cooking oil
1 small green apple (I used a Granny Smith)
1 1/2 C shredded broccoli (I used a bag of broccoli slaw)
1/4 C mayo
8 small buns or dinner rolls, split (I used some oblong rolls I had in the freezer)
Dijon-style mustard, optional (I used a sweet-hot mustard on mine)

With palm of hand, flatten pork slices to 1/4 inch thickness.  

In shallow dish, whisk together egg and 1 Tbsp of the honey.

In another shallow bowl combine chopped nuts, 1 tsp salt and 1/2 tsp pepper.

 I don't know about you, but finely chopping a cup of nuts isn't high on my fun list. 

Unless I want big pieces for a salad or something, this is how I do it.

Dip pork in egg mixture then nut mixture, pressing to coat.

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.

Meanwhile for slaw, quarter apple, remove core and seeds; thinly slice. 

In bowl combine apple, shredded broccoli, mayo, and 1 Tbsp of honey.

Season with salt and pepper.

For sliders, place pork on buns or rolls; top with slaw.

Pass mustard.

The plan was to make oven fries, but I decided a bag of chips sounded like waaay less work.

Here's dinner on my plate: