PECAN-CRUSTED SLIDERS

These are so yummy and so perfect for the fall...

12 oz. pork tenderloin, sliced crosswise in 8 pieces

1 egg
2 Tbls honey
1 cup finely chopped pecans
2 Tbls cooking oil
1 small green apple
1 ½ cups shredded broccoli (broccoli slaw)
¼ cup mayo
Dijon mustard, to taste
8 small buns or dinner rolls

With palm of hand, flatten pork slices to ¼ inch thickness. In shallow dish, whisk together egg and 1 Tbls of  the honey.  In another shallow dish combine chopped nuts, 1 teas salt and ½ teas ground pepper. Dip pork in egg mixture then nut mixture, pressing to coat.

In a 12-inch skillet, heat oil over medium-high heat. Cook pork in hot oil 2-3 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 Tbls honey. Season with salt & pepper. For sliders, place pork on buns, spread with mustard and top with slaw.  Makes 4 servings (2 sliders each).