Pan de Bono Sliders

Pan de Bono Sliders
Staff Writer
Pan de Bono Sliders

Mesazul Steakhouse

Pan de Bono Sliders

In this recipe for sliders, pork tenderloin medallions pair wonderfully with pan de bono, a Colombian yucca cheese bread, and fried plantains. A little onion slaw and fried egg tops off this hearty and satisfying snack.

See all pork recipes.

4
Servings
618
Calories Per Serving
Deliver Ingredients

Ingredients

For the onion slaw

  • red onion, sliced very thinly
  • 1/4  Cup  chopped cilantro
  • 1/3  Cup  freshly squeezed lime juice
  • Roma tomato, sliced
  • 1/2  Cup  shredded lettuce

For the sliders

  • 1  Cup  buttermilk
  • 1  Tablespoon  minced garlic
  • large egg
  • Salt and pepper, to taste
  • One 1-pound pork tenderloin, cut into 1-inch medallions
  • 2  Cups  finely ground Ritz cracker crumbs
  • frozen pan de bono (Columbian yucca cheese bread), thawed and halved, or your favorite sandwich buns
  • 4  Tablespoons  butter
  • quail eggs or small hen eggs
  • Oil, for frying
  • extremely ripe plantains, peeled and cut into ½-inch-thick slices cut on a bias
  • 1  Cup  shredded lettuce, for garnish
  • tomato, sliced, for garnish

Directions

For the onion slaw

Combine all of the ingredients in a bowl and let rest for 30 minutes.

For the sliders

Combine the buttermilk, garlic, egg, and pinch of salt and pepper in a bowl and whisk to incorporate. Place the pork medallions between 2 pieces of parchment paper and gently pound flat using a heavy skillet.

Season the pork pieces with salt and pepper, to taste, and place in the buttermilk mixture, making sure all of the pieces are fully submerged. Let stand for 5 minutes. Bread all pieces generously in the cracker crumbs.

Heat 3 tablespoons of the butter in a nonstick pan on medium-low heat. Take the bread and sear each half on both sides until each side is a light golden brown and each disc has slightly puffed up. Remove from the heat and set aside.

In the same pan, add the remaining butter and fry the small eggs sunny side up to the desired doneness.

Heat the oil in another frying pan over medium heat and fry the plantains until dark and fully cooked ("maduros" should be soft inside). Remove from the heat and let rest.

Increase the heat to medium-high, and quickly fry the pork medallions until golden brown, about 1-2 minutes per side. Assemble each slider by placing a little onion slaw on the pan de bono, place one tenderloin medallion over the slaw, add 2 pieces of plantains, top with an egg, and garnish with lettuce and tomato.

Nutritional Facts

Total Fat
28g
40%
Sugar
11g
12%
Saturated Fat
10g
42%
Cholesterol
126mg
42%
Carbohydrate, by difference
52g
40%
Protein
38g
83%
Vitamin A, RAE
107µg
15%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
35µg
39%
Calcium, Ca
249mg
25%
Choline, total
12mg
3%
Fiber, total dietary
3g
12%
Folate, total
20µg
5%
Iron, Fe
6mg
33%
Magnesium, Mg
42mg
13%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
532mg
76%
Selenium, Se
27µg
49%
Sodium, Na
1125mg
75%
Water
102g
4%
Zinc, Zn
7mg
88%