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