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
862
Calories Per Serving
Deliver Ingredients

Ingredients

For the onion slaw

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

For the sliders

  • 1 Cup buttermilk
  • 1 Tablespoon minced garlic
  • 1 large egg
  • Salt and pepper, to taste
  • One 1-pound pork tenderloin, cut into 1-inch medallions
  • 2 Cups finely ground Ritz cracker crumbs
  • 8 frozen pan de bono (Columbian yucca cheese bread), thawed and halved, or your favorite sandwich buns
  • 4 Tablespoons butter
  • 4 quail eggs or small hen eggs
  • Oil, for frying
  • 2 extremely ripe plantains, peeled and cut into ½-inch-thick slices cut on a bias
  • 1 Cup shredded lettuce, for garnish
  • 1 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
31g
44%
Sugar
28g
31%
Saturated Fat
9g
38%
Cholesterol
104mg
35%
Carbohydrate, by difference
106g
82%
Protein
41g
89%
Vitamin A, RAE
13µg
2%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
135mg
14%
Choline, total
23mg
5%
Fiber, total dietary
9g
36%
Folate, total
200µg
50%
Iron, Fe
26mg
100%
Magnesium, Mg
109mg
34%
Niacin
13mg
93%
Pantothenic acid
2mg
40%
Phosphorus, P
748mg
100%
Riboflavin
1mg
91%
Selenium, Se
54µg
98%
Sodium, Na
1075mg
72%
Thiamin
1mg
91%
Water
89g
3%
Zinc, Zn
9mg
100%