Creole Mustard Pork Fingers
Crispy, flavorful, and irresistibly satisfying, Creole Mustard Pork Fingers are a Southern-inspired delight that will elevate your appetizer or dinner spread. These tender pork tenderloin strips are marinated in a zesty blend of Creole mustard, buttermilk, garlic powder, and smoked paprika, infusing them with bold, spicy flavors. Coated in a crunchy breadcrumb crust and fried to golden perfection, each bite delivers a mouthwatering contrast of textures. Perfect as a crowd-pleasing snack or main course, these pork fingers pair beautifully with tangy dipping sauces like Creole mustard or ranch. Ready in just under an hour, this recipe combines classic frying techniques with a Louisiana twist—making it an instant hit for your next gathering. Garnish with fresh parsley for a vibrant finishing touch!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Creole mustard
- 0.5 cup Buttermilk
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup All-purpose flour
- 1 cup Breadcrumbs
- 2 Eggs
- 1 cup Vegetable oil
- 1 tbsp Parsley (optional, for garnish)
Instructions
Trim the pork tenderloin of any excess fat or silver skin, then slice it into 1/2-inch thick strips, about 3-4 inches long.
In a medium bowl, whisk together Creole mustard, buttermilk, garlic powder, smoked paprika, salt, and black pepper. Add the pork strips and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.
Set up a dredging station with three shallow bowls: one with the flour, one with beaten eggs, and one with breadcrumbs.
Remove the pork strips from the marinade, letting any excess drip off. Dredge each strip in the flour, dip in the beaten eggs, and coat thoroughly with breadcrumbs. Press gently to adhere the breadcrumbs to the pork.
Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breadcrumb into the oil; it should sizzle immediately.
Carefully add the pork fingers to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side or until golden brown and cooked through to an internal temperature of 145°F (63°C). Transfer to a paper towel-lined plate to drain any excess oil.
Garnish with chopped parsley, if desired, and serve hot with your favorite dipping sauce (Creole mustard or ranch work great)!
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.6 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 683 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
