1 pork tenderloin ( 1 1/4 lb) silver skin removed, sliced into 1/2 inch rounds
1/3 cup all purpose flour
1/2 teaspoon each salt and pepper
2/3 cup breadcrumbs
1 egg, beaten with 1 tablespoon water
1/2 teaspoon flaked sea salt
In bowl, combine honey, Dijon, and pepper flakes. Set aside.
In one bowl combine salt and flour; add eggs to another bowl and breadcrumbs to a third bowl.
Dip pork pieces into flour mixture to coat both sides. Dip into egg mixture, letting excess drip off. Dip into breadcrumbs, patting to coat evenly.
In large nonstick skillet, heat 1/2 inch of canola oil over medium-high heat; fry pork until browned and crispy, about 2-3 minutes per side. Remove to paper-towel lined platter and keep warm. Sprinkle with flaked sea salt.
Insert skewer into each piece to create lollipop; arrange on platter. Drizzle with sauce or serve on the side for dipping.