Step 1

Place the pork medallions between 2 pieces of parchment paper, pound them out to 1/4-inch thickness and season with salt and pepper.

Step 2

In a shallow dish, whisk together the Dijon mustard and eggs and season with salt and pepper. In a separate shallow dish, mix together the flour, cayenne, garlic powder and paprika and season with salt and pepper. In a third shallow dish, add the pretzels. Bread the pork going from the flour mixture to the egg mixture to the pretzels, making sure to press on the pretzels to really bind them to the pork. Put the pork into the fridge and let it sit for 30 minutes.

Step 3

Heat the oil or lard in a large cast-iron pan to 350 to 360 degrees F. Fry the pork until golden brown, 2 to 3 minutes per side or until cooked through. Remove the pork onto a paper towel-lined plate and season with salt.

Step 4

Spread the buns with the mayo and toast on the grill until golden, 2 to 3 minutes. Add the dill pickle slices to the bottom of the buns and top with the grainy mustard, crispy pork, a drizzle of hot honey and the relish. Serve with a beer.