Pork Tenderloin Sliders

- Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Photo: Hector Sanchez; Styling: Buffy Hargett Miller

One carefree way to serve these cuties is to slice the tenderloins on a large cutting board, set out fresh rolls and homemade condiments, and let guests build their own sandwiches.

Hands-on time: 25 minutes
Total time: 55 minutes
Yields: Makes 20 sliders


2 pork tenderloins (about 2 1/2 lb.), trimmed

3 tablespoons olive oil, divided

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/4 cup firmly packed dark brown sugar

2 tablespoons Dijon mustard

3 tablespoons fresh thyme leaves

2 tablespoons chopped fresh rosemary

20 slider buns or dinner rolls, split

Italian-Style Salsa Verde

Blackberry-Honey Mustard Sauce

Bacon-and-Sweet Onion Jam

How to Make It

Preheat oven to 400°. Rub pork tenderloins with 1 Tbsp. oil, and sprinkle with salt and pepper. Stir together sugar and next 3 ingredients; rub over pork.

Cook pork in remaining 2 Tbsp. hot oil in a skillet over medium-high heat 5 minutes, browning on all sides. Place tenderloins on a wire rack in a jelly-roll pan.

Bake at 400° for 20 minutes or until a meat thermometer inserted in thickest portion registers 155°. Remove from oven, and let stand 10 minutes. Slice and serve on slider buns with sauces, or wrap tenderloin whole and refrigerate up to 3 days.


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