Food and Recipes Recipes Pork Tenderloin Sliders 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. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on November 8, 2018 Print Share Share Tweet Pin Email Hands On Time: 25 mins Total Time: 55 mins Yield: 20 sliders Ingredients 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 Directions 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. Hector Sanchez; Styling: Buffy Hargett Miller Print