Pork Tenderloin Sliders

Name: Pork Tenderloin Sliders
Total time: 55 min
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

5.0

(1)

1 Review

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

Updated on December 21, 2022

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