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.

Hands On Time:
25 mins
Total Time:
55 mins
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


  1. 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.

  2. 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.

  3. 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.

    Pork Tenderloin Sliders
    Hector Sanchez; Styling: Buffy Hargett Miller
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