This recipe was given to us by our friend Mary Jo. We have modified it slightly to help make it “simple.” We recommend making the pork tenderloin, onions and sauce the day before, storing in separate containers and assembling the sliders several hours before serving or packing for your picnic.
Pork Tenderloin Sliders
Servings: 12
Ingredients
- 1/2 cup canola oil
- 3 Tbsp smoked paprika
- 1 1/2 Tbsp kosher salt
- 1 Tbsp fresh ground pepper
- 2 pork tenderloins about 3 lb total
- 1 Tbsp olive oil
- 2 red onions cut in thin slices
- 5 oz bag of arugula
- 24 slider buns or small rolls from the bakery
Sauce
- 1 cup mayonnaise
- 4 garlic cloves minced
- 1 Tbsp coarse grain mustard
- 4 Tbsp fresh sage leaves chopped
- 4 tsp fresh lemon juice
- kosher salt and fresh ground pepper to taste
Instructions
- Combine canola oil, paprika, salt and pepper.
- Pour over pork tenderloins and marinate at room temperature for about 30 minutes.
- Heat the grill and cook pork until meat reaches 150 degrees.
- Take off grill and let rest for about 30 minutes. (You may also wrap pork tenderloin in aluminum foil and slice later).
- Use a large, sharp knife and slice pork in very thin slices.
- Put in a storage container until assembly.
- Heat olive oil in a large skillet.
- Once hot, sauté onions until they are wilted but not brown. This should take around 20 minutes.
- Drain onions on a paper towel. Once cooled, put in the refrigerator.
- Combine all sauce ingredients and refrigerate for at least one hour or overnight.
Assembly
- Place buns on a dry surface and spread sauce on bottom of bun.
- Top with 3 slices of pork, onions and arugula then the "final bun."
- Place on a platter and cover with plastic wrap.
- Store in refrigerator.
- Bring to room temperature before serving.