Pork Tenderloin Sliders

Serve these mini sandwiches with a pear pepper slaw and basil aioli for a zesty flavor combination. Photo by Amanda Rosenblatt.

Makes 20 sliders

Ingredients

For pear pepper slaw

4 pears, julienned

2 poblano peppers, julienned

1 red onion, julienned

2 datil peppers, finely minced

2 cloves garlic, finely minced 

1 orange, juice and zest 

1 lemon, juice and zest

3 tablespoons olive oil

1 dash of salt

1 teaspoon cumin 

1 teaspoon cayenne

1 tablespoon sugar

1 tablespoon apple cider vinegar

For marinade

½ cup fresh basil leaves, washed and dried

3 tablespoons extra virgin olive oil

Pinch of sea salt and black pepper

Splash of balsamic vinegar

1 garlic clove, minced

For basil aïoli

1-½ cups mayonnaise

⅔ cup chopped fresh basil

1 tablespoon chopped fresh garlic

1 tablespoon lemon juice

1-½ teaspoons lemon zest

2 pork tenderloins, (about 2-½ pounds), trimmed

20 slider buns, toasted

Instructions

To make pear pepper slaw: Combine all ingredients in a large bowl. Let sit in refrigerator for 3 hours before serving. 

To make marinade: Blend all ingredients in a food processor until combined. Set aside.

To make basil aioli: Blend all ingredients in a food processor and let rest a few hours in the refrigerator.

To make pork tenderloin: Cut tenderloin into 3-ounces pieces and place in a glass dish. Pour marinade over pork and let marinate overnight in the refrigerator. When ready to cook, remove tenderloin from refrigerator and let it warm to almost room temperature. Wipe pork with paper towel to remove marinade.

Preheat a cast iron skillet or griddle over medium heat. Cook pork for 6 minutes on one side, then turn over and cook until medium well.

To assemble sliders: Spread basil aioli on each half of toasted bun. Place 1 piece of pork on the bottom half of bun.  Spoon some pear pepper slaw on pork then cover with top of bun and serve.