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Medium
45 MIN
Serve these mini sandwiches with basil aioli for a zesty flavor combination, with pear pepper slaw on the side.
Ingredients
SERVINGS: 20
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 salt
- 1 teaspoon cumin
- 1 teaspoon cayenne
- 1 tablespoon sugar
- 1 tablespoon apple cider vinegar
For marinade
- 1/2 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
- 1-1/2 cups mayonnaise
- 2/3 cup chopped fresh basil
- 1 tablespoon chopped fresh garlic
- 1 tablespoon lemon juice
- 1-1/2 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. Add pear pepper slaw and top with other half of bun.
KNOW YOUR FOOD
