Succulent. Tender. Oh-So-Easy: Pork Tenderloin Sliders with Cranberry Sauce and Pickled Onions. Boom! Dinner’s Done, Folks.
What’s so great about pork tenderloin? I’m so glad you asked. It’s versatile, nearly fool-proof, and the perfect cut of pork to keep on hand when you need a speedy meal right now for your hungry family. My freezer is never without one or two, and it’s a great time to save and stock up on pork tenderloin!
Roast Pork Tenderloin Sliders with Cranberry Sauce and Pickled Onions
Recipe from www.PorkBeInspired.com, adapted slightly by Chef Alli
#eatpork #Costco #KsCorn17
- 1 pound pork tenderloin
- 1/2 red onion halved and very thinly sliced
- 1/2 cup red wine vinegar
- 1/2 teaspoon salt plus more for seasoning
- pepper to taste
- 8 dinner rolls, white, whole wheat, or combination, split horizontally
- 3/4 cup cranberry sauce, jellied or whole berry
- In a small bowl, combine onion, red wine vinegar, and 1/4 teaspoon salt, stirring to dissolve salt. Let stand at room temperature for 2 hours, stirring occasionally.
- Meanwhile, preheat oven to 450 degrees F. Season tenderloin on all sides with salt and pepper. Place tenderloin in shallow pan and roast for 20-25 minutes, or until internal temperature reaches 145 degrees F. Remove pork from oven; cover pork and let rest 3 minutes.(Remember, pink pork is perfect! For tender, juicy slices of pork tenderloin, a tinge of pink is a good thing.)
- Cut pork tenderloin into medallions. Strain liquids from onion mixture.
- Spread buns with cranberry sauce, and then top with pork and pickled onions, dividing evenly between each slider.Serve at once.
Let’s Get You Cookin’,
Looking for more fast and flavorful pork tenderloin recipes…..like Thai Noodle Bowls or Pork Tenderloin Medallions with Lemon Garlic Sauce? Here you go!
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