Barbecued Pork Tenderloin Sliders

I have a confession to make. I don't like making dinner at dinner time. I want my dinner waiting for me instead of rushing around the kitchen to get supper on the table during the generally hectic 5 - 7 pm time slot each weekday. My Oldest is always starving when she comes home from a field hockey game. My Middle One usually asks what's for dinner even before she has had breakfast. And No Thank You Boy is looking for dinner as soon as he walks in the door from football practice.

My kind of dinners are the ones that are waiting for my family in the refrigerator and taste like they were just made. With a quick reheat on the stovetop or in the microwave, dinner can be ready in no time. Barbecued Pork Tenderloin Sliders is one such meal.

My crock pot usually helps me make Pulled Pork Sandwiches and they are a crowd pleaser any time of the year. With sliders still a hot trend in the world of food, I updated my pulled pork recipe with a quick and just as tasty version. After a rub and a roast, pork tenderloins are sliced thin and slathered with barbecue sauce. Served on slider rolls (many bread companies are now making these mini rolls or pick some up at your local bakery) along with tangy cole slaw, these 3-bite sandwiches are great for tailgates, parties, or dinner.

Make a batch today. Dinner will be a no-brainer.

Barbecued Pork Tenderloin Sliders
Print recipe

makes about 16 sliders

for the sliders --
3 to 3 1/2 pounds of pork tenderloin
olive oil
Penzey's Galena Street Spice Rub or your favorite spicy grill seasoning
1 1/2 cups barbecue sauce. I use Sweet Baby Ray's Barbecue Sauce

for the cole slaw --
1/4 cup canola oil
1/3 cup red wine vinegar
1 tablespoon sugar
1/2 teaspoon celery seed
3/4 teaspoon salt
1/4 teaspoon pepper
a few shakes of hot sauce
8 cups of thinly shredded green cabbage

16 slider rolls

Preheat oven to 425 degrees.

Rub the tenderloins with olive oil and generously sprinkle with the spice rub. Place the tenderloin on a rimmed baking sheet and roast for 20 - 25 minutes or until the internal temperature is about 140 degrees. Remove from oven and let cool.

With a sharp knife, thinly slice the tenderloin and place in a pot over medium heat. Add the barbecue sauce and about 1/3 cup water and gently stir to combine. Heat the pork and barbecue sauce for about 15 minutes until it is hot and bubbly.

Meanwhile, make the cole slaw. In a large bowl, whisk the canola oil, red wine vinegar, sugar, celery seed, salt, pepper and hot sauce. Add the cabbage and toss to coat. Set aside.

To serve, open a roll and top with the cole slaw and the barbecued pork tenderloin. Place the top of the roll on the pork and serve.



Patsyk said...

Those sliders look great! What kind of sides do you usually serve with sandwiches like this?

Jessie said...

My little guy would love this sandwich and it would be good for football day!

EAT! said...

patsyk - oven roasted potato wedges are a hit at our house. I also like to make pasta salad with artichoke hearts, fresh mozzarella, and sun dried tomatoes.

Joie de vivre said...

I am the same as you when it comes to dinner. That's why I love crock pots so much. I want dinner done by lunch time so I don't have to think about it come dinner time!

Thanks for visiting my blog. You asked if the Charbroil Big Easy can do chickens. I haven't tried it yet myself, but the instruction booklet says you can do chickens, pork roasts, hams, etc. Any big piece of meat. They even have "rib hooks" as an accessory you can buy so you can hang your ribs in there and make them too. I'm excited to try different things in it, but so far have only made the turkey. Have a great week!

solid wood furniture said...

The boys at home will definitely love this sliders! They have this very big appetite.

MaryBeth said...

YUMM-O...those just cream Hey look at me it is still summer!

EAT! said...

joie de vivre - I have seen other posts on the Charbroil Big Easy and it sounds like a great way to cook whole poultry. I am going to check it out for myself.

solid wood furniture - I love making a big batch of of these sliders so I can freeze some for a quick dinner at a later date. hope your boys like them.

marybeth - I don't think I am ready for the cold weather just yet - you are right that they have that summer taste.

Biz said...

Yep, gotta love having dinner ready when everyone walks in the door.

Hooray for field hockey! I actually played in high school and got a collage scholarship - but they dropped the hockey program after my freshman year. :(