Pork Tenderloin Sliders

One carefree way to serve these cuties is to slice the tenderloins on a large cutting board, set out fresh rolls and homemade condiments, and let guests build their own sandwiches.

• Yield:

• Makes 20 sliders

Ingredients

• 2 pork tenderloins (about 2 1/2 lb.), trimmed
• 3 tablespoons olive oil, divided
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup firmly packed dark brown sugar
• 2 tablespoons Dijon mustard
• 3 tablespoons fresh thyme leaves
• 2 tablespoons chopped fresh rosemary
• 20 slider buns or dinner rolls, split
• Italian-Style Salsa Verde
• Blackberry-Honey Mustard Sauce
• Bacon-and-Sweet Onion Jam

Preparation

1. Preheat oven to 400°. Rub pork tenderloins with 1 Tbsp. oil, and sprinkle
with salt and pepper.Stir together sugar and next 3 ingredients; rub over pork.

2. Cook pork in remaining 2 Tbsp. hot oil in a skillet over medium-high heat
5 minutes, browning on all sides. Place tenderloins on a wire rack in a
jelly-roll pan.

3. Bake at 400° for 20 minutes or until a meat thermometer inserted in
thickest portion registers 155°.

4.Remove from oven, and let stand 10 minutes. Slice and serve on slider buns
with sauces, or wrap tenderloin whole and refrigerate up to 3 days.

Barbecue alternative.
Cook pork on grill at  400°. Plan on 20-25 minutes total cooking time.  Turn
each tenderloin 1/4 turn every 5 minutes.When meat thermometer inserted
in thickest portion registers 155 you are done. (Finish with step four above).

Honey Custard with Berries

If you don't have white balsamic vinegar, substitute Champagne vinegar or apple cider vinegar. I used the apple cider vinegar option and it was wonderful. 

• Makes 8 to 10 servings

Ingredients

• 1 cup heavy cream
• 4 large egg yolks
• 1/4 cup honey
• 1/4 cup white wine (such as Sauvignon Blanc use something good tasting you will taste this in the final product)
• 1 tablespoon white balsamic vinegar
• 6 to 8 cups mixed fresh berries (such as strawberries, blueberries, blackberries, and raspberries)
• Garnish: fresh mint

Preparation

1. Beat cream in a medium bowl at medium-high speed with an electric
mixer until soft peaks form. Cover and chill until ready to use.

2. Whisk together egg yolks, honey, wine, and balsamic vinegar in top
of a double boiler. Bring water in bottom pan to a light boil. Cook egg
yolk mixture, whisking constantly, 8 to 10 minutes or until thick and foamy.

3. Remove from heat. Fill a large bowl with ice. Place top of double boiler
containing egg yolk mixture in ice, and whisk 5 minutes or until completely
cool. Remove from ice bath, and fold in whipped cream. If desired, cover
and chill up to 24 hours. Spoon berries into bowls, and serve with custard.

Bacon and Sweet Onion Jam

This recipe from Southern Living magazine is not much to look at but on pork it is absolutely wonderful.  They recommended it for pulled pork, or pork tenderloin sandwiches but we liked it so much we had the left over on pork chops which was really good as well.

Ingredients

• 4 uncooked thick applewood-smoked bacon slices, chopped
• 1 tablespoon butter
• 2 medium-size sweet onions, chopped
• 4 large shallots, chopped
• 1/2 cup balsamic vinegar
• 3 tablespoons light brown sugar
• 2 1/2 teaspoons kosher salt
• 2 tablespoons chopped fresh chives
• 2 teaspoons chopped fresh thyme

Preparation

1. Cook bacon in a medium skillet over medium-low heat, stirring occasionally, 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet.

2. Add butter to drippings, and stir until butter melts. Increase heat to medium; add onions, and sauté 10 to 12 minutes or until tender. Add shallots, vinegar, sugar, and kosher salt, and cook, stirring constantly, 1 to 2 minutes or until sugar dissolves.

3. Reduce heat to low, and cook, stirring occasionally, 20 to 25 minutes or until onions are very tender and brown. Remove from heat; stir in chives, thyme, and bacon. Cool completely (about 20 minutes), or refrigerate in an airtight container up to 3 days.