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).