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Pork Tenderloin Sliders

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Adapted from a recipe found on Walmart.com to utilize leftover pork tenderloin

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Rate this recipe 4.1/5 (7 Votes)

Ingredients

  • Leftover pork tenderloin
  • 1/2 bottle KC Masterpiece Garlic Balsamic Marinade
  • 8 oz jar dill pickles (chips)
  • 1/2 cup sugar
  • 1/2 teaspoon crushed red pepper flakes
  • Pinch teaspoon hot sauce
  • 1 clove minced garlic
  • 1/2 bottle KC Masterpiece BBQ seasoning
  • 1/2 bottle KC Masterpiece apple cider vinegar bbq sauce
  • 1 pkg King's Hawaiian Original Hawaiian sweet rolls

Details

Servings 4
Preparation time 30mins
Cooking time 10mins
Adapted from learn.walmart.com

Preparation

Step 1

Cut the raw pork tenderloin into ¼-inch thick medallions. Lightly pound the pork medallions with a meat mallet until the pieces are an even thickness, approximately 1/8 to an inch thick.
Place the tenderloin medallions in a food storage bag and pour the KC Masterpiece® Garlic Balsamic Marinade over the pork until it's completely covered. Marinate in the refrigerator for 30 to 60 minutes.
While the pork is marinating, create the spicy dill pickles. Drain and discard the juice from the jar of dill pickle chips. Place the pickles into a bowl and add the sugar, red pepper flakes, hot sauce and garlic. Stir the mixture and let it stand until the sugar dissolves. Place the mixture back into the pickle jar and refrigerate until needed.
Remove the tenderloin medallions from the marinade and lightly sprinkle with KC Masterpiece® BBQ Seasoning.
In preheated frying pan, heat the pork 30 to 40 seconds on each side.
In a small saucepan, heat the KC Masterpiece® Apple Cider Vinegar Barbecue Sauce until warm, about 5 to 10 minutes. Remove the pork tenderloin medallions from the frying pan and dip them into the warm sauce.
Assemble the sliders on King's Hawaiian Original Hawaiian Sweet Dinner Rolls. Slice each dinner roll. Place two pork tenderloin medallions on the roll and top with two spicy dill pickle chips. Spear with a toothpick and serve.

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