Blackened pork tenderloin sliders
Updated: 06/06/2012 07:43 AM
By: Chef Dan Eaton
SERVES: makes 12 sliders
• 1 pound pork tenderloin
• 2-3 tsp vegetable oil
• 1-2 Tbs Cajun spice rub
• 1 pound bag shredded cabbage cole slaw
• approx. 1/3-1/2 cup mayonnaise
• 1 Tbs Dijon Mustard
• 2 Tbs apple cider vinegar
• salt and pepper to taste (optional)
• 12 dinner rolls or slider rolls
• Barbecue sauce as needed (approx. 2-3 tsp per slider)
1. Preheat the oven to 400 degrees, so that you can finish cooking the pork in the oven.
2. Cut the pork crosswise in half if you like, and then rub that with a little oil and generously coat the outsides with a Cajun spice rub.
3. Next, heat a heavy bottomed oven proof pan or cast iron skillet on medium high heat and then add the pork. Sear it all around the outside, and then place the pan into the oven to finish cooking the pork.
4. While the pork is in the oven, add a 1-pound bag of ready to go shredded cole slaw mix to a mixing bowl and then add about 1/3- 1/2 cup of mayonnaise to that and a Tbs or so of Dijon mustard and a little splash of apple cider vinegar and toss to coat, adding more mayonnaise if you need to.
5. Try not to over cook the pork, although guidelines say the internal temperature for whole cuts of pork should be 145 degrees. Then you'll want to let it rest for 10 minutes or so before slicing it crosswise into 1/2 - 3/4 inch thick slices.
6. To assemble the sliders, put a little dollop of barbecue sauce on the bottom half of the roll, then top each one with a slice of the pork tenderloin. Top that with a spoonful of the cole slaw, put the tops on and they are good to go!
HINTS: Season the cole slaw with salt and black pepper to taste if you like and, as far as the rolls go, you can buy rolls that are specifically made for sliders or use a package of dinner rolls. You will definitely have cole slaw leftover. Use for another meal with something like barbecued salmon.
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