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Easy Pork Tenderloin Sliders
Sweet, spicy, and deeply savory, this homemade fire-roasted tomato aïoli completely transforms leftover roasted pork. You'll simmer diced tomatoes with brown sugar, raisins, and crushed red pepper until thick, then blend it into a rich mayonnaise spread. Piled high on soft buns with peppery fresh arugula, these bite-sized sandwiches pack an incredible punch. They're the exact kind of casual, flavor-packed meal that makes everyone ask for the recipe.
Ingredients
- 1 Tbsp. vegetable oil
- 2 garlic cloves, finely chopped (about 2 tsp.)
- ¼ tsp. crushed red pepper
- ¼ tsp. ground ginger
- 1 (14 ¼-oz.) can fire-roasted diced tomatoes, drained
- ¼ cup raisins
- 1 Tbsp. red wine vinegar
- 1 Tbsp. dark brown sugar
- ½ cup mayonnaise
- ¾ tsp. kosher salt, divided
- 12 slider buns or dinner rolls (such as Pepperidge Farm), split
- 1 Roasted Pork Tenderloin (recipe, this page ), sliced ¼ inch thick
- 3 cups loosely packed baby arugula
Instructions
- 1Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped garlic, crushed red pepper, and ground ginger. Cook, stirring constantly, for about 30 seconds until fragrant. Stir constantly here so the garlic doesn't burn and turn bitter.
- 2Stir in the drained fire-roasted tomatoes, raisins, red wine vinegar, and dark brown sugar. Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes begin to break down and the raisins plump up.
- 3Remove the saucepan from the heat and let the mixture cool to room temperature for about 30 minutes, stirring occasionally.
- 4Transfer the cooled tomato mixture to a food processor along with the mayonnaise and 1/4 teaspoon of the kosher salt. Blend for about 30 seconds until smooth, or pulse for less time if you prefer a chunkier texture.
- 5Spread the prepared aïoli evenly over the cut sides of the top and bottom buns. Layer the sliced roasted pork tenderloin onto the bottom buns, then season evenly with the remaining 1/2 teaspoon of salt and top with the fresh baby arugula.
- 6Place the top buns over the arugula to finish assembling the sliders.
Notes
- Make ahead: The tomato aïoli can be prepared up to 1 week in advance and stored in an airtight container in the fridge.
- Pork prep: This is a great way to use up leftover roasted pork tenderloin. Slice it as thin as possible for the best texture in the sliders.
- Swap: If you don't have arugula, baby spinach or watercress works well to add a fresh bite.