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Pork Tenderloin Sliders
These savory pork tenderloin sliders pair tender roasted meat with a sweet and spicy homemade tomato aïoli. The spread combines fire-roasted tomatoes, dark brown sugar, and a hint of crushed red pepper for a complex flavor profile. Fresh baby arugula adds a peppery bite that cuts through the richness of the mayonnaise base. Serve these bite-sized sandwiches at your next casual gathering or as a fun weeknight dinner.
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
- 1Warm the vegetable oil in a medium saucepan over medium heat. Stir in the chopped garlic, crushed red pepper, and ground ginger, cooking for about 30 seconds until the spices become fragrant.
- 2Mix in the drained fire-roasted tomatoes, raisins, red wine vinegar, and dark brown sugar. Cook the mixture for 8 to 10 minutes, stirring occasionally, until the tomatoes begin to break down and the raisins plump up.
- 3Take the saucepan off the heat and allow the mixture to cool to room temperature for about 30 minutes, giving it an occasional stir.
- 4Transfer the cooled tomato mixture to a food processor along with the mayonnaise and one-quarter teaspoon of the kosher salt. Blend for about 30 seconds until smooth, or pulse for less time if you prefer a chunkier texture.
- 5Coat the cut sides of the slider buns evenly with the prepared aïoli. Layer the sliced roasted pork tenderloin onto the bottom buns, then season with the remaining half teaspoon of salt and top with the fresh baby arugula.
- 6Place the top buns over the arugula to finish assembling the sliders.