Pork Tenderloin Sliders

Equipment

• Saucepan
• Food processor

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

1. 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.
2. 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.
3. 3Remove the saucepan from the heat and let the mixture cool to room temperature for about 30 minutes, stirring occasionally.
4. 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.
5. 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.
6. 6Place the top buns over the arugula to finish assembling the sliders.

Recipe Details