Ahhhhhhhh! Fall. I am so happy it's officially here. It's time for the weather to cool down, football, crazy schedules, ballet, pumpkin patches, and The Walking Dead. There are so many important things happening and frankly, I like to find ways to make our dinner routine a little easier.
I had a bad habit of hitting the drive thru on my way home on ballet nights, program nights, or just after having to work late at work and just being TOOOOOO tired to do anything. I've been making meals that can be done super fast, are super tasty and really easy. These Marinated Pork Tenderloin Sliders are one of those easy meals. Topped with pineapple coleslaw and it's heaven on a bun. No lies.
I found this amazing marinated pork tenderloin at Walmart in the meat department. There were so many flavors and varieties available from Smithfield (like Garlic & Herb, Applewood Topped Bacon Pork Loin, Portobello Mushroom, the list goes on!). I went with the Peppercorn & Garlic and I do not regret it ONE BIT! The flavor was phenomenal. It had a nice bite from the peppercorns and very garlicky.
I wanted the outside of the pork to be nice and crispy but super juicy inside. I achieved it by cooking it partly on the stove in a grill pan until it turned a perfect brown on all sides, wrapped it in foil and baked for 40 minutes.
The tenderloin slices were placed on toasted Hawaiian slider buns, topped with pineapple coleslaw and a some sriracha.
Make this. Trust me on this. I would never steer you wrong. Pinkie promise.
PRINTABLE RECIPE HERE
Marinated Pork Tenderloin Sliders:
1.5 lbs Peppercorn & Garlic marinated pork tenderloin
Pineapple Coleslaw (recipe below)
Slider buns (I like the Hawaiian ones)
1. Prepare the tenderloin per the package instructions. I cooked it in the grill pan on my stove first to really brown the tenderloin and get the outside a little crisp and then baked it wrapped in foil at for 40 minutes at 425F (or until it reaches internal temp of 150F).
2. Remove from oven and foil, place on cutting board. Allow to rest for 5 minutes before cutting to seal in the juices.
3. Cut the tenderloin into slices, your desired level of thickness.
4. Toast the slider buns (I used my grill pan) until nice and golden.
5. Place tenderloin slices on bun
6. Top with Pineapple Coleslaw (recipe below) and if desired, sriracha sauce and enjoy the magic.
Soooo much better than fast food, right?
1 bag of tricolored coleslaw mix
1/2 Cup plain yogurt
2 tbsp brown sugar
3 tbsp vinegar
8 oz can of crushed pineapple (drained)
salt, pepper, and paprika to taste.
1 bag of tricolored coleslaw mix (green and purple cabbage and carrots. Toss in some green onions if you like).
1. Combine all ingredients (except coleslaw mix) together in a bowl and whisk until blended.
2. Place coleslaw mix into a large container and cover with dressing. Mix well.
3. Refrigerate at least an hour before serving.
(PRINTABLE RECIPE HERE)
How do you save time during the hectic fall schedule? What are your favorite easy pork dishes?
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