While the end of September brings about the end of summer, it also brings with it the excitement of things like sweater weather, autumn leaves, Thanksgiving, Halloween, etc. There’s a lot to look forward to! One more thing to add to your list of excitement is these pork sliders.
With this recipe we decided to take the classic pork sandwich and make things interesting. This means swapping out the pulled pork for pork tenderloin and making it mini, because what’s more exciting than cute food? And even better, it’s easy and fast to make!
The LiberTerre tenderloin is cooked just right, staying amazingly juicy which makes it perfect for this recipe. LiberTerre pork is also raised in Canada and without the use of antibiotics, which only adds to our general theme of excitement! To find out more about LiberTerre pork, click here. In the meantime, let’s get cooking!
LiberTerre 4-Step Tenderloin Sliders
2 tbsp paprika
2 cloves garlic (crushed)
2 tbsp olive oil
400g of LiberTerre pork tenderloin
2 cups shredded cabbage (or of your favourite packaged mix)
¼ cup mayonnaise
1 tsp sugar
½ tsp garlic powder
½ tsp salt
1 package sweet Hawaiian rolls (or dinner rolls)
Mix olive oil, garlic and paprika together. Rub all over the pork tenderloin.
Preheat oven to 400F. Put tenderloin on lined baking sheet and cook for 15 minutes. Flip it over and roast for another 15 minutes or until cooked through.
- Make Slaw
Combine olive oil, pickle juice, garlic powder, sugar and salt. Add to cabbage and pickles and mix well. Refrigerate until ready to use.
Slice tenderloin, and pile with the coleslaw. Enjoy!