Roast Pork Tenderloin Sliders
Ingredients
1 pound pork tenderloin
½ red onion, halved and very thinly sliced
½ cup red wine vinegar
¼ teaspoon salt, plus more for seasoning
pepper, to taste
8 dinner rolls, white, whole wheat, or combination, split horizontally
¾ cup cranberry sauce, jellied or whole berry
1 pound pork tenderloin
½ red onion, halved and very thinly sliced
½ cup red wine vinegar
¼ teaspoon salt, plus more for seasoning
pepper, to taste
8 dinner rolls, white, whole wheat, or combination, split horizontally
¾ cup cranberry sauce, jellied or whole berry
Instructions
1. In a small bowl, combine onion, red wine vinegar, and ½ teaspoon salt, stirring to dissolve salt. Let stand at room temperature for 2 hours, stirring occasionally.
2. Meanwhile, preheat oven to 450° F. Season tenderloin on all sides with salt and pepper. Place tenderloin in shallow pan and roast for 20-25 minutes, or until internal temperature reaches 155° F. Remove pork from oven and let rest 5 minutes.
3. Cut pork into thin slices. Drain onion mixture. Arrange bottom halves of rolls on a work surface. Spread with cranberry sauce, and then top with pork and pickled onions, dividing all evenly. Add top halves of rolls and serve.
1. In a small bowl, combine onion, red wine vinegar, and ½ teaspoon salt, stirring to dissolve salt. Let stand at room temperature for 2 hours, stirring occasionally.
2. Meanwhile, preheat oven to 450° F. Season tenderloin on all sides with salt and pepper. Place tenderloin in shallow pan and roast for 20-25 minutes, or until internal temperature reaches 155° F. Remove pork from oven and let rest 5 minutes.
3. Cut pork into thin slices. Drain onion mixture. Arrange bottom halves of rolls on a work surface. Spread with cranberry sauce, and then top with pork and pickled onions, dividing all evenly. Add top halves of rolls and serve.
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