For football parties, I often put together a buffet of lots of finger foods. One key item I often include are my pork tenderloin sliders. These rosemary dijon sliders are easy to prepare cook in about 30 minutes. I’ve used simple dinner rolls from the bakery section of my local warehouse store to make the sandwiches and a tangy jicama slaw as a topper for the tenderloins. Skewering the sliders with a cherry tomato and pickle make a nice presentation and the flavors compliment the meat and slaw.
Rosemary Dijon Pork Tenderloin Sliders
makes 18 sliders
Ingredients
2 Pork Tenderloins, about 2 lb combined weight
1/2 tsp Salt
1/4 tsp Pepper
3 tsp Fresh Rosemary, finely chopped
1/2 cu Dijon Mustard
18 Dinner Rolls
Jicama Slaw (recipe follows)
18 Cherry or Grape Tomatoes (optional) for garnish
18 Cornishons or Mini Dill Pickles (optional) for garnish
18 Wooden Skewers, about 6” long (optional) for garnish
Method
Preheat oven to 375 degrees F. Rinse tenderloins in cold water and pat dry with a paper towel. Place on a foil lined baking sheet. Trim away any excess fat. Season with salt and pepper.
Spoon dijon into a small bowl, add rosemary and mix thoroughly. Spread mixture over all surfaces of the tenderloins. Use your hands to massage it into the meat.
Insert a meat thermometer into the thickest part of one of the tenderloins. Roast tenderloins until they reach an internal temperature of 150 degrees F, about 30-40 minutes. Remove the tenderloins from oven and let them rest for 10 minutes. Slice each tenderloin into 18 slices and place two slices on the bottom half of each dinner roll. Add a bit of jicama slaw and place other half of the roll on top. Skewer a tomato and pickle and insert the skewer into the sandwich to secure everything in place.
Jicama Slaw
Ingredients
1 1/2 cu Shredded Jicama
2 cu Shredded Cabbage
1 1/2 cu Shredded Carrots, about 2 large carrots
1/2 tsp Chili Powder
1/2 tsp Celery Salt
1/4 tsp Pepper
Zest of 1 lemon
1 1/2 tbl lemon juice
2 tbl Cider Vinegar
1/4 cu Vegetable Oil
Method
Place jicama, cabbage and carrots in a large bowl and toss to combine. Combine chili powder, celery salt, pepper, lemon zest, lemon juice and cider vinegar in a separate bowl. Whisk in vegetable Oil until it is fully emulsified. Pour over jicama mixture and toss again.