Roast Pork Tenderloin Sliders with Cranberry Sauce
- TOTAL PREP TIME35 minutes
- DEGREE OF DIFFICULTYEasy
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- 1 pound pork tenderloin
- 1/2 red onion halved and very thinly sliced
- 1/2 cup red wine vinegar
- 1/2 teaspoon salt plus more for seasoning
- pepper to taste
- 8 dinner rolls white, whole wheat, or combination, split horizontally
- 3/4 cup cranberry sauce jellied or whole berry
In a small bowl, combine onion, red wine vinegar, and 1/4 teaspoon salt, stirring to dissolve salt. Let stand at room temperature for 2 hours, stirring occasionally.
Meanwhile, preheat oven to 450 degrees 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 145 degrees F. Remove pork from oven and let rest 3 minutes.
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.
Yield: 8 sliders
My family and I live in the southeast part of the state. We started raising hogs in the late 1940's with my grandparents, Lee and Dorothy. The second generation of our farm include my parents, Chuck and Debbie and my Aunt and Uncle, Dale and Judy. In 2008, our four families joined together in a partnership to make Springer Family foods.
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