Description
Thick slices of pork tenderloin piled high on a soft slider roll topped with melted Swiss cheese, sweet pickles and a mustard-bourbon glaze.
Ingredients
- 1-½ pound Marinated Pork Tenderloin
- 8 Slider Rolls
- ½ cups Grated Swiss Cheese
- 16 Bread & Butter Pickles
- ½ cups Bourbon
- 2 Tablespoons Spicy Brown Mustard
- 1 Tablespoon Brown Sugar
Preparation
Preheat oven to 400 F. Line a rimmed baking sheet with parchment or aluminum foil. Place the pork tenderloin on the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 150 F.
Remove the tenderloin from the oven and allow it to rest for 5 minutes. Cut it into 1/4-inch thick slices.
Top the bottom half of each slider roll with 2-3 slices of pork, a generous pinch of Swiss cheese and two pickles. Drizzle each sandwich with mustard-bourbon glaze. Place the top bun on each slider. Serve.
For the mustard-bourbon glaze: Combine bourbon, mustard and brown sugar in a saucepan; stir to combine. Bring the mixture to a boil over medium heat. Cook, stirring occasionally, until the mixture reduces by half, about 7-8 minutes.
