Pork Sliders with a maple-glaze for two
This pork slider recipe featuring perfectly cooked sliced pork tenderloin layered onto a soft slider bun with an simple maple-bourbon glaze is stunningly tasty.
Servings: 6 sliders
Ingredients
- ¼ cup maple syrup + 2 Tablespoons
- 2 Tablespoons molasses light or mild
- 1 Tablespoon bourbon or brandy
- ⅛ teaspoon ground cinnamon
- Pinch ground cloves
- Pinch of cayenne pepper
- 2 Tablespoons cornstarch
- 1 Tablespoon sugar
- 1 Teaspoon + ½ teaspoon table salt
- 1 teaspoon freshly ground pepper
- 1 1¼ lb pork tenderloin
- 1 Tablespoon vegetable oil
- 1 + ½ teaspoon whole-grain mustard
- 4 – 6 brioche slider buns sweet slider buns, potato or pretzel slider buns
- Toppings optional
Toppings (optional)
- Fennel thinly sliced
- Red onion thinkly sliced
- Pineapple salsa store bought
Instructions
- Adjust the oven rack to middle position and heat oven to 375 degrees. In a small bowl, mix together real maple-syrup (do not be tempted to use imitation – it will be too sweet), molasses, bourbon, cinnamon, cloves and cayenne pepper. Now combine cornstarch, sugar, salt and pepper in a rimmed baking sheet. Pat the tenderloin dry with a paper towel then roll the tenderloin in the corn starch mixture, shaking off any excess to avoid a clumpy or gummy crust.
- Heat oil in a 10-inch skillet, placing the primed tenderloin in the skillet and cook until well-browned on all sides, about 8 – 12 minutes. Remove from pan placing on a baking rack placed over a rimmed baking sheet, set aside.
- Turn up the heat to medium-high, pouring the glaze mixture into the now empty skillet, scraping up brown bits with a wooden spoon. Reduce until there is about ¼ cup of glaze. Reserve 1 tablespoon of glaze in a small bowl and set aside. Brush 1 tablespoon of glaze onto the pork tenderloin and roast in oven until the instant read thermometer reads 130 degrees, about 12 minutes. Now, brush 1 Tablespoon of glaze on the tenderloin, continue to roast until the thickest part of the meat reaches 135 - 140 degrees, about 12 minutes.
- Remove tenderloin from oven and pour over remaining glaze in skillet and let rest for about 10 minutes. Don’t cover as we want the glaze to bond to the tenderloin and not soften and run off from retained moisture which would result if covered.
- Mix 2 Tablespoons maple syrup with mustard and reserved 1 tablespoon of glaze. Pour 1 tablespoon of mustard glaze over the top of the tenderloin. Slice the tenderloins into thick slices about ½”. Serve with slider buns, toppings of choice like fennel, pineapple salsa, red onion, or extra maple-mustard sauce.