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Pork Sliders with Bacon Onion Jam

This is an appetizer perfect for a large party because it is easy to make ahead. The sliders are good warm or at room temperature. Serve with fresh raw vegetables and dip.

Yield: 8 servings

Preparation Time: 20 min; Cook: 1 hr, 10 min

Ingredients

Pork Tenderloin:

2 (1 1/4 pound) pork tenderloins, silverskin trimmed

2 cups baby watercress or arugula

2 teaspoons lime zest, finely grated

1 1/2 teaspoons salt

2 teaspoons chili powder

1 Tablespoon vegetable oil

Bacon-Onion Jam:

8 slices thick cut bacon, cut crosswise into 1- inch length pieces

2 pounds large yellow onions, thinly sliced

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

1/2 cup brewed coffee (not dark roast), OR bourbon

1/4 cup cider vinegar

3 Tablespoons light brown sugar

2 teaspoons fresh thyme, minced OR 1 teaspoon dried thyme

Sliders:

24 slider or dinner rolls, split

Add To

Nutrition Facts

Yield: 8 servings

Approximate Nutrient Content per serving:

Calories: 390

Calories From Fat: 108

Total Fat: 12g

Saturated Fat: 3.5g

Cholesterol: 75mg

Sodium: 770mg

Total Carbohydrates: 40g

Dietary Fiber: 3g

Protein: 29g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Pork Tenderloin:
Preheat oven to 400 degrees F

Fold back thin end of each tenderloin and tie down with a loop of kitchen twine or plain dental floss.

In small bowl, rub lime zest and salt together with fingertips to infuse salt. Stir in chili powder. Rub chili mixture all over tenderloins.

In large ovenproof skillet, heat oil over moderately high heat. Add tenderloins and cook, turning occasionally, until browned, about 5 minutes. Transfer skillet with tenderloins to oven and cook until internal temperature reaches between 145 degrees F. (medium-rare) to 160 degrees F. (medium), 12 to 15 minutes. Transfer tenderloins to carving board and let stand 3 minutes.

(For cold sliders, tenderloins can be cooled, covered and refrigerated for up to 1 day.) Discard strings from tenderloins. Thinly cut tenderloins crosswise into 24 slices each for a total of 48 slices.

Bacon-Onion Jam:
In large skillet, cook bacon over moderately high heat, stirring occasionally, until crisp and brown, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Reserve 3 tablespoons bacon fat, discard the rest.

In batches, covering after each addition, add onions to skillet and cook over moderate heat, stirring occasionally, until they all wilt and fit into the skillet. Season with salt and pepper. Reduce heat to low and cook, uncovered, stirring occasionally, until onions are very tender and golden brown, about 30 minutes.

Stir in reserved bacon with the coffee, vinegar, brown sugar and thyme and bring to a boil over moderately high heat. Boil, stirring often, until liquid is syrupy and reduced to a few tablespoons, 7 to 10 minutes. Transfer to a bowl and let cool. Makes about 2 cups. (Jam can be covered and refrigerated for up to 1 week. Bring to room temperature before using.)

Sliders:
Spread bottoms of slider rolls with equal amounts of bacon-onion jam (about 1 heaping tablespoon). Add 2 slices of pork tenderloin, a few watercress leaves and top with bun. Serve hot, warm or at room temperature.

Courtesy of the National Pork Board

Please note that some ingredients and brands may not be available in every store.

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