Pork Tenderloin Sliders: The Other White Meat In My Belly

by Angie [A Whole Lot of Nothing] on January 28, 2012

in All About Me,Earning My Keep,I like to eat,Sponsored

“The other white meat.”

It could be my own personal motto, but the National Pork Board thought of it before I could. It’s a good thing I like eating the delicious meat of the pig, or we’d have a problem with our shared motto.

As part of a four-week-long sponsored partnership with Publix, The Motherhood, and the National Pork Board, I was invited to try out different cuts of pork with new recipes. Seeing as I’m not a girl who loves being in the kitchen, I recruited Patrick to make all of the recipes I’ll be sharing. The world is a better place for that.

This week’s cut is pork tenderloin, and with that cut of meat, we decided on trying a recipe that was suggested.

Pork Tenderloin Sliders With Three* Sauces Recipe

1 1lb pork tenderloin, trimmed
your choice of seasoning
2 T olive oil
12 mini rolls (We used King’s Hawaiian)
baby greens
sliced plum tomato

Cut tenderloin into 1/2 inch thick slices.
Sprinkle pork with seasoning.
Heat skillet with oil over medium-high heat.
Add pork to oil to brown, turning once, about 1-1/2 minute for each side.

Note: Pork should be heated to an internal temperature of 145ºF.

Yogurt-Lime Sauce Recipe

Mix together:

1/2 cup plain low-fat Greek yogurt
1/2 teaspoon lime zest, grated
2 teaspoons lime juice
1 tablespoon fresh cilantro, chopped (We used dry)

Goat Cheese-Basil Sauce Recipe

Mix together:

4 ounces soft goat cheese, at room temperature (1/2 cup) (Pro-tip: don’t use crumbles)
1 tablespoon fresh basil, chopped (We used dry)
1 small clove garlic , minced
1 teaspoon lemon juice
Pinch black pepper

*This recipe calls for making three different sauces, but Patrick isn’t an avocado fan, and since he was making the whole deal, I wasn’t going to push him on making something he didn’t like. That’s called: Picking My Battles.

Take one King’s Hawaiian roll, careful not to shove it in your mouth because you know of its sweet, buttery goodness, schmear it with your choice of sauce, slap on a pork slab, top with tomato and greens.

Shove that homemade pork goodness in your mouth.

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Seriously, it’s crazy delicious. And seriously, it took Patrick all of about 20 minutes from start to finish to make the entire thing.

This week at Publix, pork tenderloin is on special for $4.99/pound. It’s my personal recommendation that you try these pork sliders because my kids even ate them. And if my kids eat something new and like it, the Earth shifts.

Check the National Pork Board website for current Publix pork specials and other recipes to try out. Like the Pork Be Inspired page on Facebook for updates on the new Love Me Tenderloin Giveaway. Follow @allaboutpork for additional information and specials. 

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{ 10 comments… read them below or add one }

1 Erin January 28, 2012 at 11:13 pm

Woah. Totally making these tomorrow. For real. Just made my grocery list of stuff to get….but had to go searching for the third sauce recipe because holy crap I love avo. So excited now…looks so good! Thanks for sharing!
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2 Mishi January 29, 2012 at 10:36 pm

Omg…..consider these MADE!!

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3 monique January 30, 2012 at 8:42 am

You make this look so easy. Will try!
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4 Rosie Sanders January 30, 2012 at 10:08 am

That looks so delicious. I’m surely going to try this out.

Thanks for sharing the recipe.

- Rosie
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5 The Print Blog January 30, 2012 at 1:03 pm

Those sliders look like heaven on earth. I definitely have to try this recipe out. By the way which one of sauces did you prefer.
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6 Alice January 31, 2012 at 7:41 am

Looks good, will be trying it out. I’m going to season the pork with fines herbs, and will probably sub rosemary for the basil, because that’s my herb of choice for pork.

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7 Tiffany February 3, 2012 at 3:05 pm

We made this dish, too and really loved it. It’s a keeper for weeknight meals that feel special but are quick to throw together!
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8 Alive Satton April 30, 2012 at 9:10 am

Well the dish truly looks elegant and delicious… I would definitely try it out as soon as possible.
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9 Mark Volan May 2, 2012 at 12:12 am

I am glad to have come across this recipe… Never really tried it out… looking forward to it.
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10 Vlora March 6, 2014 at 5:50 am

This inmiofatron is off the hizool!

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