Take-out Tuesday, Pork tenderloin Sliders with Pumpkin Aioli & Maple Roasted Delicata Squash

Amp up everyday sliders & fries with some twists!

Pork Tenderloin Sliders with Pumpkin Aioli

and Maple Roasted Delicata Squash…

Sounds complicated, right?


This is an incredibly easy meal you can have any night

Start with a marinated pork tenderloin

{I like the teriyaki one from Hormel}

Grill it or cook it according to package directions

Slice and serve on toasted bakery buns with fresh spinach leaves

Garnish with pumpkin aioli and optional crumbled bleu cheese

Instead of the usual french fries,

opt for a healthier and tastier side dish

Maple Roasted Delicata Squash

Delicata squash is similar to butternut squash,

but it’s much easier to slice

and you don’t have to peel it

photo source

Cut it in half lengthwise and scoop out the seeds

then cut it into 3/4 “slices

Place it on a parchment lined sheet pan

Drizzle with olive oil, salt & pepper, and maple syrup

After 30 minutes you will have a delicious treat

The maple syrup will char it in places

adding even more flavor to the soft and sweet squash

The pumpkin aioli is a quick mix of mayo, garlic and pumpkin puree

A tasty Fall twist for an easy and wonderful meal!

this recipe is adapted from Climbing Greer Mountain

Pork Tenderloin Sliders with Pumpkin Aioli

Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American


  • 1 pork tenderloin {I use Hormel marinated tenderloin}
  • fresh bakery slider buns 1 or 2 per person
  • fresh spinach leaves
  • blue cheese crumbles optional
  • Pumpkin Aioli
  • 1/2 cup mayonnaise
  • 1 tsp minced garlic
  • 1/4 cup pumpkin puree {not pumpkin pie filling}
  • salt and pepper


  • Mix pumpkin aioli ingredients together and refrigerate until serving time.
  • Cook or grill tenderloin according to package directions, approximately 30 minutes.
  • Let rest for 5 minutes and toast the buns.
  • Brush cut sides of buns with butter. Place spinach leaves on bun bottom.
  • Spread a generous amount of pumpkin aioli on inside of the bun top.
  • Slice pork into thick or thin slices and place on spinach. Top meat with cheese crumbles if desired and place bun top on meat, aioli side down. Serve.


servings will depend on how thickly the meat is sliced and the number of sliders desired per person
Keyword fall dinner idea, pork sandwich, pork sliders, pork tenderloin, pumpkin aioli

Maple Roasted Delicata Squash

Easy to prepare, this squash side dish is a delightful change from your regular side dishes
Prep Time 10 minutes


  • 2 Delicata Squash
  • real maple syrup
  • olive oil
  • salt & pepper


  • 2 Delicata Squash
  • real maple syrup
  • olive oil
  • salt & pepper
  • Wash squash and cut in half lengthwise.
  • Scoop out seeds.
  • Turn squash cut side down and slice into 3/4″ slices.
  • Line a baking sheet with parchment paper and place squash on paper in a mound.
  • Drizzle liberally with olive oil, maple syrup and season with salt and pepper.  Toss around to coat and then spread slices out evenly.
  • Roast at 400 degrees or until tender.


🥬  🍔  🎃

I will be joining these fabulous parties and blogs:

Meal Plan Monday  Love Your Creativity    What’s for Dinner?

Between Naps on the Porch,  Make it Pretty Monday

Turn About Tuesday  Celebrate Your Story,

All About Home/ Common Ground Follow the Yellow Brick Home

Tasty Tuesday   Oh My Heartsie Girl  Full Plate Thursday

Thursday Favorite Things  Creatively Crafty   Home Matters 

Weekend Potluck   Sweet Inspirations   Happiness is Homemade

30 Responses to “Take-out Tuesday, Pork tenderloin Sliders with Pumpkin Aioli & Maple Roasted Delicata Squash”
  1. Jenna, this is the perfect meal…pork tenderloin and sweet squash. The hubby and I both love pork tenderloin. I am filing this recipe away for future use when I am no longer dieting 😉 It looks like a rainy day and we sure need it.

  2. Yum, looks like a great meal at your house!! I’d have to change the mayo though, Duke’s tastes too much like pickle relish to me.

  3. This looks wonderful! Oh I wish I had one of those nice good looking sandwiches for my lunch today and some of that squash. Love the recipe. So simple. Hugs and blessings, Cindy

  4. trkingmomoe says:

    Thanks for the meal idea. I like the pumpkin sauce.

  5. Jill Kuhn says:

    Wow! Lots of fabulous ideas today, Jenna! ❤️ I like your idea of having squash instead of fries. It ALL looks so delish! 👍😃

  6. Consider these saved! We’re big pork tenderloin fans here but I’m never that gung ho on the leftovers. (Rick will eat anything.) This I would eat too! Thanks for the squash as well!

  7. Nancy says:

    Wow! Tasty indeed! I will be looking for these kind of squash!

  8. thefrenchhutch says:

    You always have such great ideas for meals Jenna. This sounds delicious especially with the side dish of health squash. Jim will thank you when I do this!

  9. Sounds like a great meal and I’ll look for that squash:@)

  10. Jodi says:

    nom nom nom!!!

  11. rawsonjl says:

    I am going to have to look for that squash! We have recently replaces fries with butternut squash fries in our house and while I love the taste I do not love peeling and cutting them. Pinned.

  12. Looks like a gorgeous and delicious and perfect autumn meal! #FullPlateThursday. Delicata squash is one of those that tends to get overlooked in the produce department because probably most people don’t quite know what to do with it.

  13. Karen says:

    What an easy, different and delicious meal…thanks for sharing. 😘

  14. helenfern says:

    Looks delicious – love the squash fries! Thanks for sharing at the What’s for Dinner party. Have a great week!

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