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?
Nope!
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
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
Ingredients
- 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
Instructions
- 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.
Notes
Maple Roasted Delicata Squash
Ingredients
- 2 Delicata Squash
- real maple syrup
- olive oil
- salt & pepper
Instructions
- 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.
Enjoy!
🥬 🍔 🎃
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
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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.
We cook pork tenderloin all the time, for parties we just cut it in small pieces and serve with toothpicks, doesn’t even need a bun!
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.
ha, it’s funny how some people get different tastes from various foods, for me it’s cilantro, it tastes like soap to me!
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
thank you Cindy, a very easy meal with a fancy name!
Thanks for the meal idea. I like the pumpkin sauce.
So easy!
Wow! Lots of fabulous ideas today, Jenna! ❤️ I like your idea of having squash instead of fries. It ALL looks so delish! 👍😃
thank you Jill!
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!
You’re welcome, enjoy!
Wow! Tasty indeed! I will be looking for these kind of squash!
Pretty and different, thanks Nancy!
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!
Thank you Emily, I hope you enjoy this, so simple but so good!
Sounds like a great meal and I’ll look for that squash:@)
the squash is delightful!
nom nom nom!!!
so easy!
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.
Yes, this squash is much easier to cut! It’s often found in the pile of what most people think of as decorative gourds, let me know how you like it!
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.
thank you Jean, yes this is the first time I’ve ever had it! So good!
What an easy, different and delicious meal…thanks for sharing. 😘
thanks Karen, yes so easy!
Looks delicious – love the squash fries! Thanks for sharing at the What’s for Dinner party. Have a great week!
thank you Helen!
Wow!
these are good!!