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
servings will depend on how thickly the meat is sliced and the number of sliders desired per person