Recipe Details

Pork Tenderloin Sliders with Three Sauces

Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 12


Cook to 145 F with 3 minute rest


1 pork tenderloin, (1 pound), trimmed
1 teaspoon salt-free seasoning, *
2 teaspoons olive oil
12 mini rolls, (1 1/2-x-2-inches), split and toasted
6 romaine leaves, torn
2 plum tomates, each cut into 6 slices

Cooking Directions

Cut pork into 1/2-inch thick slices.
Sprinkle pork on all sides with the seasoning. Heat the oil in a large heavy skillet over medium-high heat. Add the pork and cook, turning once, until the pork is browned, about 1 1/2 minutes on each side.

Place the tenderloin in the rolls, top with lettuce, tomatoes, and sauce of your choice. Yogurt-Lime Sauce, Goat Cheese-Basil Sauce, or Spicy Avocado Sauce.
Makes 12 servings
Nutritional Information per Serving (1 slider)

*Salt-free seasonings include: McCormick Perfect Pinch salt-free garlic and herb seasoning, McCormick Perfect Pinch Salt free garlic and pepper seasoning, McCormick Perfect Pinch Salt free Original seasoning, McCormick Perfect Pinch Salt free Savory all-purpose seasoning, Mrs. Dash salt-free garlic and herb seasoning, Mrs. Dash salt-free lemon pepper seasoning, Mrs. Dash salt-free Caribbean citrus seasoning, Mrs. Dash salt-free Italian medley, Mrs. Dash salt-free garlic and herb seasoning

Serving Suggestions

You can substitute the romaine lettuce with arugula, baby greens, baby spinach, or cabbage instead. Make all three sauces so everyone has a choice, or choose your favorite bottled sauce, such as barbecue or honey mustard sauce. Serve the sliders with baked sweet potato fries.

Nutrition Information

Calories: 90 calories
Protein: 10 grams
Fat: 2 grams
Sodium: 85 milligrams
Cholesterol: 25 milligrams
Saturated Fat: 0 grams
Carbohydrates: 9 grams
Fiber: 1 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.

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About the Cooking Method: Sauteing

1)Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)Place pork in skillet; do not cover.
3)Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.

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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.

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Big Hit
by anonymous 02/03/2014
Used thin cut boneless pork chops cut into half. Sauteed so browned on both sides but slightly pink inside. Put into a slow cooker with foil in the bottom to keep them elevated and poured 1 cup of apple juice in the bottom. Left on "WARM" and the mini cutlets were kept juicy but not soggy. Served on dinner rolls and two of the sauces and some caramelized onions. Went over well at our party.

Tasty snack sandwiches
by anonymous 01/04/2012
Made these for NYE and we enjoyed them quite a bit. Used Pretzel Rolls from our grocery store bakery and Penzey's Murel of Flavor spice blend. Only made the avocado sauce and the lime-yogurt sauce, but both were hits and used for other items as well.