- 1 pound pork tenderloin
- 1/2 red onion, halved and very thinly sliced
- 1/2 cup red wine vinegar
- 1/2 teaspoon salt, plus more for seasoning
- pepper, to taste
- 8 dinner rolls, white, whole wheat, or combination, split horizontally
- 3/4 cup cranberry sauce, jellied or whole berry
In a small bowl, combine onion, red wine vinegar, and 1/4 teaspoon salt, stirring to dissolve salt. Let stand at room temperature for 2 hours, stirring occasionally.
Meanwhile, preheat oven to 450 degrees F. Season tenderloin on all sides with salt and pepper. Place tenderloin in shallow pan and roast for 20-25 minutes, or until internal temperature reaches 145 degrees F. Remove pork from oven and let rest 3 minutes.
Cut pork into thin slices. Drain onion mixture.
Arrange bottom halves of rolls on a work surface. Spread with cranberry sauce, and then top with pork and pickled onions, dividing all evenly. Add top halves of rolls and serve.
Yield: 8 sliders
Taste of the holidays in bitesize sliders. Serve as part of a buffet or as appetizers.
Calories: 240 calories
Protein: 17 grams
Fat: 4 grams
Sodium: 340 milligrams
Cholesterol: 40 milligrams
Saturated Fat: 1 grams
Carbohydrates: 33 grams
Fiber: 1 grams