Yes, it’s here, the wonderful and magical holiday season! This year, don’t let that scare you when it comes to cooking…everything else…maybe. It’s cold outside so spice up your holidays with this awesome recipe coming to you straight from the KOR Kitchen!
We suggest an awesome pork slider, like no other, to serve as an appetizer while everyone is waiting for his or her big meal. Give those pork tenderloins a good rub and prepare for your house to smell like deliciousness. Pair with any of your favorite toppings; we suggest using arugula instead of lettuce for that peppery bite!
Check out UnKORked on Friday for a wonderful sweet pairing to this spicy slider.
Chipotle Pork Sliders- Serves four adults / 12 Sliders
1 ea. Pork Tenderloin Trimmed (16 oz. approx.)
½ Tbsp. Chipotle seasoning, dry
½ Tbsp. Onion Powder
½ Tbsp. Garlic Powder
1 tsp. Salt
2 tsp. Canola or Olive Oil for rubbing the tenderloin
1 cup Arugula, washed and spun dry
12 ea. Slider Buns
24 ea. Dill Pickle Slices (Optional for garnish)
Rub the tenderloin with the oil. Combine the chipotle seasoning, salt, onion powder and season the tenderloin evenly. Marinate for one hour or overnight for more intense flavor.
Adjust an oven rack to the middle position; heat the oven to 400 degrees. Heat the skillet over medium-high flame. Place the tenderloin in the skillet; cook until well browned, about 3 minutes. Using tongs, rotate the tenderloin 1/4 turn; cook until well browned, 45 to 60 seconds. Repeat until all sides are browned, about 1 minute longer. Transfer the tenderloin to a rimmed baking sheet and place in the oven; roast until the internal temperature registers 135 to 140 degrees on an instant-read thermometer, around 10 to 15 minutes.
Transfer the tenderloin to a cutting board and let it rest 8 to 10 minutes. Cut the tenderloins crosswise into 1/2-inch-thick slices.
Assemble the sliders with the buns,arugula and dill pickle slices.
Let us know if you try our recipe and how it goes. Enjoy!