{"id":268,"date":"2022-02-18T21:20:41","date_gmt":"2022-02-18T21:20:41","guid":{"rendered":"https:\/\/havewinewillpair.com\/staging\/4627\/?post_type=cuisine-recipe&p=268"},"modified":"2026-04-13T18:58:57","modified_gmt":"2026-04-13T18:58:57","slug":"pork-tenderloin-sliders","status":"publish","type":"cuisine-recipe","link":"https:\/\/havewinewillpair.com\/staging\/4627\/recipe\/pork-tenderloin-sliders\/","title":{"rendered":"Pork Tenderloin Sliders with Bacon Onion Jam"},"content":{"rendered":"
\"Pork<\/figure>\n\n\n

Small but punchy pork tenderloin sliders that layer herb roasted pork tenderloin, bacon onion jam, mustard and peppery arugula. These have a hearty, savory bite that marries with a smooth red like a Syrah.<\/p>\n\n\nJump to Recipe<\/a>\n\n\n

Quick Cooking Pork Tenderloin<\/h2>\n\n\n\n

It was request that I incorporate a pork tenderloin sandwich to the event, and luckily it was a great fit. It is relatively easy to make (as meat dish), it is very budget friendly, and it makes a good base to build flavor upon. Which is how the bacon Onion Jam comes into play.<\/p>\n\n\n\n

Wine Pairing<\/h2>\n\n\n\n
Original Pairing: Alexandria Nicole  Cellars 2015 \u201cJET BLACK\u201d Syrah<\/a>
<\/span>
General Pairing: Syrah, Merlot, Cabernet

Full Party Menu<\/span><\/a><\/pre>\n\n\n\n
Special Ingredient<\/h2>\n\n\n\n
Bacon <\/strong>– I recommend a standard cut bacon and not too thick.  Make sure that is a good amount of fat marbled in.  You want the bacon to break apart when eating, not feel like a piece of jerky.  <\/p>\n\n\n\n
Mustard <\/strong>– there are a lot of good mustard options out there. I would use a really good quality deli mustard for this dish. But it would be interesting to try out some sweeter to spicier options – whatever pairs well with your wine and the dish.<\/p>\n\n\n\n
Equipment <\/h2>\n\n\n\n
Large Saute Pan<\/strong>
One solid large pan can work for making the onion jam (caramelizing onions) as well as searing the tenderloins.  <\/p>\n\n\n\n
Sheet Pan 
<\/strong>Standard pan, but large enough to fit two tenderloins side by side with space around them. <\/p>\n\n\n\n
Parchment Paper
<\/strong>Consistently use for oven cooking meats that don’t require long cook times. Keeps them from sticking without compromising the meat. I don’t like silicon mats for cooking meat at it tends to absorb the flavor\/smell even if you soak them.<\/p>\n\n\n\n
Bread knife
<\/strong>If you don’t have a good bread knife in you life, you should get one. It makes life so much easier for quickly cutting baguettes vs. some tiny steak knife.<\/p>\n\n\n\n
Skewers<\/strong>
Used to hold the sliders in place so they don’t slide around. Doesn’t have to be heavy duty, but nice looking is a plus.<\/p>\n\n\n\n
Planning the Dish<\/strong><\/h2>\n\n\n\n
Prepare the bacon onion jam well in advance and refrigerate it.  If you are going to have other dishes with caramelized onions, do all the onions together for both dishes and separate them for individual recipe use. <\/p>\n\n\n\n
Timing Elements<\/h2>\n\n\n\n
1+ Days to Serve<\/strong>: Make bacon onion jam. <\/p>\n\n\n\n
1 Day to Serve<\/strong>: Make sure pork tenderloin is fully defrosted for the day you are cooking it.<\/p>\n\n\n\n
Early Day to Serve<\/strong>: Prepare all ingredients in mis en plus style so they are at the ready. Wash and dry lettuces and herbs. <\/p>\n\n\n\n
3 hours to Serve:<\/strong> Take pork out to clean and season Cover lightly with wrap and let come to room temp. Prep all assembly items: jam, sliced bread, mustard, greens, skewers.<\/p>\n\n\n\n
1 hour 30 min to Serve<\/strong>: Sear and cook pork tenderloin. Let rest 15 min prior to cutting. Slice meat and prep on plate for assembly step.<\/p>\n\n\n\n
20 min to Serve<\/strong>: Assemble sandwiches and hold together with skewer. <\/p>\n\n\n\n
Plating Tips<\/h2>\n\n\n\n
\"Pork
Pork Tenderloin Sliders Assembly Sketch<\/figcaption><\/figure>\n\n\n\n
For the event, these were served on a large tray. Large bamboo skewers held the pork tenderloin sliders together.   <\/p>\n\n\n\n
For Plating individually, consider adding some more flare like a rosemary skewer or sprig. <\/p>\n\n\n\n
(see Wares section for plating supplies & ideas)<\/a><\/p>\n\n\n\n
Pairing Alterations<\/h2>\n\n\n\n
These pork tenderloin sliders have layers of flavors , which provides  various elements you can adjust  to better pair with your wine<\/p>\n\n\n\n
Pork Seasoning
<\/strong>The base seasoning is a basic thyme\/rosemary mix which is very traditional for pork. You can change up the herb mix such as using oregano or tarragon.  Or you can  go more for garlic (if your wine can take it.  There’s a lot of pork rub blends you could try – and probably most will go well with bacon jam (what doesn’t go well with bacon jam?)<\/p>\n\n\n\n
Mustard Type<\/strong>
I mentioned earlier to get a good quality mustard as it makes a difference as it is a stand out flavor in this sandwich. So the type of mustard can also shift around from standard yellow, deli brown, dijon-y, sweet and spicy.  I got a wasabi mustard once that was awesome.   Or – maybe you don’t like mustard – you can try some mayonnaises (again, wasabi!) or some different aioli. <\/p>\n\n\n\n
Bread Base
<\/strong>The bread we used was more of a neutral element. But that said, it doesn’t have to be. You can tweak what bread you use from potato roll to a light rye. <\/p>\n\n\n\n
Companion Recipe: Bacon Onion Jam <\/h2>\n\n\n\n
You will need to make the Bacon Onion Jam ahead of time to use during the assembly of the pork tenderloin sliders. <\/p>\n\n\n
<\/div>
\n    
\"Bacon<\/div>\n<\/div>\n
Bacon Onion Jam<\/h2>\n
<\/div>\n\n
<\/div>\n
A mix of bacon, carmelized onion and balsamic vingear provides a salty, savory, tangy and a bit sweet  jammy spread. Adds a flavor punch to deli sandwiches or drizzled on a salad.<\/span><\/div>\n
<\/div>\n\n
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Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients
<\/div>  <\/h3>
  • 8<\/span> pieces<\/span> bacon<\/span><\/li>
  • 2 <\/span> tbsp<\/span> butter<\/span><\/li>
  • 4<\/span> medium yellow or sweet onions<\/span><\/li>
  • 6<\/span> medium shallots<\/span><\/li>
  • 1<\/span> cup<\/span> balsamic vinegar<\/span><\/li>
  • 6<\/span> tbsp<\/span> brown sugar<\/span><\/li>
  • 5<\/span> tsp<\/span> sea salt<\/span><\/li>
  • 4<\/span> tbsp <\/span> fresh chives chopped<\/span><\/li>
  • 4<\/span> tsp<\/span> fresh thyme chopped<\/span><\/li><\/ul><\/div><\/div>\n
    Instructions
    <\/div> <\/h3>
    • Cook bacon in pan over medium heat until crispy. Set aside bacon but leave drippings in pan.<\/span><\/div><\/li>
    • Add butter to pan to melt, then add onions and cook for10-12 minutes until soft. Do not stir too much as you want them to start to caramelize. (If you are using premade caramelized onions, just add to pan without butter)<\/span><\/div><\/li>
    • Add shallots, vinegar, sugar to pan and stir constantly until sugar is dissolved. About 1-2 minutes. <\/span><\/div><\/li>
    • Reduce heat to low and stir occasionally  allowing it  to bubble. Cook down for about 20 minutes and it should start getting thick.<\/span><\/div><\/li>
    • As jam is cooking down, chop up bacon and herbs.  <\/span><\/div><\/li>
    • Remove from heat and add bacon and herbs.  Let cool down a bit before pouring into a container. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\n\n
      <\/div>\n
      <\/div><\/path><\/g><\/g><\/svg><\/span> 
      <\/div><\/div>\n
      Keyword <\/span>bacon, jam, onion<\/span><\/div><\/div>\n
      <\/div><\/div><\/div>\n\n\n
      Main Recipe<\/h2>\n\n\n
      \n    
      \"Pork<\/div>\n<\/div>\n
      Pork Tenderloin Sliders with Bacon Onion Jam<\/h2>\n
      <\/div>\n\n
      <\/div>\n
      A mini sandwich layering herb roasted pork tenderloin, bacon onion jam, mustard and peppery arugula.<\/span><\/div>\n
      <\/div>\n\n
      <\/div>\n
      \n\t\n\t\n    \n<\/div>\n
      <\/div>\n
      <\/div><\/path><\/g><\/g><\/g><\/svg><\/span> 
      <\/div><\/div>\n
      Prep Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
      Cook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
      Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
      <\/div>\n
      \n\t
      \n    \t\n\t\t\n    <\/div>\n    
      \n        \n\t\t\n    <\/div>\n<\/div>\n\n
      Ingredients
      <\/div>  <\/h3>
      • 2<\/span> cups<\/span> bacon onion jam<\/span> see recipe<\/span><\/li>
      • 2<\/span> pieces<\/span> pork tenderloins, 2.5 lbs<\/span> (usually packaged in twos)<\/span><\/li>
      • 4<\/span> tbsp<\/span> olive oil<\/span><\/li>
      • 1<\/span> tbsp<\/span> sea salt<\/span><\/li>
      • 1<\/span> tsp<\/span> ground black pepper<\/span><\/li>
      • 1\/4<\/span> cup<\/span> brown sugar<\/span><\/li>
      • 2<\/span> tbsp<\/span> Dijon mustard<\/span><\/li>
      • 3<\/span> tbsp<\/span> fresh thyme leaves<\/span><\/li>
      • 2<\/span> tbsp<\/span> fresh rosemary, minced<\/span><\/li>
      • 60<\/span> pieces<\/span> thin baguettes or slider rolls<\/span><\/li>
      • 1<\/span> jar<\/span> brown mustard<\/span><\/li>
      • 1<\/span> package<\/span> fresh baby arugula<\/span><\/li>
      • 30<\/span> pieces<\/span> 3 – 4 " skewers<\/span><\/li><\/ul><\/div><\/div>\n
        Instructions
        <\/div> <\/h3>
        • Make bacon onion jam ahead of time (see below recipe)<\/span><\/div>
          2 cups bacon onion jam<\/span><\/div><\/li>
        • 30 min prior to cooking, take pork out of fridge and packaging. Pat dry. <\/span><\/div>
          2 pieces pork tenderloins, 2.5 lbs<\/span><\/div><\/li>
        • Then rub pork with 2 Tablespoons oil and mustards. And then rub with dry mixture of\u00a0 salt, pepper, brown sugar, thyme and rosemary. Let set for 30 min to bring up to room temperature.<\/span><\/div>
          4 tbsp olive oil, <\/span>1 tbsp sea salt, <\/span>1 tsp ground black pepper, <\/span>1\/4 cup brown sugar, <\/span>2 tbsp Dijon mustard, <\/span>3 tbsp fresh thyme leaves, <\/span>2 tbsp fresh rosemary, minced<\/span><\/div><\/li>
        • Preheat oven to 400 degrees.\u00a0Put large, heavy-bottomed pan over medium-high heat to get hot. Add  2Tablespoons of oil in pan then sear pork 3-4 minutes per side until browned (sear at least 2 sides or all 4).<\/span><\/div>
          4 tbsp olive oil<\/span><\/div><\/li>
        • Place pork in a rimmed baking pan lined with parchment(or foil). Bake 20 minute to reach temperature of 145 degrees. <\/span><\/div>
          2 pieces pork tenderloins, 2.5 lbs<\/span><\/div><\/li>
        • Rest for 10 min prior to slicing thinly (but thick enough to hold together).\u00a0\u00a0 A couple thin layers of meat have a better chew in the sandwich than a thicker slab of meat.<\/span><\/div>
          2 pieces pork tenderloins, 2.5 lbs<\/span><\/div><\/li>
        • Assemble sandwich:  Thinly slice baguette or cut slider rolls in half. Spread mustard on the insides of both pieces of bread.  On bottom layer of bread,\u00a0add a couple slices of pork and top with Arugula.  On top layer of bread, add healthy dollop of bacon onion jam, then place on top. Skewer to hold in place for serving.<\/span><\/div>
          60 pieces thin baguettes or slider rolls, <\/span>1 jar brown mustard, <\/span>1 package fresh baby arugula, <\/span>30 pieces 3 – 4 " skewers<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n
          Notes
          <\/div><\/h3>
          Searing: If you don’t want to sear the pork tenderloin, then you don’t have to. It’s possible to simply roast pork tenderloin in the oven<\/strong> and eat it without forming a crust. Go by temperature check to hit 145 degrees, but likely it will take additional 10-15 minutes.<\/span><\/div><\/div>\n\n
          <\/div>\n
          <\/div><\/path><\/g><\/g><\/svg><\/span> 
          <\/div><\/div>\n
          Keyword <\/span>Event 1, pork, red wine pair, sliders<\/span><\/div><\/div>\n
          <\/div><\/div><\/div>","protected":false},"author":1,"featured_media":3391,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","tags":[68,164,70,158,165,166],"cuisine-recipe-category":[206,258],"cuisine-recipe-course":[207],"cuisine-recipe-cuisine":[],"class_list":["post-268","cuisine-recipe","type-cuisine-recipe","status-publish","has-post-thumbnail","hentry","tag-appetizer","tag-pork","tag-recipe","tag-red-wine-pairing","tag-sandwich","tag-slider","cuisine-recipe-category-appetizer","cuisine-recipe-category-red-wine","cuisine-recipe-course-main"],"yoast_head":"\nPork Tenderloin Sliders with Bacon Onion Jam - Have Wine, Will Pair<\/title>\n<meta name=\"description\" content=\"Pork tenderloin sliders with bacon onion jam, mustard and peppery arugula. 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