Wayne's Weekend: Pork Tenderloin Sliders

Create hearty sliders and spicy guacamole for your SuperBowl buffet.

Last week, I made a smoked beef chili and jalapeño cornbread for my SuperBowl party.  This week I’m adding sliders and guacamole to the buffet.  These rosemary dijon pork tenderloin sliders are easy to prepare cook in about 30 minutes.  I’ve used simple dinner rolls from the bakery section of my local warehouse store to make the sandwiches and a tangy jicama slaw as a topper for the tenderloins. Skewering the sliders with a cherry tomato and pickle make a nice presentation and the flavors compliment the meat and slaw.

Rosemary Dijon Pork Tenderloin Sliders

makes 18 sliders


2 Pork Tenderloins, about 2 lb combined weight
1/2 tsp Salt
1/4 tsp Pepper
3 tsp Fresh Rosemary, finely chopped
1/2 cu Dijon Mustard
18 Dinner Rolls
Jicama Slaw (recipe follows)
18 Cherry or Grape Tomatoes (optional) for garnish
18 Cornishons or Mini Dill Pickles (optional) for garnish
18 Wooden Skewers, about 6” long (optional) for garnish


Preheat oven to 375 degrees F.  Rinse tenderloins in cold water and pat dry with a paper towel.  Place on a foil lined baking sheet.  Trim away any excess fat.  Season with salt and pepper.

Spoon dijon into a small bowl, add rosemary and mix thoroughly.  Spread mixture over all surfaces of the tenderloins.  Use your hands to massage it into the meat. 

Insert a meat thermometer into the thickest part of one of the tenderloins.  Roast tenderloins until they reach an internal temperature of 150 degrees F, about 30-40 minutes.  Remove the tenderloins from oven and let them rest for 10 minutes.  Slice each tenderloin into 18 slices and place two slices on the bottom half of each dinner roll.  Add a bit of jicama slaw and place other half of the roll on top.  Skewer a tomato and pickle and insert the skewer into the sandwich to secure everything in place. 

Jicama Slaw


1 1/2 cu Shredded Jicama
2 cu Shredded Cabbage
1 1/2 cu Shredded Carrots, about 2 large carrots
1/2 tsp Chili Powder
1/2 tsp Celery Salt
1/4 tsp Pepper
Zest of 1 lemon
1 1/2 tbl lemon juice
2 tbl Cider Vinegar
1/4 cu Vegetable Oil


Place jicama, cabbage and carrots in a large bowl and toss to combine.  Combine chili powder, celery salt, pepper, lemon zest, lemon juice and cider vinegar in a separate bowl.  Whisk in vegetable Oil until it is fully emulsified.  Pour over jicama mixture and toss again. 

Spicy Guacamole


3 lg Avocados
1 lg Tomato, seeded and chopped
1 med White Onion, chopped
1 lg Jalapeño, seeded and chopped
1/4 cu Cilantro, chopped
1 1/2 tsp Ground Cumin
1 1/2 tsp Chili Powder
1/2 tsp Salt
2 Limes
A few Cilantro Leaves for garnish


Place tomatoes, onions, jalapeño, cilantro, cumin, chili powder and salt in a large bowl.  Cut the limes in half.  Cut two thin slices from one lime half to use as garnish.  Squeeze the juice from the remaining limes into the bowl.  Slice the avocados in half.  Discard the seed and scoop or squeeze the insides into the bowl.  Mix thoroughly and test for seasoning.  Place in a serving bowl and garnish with lime slices and cilantro leaves.  Serve with tortilla chips.


Wayne’s Weekend: Smoked Beef Chili with Jalapeño Corn Bread

If you have any questions or comments, send me an email at wayne@waynesweekend.com or follow me on Facebook or Twitter.

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