Pork Tenderloin Sliders

Pork tenderloin sandwiches on small buns with caramelized onions.

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These Pork Tenderloin Sliders are a weeknight family favorite that are so simple and delicious! A quick brown sugar rub, seared in a cast iron skillet, and the oven does the rest. While the pork finishes roasting, the onions caramelize in the pan juices, and everything gets sliced and piled on soft brioche slider buns. A drizzle of barbecue sauce and dinner is ready in 35 minutes!

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Servings:

Calories: 659kcal

Author: Meryl Downing

Ingredients

1 Tablespoon olive oil
1 pork tenderloin (about 1 pound)
1 teaspoon kosher salt
12 grinds fresh black pepper
1 Tablespoon brown sugar
1 onion sliced
10 slider buns
BBQ sauce (optional)

Instructions

Preheat the oven to 400℉ and a cast iron skillet over medium heat with the olive oil.
Lay the pork tenderloin on a plate. Mix the salt, pepper and brown sugar in a small bowl and evenly season the meat, rubbing it on all sides.
Sear the pork tenderloin in the hot skillet on all sides, about 5 minutes total. Use tongs to flip. Let the meat sear a couple minutes without moving it, you want a nice brown crust to form, but don't go too long that the sugar starts to burn.
When it's seared on all sides, add the sliced onions next to the pork and transfer the skillet to the oven. Bake for about 20 minutes, giving the onions and the pork a flip about half way through. Use a thermometer to check that the internal temperature of the pork reaches 140℉ at the thickest part. Let it rest on the stovetop for 10 minutes (with carryover cooking it should reach 145℉).
Slice the pork tenderloin thinly (about half inch slices or thinner) on a cutting board. Assemble on small buns (can be warmed in the oven) with a few slices of pork, caramelized onions, and bbq sauce if you like.

Notes

Onion - Use a medium sized yellow or white onion, sliced thin.
Preheat the Skillet - Cast iron is best, but any oven safe skillet will work. Just preheat it so the pork can hit the hot skillet and a nice golden crust can sear on all sides. Then transfer to the oven so it can cook through.

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