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Jerk Pork Tenderloin Sliders
Recipe

32 INGREDIENTS • 11 STEPS • 1HR 15MINS

Jerk Pork Tenderloin Sliders

4.0
2 ratings
The great thing about these Jerk Pork Tenderloin Sliders is how much you can make with just a couple of pork tenderloins… and folks will go crazy of them!
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How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
The great thing about these Jerk Pork Tenderloin Sliders is how much you can make with just a couple of pork tenderloins… and folks will go crazy of them!
1HR 15MINS
Total Time
$6.14
Cost Per Serving
Ingredients
Servings
4
us / metric
Hawaiian Roll
1 pckg
Hawaiian Roll
All-Purpose Spice Rub
3 Tbsp
All-Purpose Spice Rub
Used Killer Hogs The A.P. Rub
Cayenne Pepper
as needed
Cayenne Pepper
Dried Thyme
as needed
Dried Thyme
Onion Powder
as needed
Onion Powder
Ground Cinnamon
as needed
Ground Cinnamon
Ground Cloves
as needed
Ground Cloves
Ground Nutmeg
as needed
Ground Nutmeg
Ground Allspice
as needed
Ketchup
1/3 cup
Pineapple Juice
1/2 cup
Pineapple Juice
Brown Sugar
1/2 cup
Brown Sugar
Honey
4 Tbsp
Red Wine Vinegar
1/2 cup
Red Wine Vinegar
Lime
1
Lime, juiced
Garlic
3 cloves
Garlic, minced
Scallion
1 bunch
Scallion, finely chopped
3 scallions per 4 servings
Scotch Bonnet Pepper
1
Scotch Bonnet Pepper, finely chopped
or Habanero Pepper
Water
1 tsp
Cold Water
Coleslaw Mix
1 pckg
Coleslaw Mix
Red Onion
1/2
Red Onion, thinly sliced
Mango
1/2
Mango, chopped
Olive Oil
2 Tbsp
Dijon Mustard
2 Tbsp
Dijon Mustard
Honey
1 Tbsp
Habanero Pepper
1 tsp
Habanero Pepper, chopped
Salt
to taste
Scallion
2 Tbsp
Scallions, finely sliced
Nutrition Per Serving
VIEW ALL
Calories
323
Fat
6.9 g
Protein
0.3 g
Carbs
64.6 g
Add to plan
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Jerk Pork Tenderloin Sliders
Save
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
Cooking InstructionsHide images
step 1
To make the jerk seasoning, combine the All-Purpose Spice Rub (3 Tbsp), Cayenne Pepper (as needed), Dried Thyme (as needed), Onion Powder (as needed), Ground Cinnamon (as needed), Ground Cloves (as needed), Ground Nutmeg (as needed), and Ground Allspice (as needed). Set aside.
step 2
To make the glaze, add the Ketchup (1/3 cup), Pineapple Juice (1/2 cup), Brown Sugar (1/2 cup), Honey (4 Tbsp), Lime (1), and Red Wine Vinegar (4 Tbsp) into a boiler over medium heat. Stir to combine and add 1 tablespoon of the jerk seasoning, Garlic (3 cloves), Scallion (1 bunch), and Scotch Bonnet Pepper (1). Bring to a slight boil and reduce heat to simmer for 10 minutes.
step 3
Combine the Corn Starch (1 tsp) and Water (1 tsp) in a small bowl and add to the pot. Continue simmering the glaze until it thickens about 3-4 minutes.
step 4
To make the Caribbean coleslaw, In a small bowl add the Red Wine Vinegar (4 Tbsp), Dijon Mustard (2 Tbsp), Honey (1 Tbsp), and Granulated Sugar (1 Tbsp) Whisk to combine and drizzle in Olive Oil (2 Tbsp). Season with a pinch of Salt (to taste) and Ground Black Pepper (to taste).
step 5
In a medium size bowl add the bag of Coleslaw Mix (1 pckg), Mango (1/2), Red Onion (1/2), Scallions (2 Tbsp), and Habanero Pepper (1 tsp). Pour the dressing over the slaw and toss to combine. Store in the refrigerator for at least 1 hour before serving.
step 6
Prepare Drum Smoker or other grill/smoker for indirect cooking at 275 degrees F (140 degrees C). Add cherry wood to hot coals for smoke flavor.
step 7
Remove any excess fat or silver skin from each Pork Tenderloin (4). Season with the Jerk Rub on all sides.Place each tenderloin on the cooking rack of the smoker and insert probe thermometer to monitor internal temperature.
step 7 Remove any excess fat or silver skin from each Pork Tenderloin (4). Season with the Jerk Rub on all sides.Place each tenderloin on the cooking rack of the smoker and insert probe thermometer to monitor internal temperature.
step 8
Cook for 45 minutes or until the internal temperature reaches 135 degrees F (60 degrees C) in the center of the tenderloin.
step 8 Cook for 45 minutes or until the internal temperature reaches 135 degrees F (60 degrees C) in the center of the tenderloin.
step 9
Apply Jerk Glaze on all sides of the tenderloins and continue to cook until internal temperature reaches 145 degrees F (65 degrees C) about 10 more minutes.
step 10
Remove from smoker and rest for 5-10 minutes before slicing.
step 10 Remove from smoker and rest for 5-10 minutes before slicing.
step 11
Split Hawaiian Roll (1 pckg) in half, remove the top portion of each roll and place slices of pork tenderloin on the bottom half. Drizzle with Jerk glaze and top with Caribbean Cole slaw. Place the top portion of each roll on the slaw and serve. Enjoy!
step 11 Split Hawaiian Roll (1 pckg) in half, remove the top portion of each roll and place slices of pork tenderloin on the bottom half. Drizzle with Jerk glaze and top with Caribbean Cole slaw. Place the top portion of each roll on the slaw and serve. Enjoy!
Tags
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Dairy-Free
American
BBQ
Shellfish-Free
Fall
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