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RECIPE
31 INGREDIENTS11 STEPS1HR 15MIN

Jerk Pork Tenderloin Sliders

4.0
2 Ratings

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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.
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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 15MIN
Total Time

How to BBQ Right

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 pckg
Hawaiian Rolls
3 Tbsp
Killer Hogs The A.P. Rub
1/4 tsp
Cayenne Pepper
1/4 tsp
Dried Thyme
1/4 tsp
Onion Powder
1/4 tsp
Ground Cinnamon
1/4 tsp
Ground Cloves
1/4 tsp
Ground Nutmeg
1/4 tsp
Ground Allspice
1/3 cup
1/2 cup
Pineapple Juice
1/2 cup
Brown Sugar
1/4 cup
1/2 cup
Red Wine Vinegar
2 Tbsp
3 cloves
Garlic , minced
3
Scallions , finely chopped
1
Scotch Bonnet Pepper , finely chopped
or Habanero Pepper
1 tsp
Cold  Water
1 pckg
Coleslaw Mix
1/2
Red Onion , thinly sliced
1/2
Mango , chopped
2 Tbsp
2 Tbsp
Dijon Mustard
1 Tbsp
1 tsp
Habanero Peppers , chopped
to taste
Salt and Pepper
2 Tbsp
Scallions , finely sliced

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Nutrition Per Serving

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CALORIES
1208
FAT
32.2 g
PROTEIN
83.8 g
CARBS
141.0 g

Cooking Instructions

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Step 1
To make the jerk seasoning, combine the Killer Hogs The A.P. Rub (3 tablespoon) Cayenne Pepper (1/4 teaspoon), Dried Thyme (1/4 teaspoon), Onion Powder (1/4 teaspoon), Ground Cinnamon (1/4 teaspoon), Ground Cloves (1/4 teaspoon), Ground Nutmeg (1/4 teaspoon), and Ground Allspice (1/4 teaspoon). 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 (1/4 cup), Lime Juice (2 tablespoon) and Red Wine Vinegar (1/4 cup) into a boiler over medium heat. Stir to combine and add 1 tablespoon of the jerk seasoning, Garlic (3 clove), Scallion (3), 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 teaspoon) and Water (1 teaspoon) 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 (1/4 cup), Dijon Mustard (2 tablespoon), Honey (1 tablespoon), and Granulated Sugar (1 tablespoon). Whisk to combine and drizzle in Olive Oil (2 tablespoon). Season with a pinch of Salt and Pepper (to taste)
Step 5
In a medium size bowl add the bag of Coleslaw Mix (1 package), Mango (1/2), Red Onion (1/2), Scallion (2 tablespoon), and Habanero Pepper (1 teaspoon). 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 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 11
Split Hawaiian Roll (1 package) 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!

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Nutrition Per Serving
Calories
1208
% Daily Value*
Fat
32.2 g
41%
Saturated Fat
7.9 g
40%
Trans Fat
0.1 g
--
Cholesterol
238.8 mg
80%
Carbohydrates
141.0 g
51%
Fiber
4.1 g
15%
Sugars
91.9 g
--
Protein
83.8 g
168%
Sodium
1254.0 mg
55%
Vitamin D
1.1 µg
6%
Calcium
107.8 mg
8%
Iron
5.9 mg
33%
Potassium
1822.7 mg
39%
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