BBQ Pork Tenderloin Sliders Print Email

Quick seared pork tenderloin cutlets smothered in BBQ sauce and served on a bun with lowfat cole slaw.

2 pork tenderloins
olive or canola oil cooking spray
Tony’s Smoky Southern BBQ Rub (or KC or Texas), or salt and pepper
Tony's Sweet & Sassy or Hot & Spicy BBQ Sauce, or your favorite
About 18 Tony’s Knot Rolls or small dinner rolls
Lowfat Cole Slaw* - optional

Have your butcher trim the silver skin, cut into 1/2 to 3/4 inch thick medallions and flatten into thin cutlets.

Preheat a grill or pan with high heat. Prepare cole slaw, if using. Warm about 1-1.5 cups of sauce in a pan.

Sprinkle medallions with seasoning to taste. Spray cooking grate with oil and immediately add pork medallions. Sear quickly on both sides, about 2-3 minutes total (they cook very quickly!). Transfer to simmering sauce. Split buns and toast if desired.

Serve cutlets on buns topped with cole slaw and extra sauce on the side for dipping. Makes about 18 sliders. – Chef Michaelangelo (mick) Rosacci, --

*Lowfat Cole Slaw

1/4 cup lowfat sour cream
1/2 teaspoon sugar
dash of cider vinegar
pinches dry mustard
salt and pepper to taste, or your favorite seasoning blend
1 cup finely shredded cabbage or cole slaw mix

Whisk the sour cream, sugar, cider and pinches of salt and pepper together to make the dressing. Pour over cabbage or cole slaw and toss – taste and adjust seasoning. Also great with Tony's prepared Cole Slaw Dressing.