Y'all...the past seven days have been a doozy. I'm telling you, I started out with a horrible cold last week, and then Canean ended up with strep by the end of the week...and then Sunday Parks caught one of our bugs too and has felt bad ever since. I need to set a disinfecting bomb off in our house to make sure there is no germ left standing. Like for real, I cleaned this house from top to bottom, but now I feel like I need to do it all over again. Anyway, I haven't had much time to do much else other than take care of my guys, like spend time in the kitchen, but never fear these easy pork tenderloin sliders with basil aioli are to the rescue!
They are pretty enough for any holiday party, but are also perfect for game day this weekend!
My friend Meg's dad mixes basil with mayo and spreads it on pork tenderloin and it is so simple, but I'm telling you it's the most amazing combination of flavors! My version is based on his simple recipe but I added a couple ingredients to make the most amazing basil aioli you have ever tasted!
There is something about the grilled pork slathered in a yummy sauce that gets sandwiched between a soft slider bun that just makes for the most epic flavor comb! I love this recipe because you can prep the pork in advance and then keep it warm by simply wrapping it tightly in foil, and then right before your guests arrive you can assemble the sandwiches! They are even delicious even at room temperature, making them the perfect party food!
I really think you guys are going to like this new take on a slider and cannot wait for you to give it a try!
Ingredients:
2 Pork Tenderloins
1/4 Cup Worcestershire Sauce
2 Tbsp. Kosher Salt
1 Tbsp. Cracked Black Pepper
12 Slider Buns
For the Basil Aioli-
1 Cup Mayonnaise
1 Tsp. Lemon Juice
1 Cup Fresh Basil Leaves
1 Garlic Clove
1/2 Tsp. Salt
1/2 Tsp. Cracked Black Pepper
Directions:
Preheat grill to 400 degrees.
Marinate the pork with Worcestershire, salt and pepper for 15 minutes.
Place the meat on the grill and sear for five minutes on each side.
Move the tenderloins to the top rack of the grill or off of direct heat to continue to cook for another 20-25 minutes until the internal temperature reaches 160 degrees. (a little pink is okay)
While the pork cooks, mix together all of the ingredients for the aioli into a food processor and process until the sauce is smooth and pale green.
Remove the meat from the grill and let the meat rest for five minutes.
Spread a good amount of aioli on each side of the slider bun and place a couple of pieces of pork about an inch thick in between the bun.
Repeat the process and serve immediately.
Anyone else completely ready for the weekend? Happy hump day!
