Pork Tenderloin Sliders with Cranberry Sauce and Caramelized Onions post is sponsored by Volk Enterprises. I was compensated for my time. Opinions are my own.
Are you ready for some tailgating? You all know that I’m not actually a big football fan. I don’t keep that a secret but I do enjoy tailgating. What’s not to love about sitting on the back of a tailgate with your boot (cowboy of course) covered feet swinging away with your favorite cold beverage in your hand and a slider or two in the other. Right?
Right. I’m already thinking about recipes for this season. Wings and SLIDERS are some of my favorites. This Pork Tenderloin Slider with CRANBERRY SAUCE and Caramelized Onions might be my new all time favorite slider and could possibly be yours too. It’s cooked to perfection and without worry too. Want to know the secret?
WHAT ARE COOK’D RIGHT SENSORS?
We used a Cook’d Right Sensor. “The Cook’d Right™ Sensor, a brand-new single-use temperature indicator, is designed to provide a quick and accurate way to know when meats, poultry and seafood have reached their optimum level of doneness. Simply insert the Cook’d Right™ Sensor into the thickest portion of the meat and wait 5 to 10 seconds.
A color change at the tip of the sensor means the meat is cooked to a safe temperature. With Cook’d Right™ Sensors, food safety is easy wherever you are, whether tailgating, grilling in your backyard or cooking in your kitchen.”
Pretty neat right. No more second guessing if your meat is done. No more having to cut it in the pan and then put it back on. Nope, you’re all set with Cook’d Right Sensors.
For more information on Cook’d Right™ Sensors, please visit the Volk Enterprises, Inc. website and be sure to ask for Cook’d Right Sensors by name from your local butcher, grocer or favorite brands.
- 2 onions - sliced
- 2 tablespoons olive oil - divided
- 1 tablespoon unsalted butter
- kosher salt
- 1 1/2 pound pork tenderloin
- 1/2 cup dry white wine
- 2 fresh sage leaves
- 1 cup fresh cranberry sauce
- 12 yeast rolls - halved
- Preheat the oven to 425°F.
- Place 1 tablespoon of oil and butter into a medium heavy bottom sauce pan over medium-low heat. Add onions. Stir to coat. Season with salt. Cook until onions become dark in color and are caramelized. Stir often. Add a bit of water if necessary.
- WHILE onions are caramelizing, heat a large skillet over medium high. Add remaining oil. Season tenderloin with salt and pepper. Sear tenderloin on all sides. Add wine and sage. Transfer to oven and cook until internal temperature reaches 145 degrees approximately 20-25 minutes. Use Cook'd Right ™ Sensor to check for an internal temperature of 145°F, Allow meat to rest prior to slicing.
- To assemble: Place several slices of pork onto each roll. Top with caramelized onions and cranberry sauce.
We would love to see them!