Remove roast from heat; let rest about 10 minutes before slicing to serve.
Heat any leftover basting mixture to boiling, stir and boil for 5-10 minutes and serve alongside roast.
Serves 4-6, with leftovers.
Pork Tenderloin Sliders with Cranberry Sauce and Pickled Onions
Prep Time: 10 minutes
Cook Time: 25 minutes
Marinating Time: 2 hours, 30 minutes
1 pound pork tenderloin
1/2 red onion, halved and very thinly sliced
1/2 cup red wine vinegar
1/2 teaspoon salt , plus more for seasoning
pepper, to taste
8 dinner rolls, white, whole wheat, or combination, split horizontally
3/4 cup cranberry sauce, jellied or whole berry
In a small bowl, combine onion, red wine vinegar, and 1/4 teaspoon salt, stirring to dissolve salt. Let stand at room temperature for 2 hours, stirring occasionally.
Meanwhile, preheat oven to 450 degrees F. Season tenderloin on all sides with salt and pepper. Place tenderloin in shallow pan and roast for 20-25 minutes, or until internal temperature reaches 145 degrees F. Remove pork from oven and let rest 3 minutes.
Cut pork into thin slices. Drain onion mixture.
Arrange bottom halves of rolls on a work surface. Spread with cranberry sauce, and then top with pork and pickled onions, dividing all evenly. Add top halves of rolls and serve.
Yield: 8 sliders
Taste of the holidays in bitesize sliders. Serve as part of a buffet or as appetizers.
Calories: 240 calories
Protein: 17 grams
Fat: 4 grams
Sodium: 340 milligrams
Cholesterol: 40 milligrams
Saturated Fat: 1 grams
Carbohydrates: 33 grams
Fiber: 1 grams