Cost: $20 and under
Serves: 8
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1
Time for something new! I wanted to have something new, Zo was out of town and I was out of sorts because of it. I just started grabbing ingredients that reminded me of meals I had cooked for her and then I saw unsweetened cocoa and I thought huh, she always uses this, I am going to use it. So I did! Because usually when I say I am going to do something I give it a go. Even if I think it might taste like rubbish. Luckily it tasted no where near rubbish, it tasted delicious, delicious enough that I made enough for me to eat for a week.
Ingredients:
Tenderloin Sliders
1 2 lb pork tenderloin
chipotle cheddar slices
Hawaiian Sweet buns sliced in half
Jack Daniel's Honey Dijon
mayonnaise
ketchup
mesquite BBQ chips
Rub
1 tbsp Honey
1 tsp unsweetened cocoa
1/2 tsp cumin
1/2 smoked paprika
1/2 ancho chili pepper
1 tsp kosher salt
1 tsp lemon pepper
1 tbsp olive oil
Preheat grill to medium high heat and add mesquite chips to coals or smoker box.
Rub
Stir together rub in small bowl using a spoon. Slice tenderloin into 8-10 even rounds and pound with a meat hammer till you have 1-4-1/2 inch thick medallions. Rub about 1/4 tsp of rub into each of the tenderloin medallions and then let sit for 5-10 minutes (refrigerate over night for an even better flavor.)
Tenderloin
Place medallions on lower grill grate and sear for 1 minute. Flip medallions and sear the opposite sides for an additional 1 minute. Move medallions to medium grate and cook 4-5 minutes. Flip all medallions and cook for an additional 4-5 minutes or until done. (If medallions are looking dry do not be afraid to drizzle them with a little bit of bbq sauce to moisten them up.)
Remove medallions from grill, place slices of cheese over them and let set for 5 minutes. Drizzle sauce over them and fashion your sliders as desired. Enjoy
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