When I make pork tenderloin for dinner, I almost always make extra — because these sliders the next day are the real win. Thin slices of leftover pork, warmed just enough, layered onto soft rolls and finished with a swipe of Calabrian chili mayo… it’s simple, and it might even be better than the original meal.
If you already have cooked pork on hand, this comes together in minutes. If not, it’s worth making the marinade ahead — it’s what gives the pork all its flavor. Same with the chili mayo, which you can keep in the fridge and use all week.
Messy, saucy, and the reason I always make extra pork.
Why You’ll Love This Pork Tenderloin Sliders Recipe
- Great way to use leftover pork tenderloin
- Quick and easy pork sliders — ready in minutes
- Bold, balanced flavors (savory, spicy, & fresh)
- Perfect for casual meals or entertaining
- Customizable with your favorite toppings
Ingredients for Juicy Pork Tenderloin Sliders with Calabrian Chili Mayo
- Pork tenderloin: Leftovers work perfectly here, but freshly cooked is just as good. Slice it thin for the best texture.
- Calabrian chili mayo: Adds a smoky, slightly spicy kick. You can adjust the heat depending on your preference.
- Havarti cheese: Mild and creamy, it melts beautifully over the warm pork. Swiss, provolone, or even cheddar work too.
- Potato slider buns: Soft and slightly sweet, they balance the heat from the mayo.
- Pickled jalapeños & shallots: Bring acidity and crunch to cut through the richness.
- Arugula: Adds a fresh, peppery finish. Tossing it lightly with olive oil and lemon is optional but recommended.
How to Make Pork Tenderloin Sliders
Slice your pork thin so it layers easily and stays tender when reheated. Then toast the buns until golden for a little texture. Warm the pork just enough and build the sliders with cheese so it melts into the meat. Finish with fresh toppings and a generous swipe of Calabrian chili mayo for that perfect balance of richness and heat! That’s it! Warm the pork just enough and build the sliders with cheese so it melts into the meat.
Recipe:
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Juicy Pork Tenderloin Sliders with Calabrian Chili Mayo
Description
These pork tenderloin sliders with Calabrian chili mayo are quick, easy, and perfect for using up leftover porkMade with tender sliced pork, melty Havarti, and fresh toppings on toasted buns, they come together in minutes for an easy, crowd-pleasing meal.
Ingredients
- 1 pork tenderloin, cooked and thinly sliced
- 8–10 potato slider buns
- 4–5 slices Havarti cheese, halved to fit the buns
- pickled jalapeños
- arugula
- thinly sliced shallots
- Calabrian chili mayo
- softened butter, for toasting
- olive oil and lemon, for the arugula (optional)
Use leftover pork tenderloin or cook it fresh using my Best Pork Tenderloin Marinade (oven or grill method). The Calabrian chili mayo is also linked above.
Instructions
- Slice the pork tenderloin thin so it layers easily onto the buns.
- If needed, warm the pork gently in a skillet over low heat just until heated through (don’t overcook — it dries out fast). You can also use it cold or at room temperature — I actually prefer it that way, so do what works for you.
- Spread softened butter on the cut sides of the buns and toast them in a pan over medium heat until golden and lightly crisp.
- Swipe both sides of the buns with Calabrian chili mayo.
- Layer the warm pork onto the bottom buns and add a slice of Havarti so it melts slightly into the meat.
- Top with arugula, pickled jalapeños, and sliced shallots. Drizzle lightly with olive oil and squeeze a little lemon over the arugula, if you like.
- Close the sliders and serve warm.
Frequently Asked Questions
I think the best way to cook pork tenderloin is quickly at a higher temperature and just until cooked through, without overcooking, as it’s a very lean cut. It is best to cook in the oven or on the grill. If you aren’t sure how to cook it, you can check out my pork tenderloin marinade recipe!
Layer thinly sliced pork with a melty cheese like Havarti, a flavorful sauce (like Calabrian chili mayo), and something fresh or tangy like arugula or pickled jalapeños. Adding a bit of crunch from shallots or slaw helps balance the richness!
Pork tenderloin is one of the best cuts for sliders because it’s tender, lean, and easy to slice thin. Pork loin or even pulled pork can also work, depending on whether you want something more structured or more saucy and shredded.
Cook just until it reaches temperature, let it rest, and when reheating, warm it gently over low heat so it stays juicy.
Tips from my Kitchen
- Slice the pork as thin as possible. This makes the sliders easier to eat and helps the meat warm evenly without drying out.
- Don’t skip toasting the buns. It adds texture and keeps them from getting soggy once the sauce and toppings go on.
- Warm, don’t overcook. If you’re using leftovers, gently heat the pork so it stays juicy instead of drying out!
- Make extra chili mayo. It keeps well in the fridge and is great on sandwiches, burgers, or even as a dip.
How to Store and Reheat Pork Tenderloin Sliders
Store leftover pork in an airtight container in the fridge for up to 3 days. For best results, reheat the pork gently in a skillet over low heat before assembling the sliders. Avoid microwaving too long, as it can dry out the meat.
What to Serve with Pork Tenderloin Sliders
These pork tenderloin sliders pair really well with sides that balance their richness and add a little texture. Crispy sweet potato wedges are always a great choice, or a spinach arugula salad with vinaigrette adds a fresh contrast. You could also serve these with classic potato chips, a tangy coleslaw, or some grilled corn!
SO GOOD! The pork was juicy and the sliders came together so easily.
So glad to hear!