What is the best way to cook pork tenderloin so it's tender?

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 !

What to put into pork sliders?

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!

What cut of pork is best for sliders?

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.

How do you keep pork tenderloin from drying out?

Cook just until it reaches temperature, let it rest, and when reheating, warm it gently over low heat so it stays juicy.

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

Scale

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.

Cook Mode Prevent your screen from going dark

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.