Pork Tenderloin Sliders with Red Wine Reduction Sauce
With football season kicking off this weekend, these Pork Tenderloin Sliders with a Red Wine Reduction Sauce are the perfect tailgate entree! Marinate the pork overnight in Black Box Merlot and a few other ingredients, then toss it on the grill at your tailgate party for a delicious sandwich! You can use the wine to make a delicious reduction to top the sliders.
Servings 6 servings
Calories 559kcal
Ingredients
- 24 oz. pork tenderloin filet
- 8 whole wheat hamburger buns toasted
Marinade
- 2 cups Black Box Wines Merlot
- ¼ cup apple cider vinegar
- ½ cup extra virgin olive oil
- 2 tablespoon grainy dijon mustard
- 1 tablespoon Sriracha sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
Red Wine Reduction Sauce
- 1 teaspoon extra virgin olive oil
- 1 small white onion , finely chopped
- 1 cup Black Box Wines Merlot
- 2 tablespoons local honey
Instructions
Marinate the Pork Tenderloin
- Place the pork tenderloin filet into a gallon-sized plastic bag.
- Measure in the merlot, apple cider vinegar, olive oil, mustard, Sriracha, Worcestershire sauce, salt and pepper.
- Close the bag and move the marinade around until the tenderloin is covered.
- Marinate overnight (or for at least 6 hours.)
Make the Red Wine Reduction Sauce the night before service
- In a medium-sized saucepan over medium heat, add the olive oil.
- While the oil heats, chop the onion, then add to the pan. Cook until the onion is translucent.
- Pour in the wine, cooking over medium heat until it has reduced by half.
- Turn the heat down to medium-low, and add the honey.
- Continue simmering until the sauce has thickened slightly, then remove from the heat.
- Store in an airtight container overnight in the refrigerator. You will heat this up as the tenderloin cooks on the grill.
Cook the Tenderloin
- If cooking on a grill, preheat the grill to 400°F. While the grill warms, reheat the reduction sauce in a saucepan.
- Grill the pork over the direct heat, keeping the lid closed. Sear evenly, turning about every 5 minutes.
- Grill for 15-20 minutes. The internal temperature of the tenderloin should read 145°F when fully cooked.
- Remove the tenderloin from the grill when cooked through, and rest for 10 minutes.
- Slice the tenderloin and serve on toasted buns, topping with the warmed reduction!
Nutrition
Serving: 1slider | Calories: 559kcal | Carbohydrates: 35g | Protein: 32g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Cholesterol: 72mg | Sodium: 727mg | Fiber: 4g | Sugar: 9g
