Pork Tenderloin Sliders with Red Wine Reduction Sauce

Name: Pork Tenderloin Sliders with Red Wine Reduction Sauce
Prep time: 12 h
Cook time: 20 min
Total time: 12 h 20 min
Yield: 6 servings
Ingredients: 24 oz. pork tenderloin filet; 8 whole wheat hamburger buns; 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; 1 teaspoon extra virgin olive oil; 1 small white onion; 1 cup Black Box Wines Merlot; 2 tablespoons local honey

User Reviews

4.8

24 reviews

Excellent

Prep Time
12 hrs
Cook Time
mins
Total Time
12 hrs 20 mins
Servings
6 servings
Calories
559 kcal
Course
Main Course

Pork Tenderloin Sliders with Red Wine Reduction Sauce

Iris Warren

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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.

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Ingredients

Servings

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

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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 Information

Show Details

Serving 1slider Calories 559kcal (28%) Carbohydrates 35g (12%) Protein 32g (64%) Fat 22g (34%) Saturated Fat 4g (20%) Polyunsaturated Fat 16g Cholesterol 72mg (24%) Sodium 727mg (30%) Fiber 4g (16%) Sugar 9g (18%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 559 kcal

% Daily Value*

Serving	1slider
Calories	559kcal	28%
Carbohydrates	35g	12%
Protein	32g	64%
Fat	22g	34%
Saturated Fat	4g	20%
Polyunsaturated Fat	16g	94%
Cholesterol	72mg	24%
Sodium	727mg	30%
Fiber	4g	16%
Sugar	9g	18%