I love grilled pineapple. The grill heightens its flavor while adding a little smoke and char. Pair this with grilled mini peppers whose flavor mellows on the grill, and you have a knockout flavor combo for Pork Tenderloin Sliders. These Hawaiian inspired sliders pair Smithfield Roasted Garlic and Cracked Black Pepper Marinated Fresh Pork Tenderloin with grilled pineapple, grilled peppers, and Sriracha mayo on King’s Hawaiian rolls for a spectacular flavor combination of sweet, slightly spicy and creamy in every bite. The best part is that they can be grilled and on the dinner table in less than 30 minutes! Hooray!
I’m partnering with my friends at Smithfield on their “Real Flavor Real Fast” campaign to help create recipes that you can make in less than 30 minutes! I’m a working mom with a wild 2 year old so I appreciate recipes that can be made in a snap without sacrificing flavor! Notice I’ve sliced the tenderloin into filets before grilling to cut down on grilling time. It yields tasty results in half the time!
Everyone knows I love a good glass of wine and Napa is one of my favorite places. Go to SmithfieldRealflavorRealfast and submit your tips on how you can get dinner on the table in 30 minutes or less using Smithfield Marinated Fresh Pork and you can be entered to win a trip to Napa. You can also vote on the best tips that have been submitted for a chance to win gift cards and other prizes.
Serves 4, 2 sliders per person
- 1 Smithfield Roasted Garlic and Cracked Black Pepper Marinated Fresh Pork Tenderloin1 large pack Kings Hawaiian Rolls
- 1 small bag mini peppers
- 1 pineapple, cored and sliced into rings (you can also use canned pineapple)
- 1/4 cup mayo
- 1 tbsp Sriracha
Preheat your grill to 350 degrees preparing a direct and indirect zone. While the grill is heating up, slice your pork tenderloin into 3/4” filets.
Coat your grill grates with a little oil so the food does not stick (make sure to do this especially before grilling the pork filets).
Grill the pineapple and peppers until char marks have formed and they have begun to caramelize. Remove and let cool.
Next, grill the pork tenderloin filets- about 5 minutes max, or until the internal temp reads 145 degrees with an internal read thermometer (I recommend the thermapen).
On the indirect side, toast the rolls very quickly being careful to not let them burn.
Slice the peppers and then combine the mayo with the sriracha and spread on the buns. Now, assemble your sliders with the tenderloin, pineapple and peppers.
The sweetness of the pineapple and peppers in this recipe really compliment the spice of the Black Pepper marinated pork tenderloin, don’t be surprised that you’ll go back for seconds or thirds!
What are your favorite recipes for getting dinner on the table in less than 30 minutes? Please share in the comments below!
Note: This recipe was developed in partnership with Smithfield. I only work with brands I recommend and endorse.