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!