Roast Pork Tenderloin Sliders with Cranberry Sauce and Pickled Onions



  • 1 pound pork tenderloin
  • 1/2 red onion (halved and very thinly sliced)
  • 1/2 cup red wine vinegar
  • 1/2 teaspoon salt (plus more for seasoning)
  • pepper (to taste)
  • 8 dinner rolls (white, whole wheat, or combination, split horizontally)
  • 3/4 cup cranberry sauce (jellied or whole berry)


  1. In a small bowl, combine onion, red wine vinegar, and 1/4 teaspoon salt, stirring to dissolve salt. Let stand at room temperature for 2 hours, stirring occasionally.
  2. Meanwhile, preheat oven to 450 degrees F. Season tenderloin on all sides with salt and pepper. Place tenderloin in shallow pan and roast for 20-25 minutes, or until internal temperature reaches 145 degrees F. Remove pork from oven and let rest 3 minutes.
  3. Cut pork into thin slices. Drain onion mixture.
  4. Arrange bottom halves of rolls on a work surface. Spread with cranberry sauce, and then top with pork and pickled onions, dividing all evenly. Add top halves of rolls and serve.
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