Charred Pork Tenderloin & Arugula Sliders
These pork sliders are a fun way to dress up that pork tenderloin you have waiting in your freezer. Marinated for a few hours in 4 Rivers Smokehouse hot barbecue sauce and charred over a smoking hot charcoal grill, the 4 Rivers sauce gives off a sweet and tangy flavor with just a bit of spice. Topped with peppery arugula from the garden and homemade sauerkraut, these sliders are a great way to change up your usual summer barbecue menu.
1 Pork tenderloin
8 Kings Hawaiian slider rolls
3 Cups 4 Rivers Smokehouse hot barbecue sauce (for marinating & basting)
2 Cups Arugula from the garden
2 Cups homemade sauerkraut
Step 1: Marinate the pork in the barbecue sauce for 4-24 hours. Heat charcoal grill until smoking hot, lightly oil the grates of the grill. Place the pork on the grill and cook on each side until the ends are browned and charred. Cook thoroughly for about 30-40 minutes.
Step 2: Let the pork rest for about 10 minutes after grilling. Slice thinly into rounds, about 1/4 inch thick.
Step 3: Slice the slider buns and thinly spread with mayo. Lay down 2-4 pieces of Arugula, 1 slide of pork and top with a spoonful of sauerkraut.
Serve and enjoy with a cold, refreshing Montauk Summer Ale.