Sauce
Ingredients:
2 cups mayo
2 TBSP minced fresh chives
1 1/2 TBSP white wine vinegar
1 1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp paprika
Directions:
- Combine all ingredients; cover and chill at least 8 hours or up to 4 days.
Tenderloins
Ingredients:
3-4 (3/4 lb) pork tenderloins
1/2 cup olive oil
3 TBSP grated onion
3 TBSP white wine vinegar
3/4 tsp garlic powder
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp dried oregano
Small rolls (such as Hawaiian)
Directions:
- Trim fat off tenderloins. Place in large baggie or container.
- Combine oil and remaining ingredients and pour over tenderloins. Seal bag or cover container and marinate in refridgerator at least 8 hours (up to 2 days).
- Remove from marinade, reserving marinade. Place on rack in the oven and roast at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 30-40 minutes (or until meat thermometer is at 160 degees), basting occasionally with marinade. Let stand 10 minutes.
- Slice and serve with rolls and sauce. Can be refrigerated at this point and are delish cold.
Photos:
Pork Tenderloin Sliders
Ingredients
Pork Tenderloin Sliders
Trim fat off tenderloins. Place in large baggie or container.
Pork Tenderloin Sliders
Combine oil and remaining ingredients and pour over tenderloins. Seal bag or cover container and marinate in refridgerator at least 8 hours (up to 2 days).
Pork Tenderloin Sliders
Remove from marinade, reserving marinade. Place on rack in the oven and roast at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 30-40 minutes (or until meat thermometer is at 160 degees), basting occasionally with marinade. Let stand 10 minutes.
