Jerk Pork Tenderloin Sliders
These Jerk Pork Tenderloin Sliders make for a perfect football food. You can do all your prep work before and they cook in about 1 hour.
Plus you can feed a lot of people with just a couple pork tenderloins. And this Jerk Pork Tenderloin Slider recipe is different and really makes something special.
First I started with 4 pork tenderloins. I picked these up from my local grocery store – and they come 2 tenderloins to a pack. These tenderloins cook quick and are the perfect size for sliders.
There isn’t much trimming, but if you see any thick silver skin or fat, just get a sharp knife and take it off.
For the seasonings you can buy a pre-made Jerk Seasoning you pick up at the store. There are plenty of good ones out there. But I used my Killer Hogs AP for the base and added a few more ingredients to create my own jerk seasoning.
Jerk Pork Tenderloin Sliders Seasoning:
- 3 Tablespoons Killer Hogs AP Rub
- ¼ teaspoon Cayenne Pepper
- ¼ teaspoon dried Thyme
- ¼ teaspoon Onion Powder
- ¼ teaspoon Cinammon
- ¼ teaspoon Ground Clove
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Allspice
Place all the above ingredients in a small jar and shake to combine. Store in a dry environment for up to 1 month.
These jerk pork tenderloins are a pretty fast cook. And you can use any smoker or grill you like, just get it setup for indirect cooking and hold the temps steady at 275. You can use any kind of wood you like – and pimento wood would be great here – but I used Grillewood.com Cherry (which is great on pork).
Place the pork tenderloins on the smoker and let them cook. I watched the internal temps and about 45 minutes later – when they hit 135 internal, I started applying the glaze that makes these jerk pork tenderloin sliders to delicious…
Jerk Pork Tenderloin Sliders Glaze:
- ½ cup Heinz Ketchup
- ½ cup Pineapple juice
- ½ cup Brown Sugar
- ¼ cup Honey
- ¼ cup Red Wine Vinegar
- 2 Tablespoon Lime Juice
- 1 Tablespoon Jerk Seasoning
- 3 cloves Garlic minced
- 3 green Onions finely chopped
- 1 Scotch Bonnet or Habanero Pepper finely chopped (more if you like it hot)
- 1 teaspoon Corn Starch
- 1 teaspoon cold water
In a small boiler over medium, add the ketchup , pineapple juice, brown sugar, honey, lime juice and vinegar. Stir to combine and add the jerk seasoning, garlic, onion, and peppers. Bring to a slight boil and reduce heat to simmer for 10 minutes. Combine the corn starch and water in a small bowl and add to the pot. Continue simmering the glaze until it thickens about 3-4 minutes.
After the glaze set on one side for about 5 minutes, I flipped the pork tenderloins over and let the glaze set on the other side… for about 5 – 10 more minutes or until the internal temp reads at least 145 in the center of the pork loin.
Once the internal temp hits 145, it’s time to get the pork loins off and let them rest. About 10 – 15 minutes was all I could take before I sliced these tenderloins into thin medallions. They are good enough to eat right there – and man are they delicious!
But if you want to make something really special, you need to make the whole Jerk Pork Tenderloin Slider.
Start with a soft Hawaiian roll that has been split, place a few slices of pork tenderloin, top it with some reserved glaze and add the Caribbean slaw. So much flavor… great texture… and perfect for tailgates and football parties.
The great thing about these Jerk Pork Tenderloin Sliders is how much you can make with just a couple of pork tenderloins… and folks will go crazy of them!