Jerk Pork Tenderloin Sliders
September 8, 2017

 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.

Jerk Pork Tenderloin 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

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).

Jerk Pork Tenderloin Sliders

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.

Jerk Pork Tenderloin Sliders

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!

Jerk Pork Tenderloin Sliders

But if you want to make something really special, you need to make the whole Jerk Pork Tenderloin Slider.

Jerk Pork Tenderloin Sliders

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!

Jerk Pork Tenderloin Sliders

Jerk Pork Tenderloin Sliders

Ingredients

  • 4 Pork Tenderloins (1.5# avg ea)
  • ¼ cup Jerk Seasoning*
  • 1 cup Jerk Glaze*
  • 1 package of Hawaiian Rolls
  • Caribbean Cole Slaw*
    For Jerk Seasoning:
  • 3 Tablespoons Killer Hogs The 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
    For Jerk 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.
    For Caribbean Cole Slaw
  • 1 bag of Preppared Cole Slaw w/red cabbage and carrots
  • ½ Red Onion sliced thin
  • ½ Fresh Mango chopped
  • 2 Tablespoons Green Onion finely sliced
  • ¼ cup Red Wine Vinegar
  • 2 Tablespoon Olive Oil
  • 2 Tablespoon Dijon Mustard
  • 1 Tablespoon Honey
  • 1 Tabelspoon Sugar
  • 1 teaspoon Habanero Pepper finely chopped
  • Salt and Pepper to taste
  • In a small bowl add the vinegar, Dijon Mustard, honey, and sugar. Whisk to combine and drizzle in olive oil. Season with a pinch of salt and pepper. In a medium size bowl add the bag of cole slaw, mango, red onion, green onion, and habanero. Pour the dressing over the slaw and toss to combine. Store in the refrigerator for at least 1 hour before serving.

Instructions

  1. Prepare Drum Smoker or other bbq grill/smoker for indirect cooking at 275⁰. Add cherry wood to hot coals for smoke flavor.
  2. Remove any excess fat or silver skin from each pork tenderloin. Season with Jerk Rub on all sides.
  3. Place each tenderloin on the cooking rack of the smoker and insert probe thermometer to monitor internal temperature.
  4. Cook for 45 minutes or until the internal temperature reaches 135⁰ in the center of the tenderloin.
  5. Apply Jerk Glaze on all sides of the tenderloins and continue to cook until internal temperature reaches 145⁰ (about 10 more minutes).
  6. Remove from smoker and rest for 5-10 minutes before slicing.
  7. Split Hawaiian Rolls in half, remove the top portion of each roll and place slices of pork tenderloin on the bottom half. Drizzle with Jerk glaze and top with Caribbean Cole slaw. Place the top portion of each roll on the slaw and serve.
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Malcom Reed
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1 Comment

  1. Awesome!I haven’t tried this method yet. I will try it tomorrow. It will be delicious。
    Acutally,you can also try other grills.I wrote some articles about grill, and you can also refer to it or give some advices.

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I'm Malcom Reed and these are my methods and techniques for mouth-watering, slow-smoked BBQ. Recipes, videos, detailed procedures and BBQ tips.

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