Pork Tenderloin Sliders with Spicy Dill Pickle Chips
- 2 Tyson® Pork tenderloins
- 1 bottle KC Masterpiece® Garlic Balsamic Marinade
- 16-ounce jar dill pickle chips
- 1 cup sugar
- 1 teaspoon red pepper flakes
- 1/8 teaspoon hot sauce
- 2 cloves garlic, minced
- 1 bottle KC Masterpiece® BBQ Seasoning
- 1 bottle KC Masterpiece® Apple Cider Vinegar Barbecue Sauce
- 2 packages of Kings Hawaiian® Rolls (12 per package)
Cut the raw pork tenderloin into ¼-inch thick medallions. Lightly pound the pork medallions with a meat mallet until the pieces are an even thickness, approximately 1/8 to an inch thick.
Place the tenderloin medallions in a GLAD® food storage bag and pour the KC Masterpiece® Garlic Balsamic Marinade over the pork until it's completely covered. Marinate in the refrigerator for 30 to 60 minutes.
While the pork is marinating, create the spicy dill pickles. Drain and discard the juice from the jar of dill pickle chips. Place the pickles into a bowl and add the sugar, red pepper flakes, hot sauce and garlic. Stir the mixture and let it stand until the sugar dissolves. Place the mixture back into the pickle jar and refrigerate until needed.
Build a charcoal fire for direct grilling using Kingsford® charcoal.
Remove the tenderloin medallions from the marinade and lightly sprinkle with KC Masterpiece® BBQ Seasoning.
Once the grill reaches between 450 and 500 degrees Fahrenheit, grill the pork directly over the hot coals for 30 to 40 seconds on each side.
In a small saucepan, heat the KC Masterpiece® Apple Cider Vinegar Barbecue Sauce until warm, about 5 to 10 minutes. Remove the pork tenderloin medallions from the grill and dip them into the warm sauce.
Assemble the sliders on Kings Hawaiian® Hawaiian Sweet Rolls. Slice each dinner roll. Place two pork tenderloin medallions on the roll and top with two spicy dill pickle chips. Spear with a toothpick and serve.
Recipe created by the KC Masterpiece® outdoor kitchen, exclusively for the BBQ Pit Wagon.
Makes 12 servings (2 sliders each)