Welcome to Barbeq Pit Boys: Cooking Up Pork Tenderloin Sliders at the Pit
It's real easy to cook up some pork tenderloin sliders, and that's exactly what we're doing today. Our goal is to show you how to take this fairly economical cut of pork and turn it into a delicious meal that's perfect for any occasion. Before we get started, let's talk about the importance of preparation. When working with pork tenderloin, it's essential to ensure that it's cooked consistently throughout. To achieve this, you can either cut off the flap at the end or fold it back and tie it on with a little bit of butcher string.
Now, if you've never had pork tenderloin sliders before, you're in for a treat. This is some good eating, folks! And because we're using a relatively lean cut of meat, we need to focus on enhancing the flavor rather than relying on the natural taste of the pork. That's where our aromatics come in. We've got scallions, shallots, and Rosemary, which will help to add depth and complexity to our dish.
To start cooking, we're going to drench the tenderloin in some olive oil and then sprinkle on our seasoning blend, or SPG for short. If you don't have an SPG, feel free to use your favorite seasoning instead. We'll also add a pinch of salt, pepper, and garlic to give our pork a boost of flavor. Now that we've got our ingredients ready, it's time to heat up the pan and get started.
As we add the tenderloin to the hot oil, remember that pork cooks quickly. It's essential to keep an eye on the temperature and not overcook the meat, as this will result in a tough, dry finish. To achieve the perfect texture, we want to cook our pork to an internal temperature of about 110-115°F (43-46°C). Once we've reached this temperature, we'll take the tenderloin out of the pan and wrap it in some foil.
This is where things get interesting, folks! By wrapping our pork in foil, we're essentially creating a steamy environment that will help to finish cooking the meat. This technique is often referred to as a "cheat" or a "Texas Cheet," but don't worry – it's completely legitimate. The idea is to let the tenderloin cook slowly over low heat, allowing the natural juices to redistribute and the flavors to meld together.
As we wait for our pork to finish cooking, let's take a moment to appreciate the aromas wafting from the pan. You should be able to smell the scallions, shallots, and Rosemary mingling with the olive oil and seasoning blend. It's almost too good to wait! Once our internal temperature has reached 145°F (63°C), we'll slice up the tenderloin and prepare it for assembly.
Now that we've got our pork cooked to perfection, it's time to set up our sliders. We'll start by slicing up some fresh veggies, including scallions and roasted pepper. These will serve as the condiments for our meal, adding a burst of flavor and color to each bite. Next, we'll add some mayil – that's just a fancy way of saying "mayonnaise" – and top it all off with some sliced mozzarella cheese.
And there you have it, folks! Our pork tenderloin sliders are ready to be devoured. We hope you've enjoyed this recipe as much as we have, and we can't wait to see how you modify it to suit your own tastes. Don't forget to check out our website for more recipes and cooking tips from the Barbeq Pit Boys.
"WEBVTTKind: captionsLanguage: ento smoke me if f it bris welcome to barbeq pit boys.com today we're cooking up some pork tenderloin sliders at the pit and it's real easy to do all right looks good enough eat already all right it's pork tenderloin time and here is your typical pork tenderloin they're often sold in a package two like that right that would be the whole pig tender line and uh preparing it is simple you got a little flap on the end you can cut that off with your knife if you want for some uh even cooking right you want it consistent or you can fold the flap back and tie it on with a little bit of butcher string simple enough all right oh man now if you've never had pork tenderloin sliders before you definitely got to check this out this is some good eating at the pit and it's a fairly economical cut of pork as you know I mean ribs cost a lot more than a pork tender line now here pitm drenching it with some olive oil right and here is our SPG if you don't have SPG get your favorite seasoning you want some salt some pepper some garlic a few other flavors whatever you got or check out our SPG over on our website we appreciate your support now because pork isol lean it lacks a lot of flavor right it's kind of tasteless so you need to really enhance the flavoring and this is how we're going to do it we're going to use some aromatics here right we've got some uh scallions shallots some Rosemary in there and we'll uh get them in this hot oil get all that flavoring out of there because we need it for this for tendel on all right now we're going to add these uh tender loins to the pot and we're going to start searing them just like that now remember pork cooks very quickly and you do not want to overcook it you will kill it you will ruin it you want to keep turning it like this quickly right you want to as much as possible keep that moisture in there and there you do that by flipping and turning constantly now let's get some of that Grill flavor on there we'll go direct over the Flames keep spinning don't let it sit can you smell that it smells good and if it can't well you're on the wrong damn channel right all right all right back in the pan grab some more of that flavored oil oo just keep doing this and like I said it doesn't take long now we initially want an internal temperature of these pork loins at about 110 to 115° fah you do the conversion to Celsius all right right keep it going and like I said careful about overcooking pork you will ruin it right so we're going to cook it like I said to about 110 to 115° fah initially then we're going to take it out of the pan and we're going to wrap it in some foil now some call this a cheat used to be called a Texas cheet but the idea here is to finish it off by wrapping it in foil to let it slowly come to temperature and we're looking for an internal temperature of 145° f that's it you want a little pinkish on the inside we just get rid of it right but you all know how to do that all right now cut up some more veggies some scallions and uh here we've got that roasted pepper we did at the beginning you get the seeds out these are your condiments that are going on your sliders right oh man now take a look at this the internal temperature of 145° F has been reached we're going to slice it up and you can see the pinkish color of that pork tenderloin that's the way you want it now set them up the way you want right we've got some barbecue sauce we got some mayil here we've got some fresh slices of mozzarel we got some of that roasted pepper and the pitm is going to eat in front of you and he's not apologizing to get the recipe head on over to our website so the next time you're looking for a recipe for your pit check out bbqpitboys.comto smoke me if f it bris welcome to barbeq pit boys.com today we're cooking up some pork tenderloin sliders at the pit and it's real easy to do all right looks good enough eat already all right it's pork tenderloin time and here is your typical pork tenderloin they're often sold in a package two like that right that would be the whole pig tender line and uh preparing it is simple you got a little flap on the end you can cut that off with your knife if you want for some uh even cooking right you want it consistent or you can fold the flap back and tie it on with a little bit of butcher string simple enough all right oh man now if you've never had pork tenderloin sliders before you definitely got to check this out this is some good eating at the pit and it's a fairly economical cut of pork as you know I mean ribs cost a lot more than a pork tender line now here pitm drenching it with some olive oil right and here is our SPG if you don't have SPG get your favorite seasoning you want some salt some pepper some garlic a few other flavors whatever you got or check out our SPG over on our website we appreciate your support now because pork isol lean it lacks a lot of flavor right it's kind of tasteless so you need to really enhance the flavoring and this is how we're going to do it we're going to use some aromatics here right we've got some uh scallions shallots some Rosemary in there and we'll uh get them in this hot oil get all that flavoring out of there because we need it for this for tendel on all right now we're going to add these uh tender loins to the pot and we're going to start searing them just like that now remember pork cooks very quickly and you do not want to overcook it you will kill it you will ruin it you want to keep turning it like this quickly right you want to as much as possible keep that moisture in there and there you do that by flipping and turning constantly now let's get some of that Grill flavor on there we'll go direct over the Flames keep spinning don't let it sit can you smell that it smells good and if it can't well you're on the wrong damn channel right all right all right back in the pan grab some more of that flavored oil oo just keep doing this and like I said it doesn't take long now we initially want an internal temperature of these pork loins at about 110 to 115° fah you do the conversion to Celsius all right right keep it going and like I said careful about overcooking pork you will ruin it right so we're going to cook it like I said to about 110 to 115° fah initially then we're going to take it out of the pan and we're going to wrap it in some foil now some call this a cheat used to be called a Texas cheet but the idea here is to finish it off by wrapping it in foil to let it slowly come to temperature and we're looking for an internal temperature of 145° f that's it you want a little pinkish on the inside we just get rid of it right but you all know how to do that all right now cut up some more veggies some scallions and uh here we've got that roasted pepper we did at the beginning you get the seeds out these are your condiments that are going on your sliders right oh man now take a look at this the internal temperature of 145° F has been reached we're going to slice it up and you can see the pinkish color of that pork tenderloin that's the way you want it now set them up the way you want right we've got some barbecue sauce we got some mayil here we've got some fresh slices of mozzarel we got some of that roasted pepper and the pitm is going to eat in front of you and he's not apologizing to get the recipe head on over to our website so the next time you're looking for a recipe for your pit check out bbqpitboys.com\n"
