Pork Tenderloin Sliders with Bourbon Peach BBQ Sauce are stacked high with tender pork, creamy slaw and tangy, sweet Peach BBQ Sauce that’s been spiked with bourbon.
This tender cut of pork is grilled to perfection. It makes a heavy appetizer for entertaining or hearty dinner.
Since the boys have been out of school and Lincoln loves to grill, he grills the protein for dinner while I get everything else ready. It’s a great system!
I picked up a Hormel ALWAYS TENDER® pork tenderloin in a mesquite barbecue flavor. The ALWAYS TENDER® products are available in pre-marinated pork tenderloins, pork loin filets & pork roasts in a variety of flavors. Plus, Hormel products are always quick, easy, affordable and tasty.
I wanted a quick meal and sandwiches are always my go-to for quick meals. Sandwiches are always welcome with my family, you can perk up any traditional sandwich with a special sauces. And, pork is so versatile and adapts easily different flavor profiles and worked beautifully with the Peach BBQ sauce I had been wanting to try. Who knew you could pack so many flavors into one sandwich?
Pork Tenderloin Sliders with Bourbon Peach BBQ Sauce
Bourbon Peach BBQ Sauce is the perfect the perfect match for pork. It’s tangy, sweet and slightly smoky from the bourbon. Don’t worry the alcohol cooks out of the bourbon leaving just the flavor.
I also added a traditional coleslaw to our sandwiches. I love the crunch coleslaw adds. It takes about one half a head of cabbage for 4 cups.
Pork Tenderloin Sliders with Bourbon Peach BBQ Sauce
Ingredients
- 1 Hormel Always Tender pork tenderloin
- 8 to 10 slider rolls or buns
- Greens I used spinach and arugulaFor the Coleslaw
- 1/2 cup mayonnaise
- 1 tablespoons Dijon mustard
- 1 tablespoon granulated sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons buttermilk
- 1/2 teaspoon celery salt
- 4 cups green cabbage finely shredded
- 4 cups purple cabbage finely shredded
- 2 large carrots grated
- Add salt and pepper to tasteFor the Bourbon Peach BBQ Sauce
- 1/2 cup sweet onion chopped small
- 1 tablespoon vegetable oil
- 1 clove garlic minced
- 1 teaspoon fresh ginger minced
- 1 and 1/2 cup ketchup
- 1/2 cup peach preserves
- 2 large peaches about 1 cup
- 3 tablespoon bourbon
- salt and pepper to taste
Instructions
- For the Coleslaw
- Whisk together the mayonnaise, mustard, sugar, vinegar, buttermilk, celery salt, salt, and pepper in a large bowl. Add the cabbages and carrots and toss to combine. Cover and chill until serving time.For the Bourbon Peach BBQ Sauce
- Sauté onion in hot oil in a saucepan over medium heat about 2 minutes or until tender.
- Add garlic and ginger. Cook, stirring constantly for one minute.
- Add ketchup, peach preserves, peaches, and bourbon.
- Reduce heat to low, and simmer, stirring occasionally, 30 minutes or until sauce thickens. S
- eason with salt and pepper to taste. I use about 1/8 teaspoon each of salt and pepper.
- Remove from heat.Grill Pork.
- Heat grill.
- Cook tenderloin on the first side 10 to 12 minutes.
- Turn to the second side and watch closely.
- Cook time will vary depending on the temperature of grill and thickness of the meat. You want the internal temperature to reach 150 degrees. The temperature will rise after taking it off the grill. The internal temperature needs to be between 145 and 160 degrees.Build your sandwich.
- Layer, greens, slaw, tenderloin and barbecue sauce on the bun. Enjoy!
Notes
Marie Czarnecki says
Very good, and will try it because I love pork and so does my SHELTIE, SERVICE DOGGIE!!!!
Tammy says
Hello! The coleslaw instructions say to add kosher salt and pepper, but the ingredients don’t list those at all. How much kosher salt and pepper should be added to the coleslaw? Thanks for your help!
Tony says
You didn’t elaborate on the peaches in the recipe. I’m assuming they are a small dice. Did you peal them first? Nothing about a blender. Do they liquify as they cook? Thanks.
Paula says
Hi Tony. I do peel the peaches and dice them small. I don’t blend them, after simmering for 30 minutes they break down to almost nothing. I like the slightly chunky texture, but you could blend and/or strain the sauce if you prefer a smooth texture.