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Pork Tenderloin Sliders with Bourbon Peach BBQ Sauce

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.
Course dinner, entree: lunch
Cuisine American
Keyword pork loin, sandwiches, sliders
Prep Time 35 minutes
Cook Time 8 minutes
Total Time 43 minutes
Servings 8 servings
Calories 566kcal
Author Paula Jones


  • 1 Hormel Always Tender pork tenderloin
  • 8 to 10 slider rolls or buns
  • Greens I used spinach and arugula

For the Coleslaw

  • ½ cup mayonnaise
  • 1 tablespoons Dijon mustard
  • 1 tablespoon granulated sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons buttermilk
  • ½ teaspoon celery salt
  • 4 cups green cabbage finely shredded
  • 4 cups purple cabbage finely shredded
  • 2 large carrots grated
  • Add salt and pepper to taste

For the Bourbon Peach BBQ Sauce

  • ½ cup sweet onion chopped small
  • 1 tablespoon vegetable oil
  • 1 clove garlic minced
  • 1 teaspoon fresh ginger minced
  • 1 and ½ cup ketchup
  • ½ cup peach preserves
  • 2 large peaches about 1 cup
  • 3 tablespoons bourbon
  • salt and pepper to taste


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.
  • Season 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 the grill and the 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!


As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula


Calories: 566kcal | Carbohydrates: 40g | Protein: 50g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 154mg | Sodium: 828mg | Potassium: 1363mg | Fiber: 3g | Sugar: 29g | Vitamin A: 3900IU | Vitamin C: 46mg | Calcium: 74mg | Iron: 3mg