Back to Recipes

Bourbon Maple Kurobuta Pork Tenderloin Sliders

Chris Schemm

Servings

12 sliders

Prep Time

30 minutes

Cook Time

45 minutes

Calories

394

Cuisine

American

Category

Brunch

These Bourbon Maple Kurobuta Pork Tenderloin Sliders are made for the big game. Juicy grilled Snake River Farms Kurobuta pork is glazed with a bourbon maple barbecue sauce, sliced into tender medallions, and layered on soft Hawaiian rolls with melty cheese, quick pickled apples, and crispy fried onions for the perfect balance of sweet, savory, and crunch. Finished with a drizzle of extra sauce and buttery golden tops, these pull-apart sliders are guaranteed to disappear fast.

Bourbon Maple Kurobuta Pork Tenderloin Sliders

Ingredients

  • 1 Kurobuta Pork Tenderloin

  • 1 ⅓ to 2 tablespoons favorite barbecue rub

  • 12-pack King’s Hawaiian rolls

  • 6 to 8 slices smoked gouda

  • 1 cup crispy fried onions

  • 3 tablespoons butter, melted

  • ½ teaspoon garlic powder

  • ½ teaspoon smoked paprika

  • flake salt

blank

  • 1 cup ketchup

  • ¼ cup pure maple syrup

  • ¼ cup bourbon

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoons brown sugar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon smoked paprika

  • 1 teaspoon black pepper

  • 1 teaspoon salt

blank

  • 1 large Honeycrisp apple (can substitute Granny Smith), thinly sliced

  • ½ cup apple cider vinegar

  • ¼ cup water

  • 2 tablespoons sugar

  • ½ teaspoon kosher salt

Directions

    blank

    1. In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer, then pour hot liquid over the apple slices in a heatproof bowl or jar.

    2. Let cool at room temperature for 15 to 20 minutes. They’ll be lightly sweet, bright, and crisp, perfect for cutting the richness of the sliders.

    blank

    1. Combine all sauce ingredients in a saucepan over medium heat. Simmer for 10 to 15 minutes until slightly thickened and glossy. Remove from heat and reserve.

    blank

    1. Preheat grill to medium (350 to 400ºF) for direct cooking.

    2. Rub tenderloin lightly with oil and coat evenly with your favorite barbecue rub. Grill, turning occasionally, until internal temperature reaches 140ºF.

    3. During the last 5 minutes, brush generously with the bourbon maple BBQ sauce, allowing it to glaze and tighten on the pork.

    4. Remove, rest 5 to 10 minutes, then slice into ½ medallions.

    blank

    1. Preheat oven to 350ºF.

    2. Slice the Hawaiian rolls horizontally, keeping them connected. Place bottom halves in a baking dish and lay cheese evenly across the buns.

    3. Add pork medallions, making sure to have one slice on each slider bun.

    4. Top with a few slices of pickled apples and crispy onions on each slider. Drizzle lightly with extra BBQ sauce, then place the tops on.

    blank

    1. Mix melted butter with garlic powder and smoked paprika. Brush generously over the tops of the buns.

    2. Cover loosely with foil and bake 10 minutes, until cheese melts. Uncover and bake another 5 to 7 minutes until golden and glossy.

    3. Finish with a light sprinkle of flaky salt.

    blank

    1. Slice into individual sliders, pull apart and serve warm. Sticky, sweet, smoky, crunchy, and bright. These disappear fast.