Directions

1. These are so easy that I build and baked the sliders in the same container that the King’s Hawaiian rolls come in! 

2. Cut the pork tenderloin in half into 2 even lengths.  Place this in a Ziploc storage bag and add the olive oil, rosemary, garlic, salt and pepper. Marinate for at least 3 hours, but preferably overnight. 

3. Preheat the oven to 425 degrees

4. Sear the tenderloins in a large, oven safe, sauté pan and brown on both sides, place the sauté pan in the oven and cook for 10 – 12 minutes. The thermometer should register 140 degrees.  Allow the pork to rest for at least 15 minutes before slicing. 

5. Turn the oven down to 350 degrees. 

6. Slice the entire pack of Hawaiian rolls in half and set the top aside.  Leave the bottom half in the same cardboard that it came in.  Top the bottom half of the Hawaiian rolls with half of the shredded pepperjack cheese.  Slice the pork as thin as possible and shingle on top of the shredded cheese.  Try to keep the slices arranged to where it will be easy to pull the sliders apart after they are cooked.  Top the pork with the rest of the pepperjack cheese, then the Terrapin Ridge Farms Balsamic Onion Jam and followed by Terrapin Ridge Farms Hot Pepper Bacon Grill and Wing Squeeze.  Put the top of the sliders on top of this.  Baste the top of the Kings Hawaiian rolls with 2 tablespoons of melted butter, wrap the top with aluminum foil, and bake for about 12-15 minutes or until all the cheese has melted and it is nice and bubbly. 

7. I simply fold the edges down from the box and serve from there, but if you’re feeling fancy, find some bamboo picks and stick them each individual slider and arrange them on your favorite serving platter.  Make sure that your hands are free when you serve them, or you may lose a finger.  ENJOY!