Pork Sliders with Tangy Sauce
Barbecue Potato Chips and Grapes
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- 1 Tbsp Montereal steak seasoning
- 2 Tbsp olive oil
- ¾ cup peach preserves
- ½ cup mayonnaise
- 1 Tbsp Dijon mustard
- 1 (8-oz) pkg sliced mozzarella cheese
- 1 (12-count) pkg slider buns, split and toasted
Instructions
- Preheat oven to 425°F. Sprinkle pork with seasoning. Cook pork in hot oil in a large ovenproof skillet over medium-high heat 3 minutes per side or until browned.
- Transfer skillet to oven and bake 12 minutes or until a thermometer inserted registers 145°F. Let stand 5 minutes; thinly slice.
- Meanwhile, stir together preserves, mayonnaise, and mustard in a bowl. Serve pork, cheese (tearing to fit), and preserve mixture on toasted buns.
Side Dish Ingredients
- 1 (7.5-oz) bag sweet barbecue potato chips
- 1 lb seedless red grapes
Side Dish Instructions
- Serve chips and grapes on each plate.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
753
|
350
|
1103
|
| Fat (g) | 34 | 18 | 52 |
| Sat. Fat (g) | 9 | 2 | 11 |
| Protein (g) | 48 | 2 | 50 |
| Carb (g) | 64 | 45 | 109 |
| Fiber (g) | 2 | 6 | 8 |
| T. Sugs (g) | 26 | 16 | 42 |
| A. Sugs (g) | 24 | 0 | 24 |
