Ahhh yes, slyders - a comfort food.
Well, since I served beef ones not too long ago, I decided to make pork ones!  Along with home made "frites" and coleslaw!
Here is the recipe -
Ingredients - 
  • 1 pork tenderloin
  • Salt and freshly ground black pepper
  • 1/3 cup maple syrup
  • 3 tablespoons German-style mustard
  • Vegetable oil
  • 1 tablespoon butter
  • Caramelized onions (see below)
  • 12 small soft buns
For the onions -
  • 1 medium onions, peeled, sliced and separated into rounds
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons water
Preparation:
  1. Heat the butter and olive oil in a large pan over medium-low heat. Add the onions, cover the pan and cook for 12 to 15 minutes, stirring 3 or 4 times during the process.
  2. Remove the cover, raise the heat to medium and add the salt. Continue cooking, uncovered, for 15 minutes, stirring frequently and loosening any browned bits that may accumulate on the bottom of the pan. Add the water and continue cooking until the liquid has evaporated and the onions are nicely caramelized, about 8 to 10 minutes longer. Transfer to a bowl and set aside.
  3. While the onions cook, trim the pork tenderloins of any silver skin or excess fat. Slice into 1/2-inch thick pieces and season on both sides with salt and pepper.
  4. Combine the maple syrup and mustard in a small bowl. Combine 1-1/2 tablespoons of the mixture with the caramelized onions and set the remainder aside.
  5. Film the bottom of a large pan with vegetable oil and heat over medium-high heat. Add half the pork slices in a single layer and sear until lightly browned, about 1-1/2 minutes per side. Transfer to a plate, add a little more oil if necessary and repeat with the remaining pork. Transfer to the plate with the first batch of pork, wipe out the pan, reduce the heat to medium and add the butter.
  6. Add the maple syrup-mustard mixture to the pan and heat until bubbly. Return the pork to the pan and, using a pair of tongs, turn the slices to coat with the sauce. Add some pepper if you want and remove from the heat.
  7. To serve, place one slice of pork on each bun, top with some onions and secure with a pick
My wife loved to put the coleslaw as well on each slyder - but hey, thats her thing =)
Enjoy!!

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