Pork Sliders with Raspberry Mustard Sauce
These sandwiches are great for a tailgate party.
INGREDIENTES
- Sliders
- 1/2 tsp garlic powder 2 mL
- 1/2 tsp dried thyme leaves 2 mL
- 1/2 tsp coarsely ground black pepper 2 mL
- 1 lb pork tenderloin 500 g
- 1 Tbsp canola oil 15 mL
- canola oil cooking spray
- 12 wheat or multigrain mini rolls, halved
- Sauce
- 1/4 cup raspberry fruit spread 60 mL
- 2 Tbsp coarse-grain Dijon mustard 30 mL
- 2 Tbsp canola mayonnaise 30 mL
- 1 tsp granulated sugar substitute 5 mL
- 1/4 tsp ground allspice 1 mL
- 1/8 tsp dried red pepper flakes (optional) 0.5 mL
INSTRUCCIONES
- 1. Preheat oven to 425 °F (220 °C). In small bowl, combine garlic powder, thyme, and black pepper. Sprinkle both sides of pork tenderloin with garlic powder mixture. In large nonstick skillet, heat canola oil over medium-high heat. Add pork, cook 3 minutes, turn, and cook 2 more minutes or until richly browned. Remove from heat.
- 2. Coat foil-lined baking sheet with cooking spray, place pork on baking sheet, and cook 18 to 20 minutes, until barely pink in center. Place on cutting board and let stand 5 minutes before thinly slicing. If desired, wrap rolls in foil and place in oven 5 minutes to warm before serving.
- 3. Place fruit spread in microwave-safe small bowl. Cover and microwave on high for 20 seconds or until slightly melted. Stir in remaining sauce ingredients until well blended.
- 4. To serve, place pork on serving platter and sauce in another small bowl. Serve with rolls.
- Tip: For a change of pace, you can substitute apricot fruit spread instead of raspberry.
RINDE
12 Servings
TAMAÑO DE LA PORCIÓN
2 sliders
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 140 |
| Grasa total | 4 g |
| Grasa saturada | 0.6 g |
| Colesterol | 20 mg |
| Carbohidratos | 17 g |
| Fibra | 2 g |
| Proteína | 10 g |
| Sodio | 210 mg |
