Grilled Pork Tenderloin Sliders with Wild Berry Chutney
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Makes 6 sliders
||Smithfield Pork Tenderloin
||Fresh black pepper
||2-inch slider or yeast rolls
- Preheat charcoal or gas grill to medium-high heat. Spray non-stick cooking spray or brush oil over grill to prevent pork tenderloin from sticking to the grill grates.
- Remove Smithfield Pork tenderloin from packaging, rinse and pat dry. Season liberally with salt and pepper. Place tenderloin onto the grill and cook for approximately 5-7 minutes per side, until internal temperature reaches 145 degrees Fahrenheit. Remove from grill and let tenderloin rest for approximately 5 minutes. Slice into ¼-inch thick pieces.
- In a medium saucepan over medium heat, combine the blackberries, sugar and water. Cook until blackberries begin to reduce and syrup starts to form, approximately 15 minutes. Reduce the heat to medium and continue cooking, stirring often, until mixture thickens, about 10 minutes. Remove from heat.
- Spoon 2 tablespoons of the prepared coleslaw on the bottom of each roll then top with 3 slices of pork tenderloin. Finish with 1 tablespoon of blackberry chutney and top with slider roll crown. Serve with a side of sweet potato chips.