Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. It’s party time, and these are always a big hit with the crowds. We’re talking SLIDERS, mini pork burgers of awesomeness. You can rub them down with whatever seasonings you prefer, or even purchase a pre-marinated loin like we did with the last recipe, set them in the oven to bake and wait. Grillling is an option as well. It’s a forgiving cut of meat, and big on flavor. Plus, they are the perfect size to slice and fit onto a slider bun. I sliced these into variable thicknesses to experiment which thickness was ideal, and each one fit just right onto the bun. I can’t decide! I think about 1 inch is good, nice and thick so you can enjoy the texture of the meat, but not TOO thick as to take completely over. These pork sliders would be great for a game day party, a bit of tailgating, or even a fun summer bash. Serve them up as appetizers, a precursor to the main course. Wonderful. Now my wheels are turning with all sorts of new recipe ideas. Guess I better run out to get another pork tenderloin. Not complaining! Slice the prepared pork tenderloins into 3-ounce portions. Set them onto the bottoms of the pretzel buns and top with pepper jack cheese. Bake a couple of minutes to melt the cheese. Remove from heat. While cheese is melting, whisk together the crema, mustard, honey and cayenne pepper. Top the sliders with your creamy honey mustard and jalapeno slices. Serve!
