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© 2019 The Delicious Cook by Ronnie Woo. All Rights Reserved.

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Pork Tenderloin Sliders with Cashew Spinach Pesto

January 22, 2014

Pork Tenderloin Sliders with Cashew Spinach Pesto

 

 

½ teaspoon of garlic powder

½ teaspoon of onion powder

½ teaspoon of sugar

Kosher salt

Freshly ground black pepper

 

1 tablespoon of canola oil

1½ pounds of pork tenderloin

 

Cashew Spinach Pesto:

1 cup of packed basil, leaves and stems

1 cup of packed spinach, leaves and stems, plus more for sandwiches

½ cup of extra virgin olive oil

½ cup of raw cashews

½ cup of grated Parmigiano-Reggiano

¼ cup of filtered water

3 garlic cloves

 

6 brioche buns

Unsalted butter

Mayonnaise

 

Instructions:

  1. Preheat oven to 375 degrees F.

  2. In a small mixing bowl, combine the garlic powder, onion powder, sugar, and 5 finger pinches of salt and pepper.

  3. Pat the pork tenderloin dry with a paper towel. Gently rub the dry mix all over the pork.

  4. In a large stainless steel pan, heat up the canola oil over medium-high heat. When the oil begins to streak, carefully place the pork into the pan and sear for 3-4 minutes on each side.

  5. Once the last side has been seared, transfer the pork (and pan) into the oven and roast for 25-30 minutes. Remove from the oven and let rest for 10 minutes.

  6. While the pork is roasting, prepare the pesto by adding the basil, spinach, olive oil, cashews, Parmigiano-Reggiano, water, garlic cloves, and 5 finger pinches of salt and pepper into a food processor. Blend until smooth.

  7. Lastly, prepare the brioche buns by slicing in half and buttering each cut side.Heat a non-stick pan over medium-low heat and brown each buttered side of the bun, about 3-4 minutes.

  8. Thinly slice the pork tenderloin and assemble the sliders.

  9. Spread a little mayonnaise on each cut side of the bun followed by a layer of fresh spinach. Add a few pieces of pork tenderloin followed by a spoonful of the pesto. Put the lid on, serve, and enjoy!

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