Pork Tenderloin Sliders with Cashew Spinach Pesto
½ teaspoon of garlic powder
½ teaspoon of onion powder
½ teaspoon of sugar
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
Preheat oven to 375 degrees F.
In a small mixing bowl, combine the garlic powder, onion powder, sugar, and 5 finger pinches of salt and pepper.
Pat the pork tenderloin dry with a paper towel. Gently rub the dry mix all over the pork.
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.
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.
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.
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.
Thinly slice the pork tenderloin and assemble the sliders.
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!