BBQ Pork Tenderloin Sliders
2 pork tenderloins, trimmed
Canola oil, as needed for misting brushing
Tony’s Hickory Chicken Rub or BBQ Rub, to taste
Rufus Teague Honey Sweet ot Touch of Heat BBQ Sauce
Tony’s Mini Pretzel or Knott Rolls – about 18
Cole Slaw - optional

Have your butcher trim all the silver skin from the pork tenderloins, cut into 1/2 to 3/4 inch thick medallions and flatten to 1/4 inch thick between sheets of butcher’s paper.

Preheat a medium-high grill and brush grates clean. Prepare cole slaw, if using.

Sprinkle medallions with Tony’s Hickory Chicken or BBQ Rub to taste. Mist or brush hot cooking grate with oil and immediately add pork medallions. Sear on first side, turn and brush generously with sauce and finish cooking – about 2 minutes per side. Meanwhile warm sauce on the grill. When medallions are done, transfer to warm sauce.

Split buns and add a sauced medallion to each, top with cole slaw and serve with extra sauce for dipping. Makes about 18 sliders.
– Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

Cole Slaw

1/4 cup lowfat sour cream
1/2 teaspoon sugar
dash of cider vinegar
pinches dry mustard
salt and pepper to taste
1 cup finely shredded cabbage or cole slaw mix

Whisk the sour cream, sugar, cider and pinches of salt and pepper together to make the dressing. Pour over cabbage or cole slaw and toss – taste and adjust seasoning.