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Mini Barbecue Pork Tenderloin Sandwiches

Whenever friends gather on the patio, the goal is always maximum flavor with minimal time trapped in the kitchen. These bite-sized sliders hit that sweet spot every single time. We sear pork tenderloin coated in bold Head Country Championship Seasoning, slow bake it in rich barbecue sauce until it’s fork-tender, and tuck thick slices into warm, flaky Shawnee Mills buttermilk biscuits. Finish with a crisp scoop of coleslaw or Alberto’s pickled jalapeños and they vanish—good thing this recipe easily doubles.

Ingredients

  1. 4(6) ounce packages Shawnee Mills Buttermilk Biscuit Mix
  2. 1(2-pound) tablespoon pork tenderloin, cut lengthwise into 2 portions OR 2 (1-pound) packages pork tenderloin
  3. 1 tablespoon Head Country All-Purpose Championship Seasoning
  4. 1/2 tablespoon crushed red pepper flakes
  5. 1/4 ground black pepper
  6. 1/4 cup salt
  7. 1 cup Head Country Bar-B-Q Sauce
  8. 2 tablespoons canola oil
  9. Coleslaw or Sweet Spirit Foods pickled jalapenos, for garnish
  1. Prepare biscuits according to package directions. Let cool completely, then slice each biscuit in half.
  2. Set pork tenderloins on a cutting board. Combine Head Country seasoning, red pepper flakes, black pepper and salt. Rub onto all sides of the pork tenderloins.
  3. In a Dutch oven, heat canola oil to medium-high heat. Sear all sides of the tenderloins, cooking about 2 minutes per side.
  4. Remove from heat, and pour Head Country Bar-B-Q Sauce over tenderloins.
  5. Cover, and cook in a 350 degree oven for about 45 minutes, or until internal temperature reaches 145 degrees. Remove from oven, and let sit for 5 minutes before slicing. For easier slicing, let pork cool even further.
  6. Slice into 1/2-inch rounds. Place a slice or two of pork tenderloin onto each biscuit.
  7. Top with coleslaw, pickled jalapenos or any favorite condiment.

Find it online: https://www.miocoalition.com/recipes/mini-barbecue-pork-tenderloin-sandwiches/