Roast Pork Tenderloin Sliders w/ Concord-Jalapeno Sauce and Pickled Onions
Times: 10 minutes prep, 25 minutes cook
Ingredients:
1 pound pork tenderloin
1/2 red onion, halved and very thinly sliced
1/2 cup red wine vinegar
1/2 teaspoon salt, plus more for seasoning
pepper, to taste
8 dinner rolls, white, whole wheat, or combination, split horizontally
1/4 cup Concord-Jalapeno jelly
3 Tablespoons Apple Cider
Cooking Directions:
In a small bowl, combine onion, red wine vinegar, and 1/4 teaspoon salt, stirring to dissolve salt. Let stand at room temperature for 2 hours, stirring occasionally.
Meanwhile, preheat oven to 450 degrees F. Season tenderloin on all sides with salt and pepper. Place tenderloin in shallow pan and roast for 20-25 minutes, or until internal temperature reaches 145 degrees F. Remove pork from oven and let rest 3 minutes.
Combine jelly & apple cider in a saucepan & warm. Remove from heat.
Cut pork into thin slices. Drain onion mixture.
Arrange bottom halves of rolls on a work surface and then top with pork and pickled onions, dividing all evenly. Drizzle with Concord-Jalapeno sauce. Add top halves of rolls and serve.
Blue Cheese-Pecan-Grape Bites
Ingredients: 2 Cups Halved pecans
3 Tablespoons Blue Cheese
½ block Cream Cheese, softened
Red or black seedless grapes, halved
Blend cheeses together & spread on pecan. Top with grape half. Refrigerate until ready to serve.
___________________________________________
Sugar Clay’s “Concord & Apple Cider Sangria”
For 1 pitcher:
1 bottle Sugar Clay “Concord” wine
1 cup Apple Cider
Sliced ½ apple, lemon, lime, orange. Blend all of the above ingredients in the pitcher & let sit in fridge overnight or make ahead. Before serving, top off with Squirt and ice (about 2/3 of a 2-liter bottle of Squirt.)
