Pork Sliders with Raspberry Mustard Sauce
- 1/2 tsp garlic powder 2 mL
- 1/2 tsp dried thyme leaves 2 mL
- 1/2 tsp coarsely ground black pepper 2 mL
- 1 lb pork tenderloin 500 g
- 1 Tbsp canola oil 15 mL
- canola oil cooking spray
- 12 wheat or multigrain mini rolls, halved
- 1/4 cup raspberry fruit spread 60 mL
- 2 Tbsp coarse-grain Dijon mustard 30 mL
- 2 Tbsp canola mayonnaise 30 mL
- 1 tsp granulated sugar substitute 5 mL
- 1/4 tsp ground allspice 1 mL
- 1/8 tsp dried red pepper flakes (optional) 0.5 mL
- 1. Preheat oven to 425 °F (220 °C). In small bowl, combine garlic powder, thyme, and black pepper. Sprinkle both sides of pork tenderloin with garlic powder mixture. In large nonstick skillet, heat canola oil over medium-high heat. Add pork, cook 3 minutes, turn, and cook 2 more minutes or until richly browned. Remove from heat.
- 2. Coat foil-lined baking sheet with cooking spray, place pork on baking sheet, and cook 18 to 20 minutes, until barely pink in center. Place on cutting board and let stand 5 minutes before thinly slicing. If desired, wrap rolls in foil and place in oven 5 minutes to warm before serving.
- 3. Place fruit spread in microwave-safe small bowl. Cover and microwave on high for 20 seconds or until slightly melted. Stir in remaining sauce ingredients until well blended.
- 4. To serve, place pork on serving platter and sauce in another small bowl. Serve with rolls.
- Tip: For a change of pace, you can substitute apricot fruit spread instead of raspberry.
|Total Fat||4 g|
|Saturated Fat||0.6 g|
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