Smoked Pork Tenderloin Sliders

You will enjoy these smoked pork tenderloin sliders, marinated in a peach juice, and topped with a peach mango salsa. The recipe is simple and easy, but will be sure to delight the taste buds. This recipe is great for a BBQ, tailgating or if you are hosting for a fall football game.

Smoking Pork Tenderloin

I will cover smoking the pork tenderloin here but if you are interested in some more detail and the difference between pork loin and pork tenderloin, you can read all of that here. A quick note on pork loin, while not great for pork loin sliders because of its size, they do make for some great sandwiches and we have a recipe here for you to look at, if that is more of what you want.

First thing we will want to do is marinade the tenderloins in some peach juice. Using a 1 gallon bag you should be able to fit 2 tenderloins in there and you will let them marinade for about 5-6 hours. After that time frame, remove from the bag, pat dry and we will season with a basic dry rub, consisting of salt, black pepper, onion flakes and garlic powder.

We want to do this hot and fast, so set your smoker for 275°. I used a peach wood, if you do not have easy access you can always go with a fruity wood like a cherry or apple. If you want to order some peach wood you can do here from Ace Hardware, delivery to your house is not always an option but if there is one close you can pick at the store. You will want to start getting your smoker ready on the tail end of your marinade time, as the rest of the prep is pretty quick.

When you have the smoker up to temperature and your tenderloins seasoned, go ahead and put them on. You let then let the tenderloins ride until it reaches an internal temperature of 135°. While waiting, you will want to start on your glaze, combing the ingredients and stir over low heat until the brown sugar has dissolved. Once the pork is at 135° you will want to coat the tenderloins with a honey glaze. I highly recommend flipping them and coating all sides.

You will then let the pork finish at an IT of 145°, at which point you will pull and let rest for 15 minutes, tented with some foil. After the rest period you can slice the tenderloin in about 1/4 -1/2″ slices. From there we will finish making our sliders.

Making The Best Pork Tenderloin Sliders

Now that you have the tenderloin sliced, you can start putting the sliders together. You can use any style slider buns, whether is a King’s or something else. For this recipe I went with some Martin’s Potato Slider Buns. It gets very easy from here, you can place a slice or two of the tenderloin on the roll, all depends on how thick you sliced it.

Instead of what you might see on sliders, and topping them off with some BBQ sauce, we are going to change it up and I then topped off these sliders with some Peach Mango Salsa. Two options are ones like the Dessert Pepper Peach Mango Salsa, which is a great off the shelf option or a freshly made mango salsa. The peach mango salsa is an amazing compliment to the peach marinade and honey glaze. You can be as generous as your taste would like.

After having topped the pork tenderloins off with the salsa, we are ready to serve these sliders. From start to finish this recipe has you ready to serve in less than two hours. They are awesome and incredibly easy!

Smoked Pork Tenderloin Sliders Wrap Up

These are great and I promise these will make a return to your serving options. If you are taking these on the road, you can reheat by throwing of the peach juice in a foil tray and warming them up at a temperature of 200° for an hour. I would check after 30 minutes to get a gauge on how they are doing if re-heating.

Thanks for being here and checking out this Smoked Pork Tenderloin Sliders recipe. I hope you enjoy it! We always appreciate comments, 5 star recipe rating and social media shares. As always, keep that smoke rolling!

If you are looking for some other recipes, here are some suggestions:

• Smoked Corn On The Cob
• Smoked Pork Loin
• Old Bay Homemade Potato Wedges
• Smoked Sloppy Joes
• Mac and Cheese Stuffed Poblano Peppers

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