Leftovers were made for day-after sandwiches. Meatloaf? It’s okay the night of, but it’s way better on some white bread the next day. So I was pretty excited when my wife came home with pre-seasoned pork tenderloin for the grill because I knew the next day would mean some of my favorite sandwiches in the world—Midwest Tenderloin Sliders.
I grew up deep in the seedy underbelly of the Midwest, where summer meals on the road meant pork tenderloin pounded thin, then breaded, fried and served on a hamburger bun with bread-and-butter pickles and mustard. The bun was really just a handle, since 80 percent of the meat was cantilevered over the edges of the bread to be eaten unadorned in a mouthful of crunchy meaty goodness.
But frying is a pain in the ass, and who wants to spend their precious lunch time pounding, breading and frying? The solution: put last night’s work to use for lunch today. This perfect combination of grilled pork tenderloin, sweet pickles and spicy mustard looks great, tastes better and will impress your coworkers as they toil over microwaved meals and pathetic PB&Js.
What You’ll Need
- Leftover Pork Tenderloin
- Bread-and-Butter Pickles
- Italian Dinner Rolls
- Jalapeno Mustard
1. Warm the tenderloin and cut in quarter-inch slices.
2. Slice dinner rolls and cover completely with tenderloin. One pickle slice per piece of tenderloin.
3. Add mustard to taste.
Couldn’t be simpler, couldn’t be easier. Couldn’t be better.