1 lb. pork tenderloin 1/2 red onion, halved and very thinly sliced 1/2 c. red wine vinegar 1/2 tsp. salt, plus more for seasoning pepper, to taste 8 dinner rolls, white, whole wheat, or combination, split horizontally 3/4 c. cranberry sauce, jellied or whole berry
What to do:
1. 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. 2. Meanwhile, preheat oven to 450°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°F. Remove pork from oven and let rest 3 minutes. 3. Cut pork into thin slices. Drain onion mixture. 4. Arrange bottom halves of rolls on a work surface. Spread with cranberry sauce, and then top with pork and pickled onions, dividing all evenly. Add top halves of rolls and serve.
* Taste of the holidays in bite-size sliders. Serve as part of a buffet or as appetizers.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
