Jerk Pork Tenderloin Sliders – Game Day Grilling Series

Get your grill ready and fire up the ultimate Game Day celebration with Jerk Pork Tenderloin Sliders. Our expert-level recipe features an aromatic jerk rub, a sweet yet spicy jerk glaze, and fresh Caribbean coleslaw for a boss-level grilling treat.

Start by marinating four pork tenderloins in Killer Hogs The AP Rub, cayenne pepper, thyme, onion powder, cinnamon, ground clove, nutmeg, and allspice, creating a succulent blend of epic flavor. Once the meat is cooked to perfection over low heat - set at 275 degrees - lightly brush on that Sweet & Spicy Jerk Glaze composed of ketchup, pineapple juice, brown sugar, jerk seasoning, garlic, and finely chopped pepper – you'll be transported to the Caribbean islands as tantalizing aromas fill the air. And don’t forget that eye-catching topping: piles of refreshing cabbage salad featuring mango and habanero!

So why not bring the party home? Head to your local store for the Game Day Grilling Series and get ready to feast! Assemble these sliders on Hawaiian rolls with slices of flavorful pork tenderloin, then pile high with a generous drizzle of those savory jerk glazes and top with that cool Caribbean coleslaw. Come game day or any day in between – these tasty bite-fulls will put you in the MVP griller position every time.

Serves 4

Jerk Pork Tenderloin Sliders Ingredients

  • 4 Pork Tenderloins (1.5 pounds average each)
  • ¼ cup Jerk Seasoning
  • 1 cup Jerk Glaze
  • 1 package of Hawaiian Rolls
  • Caribbean Cole Slaw

For Jerk Seasoning

  • 3 Tablespoons Killer Hogs The AP Rub
  • ¼ teaspoon Cayenne Pepper
  • ¼ teaspoon dried Thyme
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Cinnamon
  • ¼ teaspoon Ground Clove
  • ¼ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Allspice

For Jerk Glaze

  • ½ cup Heinz Ketchup
  • ½ cup Pineapple juice
  • ½ cup Brown Sugar
  • ¼ cup Honey
  • ¼ cup Red Wine Vinegar
  • 2 tablespoons of lime Juice
  • 1 Tablespoon Jerk Seasoning
  • 3 cloves garlic minced
  • 3 green Onions finely chopped
  • 1 Scotch Bonnet or Habanero Pepper finely chopped (more if you like it hot)
  • 1 teaspoon Corn Starch
  • 1 teaspoon cold water

Caribbean Coleslaw

  • 1 bag of Prepared Coleslaw w/red cabbage and carrots
  • ½ Red Onion sliced thin
  • ½ Fresh Mango chopped
  • 2 Tablespoons Green Onion finely sliced
  • ¼ cup Red Wine Vinegar
  • 2 Tablespoon Olive Oil
  • 2 Tablespoon Dijon Mustard
  • 1 Tablespoon Honey
  • 1 Tablespoon Sugar
  • 1 teaspoon Habanero Pepper finely chopped
  • Salt and pepper to taste

Jerk Pork Tenderloin Sliders Directions

  1. Prepare Drum Smoker or other BBQ grill/smoker for indirect cooking at 275⁰. Add cherry wood to hot coals for smoke flavor.
  2. Remove any excess fat or silver skin from each pork tenderloin—season with Jerk Rub on all sides.
  3. Place each tenderloin on the cooking rack of the smoker and insert a probe thermometer to monitor internal temperature.
  4. Cook for 45 minutes or until the internal temperature reaches 135⁰ in the center of the tenderloin.
  5. Apply Jerk Glaze on all sides of the tenderloins and cook until internal temperature reaches 145⁰ (about ten more minutes).
  6. Remove from smoker and rest for 5-10 minutes before slicing.
  7. Split Hawaiian Rolls in half, remove the top portion of each roll, and place slices of pork tenderloin on the bottom half. Drizzle with Jerk glaze and top with Caribbean Cole slaw. Place the top portion of each roll on the slaw and serve.

For Jerk Glaze

  1. Add the ketchup, pineapple juice, brown sugar, honey, lime juice, and vinegar in a small saucepan over medium. Stir to combine and add the jerk seasoning, garlic, onion, and peppers. Bring to a slight boil and reduce heat to simmer for 10 minutes. Combine the cornstarch and water in a small bowl and add to the pot. Continue simmering the glaze until it thickens, about 3-4 minutes.

For Caribbean Coleslaw

  1. In a small bowl, add the vinegar, Dijon Mustard, honey, and sugar. Whisk to combine and drizzle in olive oil. Season with a pinch of salt and pepper. Add the bag of coleslaw, mango, red onion, green onion, and habanero in a medium-sized bowl. Pour the dressing over the slaw and toss to combine. Store in the refrigerator for at least 1 hour before serving.

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